Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
- In a large skillet over medium heat, brown the ground beef. Season with garlic powder, onion powder, salt, and black pepper. Cook until no longer pink and slightly crispy around the edges. Drain excess grease if needed.
- Stir in the condensed cream of mushroom soup and frozen mixed vegetables. Mix well until fully combined and heated through.
- Spread the beef mixture evenly into the prepared 9x13-inch baking dish.
- Arrange the frozen tater tots in a single layer over the beef mixture, making sure not to overlap for maximum crispiness.
- Sprinkle shredded cheddar cheese evenly over the top of the tater tots.
- Bake uncovered for 35–40 minutes, or until the tater tots are golden and crispy and the casserole is bubbling around the edges. Let rest for 5 minutes before serving.
Nutrition
Notes
You can prepare this casserole up to 24 hours in advance and refrigerate before baking (add 5–10 minutes to bake time if cold). It can also be frozen unbaked for up to 3 months. Swap cream of mushroom soup with cream of chicken or celery if preferred. For a lighter version, use lean ground turkey and reduced-fat cheese. Add taco seasoning for a Tex-Mex twist or marinara and mozzarella for an Italian-style variation.