Tater Tot Hotdish

filed under: Food + Drink on May 19, 2019

Tater Tot Hotdish is a quick and easy comfort food staple recipe all over the Midwest! This hotdish is full of meat, veggies, soup, cheese, and topped with tater tots for a super satisfying meal! Try my Breakfast Tater Tot Casserole for a hearty meal to start your day.

Tater Tot Hotdish

Lots of folks are confused by the name, Tater Tot Hotdish, but you may recognize this as Tater Tot Casserole! We just call it hotdish here in Minnesota.) Tater tot hotdish, or any “hotdish” recipe for that matter, is a simple casserole with a few main components. Typically in these casserole recipes, you will find meat, potatoes, or some other kind of starch, along with a combination of vegetables, cheese, and canned soup.

Spatula with Tater Tot Hotdish on it and Ooey Gooey Cheese on Top

Tater Tot Hotdish Recipe

Hotdishes have been popular for years because they are convenient to make using only one pan. They are also a favorite because they are very budget-friendly. You can feed a crowd with a 9×13-inch pan of tater tot hotdish. Or, you can easily get two meals from one casserole.

Ingredients (full recipe below)

  • Frozen tater tots
  • Ground beef
  • Onion
  • Garlic powder
  • Salt
  • Pepper
  • Worchestershire sauce
  • Sour cream
  • Condensed cheddar cheese soup
  • Cream of mushroom or cream of chicken soup
  • Corn 
  • Green beans
  • Shredded cheddar cheese

As far as vegetables go, I have found that canned or frozen both work perfectly in this casserole. I typically always use canned green beans and canned corn, because those are my family’s favorites. You can feel free to use broccoli, peas, carrots, or whatever vegetables you prefer!

The same goes for the cheese for this recipe. I typically like to use sharp cheddar but have added parmesan as well and it adds great flavor. You can experiment with a mixture of cheeses to make this casserole your own.

Raw Ingredients for tater tot hotdish in a glass bowl

How to Make Tater Tot Hotdish

This Tater Tot Hotdish recipe is incredibly easy to make. A lot of times you will see hotdish made by the layering of ingredients with the meat first, then the soup, then the tater tots. My version varies a bit from the traditional layering. But, I have found after making this casserole for years, that my way makes for the most flavorful casserole with the most accurate cooking time!

Start by cooking the ground beef with seasonings, then draining the grease if necessary. Next, instead of layering, I mix the cooked beef together with the two cans of soup, sour cream, vegetables, and shredded cheese. Spread the beef mixture in the pan, and top with an even layer of tater tots. By mixing everything together, the meat has excellent flavor, and you don’t have to worry about it drying out!

Overhead of Tater Tot Hotdish in White Casserole Pan with White Towel

How Long to Cook Tater Tot Hotdish

Tater tot hotdish should be cooked at 350°F.  As tempting as it might be to cook this casserole at a higher temperature, it is best to go a little lower in temperature and slower.

Baking at 350°F ensures that the tater tot casserole will be hot and bubbly, the cheese melted, and the tater tots perfectly light brown and crispy!  This will take about 50 minutes. Then, you can simply add more shredded cheese to the casserole, pop it back into the oven for 5-10 minutes, and serve!

Can I Freeze Tater Tot Hotdish?

Yes! It is easy to freeze Tater Tot Casserole. Follow all of the instructions up to the point of baking it. Instead of baking the casserole after you have the tater tots layered on top, simply cover the casserole with plastic wrap and aluminum foil, making sure to label and date the casserole. It will last up to 3 months in the freezer.

When you are ready to bake the casserole, let it thaw overnight in the refrigerator and bake it following the original baking instructions. And, don’t forget to add the extra shredded cheese the last five minutes of baking time!

White Plate with Tater Tot Hotdish on it and a Fork Next to it

Looking for More Hotdish (or Casserole) Recipes?

Chicken Cordon Bleu Casserole

Chicken Marsala Casserole

Hamburger Casserole

Fiesta Chicken Casserole

4.78 from 27 votes
tater tot hotdish with ground beef
Tater Tot Hotdish
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Tater Tot Hotdish is a quick and easy comfort food staple recipe all over the Midwest! This hotdish is full of meat, veggies, soup, cheese, and topped with tater tots for a super satisfying meal!

Course: Main Course
Cuisine: American
Keyword: Tater Tot Hotdish
Servings: 8
Calories: 360 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
  • 32 ounces frozen tater tots
  • 1 pound lean ground beef
  • 1/2 white onion, diced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons Worcestershire sauce
  • 1/3 cup sour cream
  • 1 can (10 ounces) condensed cheddar cheese soup
  • 1 can (10 ounces) cream of mushroom or chicken soup
  • 1 can (15.25 ounces) corn, drained
  • 1 can (14.5 ounces) green beans, drained
  • 2 cups shredded cheddar cheese, divided
Instructions
  1. Preheat oven to 350°F.  Grease a 9x13-inch baking dish with non-stick cooking spray and set aside.

  2. In a large skillet, brown the ground beef along with the onion, garlic powder, salt, pepper, and Worcestershire sauce until the beef is no longer pink. Draine grease if necessary.

  3. In a large bowl, mix together the beef mixture with the sour cream, both cans of soup, corn, green beans, and 1 cup of the shredded cheese.  

  4. Spread the beef and soup mixture into the prepared pan. Top with an even layer of tater tots and bake in the preheated oven for 50 minutes, until tater tots are brown and the casserole is bubbling.

  5. Top the hotdish with the remaining cup of shredded cheese and bake for 5 minutes longer, or until cheese is melted. Serve.

Recipe Video

tater tot hotdish with ground beeftater tot hotdish casseroletater tot hotdish recipehow to make tater tot hotdish

This recipe was written by Nicole of The Salty Marshmallow.

Thank you for contributing Nicole!

 

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Comments

  • Steph says:

    I tasty dinner, will make again!

  • Libby says:

    This recipe looks EXACTLY like another blogger’s recipe. Same photos.

    • Amanda Rettke says:

      Good eye! Nicole (the Salty Marshmallow) was a contributor on my website and wrote and photographed the post. She is totally able to republish the content on her site with the same images, but she has changed the name. 🙂

  • Sherry says:

    Turned out really good…cooked over an hour though….it needs something ..but not sure what…maybe remove the cheddar soup and add velveeta instead…it’s a bit salty and I didn’t add any salt…will try again…Hubby really enjoyed .

  • Michael says:

    Add 1 package Taco seasoning to beef ,and a 4oz can diced Hatch Green Chilies

  • D Avila says:

    I tried to twist it up a bit…I used chopped shaved steak and put in sliced mushrooms. Then continued with the original recipe.Whereas I made shepherd’s pie earlier in the week…It came out phenomenal!!

  • Robert J Fisher says:

    Do you have the nutrition information?

  • Teresa says:

    I made this for the first time and couldn’t believe how flavorful this was. My whole family loves it. It’s a keeper!

  • Linda says:

    I think I’d prefer to eliminate the green beans only a small amount of corn and add frozen peas. Just my preference. I’d serve with a cold broccoli salad.

  • Katie Sprietsma says:

    This is now a staple in our house. I always make two. One to eat and one to freeze. There are NEVER any leftovers. I love that you can use up whatever veggies you have on hand and it goes with pretty much any bun.

  • Martha says:

    Hi Amanda:

    My oven is dead and no $$ to replace. Is it possible to do this in an electric skillet that is vented so there is no condensation?

  • Crystal Mishler says:

    I made this recipe tonight. I only had one serving left. It was delicious I was worried it would be too salty because of the worcessire sauce but it was perfect. Will definitely add to my weeknight meal menu. Thanks for the great recipe.