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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
  • Salt & pepper
  • 1/2 cup flour
  • 16 ounces chicken stock
  • 1 cup milk
  • 1 cup frozen peas and carrots
  • One 16 ounce package tator tots
  • 2 cups grated cheddar cheese

The first step to this sinful, saintly dish is one medium diced yellow onion.

Cook in about 3 tablespoons of olive oil until golden brown (caramelized) then remove onions from pan and set aside.

Cook 1 pound of your favorite ground meat. Season with salt & pepper. I know I’m repeating myself, but 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 meat from pan and drain excess grease.

Place meat back into pan over medium heat and add onions back in as well. Add about 3 tablespoons of olive oil.

Sprinkle about 1/2 cup of flour over meat & onions. For gluten-free, use superfine rice flour.

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 about 16 ounces of chicken (or beef) stock.

Enter, my new favorite brand of stock.

Add about a cup of milk (more or less as needed). Continue to stir over heat.  Over time, the sauce will thicken. You can decide how thick you would like your sauce to be.

Just having some fun with my new camera. Peas and thank you.

Add fresh or frozen peas & carrots to your liking. Celery or water chestnuts can add a nice crunch if you like. Season with salt, pepper and your favorite house seasonings (like Johnny’s, Spike or Lawry’s). Now is a great time to try your sauce for flavor & see if it needs anything. The meat is cooked, after all.

Fill bottom of 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.

By the way, have you heard of this great website, Take Them a Meal, yet? You can organize meals for loved ones so easily here.

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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8 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.

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