Best Ever Tater Tot Casserole with Ground Beef and Cheddar
This easy tater tot casserole is a classic comfort-food dinner made with seasoned ground beef, creamy mushroom soup, green beans, sharp cheddar, and a crispy golden tater tot topping. It bakes in one dish and is perfect for busy weeknights, potlucks, or make-ahead meals the whole family will love.
Ingredients
Beef Layer
- 1.5 lb lean ground beef
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 0.5 tsp salt
- 0.25 tsp black pepper
Casserole Layers
- 1 can condensed cream of mushroom soup 10.5 oz
- 1 can green beans 14.5 oz, drained (or use frozen)
- 2 cups sharp cheddar cheese shredded
- 28-32 oz frozen tater tots keep frozen until baking
Instructions
Prep
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Cook the Beef Mixture
- In a large skillet over medium-high heat, cook the ground beef until no longer pink. Drain excess fat.
- Add diced onion and cook until softened, about 3–4 minutes.
- Stir in minced garlic and cook 1 minute more.
- Stir in Worcestershire sauce, salt, and black pepper. Remove from heat.
Assemble
- Spread the beef mixture evenly in the prepared baking dish.
- Spread the condensed cream of mushroom soup evenly over the beef.
- Layer the green beans over the soup.
- Sprinkle shredded cheddar cheese evenly over the green beans.
- Arrange frozen tater tots in a single layer on top.
Bake and Rest
- Bake uncovered for 35–40 minutes, or until the tater tots are crispy and golden and the casserole is bubbly.
- Let rest for 5 minutes before serving.
Notes
- For crispier tater tots, keep them frozen until the casserole goes into the oven and arrange them in a single layer.
- Drain canned green beans well to avoid a watery casserole; if using frozen, thaw and pat dry first.
- Make-ahead: assemble up to 8 hours ahead and refrigerate; bake from cold and add 5–10 minutes as needed.
- Reheat leftovers in the oven or air fryer to bring back the crispy topping.