The name says it all: when you put Tater Tots into a casserole, you know that one of the greatest comfort dishes ever invented awaits you.
Everyone has a guilty pleasure, right? Well, I have to admit that I have more than one, but at the top of my list is Tater Tots. And only the frozen kind made by Ore-Ida, thank you very much. Their irresistible crunch and wonderfully seasoned potato filling just make me so happy, even when I eat way more than I should (which is pretty much every time I make them: they’re addictive!). They’re just so yummy right out of the oven or air fryer, but if you want to eat them in what I think is their most sublime state, make this Tater Tot casserole.
This epitome of comforting deliciousness features a blend of ground beef browned with bell peppers and onions and then seasoned with garlic, Worcestershire sauce, and Italian seasoning. The richness comes from cream of mushroom soup, and there’s a perfect bit of sweetness from the addition of corn. Then there is a layer of cheddar cheese, and finally, the namesake star of this show: Tater Tots. Oh wait: then you’ll add more cheese (because every good casserole must be topped with cheese!).
Luckily, it’s very easy to make (because you’re not going to want to wait long to dig in!). The meat, veggies, seasonings, and condensed soup all get combined in the same pan; once the mix is transferred to a baking dish, it gets the cheese, Tater Tots, and more cheese layers, and into the oven it goes. The whole thing bakes up golden with the crispy, crunchy Tots and the bubbling, melty cheese. Need I say more?
The fascinating history of Tater Tots
Raised in Idaho, brothers Theodore and Nephi Grigg moved to Oregon in 1935 and, after some years selling corn and potatoes from the Griggs Brothers Produce Company, began selling their crops to a frozen food plant. When that plant went into bankruptcy, the brothers leased it and began to produce frozen corn and French fries. Then, in 1952—along with some investors—the brothers Grigg purchased the plant and formed a subsidiary, Ore-Ida Potato Products. The name, as you might have guessed, is an amalgam of where they lived—Oregon—and where they were born and raised, Idaho.
So what does this have to do with Tater Tots? Well, frustrated by the waste occurring in French fry production, the brothers began to experiment with the leftover potato scraps. They combined them with flour and seasonings, pushed them through a board with holes into little logs, then blanched, fried, and froze them. They held a company-wide contest to name this new product (employee Clora Lay Orton came up with the name!); then, in 1954, Nephi took a fifteen-pound bag of Tater Tots to the National Potato Convention in Miami Beach, where he persuaded the chef at the Fontainebleau Hotel to serve them for breakfast. No surprise: the Tots were a huge hit and appeared in grocery stores in 1956.
How do I store leftovers?
Completely cooled Tater Tot casserole can be stored in an airtight container in the refrigerator for 3-5 days and in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Serving suggestions
Tater Tot casserole pairs perfectly with salad and bread. We love to have it with a bright, crispy Green Salad or a classic Wedge Salad (the bacon in this salad is so delish with the casserole) and some yummy Garlic Breadsticks. For an even more homey meal, I often serve Tater Tot casserole with Broccoli and Cheese (you know my mantra: no such thing as too much cheese!) and these soft, buttery Baked Garlic Rolls. I’ve also been known to turn Tater Tot casserole into a sort of Tex-Mex meal by adding some Fajita Seasoning to the ground beef mixture, making some Ranchero Sauce to drizzle on top, and serving this Esquites Recipe (Mexican Corn Salad) as a side.
Tater Tot Casserole
Ingredients
- 1 pound lean ground beef
- 1 green bell pepper finely diced
- 1 small onion diced
- 3 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
- 1/2 teaspoon Italian seasoning
- 1 10.5-ounce can condensed cream of mushroom soup
- 1 15-ounce can corn drained
- 2 cups shredded cheddar cheese divided
- 2 cups frozen Tater Tots
- Green onions chopped (for garnish)
Instructions
- Preheat the oven to 375°F. In a large skillet over medium-high heat, cook the ground beef with the green bell pepper and onion until the beef is cooked. Drain excess fat if needed.
- Add the minced garlic and Worcestershire sauce, and season with salt, pepper, and Italian seasoning.
- Stir in the condensed cream of mushroom soup and drained corn until well mixed. Transfer the mixture into a baking dish. Sprinkle 1 cup of cheddar cheese over the beef mixture.
- Arrange the frozen Tater Tots evenly on top. Bake for about 35 minutes.
- Top the casserole with the remaining shredded cheese and bake for 10 minutes longer until the Tater Tots are golden and the cheese is bubbly. Garnish with chopped green onions.
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