Tater Tot Casserole is another recipe that I shared back in 2015 and since have modified a little bit to taste even better! I was inspired to update this recipe from Anthony. He begged me for about 2 weeks for Tater Tot Casserole, and finally, I caved. It’s not that making it is difficult, actually it’s probably one of the easiest recipes I make, but I just wasn’t feeling a casserole. I tried to get him to want Beef Stroganoff (same base served with egg noodles) instead, but nope… Anthony wanted the tots.
Tater Tot Casserole is a great meal for sneaking in vegetables too! Finely chop them in a food processor, and cook with meat. Zucchini, bell peppers and eggplant blend in really well without adding too much vegetabliness.
The original recipe called for topping it with cheese. I have found that topping it with cheese takes away from the crunchiness of the tater tots. Instead, now I add a little cheese into the base before I top it with the tots. Making this recipe is super easy too – just brown the ground beef, stir in a couple ingredients, pour it into a pan, top with tots and bake!
Dinner will be ready in about 45 minutes. Or have dinner in half the time and make the base the night (or even a couple days) before, and right before baking top with the tots.
Tater Tot Casserole makes an awesome freezer meal too. To turn into a freezer meal, prepare base according to recipe directions. Pour into a 9×13 casserole dish and let cool completely. Disposable foil pans are perfect for this. Once cooled, top with tater tots, and cover completely with plastic wrap. Then, cover in foil and label with directions. To cook from frozen, remove plastic wrap, replace foil add bake in a 425 degree oven covered for 15 minutes. Remove foil and cook an additional 20 minutes or until meat is bubbly and tots are crispy.
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