Meat & Taters

This is the kind of casserole that shows up at every potluck in the Midwest for good reason. Browned ground meat gets mixed with onions, red bell pepper, and mushrooms, then smothered in golden mushroom soup and topped with a layer of frozen tater tots that bake up golden and crunchy on top.

The golden mushroom soup (not regular cream of mushroom) is what gives this casserole its depth. Mixed with the reserved mushroom liquid, it creates a savory gravy that keeps the meat layer moist while the tater tots crisp up above.

Covering with foil for the first 15 to 20 minutes lets everything heat through and bubble. Then the foil comes off so the tater tots can brown and get that crunchy shell everyone fights over.

Chef Tips

• Drain the browned meat thoroughly. Excess grease will make the tater tots soggy from below, and nobody wants that.
• Arrange the tater tots in a single, tight layer. Gaps let steam escape and you lose that sealed-crust effect.
• Press the meat mixture firmly into the dish before adding the soup layer. This keeps the layers distinct rather than turning into a jumble.

Variations

• Use ground turkey instead of beef for a lighter take that still holds up under the tater tots.
• Stir in a cup of frozen mixed vegetables with the meat for a more complete one-dish dinner.
• Top with shredded cheddar during the last 5 minutes of baking for a cheesy crust over the tater tots.