Tater Tot Casserole with Beef and Veggies

Print Recipe
No ratings yet

Tater Tot Casserole with Beef and Veggies

Prep Time12 mins
Cook Time30 mins
Course: Main Course
Keyword: casserole, kid friendly
Main Protein: Beef, Ground Beef
Cooking Method: Oven, Slow Cooker
Servings: 6
Calories: 616kcal


  • 1 1/2 lbs. tater tots frozen
  • 1 lb. lean ground beef browned
  • 1 cup onion diced
  • 2 cups mixed vegetables frozen
  • 10 oz. cream of mushroom soup
  • 1 cup evaporated milk
  • 1 clove garlic minced
  • 1/4 tsp. dry mustard powder
  • salt and pepper to taste
  • 2 cups cheddar cheese shredded
  • 1 large (gallon) freezer bag or reusable silicone bag
  • 1 medium (quart) freezer bag


Assembly instructions:

  • Brown ground beef and cool slightly.
  • Place beef in a large resealable freezer bag.
  • Add the chopped onion and mixed vegetables.
  • In a mixing bowl, stir together soup, evaporated milk, garlic, and seasonings. Pour into the bag over the other ingredients.
  • Place the shredded cheese in a medium freezer bag.
  • Remove the excess air from both bags, seal, and staple together above the fold.
  • Freeze.

Crockpot cooking instructions:

  • Thaw.
  • Dump the contents of the large bag into the slow cooker.*
  • Cook on high for 3-4 hours or 6 hours on low.
  • Top with cheese near the end of cooking.
  • Serve.

Oven cooking instructions:

  • Thaw.
  • Place contents of the large bag in a 9x13 casserole dish. Top with cheese. Bake at 400° for 30 minutes.
  • Serve.


*This casserole tends to stick to the sides of the slow cooker making it hard to clean afterwards, so I suggest using Crock-Pot liners. They are food safe and can be thrown out after use making clean-up a breeze!


Calories: 616kcal | Carbohydrates: 50g | Protein: 36g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1245mg | Potassium: 993mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3566IU | Vitamin C: 19mg | Calcium: 431mg | Iron: 4mg