Tater Tot Casserole with Beef and Vegetables Recipe
Tater tot casserole is a very homey baked dish from the American Midwest – meat, vegetables, sauce and a crispy potato “blanket” on top. It often appears at weeknight family dinners because you can assemble it in advance and just slide it into the oven. The flavor is like a cross between a stew and a potato bake, but in a much simpler, kid-friendly form.
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
4
Ingredients
- ground beef - 400 g
- frozen potato croquettes tater tots or small potato croquettes - 500 g
- onion medium - 1 piece
- garlic - 2 clove
- carrot medium - 1 piece
- frozen peas - 100 g
- frozen corn - 100 g
- beef stock - 150 ml
- 18% cream - 80 ml
- yellow cheese grated, e.g. cheddar - 120 g
- vegetable oil for frying - 1 tablespoon
- salt or to taste - 0.75 teaspoon
- black pepper freshly ground - 0.5 teaspoon
- sweet paprika - 0.5 teaspoon
Main Ingredient:
ground beef
Preparation
- Preheat the oven to 200°C (top and bottom heat). Prepare a baking dish about 20×30 cm in size.
- Peel the onion and cut it into a small dice. Finely chop the garlic. Peel the carrot and grate it on the large holes of a grater.
- Heat the oil in a large frying pan over medium heat. Add the onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the garlic and fry for about 30 seconds more, until it becomes very fragrant.
- Add the ground beef. Break it up with a spatula and fry for 6–8 minutes, until it turns completely brown and there are no raw bits left. If necessary, drain off any excess fat from the pan.
- Add the grated carrot, peas and corn. Stir and fry for 3–4 minutes, until the vegetables thaw and warm through slightly.
- Pour in the stock and cream, add the salt, pepper and sweet paprika. Stir and cook for 3–4 minutes over medium heat, until the sauce thickens slightly – it should be creamy but not watery.
- Transfer the meat and vegetable mixture to the baking dish and smooth the surface. Sprinkle with half of the grated cheese.
- Arrange the frozen potato croquettes on top in a single layer, snugly next to each other so there are almost no gaps.
- Place the dish in the preheated oven and bake for 25–30 minutes, until the croquettes are deeply golden and crispy.
- Remove the casserole, sprinkle with the remaining cheese and return to the oven for 5 minutes, until the cheese melts and lightly browns.
- Before serving, let the casserole stand for 5–10 minutes so it can set slightly and be easier to slice.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftover casserole covered in the fridge for up to 3 days. Reheat in the oven so the potato topping stays as crisp as possible; reheating in the microwave will soften the croquettes.
Recipe submitted by
Marek, Site owner
Published:
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