Tater Tot Casserole
Updated December 15, 2024
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
½ cup unsalted butter
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 large white or yellow onion, finely chopped
Kosher salt and black pepper
¾ cup all-purpose flour
3 cups whole milk
2 tablespoons chicken, vegetable or beef broth base or bouillon
2 pounds ground beef (about 15 percent fat)
9 ounces frozen peas or corn, or a combination
1 ½ pounds frozen Tater Tots
1 cup shredded Cheddar (optional)
Chopped fresh parsley, for serving (optional)
Ketchup, for serving (optional)
Nutritional analysis per serving (8 servings)
23 grams carbs; 135 milligrams cholesterol; 592 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 20 grams saturated fat; 42 grams fat; 2 grams trans fat; 3 grams fiber; 763 milligrams sodium; 29 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Make the creamed soup: In a large pot, melt 6 tablespoons butter over medium-high heat. Add the carrots, celery, half the onion and a pinch of salt and cook, stirring occasionally, until soft, 12 to 15 minutes.
- Step 2
Stir in the flour and cook for another minute. Add half the milk and cook, stirring, until thickened. Add the remaining milk and cook, stirring, until very thick. Stir in the broth base, and season to taste with salt and pepper. Pour into a heat-safe bowl and set aside.
- Step 3
Wipe out the pot and set it back over medium-high heat. Melt the remaining 2 tablespoons butter, then add the remaining onion and a pinch of salt. Cook, stirring, until soft, 5 to 7 minutes. Add the ground beef and cook, breaking up with a wooden spoon, until browned. Stir in the peas or corn and season to taste with salt and pepper.
- Step 4
Using a slotted spoon, drain and discard any excess liquid from the beef mixture. Transfer half the mixture to a 4-quart casserole dish and spread it out evenly. Spread half the creamed soup mixture on top. (It can be tricky to spread the soup over the beef, but it’s OK if it gets messy and mixes together a little bit.)
- Step 5
Add the remaining beef mixture on top in an even layer, and spread the remaining creamed soup mixture on top. Cover with Tater Tots, sprinkle with another pinch of salt and pepper, then with cheese, if using.
- Step 6
Bake until the tots are golden brown and crispy on top, about 45 minutes. Let cool slightly. Sprinkle with parsley and serve with ketchup, if using.
To make ahead, complete through the end of Step 5. Let cool completely, then wrap in plastic wrap, and refrigerate or freeze until ready to bake. The casserole will last two days in the refrigerator and three months in the freezer. If reheating from the refrigerator, remove the plastic wrap and proceed as directed, baking few minutes extra until heated through. To reheat from frozen, remove the plastic wrap, cover with foil and bake at 350 for 1 hour, then uncover and increase the heat to 400 and bake for another 20 to 30 minutes, until tots are golden brown and the casserole is heated through.
Private Notes
Comments
This is unduly complicated in its effort to avoid using the proper ingredients: the "Lutheran binders", aka undiluted Cream of Mushroom and Cream of Chicken soups. Also, there is no need to layer the meat and soup -- just mix it all together, add a layer of cheese, top with Tater Tots, and bake at 450 for 30 minutes. Top with another layer of cheese and stick it back in the oven for a few minutes until the cheese melts. I made three pans yesterday for a lunch today after church!
For people who truly enjoy cooking, the extra step of making the cream soup from scratch is a labor of love, and the flavor is more than worth it. There's nothing wrong with using highly processed convenience foods if that's what you prefer, but you shouldn't criticize a recipe you haven't actually made.
Jane, Mary, Debra and Randy got it right. The point isn’t to make it cause it’s fancy, it’s because it’s a hot dish—hot and fills a family fast. And don’t knock it till you’ve met a Minnesota winter.
Made this to store in the freezer as a “ready to bake” meal. It seemed to check all of the boxes of comfort food and held up well in the freezer for 2-3 weeks until they were ready to bake it. It was a hit and I would make it again. No additions or substitutions.
I tend to be meticulous with prep so it took me an hour to get it into the oven. My wife says it's a keeper.
For a little more flavor I added a packet of onion soup mix to the ground beef. I also have never made a "cream of chicken" from scratch, but it was delicious and worth the extra time if you are not in a hurry. This recipe is a hit and wonderful warm family meal in the winter.