Tater Tot Casserole

Cody loooooves tater tot casserole… and apparently he’s not the only one.  I made this for a quick dinner when we had company over & it was a big hit- seconds were taken 🙂  The recipe is definitely tasty, but the tots get kind of mushy/stale-tasting when you re-heat the leftovers, so eat it quickly with lots of friends.

You could probably health-ify the recipe by using some kind of cream of mushroom soup substitute, like this or this, and using hash browns instead of pre-made tater tots.  Or you could leave it as is & indulge every once in awhile 😉

Tater Tot Casserole

Adapted from Kathy Richardson’s recipe


  • 1 1/2 lb ground beef
  • 1 (2 lb) bag of tater tots
  • 2 (15 oz) cans of cream of mushroom soup
  • 1 (15 oz) can of corn, drained
  • 1 (15 oz) can of green beans, drained


  • Bake the tater tots according to the package directions, for half the length (mine said to cook for 24 minutes, so I cooked them for 12)
  • Meanwhile, brown the burger in a medium skillet, over medium-high heat
  • Mix burger, soup, corn, and beans together, then spread out in a 9 x 13 cake pan.  Top with tater tots
  • Bake at 350 for 35-40 minutes

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