I’ll be the first to admit that this tater tot casserole may not be the healthiest of our recipes, but it is by far the kids’ favorite. In fact, when I make it, I have to make two at a time and they both get eaten clean! It is one of the most requested meals for the kids’ birthday suppers and there are cries of joy whenever I announce that I am making it!
Even though it’s not the healthiest or well-balanced meal, it’s good to have some kid-pleaser recipes mixed into your menu plan.
Other than being a kid-pleaser, this recipe is also fool-proof. I’ve changed it up, substituted ingredients, cooked it for too long, cooked it for not long enough, and it’s never failed me.
Tator Tot Casserole Recipe:
- 150-200 g ground Italian sausage meat (I use the spicy variety to give it some kick)
- 1 kg bag of frozen tater tots
- 10.5 oz. can of cream of mushroom soup*
- 370 mL can of evaporated milk
- dash of paprika
- salt and pepper to taste
*If you are wanting to make this gluten-free, you will need to use gluten-free cream of mushroom soup and ensure that the tater tots are gluten-free (most brands are).
Brown the sausage meat and drain and pat with a paper towel to remove the grease. Place the ground sausage on the bottom of a 9×13 casserole dish.
Place the frozen tater tots on top of the meat. In a bowl, mix the mushroom soup and evaporated milk and add the seasonings. Pour over top of the tater tots.
Bake at 350° for one hour.
To double this recipe, simply cook twice as much ground sausage and double to the rest of the ingredients but assemble them in two casserole dishes.
Tater Tot Casserole Freezer Meal Instructions:
I make this as a freezer meal so that I can make four or six at a time to always have it on hand for the kids. To make the tater tot casserole ahead, brown the sausage and place it in a medium-sized resealable bag. Mix the mushroom soup, condensed milk, and seasonings together in a bowl.
Place the frozen tater tots into a large resealable freezer bag. Pour the sauce over top. Take out as much air as you can and seal. Staple the bag of cooked ground sausage into the large bag and freeze.
On the day of cooking, thaw. Place the ground sausage at the bottom of a casserole dish. Top with the contents of the larger bag. Bake in a preheated 350° oven for one hour.
Looking for more make-ahead family-friendly meals? Check out our Chicken and Beef Dump Recipes.
- 150-200 g ground Italian sausage meat I use the spicy variety to give it some kick
- 1 kg bag of frozen tater tots
- 10.5 oz. can of cream of mushroom soup* *If you are wanting to make this gluten-free, you will need to use gluten-free cream of mushroom soup and ensure that the tater tots are gluten-free (most brands are).
- 370 mL can of evaporated milk
- dash of paprika
- salt and pepper to taste
-
Brown the sausage meat and drain and pat with a paper towel to remove the grease. Place the ground sausage on the bottom of a 9x13 casserole dish.
-
Place the frozen tater tots on top of the meat. In a bowl, mix the mushroom soup and evaporated milk and add the seasonings. Pour over top of the tater tots.
-
Bake at 350° for one hour.
-
To double this recipe, simply cook twice as much ground sausage and double the rest of the ingredients but assemble them in two casserole dishes.
-
I make this as a freezer meal so that I can make four or six at a time to always have it on hand for the kids. To make the tater tot casserole ahead, brown the sausage and place it in a medium-sized resealable bag. Mix the mushroom soup, condensed milk, and seasonings together in a bowl.
-
Place the frozen tater tots into a large resealable freezer bag. Pour the sauce over top. Take out as much air as you can and seal. Staple the bag of cooked ground sausage into the large bag and freeze.
-
On the day of cooking, thaw. Place the ground sausage at the bottom of a casserole dish. Top with the contents of the larger bag. Bake in a preheated 350° oven for one hour.
