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Tater Tot Casseroles Recipe

Tater Tot Casseroles Recipe photo by Taste of Home

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Ground beef, sausage, cheese, and, of course, Tater Tots make this homey casserole a crowd-pleaser. Cayenne pepper and hot Italian sausage give it a pleasant kick. —Ryan Jones, Chillicothe, Illinois

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Tater Tot Casseroles Recipe

Prep: 25 min. Bake: 45 min.

Yield: 12 Servings

25 45 70

Ingredients

3/4 pound bulk hot Italian sausage
3/4 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 small onion, chopped
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cups frozen cut green beans, thawed
1 can (15-1/4 ounces) whole kernel corn, drained
2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided
1/2 cup 2% milk
1 teaspoon garlic powder
1/4 teaspoon seasoned salt
1/4 to 1/2 teaspoon cayenne pepper
1 package (32 ounces) frozen Tater Tots

Directions

In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Add the soup, beans, corn, 1 cup cheese, milk, garlic powder, seasoned salt and cayenne. Transfer to two greased 11-in. x 7-in. baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
Cover and bake at 350° for 50 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Yield: 2 casseroles (6 servings each).

Nutritional Facts 1 piece equals 370 calories, 22 g fat (8 g saturated fat), 48 mg cholesterol, 1,085 mg sodium, 30 g carbohydrate, 3 g fiber, 16 g protein.

Originally published as Tater Tot Casseroles in Simple & Delicious April/May 2011, p35

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Tater Tot Casseroles

Tater Tot Casseroles

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Reviewed on May. 02, 2012 by nancy headlee

This was great! I made a couple of changes as well. Instead of cayenne pepper, I used pepper jack cheese. We don't like frozen beans so I used 1 can whole kernal corn, 1 cream style and a large can of mushrooms. Yum! Thank you for a really good new favorite.

Reviewed on Mar. 05, 2012 by jstoltz

The family loved this. I used cream of mushroom soup because that is what I had on hand. Also halved the recipe just to make 1 casserole.

Reviewed on Dec. 23, 2011 by kerschc

Great flavor and easy!

Reviewed on Sep. 12, 2011 by proverbs169

Made this a few nights ago delicious! My brother said it was the best tater tot casserole he'd ever had before.

Reviewed on Aug. 19, 2011 by lurky27

Yum! I used all sweet Italian sausage and it was very flavorful. I just had to squeeze it out of its casings. I also used frozen corn (thawed) & skim milk and that worked fine.

~ Theresa

Reviewed on Jul. 15, 2011 by sstetzel

The type of Tater Tot you use could add liquid to your casserole, I used to really like the ones from a home delivery service but the last batch I had were really greasy.

Reviewed on Jul. 14, 2011 by lunarsa

Too much liquid, probably coming form the sauted meats. Will drain it better next time. Definitely use the hot italian bulk sausage for some zing, or you'll end up with bland.

Reviewed on Jun. 29, 2011 by clarionmeg

My hubby and I were surprised by how good this casserole was! We used turkey sausage and it was still great!

Reviewed on May. 18, 2011 by smurf_45

This was excellent. I substituted with ingredients I had (1.5 lbs of ground beef and cheddar cheese) and it was delicious.

Reviewed on Apr. 23, 2011 by farynshome

I LOVED THIS! I didnt use the onion or the sausage tho. I just doubled the hamburger :] and the 2nd cassersol tasted better than the first one did too :]