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Tator Tot Casserole Recipe


Once upon a time there was a little girl who adored church potlucks. She really couldn’t decide which she loved best, hugs from snuggly grandmas or their comforting dishes that sat upon the potluck table. One dish always stood out in the crowd, okay, maybe two. The first was a blackberry crumble. I… er… she was old enough to bake and wanted so badly to ask for the recipe but somehow it felt inappropriate to do so at a funeral.

The other was tator tot casserole. Although anyone can throw together some tots and cream of mystery soup, homemade is always the very best.

 Tator Tot Casserole Ingredients

  • 6 tablespoons olive oil
  • 1 medium diced onion
  • 1 pound ground chicken, turkey or beef
  • 1 teaspoon sea salt
  • 1 teaspoon coarse pepper
  • 1/2 up flour
  • 32 ounces chicken stock
  • 1 tablespoon Better Than Bouillon – chicken flavor
  • 1 cup frozen peas and carrots
  • One 16 ounce package tator tots
  • 2 cups grated cheddar cheese

Cook onions in olive oil until golden brown (caramelized) then remove onions from pan and set aside.

Add and cook ground meat. Season with salt & pepper. I find ground turkey more flavorful than beef. Healthier too. We need all the health we can get because like I said, this dish is quite sinful.

Preheat oven to 350F.

If using ground beef, remove most of the excess grease, leaving a few tablespoons of it in the pan.

Sprinkle flour over meat & onions.

Stir flour into mixture and cook for about five minutes while continuing to stir so that flour cooks (otherwise your sauce will taste like raw flour).

After flour is cooked, add chicken (or beef) stock and chicken Better Than Bouillon. Continue to stir over heat.  Over time, the sauce will thicken.

Add fresh or frozen peas & carrots to your liking. Celery or water chestnuts can add a nice crunch if you like.

Fill the bottom of the dish with meat sauce. Place tator tots in an orderly fashion on top of sauce. I used two 8 inch pans (since I was taking one of them to a couple who is celebrating having their first baby) but this recipe works great for one 9 X 13 pan.

Bake about 20-30 minutes or until tator tots are golden brown & sauce is bubbly.

Do three hail Marys, take communion, complete one Zumba class and then add grated real cheddar cheese over tots.

Bake again until cheese is melted and bubbly and sign up to take Zumba class regularly.

Consider yourself snuggled by a grandma, then go eat an apple. I’m sorry. You’re welcome. I’m sorry.

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10 Responses

  1. You are WICKED! I love this casserole and I will HAVE to try your recipe – because they are simply THE BEST! I don’t think you’re really sorry.

  2. This recipe looks great, I have never eaten a tater tot before, but your pictures make me think I would really love them. This casserole looks yummy!

  3. Glynis

    Still snickering over “Cream of Mystery Soup”. I made it my resolution a few years ago to never use those mystery cans for cooking anymore. Thickening with flour is just as easy and,, well, you know what’s in your food. :o)

    Thanks for the recipe…I agree though, you are NOT sorry.

  4. Denise Woods

    I’m a friend of Cindy’s and I agree with her: You’re NOT sorry! But, thanks for sharing such a great recipe. 🙂

  5. Becky

    It just so happens that I have tater tots, ground beef, and chicken stock in my freezer right this very moment…

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  7. Great recipe! I substituted 1/2 the milk for sour cream and it made it extra creamy. We love our “hotdish” in the midwest and this was great version without using canned soup.

  8. […] cream-of-mystery soups?” you might ask. No canned soups were harmed of this wonderful Tator Tot Casserole. Try it, and you’ll never go […]

  9. rwoodin

    We are lactose intolerant sp cant use canned soups, i sub lactaid milk! Do you have a recipe for various “cream of …” soups?! Cuz this is delicious! Second time having it this month!

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