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Tater Tot Casseroles Recipe
Tater Tot Casseroles Recipe photo by Taste of Home

Tater Tot Casseroles Recipe

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4.5 11
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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
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 12 servings


  • 3/4 pound bulk hot Italian sausage
  • 3/4 pound lean ground beef (90% lean)
  • 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

Nutritional Facts

1 piece equals 370 calories, 22 g fat (8 g saturated fat), 48 mg cholesterol, 1085 mg sodium, 30 g carbohydrate, 3 g fiber, 16 g protein.


  1. 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 11x7-in. baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
  2. 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.
  3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
  4. Cover and bake at 350° for 50 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Yield: 2 casseroles (6 servings each).
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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Reviewed Mar. 10, 2015

"Excellent! I just made one casserole instead of two, so I cut the recipe in half. I still used 2 cans of soup though. I also added 1 TB of worcestshire sauce."

Reviewed Sep. 18, 2013

"Fantastic, freezes well and lends itself to easy adaptations with different spices."

Reviewed May. 2, 2012

"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 Mar. 5, 2012

"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 Dec. 23, 2011

"Great flavor and easy!"

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