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best tater tot casserole recipe
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This tater tot casserole recipe delivers a hearty, satisfying weeknight dinner featuring crispy tater tots crowning a rich, creamy ground beef and roasted red pepper filling, perfect for busy families seeking an easy and delicious meal.
Ingredients
- 1.5 lbs lean ground beef, organic (optional)
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt (divided)
- 0.5 tsp black pepper (divided)
- 3 tbsp unsalted butter (or vegetable oil for dairy-free option)
- 3 tbsp all-purpose flour
- 2 cups milk (whole or 2%, or unsweetened almond milk for dairy-free)
- 1 cup vegetable broth
- 4 oz roasted red peppers, drained and pureed (from a jar)
- 10 oz sharp cheddar cheese, shredded (divided, or plant-based alternative)
- 2 lbs frozen tater tots (gluten-free option available)
- 4 tbsp extra virgin olive oil
- 1 cup fresh parsley leaves, packed
- 1 tbsp fresh lemon juice
- 1 tbsp toasted pine nuts
- 1 tsp sumac
Instructions
- Preheat Oven & Prepare Dish: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch (23×33 cm) casserole dish.
- Brown Ground Beef & Season: In a large skillet over medium-high heat, brown the ground beef and diced onion, breaking up the meat, for 8-10 minutes until no pink remains. Drain any excess fat. Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper. Cook for an additional 1-2 minutes until fragrant. Spread the seasoned beef mixture evenly into your prepared casserole dish.
- Craft Creamy Roasted Red Pepper Sauce: Melt the butter (or heat vegetable oil) in the same skillet over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a pale roux. Gradually whisk in the milk and vegetable broth until the mixture is smooth and begins to thicken (about 3-5 minutes). Stir in the pureed roasted red peppers and 6 oz of the shredded cheddar cheese until the cheese is melted and the sauce is creamy. Season the sauce with the remaining 0.5 tsp salt and 0.25 tsp black pepper. (If sauce is too thick, whisk in 1-2 tablespoons extra milk or broth).
- Layer Casserole Base: Pour the creamy roasted red pepper sauce evenly over the beef mixture in the casserole dish.
- Top with Tots and Cheese: Arrange the frozen tater tots in a single, even layer over the sauce. Sprinkle the remaining 4 oz of shredded cheddar cheese over the tater tots.
- Bake to Golden Perfection: Bake for 30-35 minutes, or until the tater tots are golden brown and crispy, and the casserole is bubbly around the edges.
- Prepare Zesty Herb Oil & Garnish: While the casserole bakes, combine extra virgin olive oil, fresh parsley leaves, and fresh lemon juice in a small food processor or with an immersion blender. Blend until smooth. Remove casserole from oven and let rest for 5 minutes. Drizzle each serving generously with the herb oil, then scatter toasted pine nuts and a light dusting of sumac over the top for crunch and tang. (For a slight spicy kick, add a pinch of chili flakes to the beef mixture during cooking).
Notes
If your sauce seems too thick, whisk in an extra splash (1-2 tablespoons) of milk or broth until it reaches your desired consistency. For a slight spicy kick, consider adding a pinch of chili flakes to the beef mixture during cooking. Let the casserole rest for 5 minutes after baking before serving; this helps it set beautifully. Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 250 g)
- Calories: 520 calories
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg