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!