Slow-Cooker Tater Tot Casserole

Total Time Prep: 25 min. Cook: 6 hours + standing
Yield 12 servings
Test Kitchen Approved
A riff on Minnesota hot dish, slow-cooker Tater Tot casserole is a combination of ground beef and creamy condensed soup topped with a layer of golden potato nuggets smothered in cheese. It's also fairly hands-off, as this recipe is designed to let the appliance do the work.

Ingredients

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 1 pound sliced fresh mushrooms
  • 3 garlic cloves, minced
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound frozen cut green beans
  • 1 bag (32 ounces) frozen Tater Tots
  • 1 cup shredded cheddar cheese

Directions

  1. In a large skillet cook beef over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles; drain and transfer to a 5-qt. slow cooker. Add onion and mushrooms to skillet; cook over medium-high heat until vegetables are tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in condensed soup, salt and pepper. Place vegetable mixture in slow cooker; add green beans and stir to combine. Top with Tater Tots and cheese.
  2. Cook, covered, on low 6 hours. Let stand, uncovered, 15 minutes before serving.

Nutrition Facts

1 serving: 383 calories, 22g fat (7g saturated fat), 58mg cholesterol, 941mg sodium, 27g carbohydrate (3g sugars, 4g fiber), 20g protein.

What's not to love about classic Tater Tot casserole—especially when it's made in the slow cooker? You'll want to add this family-pleasing potluck favorite to your regular rotation. —Nick Iverson, Denver, Colorado
Recipe Creator

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