Midwest Tater Tot Hotdish — Cheesy Ground Beef Casserole

How to Make Midwest Tater Tot Hotdish — Cheesy Ground Beef Casserole

1. 1

   Step 1: Brown the beef with aromatics

   Preheat oven to 400°F (200°C). In a large skillet over medium-high heat, crumble and brown the ground beef with the chopped onion and minced garlic until the meat is no longer pink and the onion is softened, about 6–8 minutes. Season with kosher salt, drain any excess fat, and return pan to low heat.

   For this step

   • 1 1/2 lbGround beef (80/20)
   • 1 mediumYellow onion, finely chopped
   • 2 clovesGarlic, minced
   • 1 tspKosher salt
   
2. 2

   Step 2: Make the creamy filling

   Stir the condensed cream of mushroom soup, milk, Worcestershire sauce, and frozen mixed vegetables into the cooked beef until well combined. Remove from heat and fold in half of the shredded cheddar cheese so the filling is creamy and cheesy.

   For this step

   • 1 can (10.5 oz)Condensed cream of mushroom soup
   • 3/4 cupMilk (whole or 2%)
   • 1 cupFrozen mixed vegetables (peas & carrots)
   • 1 tbspWorcestershire sauce
   • 2 cupsShredded sharp cheddar cheese
   
3. 3

   Step 3: Assemble the hotdish

   Spread the beef-and-soup mixture into a 9x13-inch (23x33 cm) baking dish in an even layer. Arrange the frozen tater tots in a single layer over the filling and sprinkle the remaining shredded cheddar evenly over the tots for extra melt and crisp.

   For this step

   • 1 32-oz bagFrozen tater tots
   
4. 4

   Step 4: Bake until golden and bubbly

   Bake in the preheated oven for 35–45 minutes, or until the tater tots are golden brown and the filling is bubbling around the edges. If the tops brown too quickly, tent loosely with foil for the last 10 minutes of baking.
   
5. 5

   Step 5: Rest and serve

   Let the casserole rest 5–10 minutes after removing from the oven to set up for cleaner servings. Serve hot, spooned into bowls or onto plates — leftovers reheat well and make for an easy next-day meal.

1. Preheat oven to 400°F (200°C). In a large skillet over medium-high heat, crumble and brown the ground beef with the chopped onion and minced garlic until the meat is no longer pink and the onion is softened, about 6–8 minutes. Season with kosher salt, drain any excess fat, and return pan to low heat.
2. Stir the condensed cream of mushroom soup, milk, Worcestershire sauce, and frozen mixed vegetables into the cooked beef until well combined. Remove from heat and fold in half of the shredded cheddar cheese so the filling is creamy and cheesy.
3. Spread the beef-and-soup mixture into a 9x13-inch (23x33 cm) baking dish in an even layer. Arrange the frozen tater tots in a single layer over the filling and sprinkle the remaining shredded cheddar evenly over the tots for extra melt and crisp.
4. Bake in the preheated oven for 35–45 minutes, or until the tater tots are golden brown and the filling is bubbling around the edges. If the tops brown too quickly, tent loosely with foil for the last 10 minutes of baking.
5. Let the casserole rest 5–10 minutes after removing from the oven to set up for cleaner servings. Serve hot, spooned into bowls or onto plates — leftovers reheat well and make for an easy next-day meal.