Introduction
Okay, friends, let’s talk comfort food. Is there anything better than a warm, bubbling casserole straight from the oven? For me, this Tater Tot Hamburger Green Bean Casserole is like a warm hug on a plate. It brings back memories of busy weeknights when we needed something hearty and satisfying, fast. It’s the kind of dish where everyone gathers around the table, eager for a scoop.
This recipe is a total lifesaver. It’s incredibly simple to throw together, uses straightforward ingredients you probably already have, and delivers big on flavor. Seriously, it’s so easy, you can have it prepped and in the oven in under 15 minutes. Plus, it’s just pure, unadulterated deliciousness. Ready to dig in?
Why You’ll Love This Recipe
Let me tell you why this casserole is about to become a staple in your rotation:
- Fast: From start to oven, we’re talking maybe 15-20 minutes. Perfect for those crazy weeknights!
- Easy: If you can brown ground beef and open a can, you can make this. No fancy techniques needed.
- Giftable: Make a pan for a new parent, a sick friend, or just because! Everyone appreciates a home-cooked meal.
- Crowd-pleasing: Kids and adults alike devour this. It’s got all the good stuff – meat, veggies, cheese, and crispy tots!
Ingredients
Gather your ingredients! You’ll love how simple this list is. We’re working with some true pantry heroes here:
- 1 pound ground beef: The base of our cozy meal! Lean or regular works, just be sure to drain the fat.
- 1 can (15 oz) green beans, drained: Good old canned green beans are classic here. Make sure they’re well-drained so your casserole isn’t watery.
- 1 can (10.5 oz) cream of mushroom soup: This is the creamy binder that brings it all together. You could sub cream of chicken or celery in a pinch!
- ½ cup milk: Helps thin out that soup into a lovely sauce. Any milk will do.
- 1 cup shredded cheddar cheese: Because cheese makes everything better! Medium or sharp cheddar is great, or use a cheddar blend.
- 1 package (32 oz) frozen Tater Tots: The star topper! Don’t thaw these; they go on frozen so they can get nice and crispy.
- 1 teaspoon garlic powder: Adds that essential savory kick.
- 1 teaspoon onion powder: Complements the garlic and beef perfectly.
- Salt, to taste: You’ll add this after the soup is in, as canned soup can be salty.
- Pepper, to taste: A little cracked black pepper is a must.
How to Make It
Alright, let’s get cooking! It’s super straightforward, I promise.
- First things first, preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and set it aside.
- In a large skillet over medium-high heat, brown your ground beef. Break it up with a spoon as it cooks. Once it’s no longer pink, drain off any excess grease. This step is important so your casserole isn’t greasy!
- Turn the heat down to low. Add the drained green beans, cream of mushroom soup, and milk to the skillet with the beef. Stir everything together until it’s well combined and starts to warm through.
- Now, stir in the garlic powder and onion powder. Give it another good stir.
- Taste the mixture and add salt and pepper as needed. Remember the soup and cheese have salt, so start with just a little and add more if you think it needs it.
- Stir in about half (½ cup) of the shredded cheddar cheese into the beef and bean mixture. This makes the inside extra gooey and cheesy!
- Pour the entire mixture from the skillet into your prepared 9×13 inch baking dish, spreading it out evenly.
- Here’s the fun part: arrange the frozen Tater Tots in a single layer over the top of the beef mixture. You can line them up neatly or just scatter them – whatever makes you happy! Make sure the top is mostly covered.
- Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the Tater Tots.
- Pop the dish into your preheated oven and bake for 25-35 minutes, or until the casserole is bubbly around the edges and the Tater Tots are golden brown and crispy.
- Let it sit for 5-10 minutes before serving. It will be piping hot, and this resting time helps it set slightly.
Substitutions & Additions
Want to mix things up? This casserole is super forgiving and a great canvas for creativity!
- Swap the Meat: Try ground turkey or even cooked, chopped chicken.
- Change the Soup: Cream of chicken or cream of celery soup work just as well as cream of mushroom.
- Different Cheese: Monterey Jack, a Mexican blend, or even pepper jack could add a fun twist.
- Add Some Veggies: Sauté some diced onion and bell pepper with the ground beef. Sliced mushrooms are also a great addition.
- Crunchy Topper: For extra texture, sprinkle some crispy fried onions (like the kind for green bean casserole) over the top of the Tater Tots before baking.
- Spice it Up: A pinch of red pepper flakes in the beef mixture adds a little heat.
Tips for Success
Making this casserole is a breeze, but here are a few pointers to ensure yours turns out perfectly every time:
- Drain That Fat! Don’t skip draining the grease from the ground beef. Too much fat can make the casserole oily.
- Don’t Thaw the Tots: Place the Tater Tots on top while they are still frozen. This helps them crisp up nicely in the oven.
- Single Layer of Tots: Try to arrange the tots in a single layer on top for maximum crispiness. Piling them too high can result in soggy tots.
- Bake Until Bubbly & Golden: Make sure the casserole is heated all the way through and the sauce is bubbling before you take it out. The tops should be golden brown, too.
- Prep Ahead: You can assemble the casserole up to the point of adding the Tater Tots. Cover and refrigerate. When ready to bake, add the frozen tots and cheese, and you may need to add 5-10 minutes to the baking time since it’s going in cold. I personally prefer assembling right before baking for the crispiest tots.
How to Store It
If by some miracle you have leftovers of this deliciousness, here’s how to handle them:
Let the casserole cool completely before storing. Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer leftovers to airtight containers. It will keep in the refrigerator for 3-4 days. Reheat individual portions in the microwave or cover the dish loosely with foil and reheat in the oven at 350°F (175°C) until heated through.
You can also freeze leftover casserole. Cool completely, then portion into freezer-safe containers or wrap the entire dish (if freezer-safe) very well. It should keep for 2-3 months. Thaw in the refrigerator overnight before reheating.
FAQs
Got questions? I’ve got (quick) answers!
Can I use fresh or frozen green beans instead of canned?
Yes! If using fresh, blanch them briefly until crisp-tender before adding. If using frozen, thaw and drain them well before adding to the beef mixture.
My Tater Tots aren’t crispy. What did I do wrong?
Make sure you’re using frozen tots, they’re in a single layer, and your oven is fully preheated. Baking long enough (until golden) and not covering the casserole while baking (unless it starts browning too fast) are key!
Can I make this spicier?
Absolutely! Add a pinch of red pepper flakes to the beef mixture or sprinkle some cayenne powder in with the garlic and onion powder.
Can I add other vegetables?
Definitely! Sautéed onions, mushrooms, or even some frozen corn would be delicious additions. Just sauté them with the beef or add them in with the green beans.
Classic Tater Tot Hamburger Green Bean Casserole Recipe
Equipment
- Large skillet
- 9x13 inch baking dish
Ingredients
Hauptzutaten
- 1 pound ground beef Lean or regular, drain fat
- 1 can green beans 15 oz, drained well
- 1 can cream of mushroom soup 10.5 oz
- 0.5 cup milk Any milk
- 1 cup shredded cheddar cheese Medium or sharp
- 1 package frozen Tater Tots 32 oz, do not thaw
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish and set it aside.
- In a large skillet over medium-high heat, brown your ground beef. Break it up with a spoon as it cooks. Once it's no longer pink, drain off any excess grease.
- Turn the heat down to low. Add the drained green beans, cream of mushroom soup, and milk to the skillet with the beef. Stir everything together until it's well combined and starts to warm through.
- Now, stir in the garlic powder and onion powder. Give it another good stir.
- Taste the mixture and add salt and pepper as needed. Remember the soup and cheese have salt, so start with just a little and add more if you think it needs it.
- Stir in about half (½ cup) of the shredded cheddar cheese into the beef and bean mixture. This makes the inside extra gooey and cheesy!
- Pour the entire mixture from the skillet into your prepared 9x13 inch baking dish, spreading it out evenly.
- Arrange the frozen Tater Tots in a single layer over the top of the beef mixture. You can line them up neatly or just scatter them – whatever makes you happy! Make sure the top is mostly covered.
- Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the Tater Tots.
- Pop the dish into your preheated oven and bake for 25-35 minutes, or until the casserole is bubbly around the edges and the Tater Tots are golden brown and crispy.
- Let it sit for 5-10 minutes before serving. It will be piping hot, and this resting time helps it set slightly.
Notes
- Drain That Fat! Don't skip draining the grease from the ground beef. Too much fat can make the casserole oily.
- Don't Thaw the Tots: Place the Tater Tots on top while they are still frozen. This helps them crisp up nicely in the oven.
- Single Layer of Tots: Try to arrange the tots in a single layer on top for maximum crispiness. Piling them too high can result in soggy tots.
- Bake Until Bubbly & Golden: Make sure the casserole is heated all the way through and the sauce is bubbling before you take it out. The tops should be golden brown, too.
- Prep Ahead: You can assemble the casserole up to the point of adding the Tater Tots. Cover and refrigerate. When ready to bake, add the frozen tots and cheese, and you may need to add 5-10 minutes to the baking time since it's going in cold. Assembling right before baking is preferred for the crispiest tots. How to Store It:
- Refrigerate: Cool completely, then cover tightly or transfer to airtight containers. Keeps for 3-4 days. Reheat individual portions in microwave or cover dish loosely and reheat in oven at 350°F (175°C).
- Freeze: Cool completely, portion into freezer-safe containers or wrap dish well. Keeps for 2-3 months. Thaw in refrigerator overnight before reheating. Substitutions & Additions:
- Swap the Meat: Use ground turkey or cooked, chopped chicken.
- Change the Soup: Use cream of chicken or cream of celery soup.
- Different Cheese: Try Monterey Jack, a Mexican blend, or pepper jack.
- Add Some Veggies: Sauté diced onion, bell pepper, or sliced mushrooms with the ground beef. Frozen corn can also be added.
- Crunchy Topper: Add crispy fried onions over the Tater Tots before baking.
- Spice it Up: Add a pinch of red pepper flakes or cayenne powder to the beef mixture.