This tater tot casserole recipe is one that I have been making since I was married 25 years ago. I got it originally from a friend and then made my own changes to the original. It is one of my husbands favorite dishes.
When we were first married, I would make the whole pan all the time and then we would take the leftovers to work for lunches. I must say, I did get my fill of the casserole back then, but my hubby has never tired of it. I still surprise him with it occasionally since he loves it so much. It is one of those dishes that doesn’t photograph extremely well, but it very tasty.
The tater tots are the base of the casserole. They then get covered with corn and a creamy ground beef sauce. Finally, it’s finished off with ooey gooey melty cheese!
- 1 lb. ground beef
- 1/4 cup chopped onion
- 2 (10 3/4 oz) cans cream of mushroom soup
- 1 cup milk
- 1 (32 oz) pkg tater tots
- 1 (15 oz) can corn, drained
- 2 cups shredded cheese
- Preheat oven to 375 degrees.
- In a skillet, brown ground beef with onion until fully cooked; drain of grease.
- Add soup and milk to meat mixed and stir until well combined; set aside.
- Spray a 9 x 13 inch baking dish with cooking spray and place tater tots in the bottom of the prepared pan.
- Sprinkle corn over the tater tots and then pour meat mixture over the corn and tater tots.
- Sprinkle with cheese and cover with foil. Bake for 35 minutes at 375. Remove foil and place back in the oven for a few minutes until the cheese is bubbly.
This is the original photo from this post when it was first published in January 16 of 2012.