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Twisted Tater Tot Casserole

by Judith Hanneman

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Twisted Tater Tot Casserole | bakeatmidnite.com | #casseroles #tatertots #groundbeef
Twisted Tater Tot Casserole

 

 

Not your ordinary Tater Tot Casserole!
Raw ground beef
is pressed into the pan like a crust, then casserole is broken up and
stirred mid-way in the cook time so you get nice, solid pieces of beef
unlike the usual “brown-then-mix” version of this dish.  Don’t worry, the meat will be completely cooked at the end.
Also
added is everyone’s favorite–BACON–as a tasty condiment, green and
red bell peppers for super flavor and some french-fried onion for some
more added YUM factor.  And it’s all topped off with sharp cheddar
cheese.  Nothing could be better on a cold, wintry night.
I
used the mini potato patties (crowns) in this since the shape is more
appealing to my eye and since they’re flatter than the standard
cylindrical-shaped tater tots, they’ll brown and crisp faster.**Don’t forget to read all the great ideas for substitutions that readers have given in the comments!  Some wonderful ideas and taste change-ups!!!**
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Twisted Tater Tot Casserole

Not your ordinary Tater Tot Casserole!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: beef, Comfort Foods
Cuisine: American
Keyword: beef, casserole recipe, tater tots
Servings: 4 -6
Calories: 602kcal
Author: Judith Hannemann

Ingredients

  • 1 lb very lean ground beef at least 85% lean
  • 1 can cream of mushroom soup low-fat preferred, but not necessary
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 6 strips cooked bacon crumbled
  • 1/2 cup french fried onions such as French's
  • 2 cups potato "crowns" or regular tater tots

Instructions

  • Preheat oven to 350 degrees.
  • Press
  • ground beef into a 11 x 7-inch deep baking dish. Spread the potato
  • crowns evenly on top of the ground beef. Pour the soup over the potato
  • crowns. Sprinkle the diced bell peppers, bacon and french fried onions
  • on top of the soup. Distribute one cup of the cheese on top.
  • Bake
  • at 350 degrees. Bake for 20 minutes. Remove from oven and stir the
  • casserole, breaking meat into chunks. Add the rest of the cheese and
  • cook for an additional 20-30 minutes.

Nutrition

Serving: 1serving | Calories: 602kcal | Carbohydrates: 21g | Protein: 44g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 141mg | Sodium: 966mg | Potassium: 714mg | Fiber: 2g | Sugar: 1g | Vitamin A: 892IU | Vitamin C: 24mg | Calcium: 426mg | Iron: 4mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

twisted tater tot casserole
Twisted Tater Tot Casserole

 

 

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2020. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  2. Judith Hanneman says

    Potato crowns look like little disks or coins. Hard to describe really, but Ore-Ida is one company that makes them. I find they work better here, but if you can't find them, then the regular tater tots will work just fine.

  4. Judith Hanneman says

    Yep and it cooks nicely too. The secret is breaking it up 1/2 way through and sort of bringing it to the top, if that makes any sense, but it's the best way I can describe it. I like that there's a chew factor involved in eating this. I was dubious too when I saw the method, but it works, and it really improves this dish.

  7. Katherine says

    I have a friend who calls this dish "tater Tot hot dish" I always thought that was really cute and this version looks really yummy.

  8. GrandmaNista says

    Made this one as directed. FABULOUS!!! Then remade it using my own substitutions! Freezes and reheats very well! Will definitely make this easy yummy one again! Thanks.

  9. Judith Hanneman says

    I'm glad you did the substitutions!!! I love to take an idea and run with it and always encourage anyone else to as well. Did the grandbabies like it better this time?

  10. Nancy says

    I'm in the process of making this recipe for my supper, it's just about finished and looks delicious. The only thing is that I did not add milk to the soup, should I have? The recipe didn't call for it, but most recipes using cream of mushroom do say add milk. It will be good either way! 🙂

  11. Judith Hanneman says

    Nope no milk for the soup Nancy. You just spread it on straight out of the can. I hope your family loved it and feel free to change veggies and amount of anything if your family prefers other combos–one commenter–Grandma, changed up the veggies because her grandbabies don't like peppers.

  17. Judith Hanneman says

    Not if you use 93% chop meat Mrs. Celetti. That's why I like this so much. If you want to reduce fat even more, then cut down on the tater tots/crowns and use a little less cheese. I don't find it greasy at all made with the 93% and I'm a real bear about seeing grease floating on a plate…can't stand it. Let me know how yours comes out.

  21. Anonymous says

    I only have 85% lean beef. Can I still make this? Will I have to drain the grease half way through?

  25. Mary Whalen says

    Used corn for the veggie. Going to substitute cheddar cheese soup for the mushroom next time – I am a cheese freak and the rest of the family is by default…may try substituting feta cheese for the shredded cheddar.

  27. wild woman says

    I am going to try this for tonight supper. It really sounds good but I will use chedder cheese soup because my husband and I are cheese lovers and for the veggies I will use corn that is his favorite. Can't wait to eat it tonight

  28. Jacque H says

    Oh this is SOOOOO happening at my house tonight!! Thanks for sharing the recipe and your nephew has an amazing palate, I might add.

  31. Linda B. says

    Seems to me that a side order of breakfast gravy to drizzle over the top (after each person has the casserole in their plate) might be a nice touch. Just let each person ladle their own on according to their liking.

  33. Sandy4 says

    I have to try this! I'm even thinking turkey and hash browns and I liked the sour cream idea someone mentioned! I am a total cheese freak and will probably do cheddar jack! Yum, I'm so hungry!

  34. Judith Hanneman says

    Loving it Sandy!!! My sister makes it with ground turkey and the hash browns sound GREAT because they'd get all nice and crunchy with that melted cheese……OMG hunger attack!!!!! Just thinking about it.

  37. Annette Koziol says

    Thank you Judith. And thank you for staying vigilant with responding to people's questions and comments. All was helpful. I'm watching what I eat nutrionally and my nutrional coach will not disown me if I make this with a lower sodium soup, a 96% lean ground beef and even regular cheese. Or even the ground Turkey. I like several of the variations and most of these things are always on hand. Quick meal. Even to throw together for an office pot luck

  38. Judith Hanneman says

    Hi Annette–my sister makes this with ground turkey and says it's just great. I will only use very lean ground beef in mine too. Some 85% is good, but mostly I'll use 93% or even grind my own meat for this. I'm not on a health kick at all, but I could never stand to see grease pooling in something…a real turn off. I also like the idea of reduced-sodium soup here because with the cheese, this could tend to be a bit salty. As my mom used to say, you can always add, but you can't take out.

    I love this casserole because with each change of ingredient, it morphs into something new again. This even reheats well. You could not ask for more!!!

  40. Sweetz Lyn says

    Some ingredients are hard to find in Asia. Is "tater tots" hash brown? What about french onion? Can I use fried onions/shallots instead?

  41. Judith Hanneman says

    Hi Sweetz Lyn–tater tots are chopped potatoes and onions formed into "patties" or "ball-like" shapes. Something like a thick potato pancake. In UK they call these things "roasters" I believe. I do know that French's fried onions are available in Europe, maybe Asia too? You don't say where in Asia you are. But you sure could use hash browns if you wanted to and fried onion/shallot would taste good too, even though what I use in this is more like a crispy snack food. Actually if you look up a dish called "Tradtional Green Bean Casserole" you'll see what those onions look like. It's sort of a staple in the USA for Thanksgiving. But any way you make this, it will taste good. I'd love to hear how it came out with your substitutions–and it should taste just fine, I'm sure.

  43. Judith Hanneman says

    No, Pam, that's what makes this one different. It's broken up midway in the cooking so it will cook completely. This way of doing it provides larger, solid pieces of meat, almost like mini burgers. And it's not soupy like many other versions.

  44. Pam Gurganus says

    Thank you for responding so quickly, Judith! I'm sorry for the question, as I read back over the previous comments and saw my question was already addressed! I'm really looking forward to trying this out! 🙂

  45. Judith Hanneman says

    <3 No problem Pam. There's so many comments on this recipe it could have been overlooked. There are some great suggestions for variations here that many readers have left and I'm looking forward to trying all of them!!!

  46. Debra Blank says

    This is the way I always make my tator tot casserole and I don't even stir it half way through. I just leave the raw burger on the bottom the whole way through. I have never put f.f. onions or cheese on though….that sounds yummy 🙂

  47. Judith Hanneman says

    I think our method is so much better for making this Debra!!! I prefer to see hunks of meat instead of the pre-browned ground beef/soup mixture! Much more appetizing–to me–and appealing to the eye.

    BTW I had maybe a handful of those French's onions left that I wanted to use up, so I put them in this when I made it. It's a great addition!!

  48. Dobsgal says

    Have always pre-cooked meat to avoid grease. You can play with this recipe to your families liking so easy and great tasting. Just always think what your adding is it greasy? My Mom made this dish up 18 yrs ago it's changed I see but the changes look good. Have fun with it.

  52. Chi Van says

    Thank you for the quick reply!! I just finished eating it and it's like the best thing I ever ate. I put in green onions and extra cheese. I replicated everything else and it was great! Can't wait to try it with other ingredients.

  53. Danielle Hueckstaedt says

    I usually make it with the potatoe rounds/crowns and also for vegetable I use greenbeans my recipe is similar to yours but I follow greenbean casserole instructions but add cheese and hamburger to the mix and top with potatoe rounds or crowns on bottom also I brown them before hand to avoid soggy ness

  54. Diana Diggs says

    My version of this is ground beef, corn, chedder cheese, cream of chicken soup, onion and green peppers and of course tots it is great I also add hot sauce when served

  59. Bethany says

    Just an update: I used the garbanzo beans in place of the beef and it was awesome! The family loved it and the tiny bit that was leftover tasted great reheated. I did not mash them (but i suppose you could), I just tossed them in some olive oil and then put them in a single layer on the bottom of the baking dish and proceeded with the rest of them steps 🙂

  61. Lisa Barrera says

    Have you tried the recipe without the meat? It looks great but I am looking for a yummy tater tot casserole recipe for a side dish to BBQ pulled pork sandwiches.

  62. Judith Hanneman says

    I haven't Lisa, but someone upthread used garbanzos in place for the meat with good results. Maybe refried beans would work too.

    Probably would be just as good leaving the meat out too!!

  65. Bonnie Justham says

    I tried this tonight. It’s a winner. My man gave it 5 stars. Of course I tweeked it a little, used a red chille pepper instead of the red bell pepper, that gave it a little bite. I also had some potato chips left in a bag that were all crumbled so I put them in with the tots, that gave the dish a little more salt, since no salt was mentioned. It turned out perfect. Thank you so much.

    • Judith Hanneman says

      I do tend to keep the salt way down in my recipes–an old habit from when hubby was on a low-sodium diet. I am SO glad that you all liked this casserole. It lends itself to many tweaks and I always love hearing how someone changed it up to suit their taste or for what they had on hand. I have to say that some tweaks of this I tried that readers did, I like even better than the original and I simply love when it turns out that way because I discover something new and creative too! I love the potato chip addition!!! Extra crispiness gets a big thumbs-up from me!!!