Tator Tot Casserole
Tator Tot Casserole is a one of those soul food suppers that warms the heart and belly on a cold night. Mom made this during the week sometimes when we were kids, and it was always a favorite. She is a bit of a picky eater, so my version is different, but it still reminds me of her. This comfort-food favorite comes together in just a few minutes and can easily be prepared ahead to pop in the oven later. I like to serve it with a fresh vegetable or a crisp salad on the side for a balanced meal.
Ingredients
- 1.25 lb. ground beef
- 1 small onion, finely diced
- 1 ¼ c. sour cream
- 10.5 oz. condensed cream of mushroom soup
- ¼ tsp. garlic powder
- ½ tsp. salt
- ¼ plus ⅛ tsp. black pepper
- 1 tbsp. plus 1 tsp. Worcestershire sauce
- 1 lb. tator tots
- 2 tbsp. unsalted butter, softened
- 2 tbsp. unsalted butter, melted
- 8 oz. sharp cheddar cheese, shredded
- fresh chopped parsley, for garnish
Instructions
- Preheat oven to 400° and grease 9x11 casserole dish with the softened butter.
- In a medium-size mixing bowl, combine sour cream, cream of mushroom soup, Worcestershire sauce, garlic powder, ¼ tsp. of the salt and ⅛ tsp. of the black pepper, set aside.
- Brown ground beef with onion in a large skillet until no longer pink. Drain grease and sprinkle with remaining salt and pepper.
- Stir the sour cream mixture into the meat mixture until combined. Spread it into a casserole dish, arrange the tater tots in a single layer on top, and brush them with melted butter.
- Bake for 45 minutes. Remove from the oven and sprinkle with cheese. Switch the oven to the broil setting and broil on the middle rack for about 5 minutes, until the cheese is bubbly and lightly golden.
- Garnish with chopped parsley before serving and enjoy!
Notes
- Be sure to buy a block of cheese and shred it yourself instead of using the pre-shredded kind. It will have a much creamier texture!
