Show Subscription Form




Quick Tater Tot Bake Recipe
Quick Tater Tot Bake Recipe photo by Taste of Home

Quick Tater Tot Bake Recipe

Publisher Photo
I like to make this dish when time before supper is short. It serves two to three people, but if we have unexpected company I double the ingredients and use a 9-in. x 13-in. pan. The I call it my "Please Stay Casserole"!
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:2-3 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 2-3 servings

Ingredients

  • 3/4 to 1 pound ground turkey or beef or turkey
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 1 small onion, chopped
  • Salt and pepper to taste
  • 1 package (16 ounces) frozen Tater Tot potatoes
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2/3 cup milk or water
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 cup) equals 740 calories, 46 g fat (19 g saturated fat), 127 mg cholesterol, 1,634 mg sodium, 52 g carbohydrate, 5 g fiber, 38 g protein.

Directions

  1. In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Season with salt and pepper.
  2. Transfer to a greased 2-qt. baking dish. Top with potatoes. Combine soup and milk; pour over potatoes. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 2-3 servings.
Originally published as Quick Tater Tot Bake in Reminisce January/February 1992, p35

Nutritional Facts

1 serving (1 cup) equals 740 calories, 46 g fat (19 g saturated fat), 127 mg cholesterol, 1,634 mg sodium, 52 g carbohydrate, 5 g fiber, 38 g protein.

Reviews for Quick Tater Tot Bake

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (7)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 3, 2014

We have had a much loved similar recipe for years (we = my sister found it, shared it with me). The only part we cannot remember is the actual name and origin of the recipe! Our "Tater Tot Casserole Bake Thingy" is similar, but the serving count is larger, we use 32 oz. bag of tater tots and closer to 2lbs of ground beef, but that's due to the number of people eating. The real difference is, we use 2 different soups - Golden Mushroom and Cream of Celery; adding one "can full" of milk, so 2:1 ratio soup to milk. We don't add the cheese topping until last 15 minutes of baking time...and then put a dish of sour cream on the side for everyone to add a big spoonful to the top of their portion. This is one of our favorite easy-peasy weeknight/rainy-cold night/comfort food suppers.

MY REVIEW
Reviewed Oct. 19, 2013

so easy and tasty, quick as a snap to make and easy to make larger amounts

MY REVIEW
Reviewed Sep. 22, 2012

I adjusted this a bit to accommodate what I had on hand. In a skillet I cooked carrots and cut up pearl onions. Then  I added in minced garlic clove and 1 cup of cooked beef tenderloin from a previous meal, cooking until the carrots were tender.  I followed the rest of the directions as written. What a dish, my kids loved it.

MY REVIEW
Reviewed Sep. 8, 2012

My family loves it! I found this recipe when searching for easy meals to prepare following surgery. Not only is this simple to make, it's better than the traditional tater tot casserole. I have used cheddar cheese and cream of chicken in place of the cream of mushroom. Both are great.

MY REVIEW
Reviewed May. 18, 2012

I used cream of celery soup and it was good for a quick supper when I didn't feel like cooking.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT