Kick the can! This easy Tater Tot Casserole features ground beef, green beans, and a creamy homemade mushroom sauce instead of canned condensed soup. This comfort food recipe is a dreamy Sunday night dinner idea.

Two plates of tater tot casserole.

Where I come from, Tater Tot Casserole is simply known as “hotdish.”

However, the term is not mutually exclusive to Tater Tot Casserole. Hotdish is any casserole that includes meat, a starch, a canned vegetable, and canned soup all in one.

I like to revise the comfort food classics so they taste even better than you remember. As a result, my Tater Tot Casserole features a homemade mushroom sauce (made with milk, not cream) and frozen veggies instead of canned.

Let’s keep the frozen tater tots, though. Modern food science has yet to improve on those!

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Tater Tot Casserole Recipe

Recipe ingredients

Labeled ingredients for tater tot casserole.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Chicken broth: Buy a box or a can, or use Homemade Chicken Broth in the mushroom sauce to really drive home the from-scratch vibes.
  • Ground beef: I prefer 85/15 or 80/20 blends for ground beef casseroles. If you prefer, trade in ground turkey, chicken, or pork.
  • Frozen green beans: Frozen at the peak of freshness, frozen vegetables are your best bet unless you have fresh green beans in your garden or can snag some at the farmers market this week.
  • Frozen tater tots: Potato tots are traditional, but vegetable-boosted varieties are becoming widely available and are certainly trending. Feel free to use the tots made with sweet potato, broccoli, or cauliflower to sneak in a tiny bit more nutrition.

Step-by-step instructions

  1. To make the mushroom sauce, in a large saucepan over medium-high heat, melt butter until foaming. Add mushrooms and cook until they have released most of their liquid, about 5 to 7 minutes.
Mushrooms browning in a saucepan.
  1. Stir in chicken broth, garlic powder, and onion powder. Bring to simmer. Meanwhile, in a small bowl whisk together milk and flour. 
Adding chicken broth to sauteed mushrooms.
  1. Stir in milk mixture and cook until soup has thickened, about 1 minute. Season to taste with salt and pepper.
Adding cream to mushroom soup.
  1. Preheat oven to 375 degrees. In a large saucepan, brown the ground beef, celery, and onions until the beef is cooked thoroughly. Drain.
Overhead shot of ground beef and chopped vegetables in a silver skillet.
  1. Stir in mushroom sauce and green beans. Season to taste with salt and pepper.
Overhead shot of tater tot casserole filling in a sauce pan.
  1. Carefully spoon the mixture into a 2-quart casserole pan. Top the mixture with the frozen potato tots.
Overhead shot of pre-baked tater tot casserole in a rectangular casserole dish.
  1. Bake uncovered until the casserole is bubbly and the tots are golden brown, about 40 to 50 minutes.
Overhead shot of tater tot casserole in a rectangular casserole dish with a helping scooped out.

Recipe tips and variations

  • Yield: This Tater Tot Casserole makes six dinner-sized portions, ideal for a cozy family meal.
  • Storage: Store leftovers covered for up to 4 days.
  • Make ahead: The mushroom sauce can be made up to 3 days in advance or frozen up to 2 months in advance. Thaw overnight in the refrigerator.
  • Switch up the sauce: If your family is used to Tater Tot Casserole with canned cream of chicken soup, consider my homemade Condensed Cream of Chicken Soup instead of the mushroom version explained here, if you’d like. Just thin the soup into a sauce-like consistency with milk as necessary.
  • Protect the topping: Everyone’s oven runs a little differently. If yours errs hot, cover the casserole with foil to protect the tots if they’re beginning to brown too quickly.
Two plates of tater tot casserole.

Recipe FAQs

What goes well with Tater Tot Casserole?

This casserole has protein, veggies, and a starch all in one delicious, tasty hot dish. Pair it with something light like a garden salad or a salad with fruit. Or, serve with dinner rolls to soak up the extra sauce.

Tuna Noodle Casserole

This Tuna Noodle Casserole is made from scratch with a simple mushroom cream sauce and a buttery cracker crust. It’s better than you remember and ready in under an hour.

1 hour
View Recipe

More cozy casseroles to try

A serving of tater tot casserole on a white plate.

Tater Tot Casserole

Kick the can! This easy Tater Tot Casserole features ground beef, green beans, and a creamy homemade mushroom sauce instead of canned condensed soup. This comfort food recipe is a dreamy Sunday night dinner idea.
5 from 3 votes
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 6 servings
Course Main Course
Cuisine American
Calories 466

Ingredients 

For the mushroom sauce:

  • 2 tablespoons butter
  • 16 ounces white button mushrooms sliced
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup milk
  • 1/2 cup all-purpose flour
  • Salt and freshly ground black pepper

For the casserole:

  • 1 pound ground beef
  • 3/4 cup onion chopped
  • 1/2 cup celery chopped
  • 1 cup frozen cut green beans thawed
  • Salt and freshly ground black pepper
  • 1 (16 ounce) package frozen tater tots

Instructions 

To make the mushroom sauce:

  • In a large saucepan over medium-high heat, melt butter until foaming. Add mushrooms and cook until they have released most of their liquid, about 5 to 7 minutes.
  • Stir in chicken broth, garlic powder, and onion powder. Bring to simmer. Meanwhile, in a small bowl whisk together milk and flour. 
  • Stir in milk mixture and cook until soup has thickened, about 1 minute. Season to taste with salt and pepper.

To make the casserole:

  • Preheat oven to 375 degrees. In a large saucepan, brown the ground beef, celery, and onions until the beef is cooked thoroughly. Drain.
  • Stir in mushroom sauce and green beans. Season to taste with salt and pepper. Carefully spoon the mixture into a 2-quart casserole pan. Top the mixture with the frozen potato tots.
  • Bake uncovered until the casserole is bubbly and the tots are golden brown, about 40 to 50 minutes.

Notes

  1. Chicken broth: Buy a box or a can, or use Homemade Chicken Broth in the mushroom sauce to really drive home the from-scratch vibes.
  2. Ground beef: I prefer 85/15 or 80/20 blends for ground beef casseroles. If you prefer, trade-in ground turkey, chicken, or pork.
  3. Frozen green beans: Frozen at the peak of freshness, frozen vegetables are your best bet unless you have fresh green beans in your garden or can snag some at the farmers market this week.
  4. Frozen tater tots: Potato tots are traditional, but vegetable-boosted varieties are becoming widely available and are certainly trending. Feel free to use the tots made with sweet potato, broccoli, or cauliflower to sneak in a tiny bit more nutrition.
  5. Yield: This Tater Tot Casserole makes six dinner-sized portions, ideal for a cozy family meal.
  6. Storage: Store leftovers covered for up to 4 days.
  7. Make ahead: The mushroom sauce can be made up to 3 days in advance or frozen up to 2 months in advance. Thaw overnight in the refrigerator.
  8. Switch up the sauce: If your family is used to Tater Tot Casserole with canned cream of chicken soup, consider my homemade Condensed Cream of Chicken Soup instead of the mushroom version explained here, if you’d like. Just thin the soup into a sauce-like consistency with milk as necessary.
  9. Protect the topping: Everyone’s oven runs a little differently. If yours errs hot, cover the casserole with foil to protect the tots if they’re beginning to brown too quickly.
  10. Adapted from Pillsbury Complete Cookbook.

Nutrition

Serving: 1servingCalories: 466kcalCarbohydrates: 36gProtein: 20gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 70mgSodium: 668mgPotassium: 819mgFiber: 4gSugar: 6gVitamin A: 351IUVitamin C: 11mgCalcium: 97mgIron: 3mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Really liked/appreciated the milk sub for the cream! Tasted delicious and who doesn’t like tater tots!?5 stars