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Tatertot Casserole: Cozy One-Pan Comfort Food
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Tatertot Casserole

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes

Ingredients

  • 1 32 oz bag frozen tatertots, thawed or straight from the freezer—your choice
  • 1 pound ground beef or turkey or a plant-based substitute if you’re into that
  • 1 small onion diced
  • 2 cloves garlic minced
  • 3/4 cup shredded cheddar cheese plus more for topping if you’re feeling greedy
  • 1 cup sour cream or Greek yogurt
  • 1 cup cream of mushroom soup or cream of chicken if you tolerate it
  • 1 cup beef or chicken broth
  • 1 cup mixed veggies optional but recommended: peas, corn, peppers
  • Salt and pepper to taste
  • 1 tablespoon butter or oil for the pan

Instructions

  • Preheat oven to 375°F (190°C). Yes, we’re going to bake, not hatch a plan for world domination—yet.
  • In a skillet, brown the meat with onion and garlic. Break it up as you go so you don’t end up with a chunky mystery. Drain excess fat if needed.
  • Stir in the veggies, broth, and the soup. Let it simmer 5 minutes. It should look creamy but not saucy-drowning. Season with salt and pepper.
  • Spread the meat mixture in a greased baking dish. Layer the tatertots on top in a single, cozy layer. They don’t have to be perfect—this isn’t a sculpture contest.
  • Dollop the sour cream or yogurt over the tatertots and sprinkle with cheddar. If you’re feeling extra, add another pinch of cheese on top.
  • Bake 25–35 minutes until the tatertots are golden and the cheese is bubbling. If the tops aren’t brown enough, broil for 1–2 minutes watching closely.
  • Let it rest for 5 minutes, then serve. Yes, patience is part of the recipe, unfortunately.