Tater Tot Casserole from Scratch

This tater tot casserole is made entirely from scratch, no canned soup in view. Just wholesome ingredients and a whole lot of comfort.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: tater tot casserole

Servings:

1 tbsp olive oil or vegetable oil
1kg / 2lbs lean ground beef
salt and pepper to taste
2 tbsp butter
250g / 8oz button mushrooms chopped finely
1 onion
2 cloves garlic
2 tbsp all purpose flour
250ml / 1 cup This is an affiliate link.chicken stock
375ml / 1 1/2 cups single cream/half and half
1 tbsp This is an affiliate link.Worcestershire sauce
1 tbsp This is an affiliate link.soy sauce
salt and pepper to taste
300g / 2 cups frozen vegetable mix peas, carrots, green beans and corn or your choice
750g-1 kg / 27 oz-35 oz frozen tater tots or mini hash browns (UK)

Heat 1 tbsp of oil in a pan and add the ground beef, brown until no longer pink inside, season with salt and pepper and remove to a separate plate.
To the same deep pan add the butter and melt it, bring in the finely chopped mushrooms and cook them over medium heat until golden and the liquid has evaporated. Then add the chopped onion and cook over low heat for 5 minutes, add minced garlic and cook for 30 seconds longer.
Now sprinkle the flour all over the mushrooms and stir to combine, then add in the chicken stock and scrape down the bottom of the pan to release the brown bits into the sauce, bring to a boil, then lower the heat and add the cream, Worcestershire sauce, soy sauce and pepper.
Start preheating the oven to 180C/350F. Bring the beef back into the pan together with the frozen veg mix, and turn the heat to a medium, allow the mixture to come to a boil, then lower the heat and add more salt if needed.
Transfer the meat mix to a baking pan or a casserole dish, top with the tater tot and bake in the preheated oven for 40-45 minutes until the tots are golden and crispy.