Tater Tot Casserole
Indulge in a mouthwatering tater tot casserole that's not only a fantastic snack for the office but also packed with protein to keep you energized! This comforting dish combines crispy tater tots, savory ground beef, and creamy cheese for a delightful flavor explosion. Perfect for sharing or savoring solo, it's a hearty treat that will have your coworkers asking for seconds!
Prep
15
min
Cook
105
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥩Meat & Seafood(1)
- 4lbs chicken tenderloin (1.81 kg)
🥛Dairy & Eggs(3)
- 790g 90 calorie cottage cheese (27.9 oz)
- 120g fat free cheese (4.24 oz)
- 120g part skim cheese (4.24 oz)
🧂Spices & Seasonings(1)
- Seasonings buffalo ranch with franks red hot sauce.
📦Other(1)
- 1,376 grams tator tots (48.6 oz)
👨🍳 Instructions
- 1
Combine all ingredients in a baking dish.
- 2
Bake until heated through and the cheese is melted.
💡 Pro Tips
- ✓Bake tater tots frozen and arrange in a single layer directly on the meat/soup mixture rather than mixing them in, so they stay above the moisture line and crisp via convection instead of steaming soggy.techniquesingle layer, 425°F
- ✓Preheat your oven to 425°F for the first 20 minutes to drive off surface moisture from the tots and gelatinize their starch coating, then this high heat also speeds Maillard browning on exposed tips.timing425°F for 20 minutes
- ✓Brown your ground meat separately and drain to under 10% residual fat content before layering, because excess grease pooling under the tots prevents them from crisping and instead deep-fries them into a mushy texture.ingredientunder 10% fat
- ✓Use a condensed soup-to-milk ratio of 1:0.5 (not the can's suggested 1:1) for the sauce base, since the casserole's baking time won't allow excess liquid to reduce, and a thinner sauce will make the tots soggy.ingredient1:0.5 ratio
- ✓Add shredded cheese only in the final 10 minutes of a 40-minute bake, covering loosely with foil until then, so the cheese melts into a cohesive layer at 130-140°F without breaking into a greasy, separated mess from overheating.timinglast 10 of 40 minutes, 130-140°F
Share this recipe
Prep
15
min
Cook
105
min
Serves
8
people
Level
beginner
Share this recipe
Tater Tot Casserole
Indulge in a mouthwatering tater tot casserole that's not only a fantastic snack for the office but also packed with protein to keep you energized! This comforting dish combines crispy tater tots, savory ground beef, and creamy cheese for a delightful flavor explosion. Perfect for sharing or savoring solo, it's a hearty treat that will have your coworkers asking for seconds!
📝 Ingredients
Serves 8🥩Meat & Seafood(1)
- 4lbs chicken tenderloin (1.81 kg)
🥛Dairy & Eggs(3)
- 790g 90 calorie cottage cheese (27.9 oz)
- 120g fat free cheese (4.24 oz)
- 120g part skim cheese (4.24 oz)
🧂Spices & Seasonings(1)
- Seasonings buffalo ranch with franks red hot sauce.
📦Other(1)
- 1,376 grams tator tots (48.6 oz)
👨🍳 Instructions
- 1
Combine all ingredients in a baking dish.
- 2
Bake until heated through and the cheese is melted.
💡 Pro Tips
- ✓Bake tater tots frozen and arrange in a single layer directly on the meat/soup mixture rather than mixing them in, so they stay above the moisture line and crisp via convection instead of steaming soggy.techniquesingle layer, 425°F
- ✓Preheat your oven to 425°F for the first 20 minutes to drive off surface moisture from the tots and gelatinize their starch coating, then this high heat also speeds Maillard browning on exposed tips.timing425°F for 20 minutes
- ✓Brown your ground meat separately and drain to under 10% residual fat content before layering, because excess grease pooling under the tots prevents them from crisping and instead deep-fries them into a mushy texture.ingredientunder 10% fat
- ✓Use a condensed soup-to-milk ratio of 1:0.5 (not the can's suggested 1:1) for the sauce base, since the casserole's baking time won't allow excess liquid to reduce, and a thinner sauce will make the tots soggy.ingredient1:0.5 ratio
- ✓Add shredded cheese only in the final 10 minutes of a 40-minute bake, covering loosely with foil until then, so the cheese melts into a cohesive layer at 130-140°F without breaking into a greasy, separated mess from overheating.timinglast 10 of 40 minutes, 130-140°F