Tater Tot Casserole Supreme

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Tater Tot Casse­role Supreme is one of those quick-fix sup­pers that makes life sim­pler when you have 12,000 dif­fer­ent things going on all at once. It’s a hearty meal with veg­eta­bles, (green beans and corn) in a scrump­tious cream sauce topped with cheese and crispy pota­toes. Seri­ous­ly, what’s not to love? lol

Tru­ly though, if your house is like mine, every­one will love this. You’ll have time for a nice din­ner with your fam­i­ly and still be able to accom­plish all the things that still need to get done.

In the days lead­ing up to Christ­mas, I spend a lot of time in the kitchen. Most of what I’m doing is being set aside for Christ­mas Day, though. Believe it or not, my fam­i­ly has the audac­i­ty to want to eat dur­ing that time. lol That’s why I keep a list of quick-fix sup­pers in my bag of tricks and this recipe is one of the best.

Enjoy!

How to Make Tater Tot Casserole Supreme

Begin by brown­ing and drain­ing your ground beef and minc­ing the onion. Return the ground beef right back into the *cast iron skil­let you browned it in, once it’s been drained. To the skil­let, add cream of chick­en soup, minced onion, gar­lic, Worces­ter­shire sauce, green beans and corn.

Stir all the ingre­di­ents togeth­er, right there in the skil­let. No need to dirty a bowl. Once every­thing is even­ly dis­trib­uted, pour the fill­ing into a 9x13 pan.

I know we talked about this back when we made Break­fast Casse­role, but it’s worth repeat­ing. Grate your own cheese, for the best fla­vor and the best melti­ness. Pre-grat­ed cheese is coat­ed to keep it from clump­ing. It affects the taste and it does­n’t melt as well. Pull out your *grater take the 1 or 2 min­utes need­ed to grate the cheese for this casse­role. You’ll thank me later.

Sprin­kle the cheese over the meat, green beans and corn fill­ing in an even lay­er. Then plop the tater tots down on top of the cheese.

This is anoth­er area of dif­fer­ence between this recipe and the stan­dard ver­sions. Most will use a full 32 oz bag of Tater Tots on their casse­role. I pre­fer to leave space between them, so the heat gets to all sides even­ly and they are crispi­er. The tots are good, but they’re for tex­ture. I want to be able to taste all the oth­er deli­cious ingre­di­ents, too. I find that 1/2 of that bag is the best bal­ance for a deli­cious casserole.

Bake the Tater Tot Casse­role Supreme at 425° for 30 min­utes. The tater tots will be browned and crisp and the casse­role will be bub­bling around the edges. After 30 min­utes, remove the casse­role from the oven and allow it to rest on a cool­ing rack for ten min­utes or so.

While it’s super hot, the casse­role will seem to be run­ny, but trust me. Let it rest for a few min­utes and it will thick­en and set up. You guys, this is so deli­cious! I’m get­ting hun­gry writ­ing about it. lol

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