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  • Writer's pictureJenny Gruben

Recipe: Tatertot Casserole

Updated: Feb 8

bowl of tatertot casserole

A family favorite that never disappoints! This recipe is my take on the classic Tatertot Casserole and gives you all the yummy goodness of cheeseburgers and tots in one bowl!

Whether you're looking for an easy weeknight meal or a one dish wonder you can prep a day ahead, this recipe is loved by even the pickiest of eaters.

There are two ways to make this dish - I used to put it all together and bake for 45m but I find it's easier and faster (and in my opinion tastes better) to cook the pieces individually and then put it in the oven mostly just to melt the cheese on top). I've provided both options below for you.

Tatertot Casserole Recipe

Here is what you'll need:

  • 1-2lbs ground beef

  • 1 bag of frozen tater tots

  • 1 can Cream of Mushroom soup or equivalent

  • 1 can Cream of Chicken soup or equivalent

  • 1/2-1c sour cream

  • 1-2c shredded Mexican cheese

  • Salt and pepper

  • Sautéed chopped onion (optional)

  • Ketchup (optional)


tatertot casserole pan

Brown your ground beef in a large skillet. Set aside. Mix your soups and sour cream together and cook in the same skillet, allowing it to boil for 15-20m, stirring often to avoid burning the bottom. While that cooks, throw your tots in the air fryer or oven until cooked through and crispy. Mix the beef in to your sauce mixture (and sautéed onions if including) and salt and pepper to taste. Pour tots in baking dish and cover with sauce. Top with shredded cheese and bake in preheated oven for about 10 minutes or until the cheese is melted. Drizzle the top with ketchup (optional) and enjoy!

Alternatively, you can brown the beef just until the pink is gone. Mix in the soups, sour cream and salt and pepper. Put frozen tots in bottom of baking dish and cover with sauce mixture. Bake for 30m at 350. Add cheese on top and cook for an additional 15m or until cheese is melted and tots are cooked through.

Tips from your Top Goose

  • I like to use one can of each of the Cream of Chicken and Cream of Mushroom because I like the overall flavor it delivers. You can choose to use two cans of one of the soups if you prefer. I wouldn't worry about the mushrooms for picky eaters - my kids have never even noticed them. The Campbells brand does seem to have larger pieces of mushroom and chicken so the store brand is your best bet if you're worried about that.

  • I love adding sautéed onions to this dish but if your group doesn't love onions (like some of mine!), I caramelize them and then toss them on top of my bowl. It adds a great flavor! Honestly I recommend keeping some cooked onions to toss on top even if you mix them in your sauce so you have that delicious caramelized flavor add.

  • You can cook your tots on a cookie sheet in the oven but they cook SO much faster and have a better outer crisp when you air fry them. This air fryer is my favorite go to item in my kitchen. I air fry, roast, bake and reheat with it almost daily!

  • This dish can be prepared the day before - follow the instructions and build your casserole, keeping the cheese to the side until the last 15m of reheating. Cover with foil and refrigerate for up to two days. When you're ready, heat in oven at 350 degrees until center is hot (about 30-45m).

  • This dish is perfect for leftovers! I usually make a large batch and save the extras. To reheat just add some milk or cream to help keep it from drying out and heat either in the oven or microwave.

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