Tater Tot Hotdish (Casserole) w/ Ground Beef

Stuff You’ll Need

• 1½ lb 85 percent lean ground beef
• 1 lb white mushrooms, trimmed and thinly sliced (about 4 cups)
• 1 medium yellow onion, finely chopped (about 1½ cups)
• 4 garlic cloves, minced (about 1 Tbsp)
• 1 Tbsp minced fresh thyme
• 1 tsp kosher salt (or ½ tsp table salt)
• ½ tsp freshly ground black pepper
• 3 Tbsp all‑purpose flour
• 1½ cups whole milk
• 1½ cups low‑sodium chicken broth
• 3 oz finely grated Parmesan cheese (about 1½ cups)
• 1 cup frozen peas
• 1 cup frozen corn
• 1 (2 lb) bag frozen tater tots

Stuff to Know Before Cooking

Be sure to use frozen, cylinder-shaped tater tots (not crispy crowns or coins).

Do not thaw the tater tots or vegetables; they should go into the hotdish frozen.

This recipe uses kosher salt; if you’re using table salt, halve each salt measurement. Have a 13×9-inch baking dish and a large Dutch oven ready.

Serve with ketchup.

Preheat and Cook the Filling

Adjust the oven rack to the upper‑middle position and preheat to 450°F.

In a Dutch oven over medium‑high heat, combine 1½ lb lean ground beef, 1 lb thinly sliced mushrooms, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 1 medium chopped onion, 4 minced garlic cloves, and 1 Tbsp minced fresh thyme.

Cook, stirring occasionally and breaking up the meat, until most of the liquid has evaporated, about 25 to 28 minutes.

Thicken the Mixture

Sprinkle 3 Tbsp all‑purpose flour over the mixture and cook, stirring, for 1 minute. Pour in 1½ cups whole milk and 1½ cups low‑sodium chicken broth, scraping up any browned bits.

Bring to a simmer and let thicken slightly, about 3 minutes. Remove from heat and stir in 3 oz finely grated Parmesan.

Transfer the filling to a 13×9-inch baking dish.

Layer and Bake

Evenly scatter 1 cup frozen peas and 1 cup frozen corn over the filling. Arrange tater tots in a single layer on top (you may have extras).

Bake for 35 to 38 minutes, rotating the dish halfway through, until the tots are golden brown and the filling is bubbling. Let cool for 15 minutes before serving.

Make Ahead

After cooking the filling (before adding peas, corn, and tots), let it cool completely.

Cover and refrigerate up to 24 hours. When ready to bake, heat the covered filling in the oven until warmed through, 15 to 20 minutes.

Remove cover, add peas, corn, and tots, and bake as directed.

Tater Tot Hotdish with Ground Beef

This tater tot hotdish is rich and hearty, with a creamy beef and mushroom filling layered under crispy, golden tater tots. Parmesan adds savory depth while peas and corn bring a touch of sweetness.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Cooling: 15 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Ingredients

• 1½  lb 85 percent lean ground beef
• 1  lb white mushrooms trimmed and thinly sliced (about 4 cups)
• 1 medium yellow onion finely chopped (about 1½ cups)
• 4 garlic cloves minced (about 1 Tbsp)
• 1  Tbsp minced fresh thyme
• 1  tsp kosher salt or ½ tsp table salt
• ½  tsp freshly ground black pepper
• 3  Tbsp all‑purpose flour
• 1½  cups whole milk
• 1½  cups low‑sodium chicken broth
• 3  oz finely grated Parmesan cheese about 1½ cups
• 1  cup frozen peas
• 1  cup frozen corn
• 1 2 lb bag frozen tater tots

Instructions

• Preheat to 450°F; cook beef, mushrooms, onion, garlic, thyme, salt, and pepper until liquid evaporates, 25–28 min.
• Stir in flour; cook 1 min.
• Add milk and broth; simmer 3 min; stir in Parmesan; transfer to baking dish.
• Top with peas, corn, and tater tots; bake 35–38 min until golden and bubbly; cool 15 min.
• For make‑ahead, cook filling, cool, refrigerate up to 24 hr; then bake with toppings as directed.