Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb ground beef (80–90% lean) or ground turkey
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 2 cloves garlic, minced
- 1 tbsp olive oil (optional, for lean turkey)
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tbsp Worcestershire sauce
- 2 (10.5 oz) cans condensed cream of mushroom soup
- 1 cup whole milk
- 3 cups frozen mixed vegetables (about 12–16 oz)
- 32 oz frozen tater tots
- 2 cups shredded sharp cheddar cheese (about 8 oz), divided
- Optional garnish: 2 tbsp chopped fresh parsley
Do This
- 1. Heat oven to 400°F. Lightly grease a 9×13-inch baking dish.
- 2. Brown 1 1/2 lb ground beef/turkey with diced onion; drain excess fat.
- 3. Stir in garlic, seasonings, Worcestershire, soup, milk, and frozen mixed vegetables; simmer 3–5 minutes.
- 4. Spread filling in dish; sprinkle with 1 cup cheddar.
- 5. Arrange frozen tater tots in a tight, single layer on top.
- 6. Bake 30 minutes; add remaining 1 cup cheddar and bake 10–15 minutes more until crisp and bubbly.
- 7. Rest 10 minutes. Garnish with parsley and serve.
Why You’ll Love This Recipe
- Crispy-meets-creamy: Crunchy tater tot top, rich and saucy center.
- Weeknight-friendly: Simple ingredients and straightforward steps.
- Kid and adult approved: Classic flavors, not fussy, easy to customize.
- Great leftovers: Reheats well and stays satisfying for days.
Grocery List
- Produce: 1 medium yellow onion, 2 cloves garlic, optional fresh parsley
- Dairy: whole milk, sharp cheddar cheese
- Meat: ground beef (80–90% lean) or ground turkey
- Frozen: tater tots (32 oz), mixed vegetables (12–16 oz)
- Pantry: condensed cream of mushroom soup (2 cans), Worcestershire sauce, smoked paprika, dried thyme, kosher salt, black pepper, optional olive oil
Full Ingredients
For the savory beef (or turkey) filling
- 1 1/2 lb ground beef (80–90% lean) or ground turkey
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 2 cloves garlic, minced
- 1 tbsp olive oil (optional; helpful if using very lean turkey)
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tbsp Worcestershire sauce
For the creamy mushroom-style sauce
- 2 (10.5 oz) cans condensed cream of mushroom soup
- 1 cup whole milk
For the vegetables
- 3 cups frozen mixed vegetables (about 12–16 oz)
For the topping
- 32 oz frozen tater tots
- 2 cups shredded sharp cheddar cheese (about 8 oz), divided
- 2 tbsp chopped fresh parsley (optional, for garnish)
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pan
Arrange an oven rack in the middle position. Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish with a little oil or nonstick spray so the filling doesn’t stick around the edges.
Step 2: Brown the meat and soften the onion
Set a large skillet over medium-high heat. If you’re using very lean turkey, add 1 tbsp olive oil first.
Add the ground beef (or turkey) and the diced onion. Cook, breaking the meat into small crumbles, until the onion is softened and the meat is fully cooked, about 7–9 minutes.
If there’s a lot of fat in the pan, carefully drain it off (a little is fine for flavor).
Step 3: Season it well and wake up the flavor
Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Add 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1 tsp dried thyme, and 1 tbsp Worcestershire sauce. Stir for 30–60 seconds so the spices coat the meat and onions evenly.
Step 4: Build the creamy mushroom-style sauce and add vegetables
Lower the heat to medium. Stir in 2 cans (10.5 oz each) condensed cream of mushroom soup and 1 cup whole milk until smooth and creamy.
Add the 3 cups frozen mixed vegetables (no need to thaw). Stir and let the mixture simmer for 3–5 minutes, just until everything is evenly hot and saucy. Taste, and add a pinch more salt if needed.
Step 5: Assemble the hotdish in layers
Pour the creamy meat-and-veg mixture into the prepared 9×13-inch baking dish and spread it out in an even layer.
Sprinkle 1 cup of the shredded cheddar cheese evenly over the filling. This gives you extra richness in the middle and helps the top layer stay cohesive.
Step 6: Add a tight layer of tater tots
Arrange the frozen tater tots in a single, tight layer across the entire top. Nestle them close together; the tighter the layer, the more evenly crisp the top will bake.
Step 7: Bake until bubbly and crisp, then add cheddar
Bake uncovered at 400°F for 30 minutes, until you see bubbling around the edges and the tots are starting to turn golden.
Remove the dish from the oven and sprinkle the remaining 1 cup cheddar cheese evenly over the tots. Return to the oven and bake for 10–15 minutes more, until the cheese is melted and the tots are deeply golden and crunchy.
Step 8: Rest, garnish, and serve
Let the hotdish rest for 10 minutes before scooping. This helps the creamy center thicken slightly so it serves in neat portions.
If you like, sprinkle with 2 tbsp chopped fresh parsley for a fresh finish. Serve hot.
Pro Tips
- For maximum crunch: Keep the tots in the freezer until the moment you top the casserole. Warm tots soften faster and crisp less.
- Drain excess grease: If using beef with higher fat, draining keeps the sauce from turning oily.
- Tight tots = even bake: Pack the tots snugly in one layer so you don’t get soggy gaps.
- Cheese timing matters: Adding cheddar near the end prevents it from drying out and helps it stay melty and appealing.
- Make it a little brighter: If the filling tastes heavy, add 1–2 tsp of Worcestershire or a pinch more black pepper to balance the richness.
Variations
- Turkey ranch hotdish: Use ground turkey and stir 1 tbsp ranch seasoning into the sauce (reduce salt to 1 tsp at first, then taste).
- Extra mushroomy (no extra work): Add 1 cup sliced fresh mushrooms to the onions while browning (cook until they release liquid and start to brown).
- Tex-Mex twist: Swap thyme for 2 tsp chili powder and add 1 (4 oz) can diced green chiles (drained). Use a cheddar-jack blend.
Storage & Make-Ahead
Refrigerate: Cool leftovers, then cover and refrigerate for up to 4 days.
Reheat: For best crispiness, reheat in a 375°F oven for 20–25 minutes (covered for the first 10 minutes, then uncovered to re-crisp the tots). Microwave works for speed, but the tots will soften.
Freeze: Freeze tightly covered for up to 2 months. Thaw overnight in the refrigerator before reheating, or bake from frozen at 350°F until hot in the center (typically 60–75 minutes), then uncover for the last 10–15 minutes to re-crisp.
Make-ahead tip: You can cook the filling up to 2 days ahead. Refrigerate it, then assemble with cheese and frozen tots right before baking. Add 5–10 minutes to the initial bake time if your filling is cold.
Nutrition (per serving)
Approximate, based on 8 servings: 520 calories, 29 g protein, 33 g carbohydrates, 30 g fat, 10 g saturated fat, 1,180 mg sodium, 4 g fiber, 5 g sugars.
