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Classic Beef and Cheddar Tater Tot Casserole on a plate
Stroller Envy

Classic Beef and Cheddar Tater Tot Casserole

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Prep Time 15 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef 90% lean
  • 1 yellow onion small, diced
  • 8 oz cremini mushrooms sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded sharp cheddar cheese
  • 28 oz frozen tater tots keep frozen

Method
 

  1. Heat oven to 400°F; set out a 9x13-inch baking dish.
  2. Cook beef and onion in a large skillet over medium-high heat 7–9 minutes, breaking up meat, until browned and 160°F. Drain excess fat; transfer to a bowl.
  3. Melt butter in skillet over medium heat. Cook mushrooms 5–7 minutes, until liquid evaporates. Stir in flour; cook 1 minute.
  4. Gradually whisk in milk and broth. Add Worcestershire, garlic powder, salt and pepper. Simmer, stirring, 3–4 minutes until sauce coats a spoon. Stir in beef and onion; taste and adjust salt.
  5. Spread filling in dish; sprinkle with cheddar. Arrange frozen tots in a single layer on top. Bake uncovered 30–35 minutes, until crisp and filling's center reaches 165°F. Continue baking if tots need longer to brown.
  6. Rest 10 minutes before dividing into 6 portions.

Notes

Equipment: 9x13-inch baking dish, large skillet, instant-read thermometer.
Serving size: one sixth of the casserole.
For freezer prep, make the filling through step 4. Divide into shallow containers and refrigerate within 2 hours. Once cold, freeze airtight for up to 3 months for best quality. Freeze the shredded cheese separately; keep the tots in their original freezer bag.
Thaw the filling in the refrigerator overnight. Transfer to the baking dish, cover with foil and heat at 400°F for 15–20 minutes. Add the cheese and frozen tots, then bake uncovered for 30–40 minutes, until crisp and the filling reaches 165°F. Use a metal pan or follow the baking-dish manufacturer’s temperature-change guidance.
Refrigerate cooked leftovers within 2 hours and use within 3–4 days. Reheat portions to 165°F; the tots soften during storage.