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Yummy Tater-Topped Casserole

I often make this all-in-one dish ahead of time and reheat it for reunions and potlucks. No additional salt is needed...there's just enough in the soups. --Rosa Dietzier, Santa Rosa, California
  • Total Time
    Prep: 15 min. Bake: 1 hour
  • Makes
    8 servings

Ingredients

  • 1-1/2 pounds ground beef
  • 1 package (16 ounces) frozen vegetables, thawed
  • 1 can (2.8 ounces) french-fried onions
  • 1/4 cup butter
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup whole milk
  • 1 package (16 ounces) frozen Tater Tots, thawed

Directions

  • In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 13-in. x 9-in. baking dish, layer the beef, vegetables and onions. Dot with butter.
  • In a bowl, combine soups and milk; spread over vegetables. Top with Tater Tots. Bake, uncovered, at 350° for 1 hour or until golden brown.
When you remove the Tater-Topped Casserole from the oven, sprinkle with a little shredded cheddar, mozzarella or Swiss cheese.
Nutrition Facts
1 serving: 482 calories, 31g fat (12g saturated fat), 78mg cholesterol, 1006mg sodium, 32g carbohydrate (3g sugars, 4g fiber), 22g protein.

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