In the Midwest, they don’t call it a casserole—they call it a Tater Tot Hotdish, and it’s the ultimate comfort food. This simple, satisfying dish is built on layers: savory ground beef, a creamy sauce packed with vegetables, melted cheddar cheese, and a crunchy crown of golden tater tots. It’s a complete, budget-friendly meal that comes together quickly and is guaranteed to be a hit with every member of the family.
This recipe is designed for busy home cooks who crave nostalgic, hearty flavors. It requires minimal prep work, relying on pantry staples and frozen convenience items. The best part is the perfect texture contrast—a rich, bubbly, creamy filling against the crispy, salty potato topping. It’s the perfect way to warm up on a cold night or feed a crowd effortlessly.
Why You’ll Love This Recipe
- Ultimate Comfort Food: Rich, savory, creamy, and cheesy—it hits every note of a satisfying comfort meal.
- Minimal Prep Time: The filling comes together in one skillet and one bowl, making assembly quick (about 15 minutes).
- Guaranteed Crispiness: Baking at a high temperature ensures the tater tots turn golden brown and crunchy, preventing a soggy topping.
- Budget-Friendly: Uses simple, inexpensive ingredients that are easy to keep on hand.
- Freezer-Friendly Meal: This hotdish freezes wonderfully, making it ideal for meal prepping or sharing.
Ingredients
- 1 tbsp (15 ml) olive oil or vegetable oil
- 1 lb (450 g) lean ground beef (or ground turkey)
- 1/2 medium yellow onion, diced
- 1 tsp minced garlic (or 1/2 tsp garlic powder)
- 1 tsp Worcestershire sauce
- 1 (10.5 oz or 298 g) can condensed cream of mushroom soup (or cream of chicken)
- 1/2 cup (120 ml) milk (whole or 2%)
- 1 (15 oz or 425 g) can green beans, drained (or 1 cup frozen mixed vegetables, thawed)
- 1 cup (150 g) frozen corn (optional)
- 2 cups (225 g) sharp cheddar cheese, shredded and divided
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1 (32 oz or 900 g) bag frozen tater tots
Equipment
- 9×13 inch (23×33 cm) baking dish
- Large skillet (for browning meat)
- Large mixing bowl
- Slotted spoon, spatula
Step-by-Step Instructions
- Prep and Brown Meat: Preheat your oven to 400°F (200°C). Lightly grease your 9×13-inch baking dish. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion. Cook for 7–8 minutes, crumbling the meat with a spatula, until the beef is browned and the onion is translucent.
- Drain and Season: Drain off and discard the excess fat from the skillet. Return the meat to the stove (or a mixing bowl). Stir in the minced garlic, Worcestershire sauce, salt, and pepper. Cook for 1 minute until fragrant.
- Mix the Filling: In a large mixing bowl, combine the seasoned meat mixture with the condensed soup, milk, green beans, corn, and 1 cup of the shredded cheddar cheese. Stir until all the ingredients are evenly coated.
- Assemble the Dish: Spread the meat and soup mixture evenly into the prepared baking dish.
- Add the Topping: Arrange the frozen tater tots in a single layer over the top of the filling, covering the entire surface.
- First Bake: Bake, uncovered, for 30 minutes, or until the filling is hot and bubbling around the edges.
- Final Cheese Layer: Remove the dish from the oven. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the tater tots.
- Final Bake/Broil: Return the hotdish to the oven and bake for an additional 5–10 minutes, or until the cheese is melted and the tater tots are deeply golden brown and crispy. For extra crunch, you can broil it for the last 1–2 minutes (watch carefully to prevent burning).
- Serve: Let the hotdish cool for 5 minutes before serving. This allows the creamy sauce to set up slightly.
Substitutions and Variations
- Homemade Sauce (No Canned Soup): In the skillet after draining the fat, stir in 2 tablespoons of flour and cook for 1 minute. Whisk in 2 cups of beef broth and 1/2 cup of milk. Bring to a simmer until thickened, then add the seasonings, sour cream, and vegetables before layering.
- Meat: Substitute the ground beef with ground turkey, shredded cooked chicken (rotisserie is fast), or a plant-based ground product.
- Cheese: Try a mix of Colby Jack, Monterey Jack, or Gruyère for a creamier or sharper flavor.
- Vegetables: Use any combination of thawed frozen mixed vegetables, peas and carrots, or sliced mushrooms and bell peppers.
Pro Tips and Common Mistakes to Avoid
- Keep the Tots Frozen: Always layer the tater tots straight from the freezer. Putting frozen tots on a hot casserole helps them stay crisp and prevents them from getting soggy.
- Drain the Fat: After browning the meat, draining off the excess grease is essential. If you don’t, the bottom layer of the hotdish will be oily and heavy.
- Bake High: Baking the hotdish at 400°F (200°C) is key to crisping the tots. A lower temperature may result in a softer, mushier topping.
- Don’t Mix the Soup Too Thin: Use condensed soup right from the can and mix it with only 1/2 cup of milk. The filling should be thick before baking so it doesn’t soak up into the tots too quickly.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can assemble the entire hotdish (through step 5, with the tater tots layered on top) up to 24 hours in advance. Cover it tightly and refrigerate. Add 10–15 minutes to the baking time to account for the cold temperature.
- Storage (Leftovers): Store leftovers in an airtight container in the refrigerator for up to 3 days. The tots will soften significantly.
- Freezing: Hotdish is an excellent freezer meal. Assemble the entire dish (through step 5). Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator, or bake from frozen (covered with foil) for 1 hour at 350°F (175°C), then uncovered at 400°F (200°C) for the last 15–20 minutes.
- Reheating: The best way to reheat leftovers is in the oven or air fryer at 400°F (200°C) for 10–15 minutes until the tots are crispy again.
Serving Suggestions
Serve this classic hotdish with a simple side salad to add a fresh, crisp contrast. A bottle of ketchup or a side of hot sauce is mandatory for many traditionalists.
Approximate Nutrition
- Yields: 8 servings
- Serving Size: 1/8 of 9×13 dish
- Calories: 460 kcal
- Protein: 25 g
- Fat: 28 g
- Carbohydrates: 30 g
Note: These are approximations and can vary based on the fat content of the meat and the brands of soup used.
FAQs
Q: Can I use different canned soup?
A: Yes, the “cream of” soup is very flexible! Cream of celery, cream of chicken, or even condensed cheddar cheese soup are common and delicious substitutes.
Q: Should I put the cheese on top of the tots or inside the filling?
A: The traditional method is to mix some cheese into the filling and save some to sprinkle over the tots for the last 5–10 minutes of baking. This ensures cheesiness throughout and a bubbly top crust.
Q: Can I use frozen mixed vegetables instead of canned green beans?
A: Yes, frozen mixed vegetables (like peas, corn, and carrots) are a very popular and encouraged substitution. Make sure to thaw them first and drain any excess liquid before mixing them into the filling.
Q: Why does my hotdish sometimes turn out watery?
A: Watery hotdish is often caused by not draining enough fat from the ground beef, or by using frozen vegetables that weren’t thawed and drained before being mixed into the soup layer.
Q: What is the secret to maximum crispy tots?
A: The secret is high heat (400°F/200°C) and minimal moisture. Ensure the filling isn’t too liquidy, and bake the tots uncovered. For extreme crispness, mist the tots lightly with cooking spray before baking.
