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Slow Cooker Tater Tot Casserole

Seasoned beef, creamy mushroom sauce, cheddar, and frozen tater tots cook together for an easy slow cooker dinner.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds lean ground beef
  • 1 bag frozen tater tots (32 ounces)
  • 2 cups shredded sharp cheddar cheese divided
  • 1 can cream of mushroom soup (10.5 ounces)
  • ½ cup sour cream
  • ½ cup whole milk
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried parsley

Equipment

  • 6-quart slow cooker
  • large skillet

Method
 

  1. Cook the onion in olive oil, add the beef and garlic, and cook until no pink remains; drain excess grease.
  2. Stir the Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper into the beef.
  3. Whisk the cream of mushroom soup, sour cream, and whole milk together in a bowl.
  4. Layer the beef, sauce, 1 cup of cheddar, and frozen tater tots in a greased 6-quart slow cooker.
  5. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the center reaches 165°F.
  6. Top with the remaining cheddar and dried parsley, cover until melted, then rest for 10 minutes before serving.

Notes

  • Keep the tater tots frozen when layering the casserole.
  • Brown the beef completely and drain excess grease before adding it to the slow cooker.
  • Refrigerate leftovers within 2 hours and use them within 3 to 4 days.