A comforting and easy-to-make casserole featuring ground beef mixed with creamy soup, topped with crispy tater tots and melted cheddar cheese—perfect for a quick family dinner. This dish brings that warm, hearty satisfaction I crave after a long day, and it comes together with minimal fuss using pantry and freezer staples. Cheesy Tater Tot Casserole with Ground Beef

Why You’ll Love This Recipe

I love how this recipe hits all the marks: creamy, cheesy, crispy, and hearty. It’s one of those all-in-one meals that feels indulgent but takes barely any effort. I just brown the beef, stir in a can of soup, and layer everything in a dish—then let the oven do the rest. It’s a great go-to for busy weeknights or casual gatherings when I want to serve something cozy and filling without stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
1 (10.5 ounce) can condensed cream of mushroom soup
salt and ground black pepper, to taste
1 (16 ounce) package frozen tater tots
2 cups shredded Cheddar cheese

Directions

I start by preheating the oven to 350 °F (175 °C).
In a skillet over medium-high heat, I cook the ground beef until browned and crumbly, about 7–10 minutes, seasoning it with salt and pepper.
I stir in the condensed cream of mushroom soup until the mixture is well combined.
Then I transfer the beef mixture into a 9×13-inch baking dish, spreading it out evenly.
I arrange the frozen tater tots on top in a single layer.
Next, I sprinkle the shredded Cheddar cheese evenly over the tater tots.
I bake it all for 30–45 minutes, until the tater tots are golden brown and everything is heated through.
I let the casserole sit for a few minutes before serving.

Servings and timing

This recipe yields 4 generous servings.

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Variations

I like to change things up with a few tweaks depending on what I have on hand:

I sometimes swap the cream of mushroom soup for cream of chicken or celery for a new flavor profile.
When I want a bit more depth, I add diced onion, a dash of Worcestershire sauce, or a sprinkle of garlic powder to the beef.
To sneak in some veggies, I mix in frozen green beans, peas, or corn before layering the tater tots.
I’ve also frozen the unbaked casserole for up to 4 months—it bakes beautifully straight from the freezer with a few extra minutes in the oven.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I just cover the dish with foil or transfer portions to an airtight container.
To reheat, I use the oven or toaster oven at 350 °F until warmed through—this keeps the tater tots nice and crisp. The microwave works too, though the tots soften a bit.

FAQs

What can I use instead of cream of mushroom soup?

I like using cream of chicken or cream of celery soup for a slightly different flavor—both work great in this recipe.

Can I make this casserole ahead of time?

Absolutely. I often assemble it the night before and refrigerate it. When I’m ready, I just bake it as directed, adding 5–10 minutes if it’s coming straight from the fridge.

Do I have to thaw the tater tots first?

Nope—I put them on frozen and they crisp up perfectly during baking. Thawing isn’t necessary.

Can I add vegetables to this casserole?

Yes! I like mixing in frozen peas, corn, or green beans right into the beef mixture for a more balanced meal.

How do I freeze this for later?

I assemble the casserole but don’t bake it. I wrap it tightly and freeze for up to 4 months. When I want to serve it, I bake it straight from frozen and add a few extra minutes to the cook time.

Conclusion

This cheesy tater tot casserole is one of my favorite comfort food staples. It’s hearty, quick to prepare, endlessly adaptable, and always a hit around the table. Whether I’m feeding my family or prepping for a busy week, I know this dish will come through every time.