Tater Tot Hotdish

Tater Tot Hotdish is classic comfort food here in Minnesota. My easy recipe features a creamy ground beef and veggie filling crowned by a glorious topping of crispy, golden tater tots and cheese. Make it with canned soup or withOUT — I share both versions here!

Many years ago, I posted a photo of my homemade Tater Tot Hotdish, with a homemade gravy (unheard of back then!), on Facebook. And I was inundated with requests for my recipe for this classic ground beef casserole. It’s been a hugely popular recipe ever since, and it inspired my Bacon Cheeseburger Tater Tot Hotdish and Taco Tater Tot Hotdish, too!

Important note! I’ve included two ways to make this tater tot hotdish. One is the much more traditional way, using canned soup. And the other — our family’s favorite — features a gravy made from scratch. Don’t worry, it’s also easy to make. And readers agree – it’s SO AWESOME GOOD!

What You’ll Need

Let’s get to it! Here are the ingredients you’ll need to make tater tot hotdish from scratch. Scroll to the printable recipe card at the bottom of the post for exact ingredient amounts – and the traditional canned soup version!

• Ground beef – This adds protein and rich flavor, and cooks up quick and easy.
• Butter – I always use unsalted butter.
• Onion, mushrooms, and garlic – Yellow onion, simple button mushrooms, and a good amount of garlic add delicious flavor.
• Flour – A little all-purpose flour thickens the gravy. 
• Soy sauce – This adds umami and wonderful depth of flavor.
• Hot sauce – I added hot sauce once and Blake told me to keep it in the recipe. It doesn’t make the hotdish “hot”; it only adds a little more flavor. You can adjust the amount, or leave it out completely. (Try my Kicked-Up Tater Tot Hotdish for a spicy version.)
• Worcestershire sauce – Another great way to add umami and complexity — the best gravies are all about that umami flavor.
• Milk – Whole milk makes this hot dish perfectly rich and creamy without being too heavy.
• Sour cream – This also adds richness, and a bit of tang too.
• Salt & pepper – I like to go heavy on the black pepper. Always freshly ground!
• Herbs – Fresh parsley and thyme punch up the flavor. Use dried herbs in a pinch, at half the amount.
• Frozen vegetables – I use a mix of corn, carrots, green beans, and peas.
• Tater tots – The best part! They bake up browned and crispy, the perfect foil to the creamy filling.
• Cheddar – Our family prefers sharp cheddar, which is aged longer than mild (which means it’s more flavorful). Shred this yourself for the meltiest results.

How to Make Tater Tot Hotdish

Below, I’m sharing a quick overview of how to make the from-scratch version of tater tot hotdish. Scroll to the recipe card for printable instructions and the instructions for the canned soup version.

• Brown the beef. Cook it in a cast iron skillet set over medium or medium-high heat, breaking the beef up as it cooks. Transfer it to a plate with a slotted spoon and leave about 2 tablespoons of beef fat in the skillet.
• Cook the onion, mushrooms, and garlic. Drop 2 tablespoons of butter into the skillet and let the butter melt over medium heat. Stir in the onions, mushrooms, and garlic, and cook until they’re softened.

• Thicken. Push the mushroom/onion/garlic mixture to the side of the skillet. Add the remaining butter, then sprinkle flour over the top while whisking constantly. Cook for a minute or two, or until the flour browns a bit.
• Create the gravy. Whisk in the soy sauce, hot sauce, Worcestershire sauce, salt, and pepper. Then slowly whisk in the milk.
• Finish the gravy. Stir the cooked beef into the gravy, followed by the sour cream, herbs, and frozen veggies. Simmer for 8 to 10 minutes, or until the mixture thickens.

• Add the tots. Place the frozen tater tots on top.
• Bake, broil, and add cheese. Place skillet back in the oven at 350°F for 20 minutes, then broil to brown the tater tots to your liking. Add the cheese and some grinds of black pepper, then cook at 350°F for 6 to 10 minutes, or until the cheese melts and the gravy is bubbling. (Turn the broiler on again if you’d like to brown the cheese.)
• Serve. Garnish with the remaining fresh herbs and serve hot.

Tips & Variations

Here are some pointers for tater tot hotdish perfection.

• Add the milk slowly. Stream in the milk slowly while whisking briskly to incorporate everything easily into a smooth gravy.
• Brown the tater tots. Definitely broil the tater tots to crisp them up and make them thoroughly hot, before adding the cheese.
• Make it in a casserole dish. If you don’t have a cast iron skillet (or another oven-safe skillet), you can cook the gravy and filling in a skillet on the stovetop, then transfer it to a casserole dish and add the tater tots on top. Coat the casserole dish in cooking spray since it won’t have that natural nonstick coating that a well-seasoned cast iron skillet has.
• Switch up the soup. Cream of mushroom soup (or “Lutheran binder” as it’s lovingly called here in Minnesota, since it’s a featured ingredient in so many church potluck dishes) isn’t everyone’s cup of tea. If you opt for the canned soup version, but want to try something different, cream of chicken and cream of celery soup will also work.

Serving Suggestions

Now please be kind and don’t judge. But I always, always, always eat my tater tot hotdish with ketchup. It just seems natural with all those awesome crispy tater tots for dippin’.

To pair your hotdish with a side, I suggest a simple salad like my Cucumber Salad or fresh greens with homemade Buttermilk Ranch Dressing. You could also serve Rhodes Rolls to swipe up every last bit of that dreamy gravy!

How to Store and Reheat Leftovers

• Refrigerator: Transfer cooled leftovers to an airtight container and refrigerate for up to 4 days.
• Freezer: Freeze leftovers in a freezer-safe airtight container for up to 2 months. Thaw in the refrigerator before reheating.
• To reheat: Warm up leftovers in a 350ºF oven until heated through (the amount of time needed will depend on the amount you’re warming up) or use the microwave for individual portions.