Texas Tater Tot Casserole Recipes

TEXAS TATER CASSEROLE

Steps:

• Heat oven to 375°. Cook beef, onion, celery and garlic in 12-inch skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• Stir soup, corn, picante, chili powder and pepper into beef mixture. Spoon into ungreased 2 1/2-quart casserole. Top with frozen potato nuggets.
• Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes or until bubbly and cheese is melted.

TATER TOT BREAKFAST CASSEROLE

Steps:

• Line up the tater tots in a buttered 9-by-13-inch baking dish.
• Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots.
• In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Bake, covered, for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes. Cut into squares and serve.

QUICK AND EASY TATER TOT CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Crumble hamburger into a 9x13 inch baking pan. Sprinkle meat with garlic powder, salt and pepper. Cover the hamburger with tater tots.
• In a bowl, stir together mushroom soup, celery soup and milk. Pour the soup mixture over the potatoes and hamburger and sprinkle with additional garlic powder.
• Bake in preheated oven for 60 minutes.

TATER TOT CASSEROLE

Steps:

• Heat the oven to 400 degrees. Make the creamed soup: In a large pot, melt 6 tablespoons butter over medium-high heat. Add the carrots, celery, half the onion and a pinch of salt and cook, stirring occasionally, until soft, 12 to 15 minutes.
• Stir in the flour and cook for another minute. Add half the milk and cook, stirring, until thickened. Add the remaining milk and cook, stirring, until very thick. Stir in the broth base, and season to taste with salt and pepper. Pour into a heat-safe bowl and set aside.
• Wipe out the pot and set it back over medium-high heat. Melt the remaining 2 tablespoons butter, then add the remaining onion and a pinch of salt. Cook, stirring, until soft, 5 to 7 minutes. Add the ground beef and cook, breaking up with a wooden spoon, until browned. Stir in the peas or corn and season to taste with salt and pepper.
• Using a slotted spoon, drain and discard any excess liquid from the beef mixture. Transfer half the mixture to a 4-quart casserole dish and spread it out evenly. Spread half the creamed soup mixture on top. (It can be tricky to spread the soup over the beef, but it's OK if it gets messy and mixes together a little bit.)
• Add the remaining beef mixture on top in an even layer, and spread the remaining creamed soup mixture on top. Cover with Tater Tots, sprinkle with another pinch of salt and pepper, then with cheese, if using.
• Bake until the tots are golden brown and crispy on top, about 45 minutes. Let cool slightly. Sprinkle with parsley and serve with ketchup, if using.

TATER TOTS® CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch casserole dish with cooking spray.
• Spread 20 potato nuggets in the casserole dish.
• Bake in preheated oven until warmed through, about 10 minutes.
• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Season beef mixture with 2 teaspoons Worcestershire sauce, steak seasoning, garlic powder, and black pepper.
• Stir cream of mushroom soup, milk, 1/2 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce together in a bowl.
• Smash the warmed potato nuggets in the casserole dish to cover the bottom completely. Spread ground beef mixture over the mashed potato nuggets. Pour soup mixture evenly over the beef layer. Top with remaining potato nuggets and sprinkle 1 cup Cheddar cheese evenly over the nuggets.
• Bake in preheated oven until casserole is bubbly and potatoes golden brown, 30 to 40 minutes.

TEXAS TATER TOT CASSEROLE

Steps:

• Preheat oven to 375.
• Cook beef, onion and garlic, drain well.
• Stir in soup, nacho cheese sauce, corn, salsa, chili powder and pepper.
• Spoon into a ungreased 9 x 13 baking dish. Top with tater tots.
• Bake for 40 minutes.
• Sprinkle with cheese and return to oven for 10 minutes.

TEX-MEX TATER TOT CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• In a large skillet brown ground beef, onion and garlic and cook until beef is no longer pink. Add the peppers and saute until just tender.
• Add the flour and taco seasoning and cook a few minutes more. Gradually stir in the milk and bring to a simmer. Simmer 2-3 minutes until mixture is thickened.
• Add half the cheese, along with the black beans and corn. Season with salt and pepper, to taste.
• Sprinkle the remaining cheese over the ground beef mixture. Top with frozen tater tots.
• Place skillet on a sheet pan and bake for 20-30 minutes, or until tater tots are golden brown and crispy. Let stand 5 minutes before serving.

TEXAS TATER TOT CASSEROLE

Steps:

• Preheat oven to 350°F. Lightly grease a casserole dish or enameled cast iron skillet.
• In a medium saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook, whisking, until golden brown.
• Whisk in milk, scraping up roux and incorporating. Cook, whisking occasionally, until thickened and bubbly, about 5 minutes. Whisk in salt and pepper.
• Remove from heat. Whisk in 2 cups of cheese until completely melted and mixture is smooth. Stir in tomatoes.
• Scatter brisket on the bottom of the prepared casserole dish. Pour cheese sauce over the top. Arrange tots on top of the sauce; some might sink down a little.
• Bake for 30 minutes.
• After 30 minutes, remove from oven, scatter remaining 1/2 cup cheese on top. Return to oven for 10 minutes.
• When done, remove from oven and let stand 5-10 minutes before serving to allow the sauce to thicken and the dish to cool slightly. Scatter green onions on top and serve with sour cream, if desired.

TEXAS TATER TOTS CASSEROLE

Steps:

• Heat oven to 375 degrees. Cook beef, onion, celery and garlic in 12 inch skillet over medium-high heat 8-10 minutes, stirring occasionally, until beef is brown; drain.
• Stir soup, corn, picante, chili powder and pepper into beef mixture. Spoon into ungreased 2 1/2 quart casserole dish. Top with frozen potato nuggets.
• Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes or until bubbly and cheese is melted.

TATER TOT CASSEROLE RECIPE BY TASTY

Steps:

• Sauté your garlic and onion in a splash of olive oil until soft. Add beef and brown thoroughly.
• Place mixture in a casserole dish. To this, add all other ingredients except cheese and tater tots. Stir to combine.
• Top with cheese, then top with tots. Spray with cooking spray.
• Bake at 375°F for 25 minutes. Then, broil for 3-5 minutes or until brown.
• Serve warm.

MEXICAN TATER-TOPPED CASSEROLE

Steps:

• In a large skillet, combine the first seven ingredients. Stir in meat mixture. Bring to a boil., Transfer to a greased 13x9-in. baking dish. Top with Tater Tots. Cover and bake at 350° for 30 minutes. Sprinkle with cheese and green onions. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted.