Ingredients
Equipment
Method
- Start by setting your oven to 375°F (190°C). Allowing the oven to fully preheat ensures that the casserole cooks evenly.
- In a large skillet over medium heat, cook the ground beef and diced onions together. Continue cooking for 5-7 minutes until the meat is browned and the onions have softened; drain excess fat.1 lb ground beef, 1 small onion
- Stir the cream of mushroom soup and sour cream into the beef mixture. Season with salt, pepper, and any optional spices like garlic powder or paprika; mix well until smooth.1 can (10.5 oz) cream of mushroom soup, 1/2 cup sour cream, Salt and pepper, Optional seasonings: garlic powder, paprika, or Worcestershire sauce
- Lightly grease a 9x13-inch casserole dish and spread the beef and cream mixture evenly across the bottom of the pan.
- Sprinkle 1 cup of the shredded cheddar cheese over the beef mixture.2 cups shredded cheddar cheese
- Place the frozen tater tots in a single layer on top of the cheese, avoiding overlapping so they brown evenly.1 bag (32 oz) frozen tater tots
- Place the dish in the oven and bake for 25-30 minutes until bubbling and golden brown.
- Remove the dish, sprinkle the remaining 1 cup of cheese over the top, and return to the oven for 5 more minutes until melted and bubbly.2 cups shredded cheddar cheese
- Let the casserole cool for about 5 minutes before serving to allow layers to set.
Notes
Always use tater tots straight from the freezer, as thawing them beforehand will lead to a soggy texture rather than a crisp crunch. For the best melt, grate your own cheddar cheese from a block rather than using pre-shredded bags containing anti-caking agents.