Festive Tater Tot Feast

If you grew up in the Midwest, you know this casserole. Seasoned ground beef and onions get spread in a baking dish, covered with undiluted cream of celery soup, and topped with a single layer of frozen tater tots that bake up golden and crispy on top while the beef and soup bubble underneath.

The cream of celery soup does the work of both a sauce and a binder. Used straight from the can without adding water, it creates a thick, creamy layer between the meat and the tater tots. As it bakes, the soup melts into the beef and keeps everything moist.

This is weeknight comfort food that takes about 10 minutes to assemble and an hour to bake. Toss in some leftover vegetables or frozen mixed veggies for a more complete meal.

Kitchen Tips

• Drain the excess fat from the beef after browning. Too much grease makes the casserole oily and the tater tots won’t crisp.
• Arrange the tater tots in a single, even layer. Stacking them means soggy tots underneath.
• Don’t stir the soup with water. The undiluted consistency is what holds the layers together.
• Let it rest for five minutes after pulling from the oven so the layers set and don’t run when you scoop.

Variations

• Use cream of mushroom soup instead of celery for a different flavor base.
• Top with shredded cheddar cheese during the last 10 minutes of baking for a cheesy crust.
• Mix in corn, green beans, or peas with the meat layer for a built-in veggie boost.