Tater Tot Hotdish
Let’s talk about comfort food royalty. Tater Tot Hotdish is the ultimate Midwestern masterpiece that combines crispy potato crowns with savory beef and veggies in one magnificent casserole.
This isn’t just dinner—it’s a hug in food form that’ll have everyone at the table reaching for seconds.
The magic of this hotdish lies in its perfect layers—seasoned ground beef and onions, mixed vegetables, creamy mushroom soup, and that crown of perfectly arranged, golden-brown tater tots that get irresistibly crispy on top while staying tender where they meet the filling.
It’s the dish that shows up at every potluck, family gathering, and comfort food craving for good reason—it delivers maximum satisfaction with minimal effort.
Ingredients
- 1 tablespoon salted or unsalted butter
- 2 pounds ground beef, any kind
- 1 large yellow onion, chopped (about 1 cup)
- 1½ teaspoons kosher salt, plus more to taste
- 1½ teaspoons freshly ground black pepper, plus more to taste
- 16 ounces mixed frozen or canned vegetables (green beans, corn, peas, and/or carrots)
- 2 (14-ounce) cans cream of mushroom soup
- 24 ounces frozen Tater Tots
- Ketchup, for serving (optional)
Steps
- Preheat the oven to 400°F (205°C). Position a rack in the middle of the oven to ensure even heat distribution throughout the casserole.
- Cook the beef and onions: Heat a large frying pan over medium-high heat and melt the butter completely. Once the butter is foaming slightly (but not browning), add the ground beef and onions. Season with the 1½ teaspoons salt and 1½ teaspoons pepper. Use a wooden spatula or meat chopper tool to break the beef into small, even crumbles—smaller pieces distribute better throughout the hotdish. Cook for approximately 8 minutes, stirring occasionally, until no pink remains in the meat. The onions should be translucent but not browned.
- Layer the hotdish base: Using a slotted spoon to drain excess fat (which would make your hotdish greasy), transfer half of the beef mixture into the bottom of a 9×13-inch baking dish, spreading it into an even layer. Excess liquid will result in a soggy casserole, so take your time with this draining step.
- Build the first vegetable layer: Evenly distribute half of your frozen or canned vegetables over the beef layer. If using canned vegetables, ensure they’re well-drained. Season with a light sprinkle of salt and pepper to build flavor in each layer. Pour one can of cream of mushroom soup over the vegetables, using a spatula to spread it into an even layer that reaches the edges of the dish.
- Complete the filling layers: Add the remaining beef as your third layer, followed by the remaining vegetables as your fourth layer. Season again with a light sprinkle of salt and pepper. Pour the second can of cream of mushroom soup over everything, spreading it carefully to cover the entire surface. This top layer of soup helps the tater tots adhere to the casserole.
- Arrange the tater tots: Place the frozen tater tots in neat rows and columns across the entire surface of the casserole, creating a single layer that completely covers the filling. Alignment matters—straight rows allow for even cooking and a more attractive presentation. Don’t thaw the tots before using; they should go on frozen.
- Bake until golden and bubbly: Transfer the baking dish to the preheated oven and bake for 45-50 minutes, until the tater tots are deeply golden brown and crispy, and you can see the filling actively bubbling around the edges of the dish. If the tots are browning too quickly but the filling isn’t bubbling yet, loosely cover with foil for part of the cooking time.
- Rest before serving: Allow the hotdish to rest for 5-10 minutes before serving. This cooling period helps the layers set and makes serving neater. Serve with ketchup on the side if desired.
- Store leftovers properly: Let any remaining hotdish cool completely to room temperature (no longer than 2 hours) before covering tightly or transferring to an airtight container. Refrigerate for up to 3 days. Reheat individual portions in the microwave for 2-3 minutes until steaming hot, or reheat the entire casserole covered in a 350°F (175°C) oven for about 15 minutes, then uncovered for 5 minutes to re-crisp the tots.
Smart Swaps
- Use ground turkey instead of beef (same amount) for a lighter version with 30% fewer calories
- Substitute cream of celery or cream of chicken soup if you’re not a mushroom fan
- Try sweet potato tots for a different flavor profile and added nutritional benefits
- Add 1 cup shredded cheddar cheese between the final soup layer and tots for an extra indulgent version
Make It Diabetes-Friendly
- Replace regular tater tots with cauliflower tots (same quantity) to reduce carbs by approximately 15g per serving
- Use reduced-sodium cream of mushroom soup and decrease added salt to ½ teaspoon to reduce sodium content
- Increase the vegetable ratio by using 24 ounces instead of 16 ounces, focusing on lower glycemic options like green beans
- Serve with a side salad dressed with olive oil and vinegar to add fiber, which helps slow carbohydrate absorption
- Portion control is key—stick to a 1 cup serving (approximately 30g of carbohydrates) paired with extra protein
Pro Tips
- For extra flavor, add 2 cloves minced garlic and 1 tablespoon Worcestershire sauce when cooking the beef
- Line up your tater tots in alternating directions between rows for maximum surface coverage and even browning
- For a crispier top, spray the arranged tater tots lightly with cooking spray before baking
- This hotdish freezes beautifully—prepare through step 6, cover tightly, and freeze for up to 3 months. When ready to cook, add an extra 15-20 minutes to the baking time if cooking from frozen