Classic Tater Tot Hotdish with Beef and Veggies

Why You’ll Love This Recipe

• Comforting, family-friendly hotdish with crispy tater tot topping and a creamy beef-and-veg base.
• Flexible: use a can of creamy soup or a quick homemade white sauce.
• Pantry and freezer friendly—no need to thaw the tots or veggies.
• One baking dish, minimal cleanup, and ready in about an hour.

Grocery List

• Produce: 1 medium yellow onion; fresh parsley or chives (optional)
• Dairy: Butter; milk; shredded cheddar (optional)
• Pantry: Ground beef; condensed cream soup (mushroom or chicken) if not making white sauce; Worcestershire sauce; kosher salt; black pepper; garlic powder; paprika; frozen mixed vegetables; frozen tater tots; cooking spray

Full Ingredients

Beef and Vegetable Layer

• 1 lb (450 g) 85% lean ground beef
• 1 medium yellow onion, diced (about 1 cup)
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder (optional)
• 2 cups (12 oz/340 g) frozen mixed vegetables (peas, carrots, corn, green beans)

Creamy Binder (choose one)

• Option A — Condensed Soup: 1 can (10.5 oz) condensed cream of mushroom or cream of chicken soup + 1/3 cup (80 ml) milk
• Option B — Quick White Sauce: 2 tbsp (28 g) unsalted butter; 2 tbsp (16 g) all-purpose flour; 1 1/2 cups (360 ml) milk; 1/4 tsp kosher salt; 1/8 tsp black pepper; pinch garlic or onion powder (optional)

Topping

• 1 bag (28–32 oz) frozen tater tots
• 1 cup (4 oz/113 g) shredded sharp cheddar (optional)
• 1/2 tsp paprika (optional)

To Finish

• Chopped parsley or chives, for garnish (about 2 tbsp)
• Cooking spray, for the baking dish

Step-by-Step Instructions

Step 1: Preheat and prepare the dish

Preheat the oven to 400°F (200°C). Lightly coat a 9×13-inch baking dish with cooking spray to prevent sticking and make cleanup easier.

Step 2: Brown the beef and onions

Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spoon, until the meat is fully browned and the onions are softened, 6–8 minutes. Drain off excess fat. Stir in the Worcestershire sauce, kosher salt, black pepper, and garlic powder (if using). Remove from the heat.

Step 3: Make the creamy binder

Condensed soup method: In a bowl, whisk the condensed soup with 1/3 cup milk until smooth.

White sauce method: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking constantly, for 1 minute to remove the raw flour taste. Gradually whisk in the milk, a splash at a time, until smooth. Simmer 2–3 minutes, whisking, until thick enough to coat a spoon. Season with 1/4 tsp kosher salt, 1/8 tsp pepper, and a pinch of garlic or onion powder, if desired.

Step 4: Combine and layer

Stir the frozen mixed vegetables into the beef mixture (no need to thaw). Pour in the soup mixture or white sauce and fold to combine evenly. Taste and adjust seasoning. Spread the mixture into the prepared 9×13-inch dish in an even layer. If using cheddar, sprinkle it evenly over the beef-and-veg layer.

Step 5: Add the tater tot topping

Arrange the frozen tater tots in a single, snug layer over the surface, placing them close together for full coverage and maximum crunch. Sprinkle with paprika if you like a little color and warmth.

Step 6: Bake until golden and bubbling

Bake on the middle rack for 35–40 minutes, until the tots are deep golden and crisp and the filling is bubbling around the edges (internal temperature at least 165°F/74°C). For extra-crispy tots, switch to broil for the last 2–3 minutes, watching carefully.

Step 7: Rest, garnish, and serve

Let the casserole rest for 5–10 minutes to set for cleaner slices. Garnish with chopped parsley or chives. Serve hot and enjoy.

Pro Tips

• Do not thaw the tots or mixed vegetables; keeping them frozen helps the topping stay crisp.
• Pack the tater tots tightly in a single layer to prevent gaps and ensure even browning.
• For the crispiest top, bake uncovered on a preheated oven’s center rack; a metal or enamel pan browns better than glass.
• White sauce should be thick but pourable; if it gets too thick, whisk in 1–2 tbsp extra milk to loosen.
• Cheese placement matters: sprinkle it on the beef layer (not on top of the tots) so it melts into the filling and the tots stay crunchy.

Variations

• Turkey or Venison Hotdish: Swap in ground turkey or venison. Add 1 tbsp olive oil when browning to prevent sticking, and season generously.
• Tex-Mex: Use cream of chicken soup, add 1 tbsp taco seasoning and a 4 oz can diced green chiles to the beef mixture. Top the beef layer with pepper jack before the tots. Serve with salsa and sour cream.
• Mushroom Lover’s: Sauté 8 oz sliced cremini mushrooms with the onion. Use cream of mushroom soup and finish with a few crispy fried onions after baking.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat at 350°F (175°C) for 15–20 minutes until hot; broil briefly to re-crisp the tots. To freeze unbaked, assemble through adding the tater tots, wrap tightly, and freeze up to 2 months. Bake from frozen at 375°F (190°C) for 50–60 minutes (cover for the first 20 minutes, then uncover until crisp), or thaw overnight and bake at 400°F as directed. Baked leftovers can also be frozen for up to 2 months; reheat at 350°F for 25–30 minutes, adding a foil tent if browning too quickly.

Nutrition (per serving)

Approximate for 1 of 6 servings using condensed soup and no cheese: 520 calories; 26 g fat; 52 g carbohydrates; 5 g fiber; 23 g protein; 900 mg sodium. With 1 cup cheddar, add about 75 calories and 6 g fat per serving. Values vary with brands and exact ingredients.