You’ll need to add 20 to 25 extra minutes of cooking time.Īfter the first 45 minutes, you should remove the foil. When you’re ready to serve it, you can remove the plastic wrap and recover with the foil and pop it right into a preheated oven aluminum foil still covering it. It will keep well in the freezer for 3 to 4 months. Then, wrap the casserole with a double layer of plastic wrap and a layer of aluminum foil over the plastic. The recipe is easy to make ahead and freeze for baking later.Īssemble the casserole according to the directions in the recipe card.

Refrigerate any leftovers and use them within 5 days.

After it sits for a while, it can get a little mushy.

The reason that this meal is sometimes known as tater tot hotdish is because it tastes best when it is served immediately.

To make serving the hamburger casserole easier, be sure to lightly grease the casserole dish with non-stick cooking spray.

Nobody enjoys mushy tater tot casserole, right? As a result, they’ll stay nice and crispy in the oven.

Keep the tater tots in the freezer until right before you add them to the casserole.

The stainless steel cleans up beautifully with a little baking soda so they still look brand new.

10-inch large skillet – I have had this pan since 2006.

You want to use something that holds at least 2 quarts.

9 x 13-inch casserole dish– Some casserole dishes have the capacity stamped on the bottom of the dish.

Shredded cheddar cheese – You can substitute the cheddar with any shredded cheese your family enjoys, or don’t use any at all….

If you don’t like using condensed soup, you can make it yourself! I have a recipe for condensed cream of chicken soup that will work perfectly, or this condensed cream of mushroom soup recipe from Kevin is Cooking looks great.

Cream of mushroom soup – You need to use condensed soup, not the ready to eat variety.

I just always have a can or two in my pantry.

Canned niblet corn, drained – The same rules apply for the corn.

If you steam them in the microwave for 2 minutes first, you can even use fresh.

Canned green beans, drained – Frozen green beans are fine.

Worcestershire sauce – This gives the hamburger casserole some additional meaty flavor.

Salt – Kosher or sea salt offer the best taste, but iodized salt will be fine.

If you omit the salt, you can even use garlic salt.

Garlic powder – If you don’t have any on hand, minced fresh garlic works as well.

Otherwise, there will be some excess water in the casserole. Even shallots will work in a pinch! If you want to use frozen diced onions, it is probably best to thaw them first.

Yellow onion, diced – If all you have on hand are white or red onion, they’ll work just fine.

This being said, you can use lean ground sirloin and save yourself the mess of draining the grease off.

Ground beef – You’ll be draining the grease, so you can use whatever type of ground beef you have on hand.

Then, freeze it and bake it whenever you’re craving easy comfort food. Plus, if you like easy meal prep, you can make tater tot casserole ahead of time. The best part is, casseroles are simple to make and they’re a great way to use leftovers!

Kids love tater tots, and if you ask me, adults love them too. This hamburger casserole is no exception. Allow the casserole to cool before serving.Making meals with ground beef usually means they’re economical, and it always means they’re delicious.Put back in the oven for 10 more minutes, or until the cheese is melted. Bake in the oven for 30 - 40 minutes, or until the tater tots are browned, then remove and sprinkle the remaining cup of cheese on top.Add half of the shredded cheese on top, then layer the tater tots on the cheese. Pour the beef mixture in the bottom of the prepared casserole dish and flatten with the back of a spoon.Pour the creamy mixture over the ground beef, add the green beans, and stir to incorporate.Slowly add the milk, whisking the entire time until the mixture is smooth and begins to thicken, then remove from heat and whisk in the sour cream. When it is completely melted, whisk in the flour and cook for a minute or two, whisking constantly. Melt the butter in a medium saucepan over medium heat.Remove from heat, and drain most of the grease. Cook, stirring often, until the beef is browned. Add the ground beef, salt, and pepper and increase the heat to medium high.Add the garlic and mushrooms and cook for about 3 - 5 more minutes, or until the mushrooms have begun to release their liquid. Add the onions and green peppers, and sautée until softened. In a large, heavy-bottomed skillet, heat the oil over medium heat.Preheat your oven to 350° F and grease a 9x13 casserole dish.

Tater tot casserole cream of mushroom