My family loves this casserole. It is easy to prepare and makes enough for two meals. Serve with a crisp salad and fresh pineapple for a complete meal your family will love!

Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 13x9-inch casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch casserole dish with cooking spray.

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  • 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.

Nutrition Facts

440 calories; protein 19.3g 39% DV; carbohydrates 34.4g 11% DV; fat 27.7g 43% DV; cholesterol 60.6mg 20% DV; sodium 1130.9mg 45% DV. Full Nutrition

Reviews (245)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2017
I thought the recipe looked delicious, so I read some of the reviews. I can understand that recipes can be very subjective to individual tastes, so an alteration or a variation expressed here can be very helpful. However, every recipe I try on here for the first time, I make exactly as the recipe calls for. I feel that gives the recipe and the cook a fair shake at what they are tasting. It also gives me a starting point after that, to try some of the alternative variations. So I'm perplexed at rude or negative comments that usually come from trying this recipe other than "as called for", then the reviewer says it's a terrible or less than desirable recipe, that they will never try again. However, if you hadn't made the recipe "as called for", it was then really your own recipe, and therefore should not reflect negatively on the author . That said, I found this recipe to be very delicious, but just a little to moist. My oven is a bit dated, so it could have been just not baked evenly. The next time I made this, I baked it for 40 minutes with the foil on. Then I took the foil off, and then let it bake for another 10 minute with the foil off. That seemed to make the texture a little more crisp, which was more to my liking. Great share. I will definitely be making this again!!! Read More
(165)

Most helpful critical review

Rating: 3 stars
01/27/2017
I make this recipe with Campbells golden mushroom soup and the French's fried onions. It's much tastier with the golden. The fried onions give it a lot more flavor. Read More
(11)
317 Ratings
  • 5 star values: 208
  • 4 star values: 75
  • 3 star values: 23
  • 2 star values: 10
  • 1 star values: 1
Rating: 5 stars
01/28/2017
I thought the recipe looked delicious, so I read some of the reviews. I can understand that recipes can be very subjective to individual tastes, so an alteration or a variation expressed here can be very helpful. However, every recipe I try on here for the first time, I make exactly as the recipe calls for. I feel that gives the recipe and the cook a fair shake at what they are tasting. It also gives me a starting point after that, to try some of the alternative variations. So I'm perplexed at rude or negative comments that usually come from trying this recipe other than "as called for", then the reviewer says it's a terrible or less than desirable recipe, that they will never try again. However, if you hadn't made the recipe "as called for", it was then really your own recipe, and therefore should not reflect negatively on the author . That said, I found this recipe to be very delicious, but just a little to moist. My oven is a bit dated, so it could have been just not baked evenly. The next time I made this, I baked it for 40 minutes with the foil on. Then I took the foil off, and then let it bake for another 10 minute with the foil off. That seemed to make the texture a little more crisp, which was more to my liking. Great share. I will definitely be making this again!!! Read More
(165)
Rating: 5 stars
09/28/2014
I've tried other tater tot casseroles and felt they were really bland! Not this one tough!!! Loved the extra added touches of Montreal seasoning and Worcheshire sauce. I added fresh sautéed mushrooms and it was a hit! Thanks! Read More
(49)
Rating: 5 stars
07/12/2014
Excellent I did not change a thing. Leave in the milk. The bottom layer of tots, what a grand slam, I layered the bottom of my round baking dish, maybe adding a few more then the recipe. All summer I feed baseball players from Latin countries. The decision to go way back 25+ years when I was a single Mom with boys making affordable meals, I was not sure how my meat and rice hearty eaters would like such a foreign dish. The added cheese put it over the wall. This dish was a homerun! How ya like my baseball references? I think it describes food just right! Read More
(43)
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Rating: 4 stars
05/10/2016
My family loves this recipe. The only thing that I changed was cooking the whole bag of tater tots for about fifteen minutes. I mashed all of them in the bottom of the casserole dish and then took out about half maybe a little more of the mashed tots. Left just enough to form a layer on the bottom. After my beef was cooked and drained I added the soup mixture, poured it over the bottom later of tots and then spread the remain tots on top. I had some extra tots so I put a few whole tots along the edges and middle. I cook it on 400 for 40 minutes and then put the cheese on and cook for about 10 or 15 more minutes. For me, this made the tots crispier and not as soggy with the cheese cooking on them the whole time. Read More
(25)
Rating: 5 stars
08/28/2014
I made this tonight and there is none left. Followed the recipe exactly and it was not soupy. My daughter popped in about an hour after we ate and had two helpings plus took what little there was left for her lunch the next day. This will be a staple in our household and definitely going in the recipe box!! Read More
(20)
Rating: 5 stars
04/27/2015
Excellent! Instead of a layer of tator tots on the bottom, I used frozen hash brown patties. Read More
(18)
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Rating: 5 stars
04/15/2016
Excellent recipe! There is very little left after just my husband and I eat dinner. I make this in large batches and put three to four in the freezer for later, just thaw in the refrigerator and bake as directed. It makes for wonderful meals when we are to busy to cook. Read More
(14)
Rating: 5 stars
11/08/2015
Made this tonight and looks as though it's going to be a family regular as it was a big hit. Made it as stated except added sour cream instead of milk. Fantastic but I think I'll throw some french cut green beans in next time. Read More
(14)
Rating: 5 stars
09/06/2014
Need to use 30 instead of 20 tater tots on the bottom to fully cover it. Great taste. Read More
(13)
Rating: 3 stars
01/27/2017
I make this recipe with Campbells golden mushroom soup and the French's fried onions. It's much tastier with the golden. The fried onions give it a lot more flavor. Read More
(11)