Slow-Cooker Tater Tot Casserole
What's not to love about classic Tater Tot casserole—especially when it's made in the slow cooker? You'll want to add this family-pleasing potluck favorite to your regular rotation. —Nick Iverson, Denver, Colorado
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 1 pound sliced fresh mushrooms
- 3 garlic cloves, minced
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound frozen cut green beans
- 1 bag (32 ounces) frozen Tater Tots
- 1 cup shredded cheddar cheese
Reviews
We thought there were too many green beans. Maybe if we make it again we'd use a bag of frozen mixed vegetables. The way the mushrooms and beef cooked down, every bite was basically just green beans.
I made this a lot when our grandsons were younger and came to stay for the summer. It was sure to please and was so easy. I used canned green beans instead of frozen. Our youngest grandson announced it was "awesome!" and the next time I served it he wouldn't touch it. Awe, the tastes of a 5 year old! Anyway the kids really did love it and so did we.
Great recipe. Good way to eat a vegetable. I left the salt out to cut down on sodium content of recipe
I make it in the oven. Bake covered at 350 assembled for an hour. Then add cheese and bake until melted. I aslo add worchestershire, onion and garlic powder to the meat.
Awesome recipe! Will make again and again. Reminded us of a version of Shepherd's Pie. My husband put hot sauce on top. Thank you!
Great tasting and easy to make. Only substitute I made was to use cream of chicken soup instead because my husband can't have mushrooms.
Tried this out the other day
For me it's all about texture. With that being said, could you bake this in an oven so that Tater Tots could get a little crispy?
This was really good. The tater tots sort of dissolved into a cheesy layer on the top. Good winter meal!