Crock Pot Tater Tot Casserole
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 32 ounces frozen tater tots
- 1 pound ground beef (80/20)
- 1 medium yellow onion (diced)
- Β½ teaspoon kosher salt
- ΒΌ teaspoon ground black pepper
- 1 cup milk (whole or 2%)
- 10.5 ounces canned cream of mushroom soup (or cream of chicken soup)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 cup frozen mixed vegetables - corn, carrots, peas, green beans
- 2 cups cheddar cheese (shredded)
Method
- Spray the bottom of a crockpot with nonstick cooking spray. Arrange half of the frozen tater tots in the crockpot.
- In a skillet, cook ground beef and onion, season with salt and pepper, and cook until the beef is no longer pink. Drain grease and add the meat to a mixing bowl.
- To the same bowl, add milk, condensed soup, Worcestershire sauce, garlic powder, frozen mixed vegetables, and half of the cheddar cheese. Give everything a mix.
- Add the mixture to the crockpot, and layer over the tater tots. Then sprinkle on the remaining cheese, and top with the rest of the tater tots.
- Cover and cook on high for 3-4 hours, or on low for 6-8 hours.