Description
A warm, cheesy casserole with crispy tater tots, savory seasoned beef, creamy mushroom sauce, and melty cheddar; perfect for busy weeknights and potlucks.
Ingredients
- 1 lb ground beef (80/20)
- 1 can (15 oz) corn, drained (or 1½ cups frozen thawed)
- 2 cups shredded cheese (cheddar or a blend)
- 1 bag (32 oz) frozen tater tots
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk (dairy or unsweetened plant milk)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large skillet over medium heat, brown the ground beef until no pink remains, about 6–8 minutes. Drain excess fat and return beef to the pan.
- Add the cream of mushroom soup and milk to the beef. Stir in garlic powder, onion powder, and salt and pepper to taste. Heat through until well combined and slightly bubbling.
- Spread the beef mixture evenly in the prepared baking dish. Scatter the drained corn over the beef. Sprinkle shredded cheese across the corn layer.
- Arrange the frozen tater tots in a single even layer over the cheese, covering the surface.
- Bake for 30–35 minutes, until the cheese is melted and the tater tots are golden brown and crispy. Tent with foil if the tots brown too quickly.
- Let the casserole cool for 5 minutes before serving.
Notes
For a gluten-free option, swap the cream of mushroom soup for a gluten-free version. For lower sodium, use a low-sodium soup and adjust salt at the end.