This Cheesy Tater Tot Casserole is a favorite at my house. Tater tot casserole is so versatile. You can add different meats and veggies, too. Men love this dish and it is comfort food at its best. I usually make some cathead biscuits or some Southern fried cornmeal hoecakes to accompany this recipe.1 pound hamburger 1 cup chopped onion 1/2 teaspoon parsley flakes 1/2 teaspoon garlic powder 1/2 teaspoon celery seed (You could use chopped celery) Pinch of cayenne or a few drops of hot sauce 1 (10 3/4 ounce) can cream of mushroom soup, undiluted 1 cup sour cream 1 (15 1/4 ounce) can whole kernel corn, drained (can use fresh or frozen) 2 cups shredded cheese of your choice (I used 1 cup of cheddar and 1 cup of colby and monterey jack) About 1/2 of a 32 ounce bag of frozen tater tots In a skillet on top of the stove add the hamburger, onion, parsley flakes, garlic powder, celery seed and hot sauce. Brown until hamburger is done. Drain. Spread cooked hamburger in the bottom of a 2 quart casserole dish. Mix the cream of mushroom soup and the sour cream together and spread over the hamburger and onions. Next, spread the drained corn over the soup and sprinkle the 2 cups of shredded cheese over the corn. Lay the tater tots on the top. Bake in a preheated 425 degree oven for 25 to 30 minutes until “tots” are nice and brown. Makes 8 to 10 servings. Enjoy! Note: You could do this with sausage or chicken, too. I sometimes add green peppers and mostly use whatever I have on hand. See photos below: © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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