My kids can’t get enough of this Bacon Cheeseburger Tater Tot Casserole — classic comfort food that’s perfect for busy weeknights and ready in under an hour.
Why You’ll Love This Cheeseburger Tater Tot Casserole Recipe
Some nights call for a warm, filling casserole — and tater tots make everything more comforting. Inspired by cheeseburgers and fries, this casserole layers seasoned ground beef, bacon, cheese and peas, then finishes with a crispy top of tater tots. It’s simple to make, family-friendly, and ideal for chilly evenings.
- Ready in under an hour
- Kid-approved
- Comforting and hearty
- Uses easy-to-find ingredients
Ingredient Information and Substitutions
- Meat — Ground beef and bacon give the casserole its cheeseburger flavor. 80/20 ground beef yields juicy results, but leaner beef will also work.
- Veggies — Diced onion adds flavor; frozen peas bring color and a touch of nutrition.
- Cheese — Sharp cheddar melts nicely and adds tang. American or pepper jack can be used for a different profile.
- Liquid — Cream of mushroom soup and beef broth create a creamy base; cornstarch helps thicken it.
- Seasoning — Kosher salt, black pepper and chili powder provide classic savory spice.
- Tater Tots — Arrange frozen tots in a single layer on top for a golden, crisp finish; the exact count depends on your pan, roughly half a regular bag works for a 9″ x 9″.
How To Make Tater Tot Casserole
Step 1 — Cook the bacon and onion
Cook 3 slices of bacon in a large skillet until crispy, then drain on paper towels. Crumble the cooled bacon and set aside. Sauté one cup diced onion in the bacon fat until softened.
Step 2 — Cook and season the beef
Add one pound ground beef to the skillet and break it up with a wooden spoon. Cook until browned, then drain excess fat. Stir in 1 tablespoon chili powder, 1/4 teaspoon Kosher salt, 1/4 teaspoon ground black pepper and 1 tablespoon cornstarch to help thicken the sauce.
Step 3 — Add liquids and simmer
Stir in 14.5 ounces beef broth and 10.75 ounces cream of mushroom soup. Simmer 5–10 minutes, stirring occasionally, until the mixture thickens slightly. Fold in 1 cup frozen peas and remove from heat.
Step 4 — Assemble the casserole
Transfer the beef mixture to a 9″ x 9″ baking dish. Sprinkle 1 1/3 cups shredded sharp cheddar over the top, then crumble the reserved bacon evenly across the cheese.
Step 5 — Add tater tots and bake
Arrange frozen tater tots in a single layer to cover the casserole. Bake at 400°F for 25–30 minutes, until the tots are golden and the filling is bubbly. Let cool a couple of minutes before serving.
Frequently Asked Questions
Yes — they’re grated potatoes shaped into small cylinders and frozen for convenience.
There isn’t a single best brand; choose your preferred frozen tater tot for convenience.
It’s best to freeze after baking. Cool completely, wrap tightly and freeze up to 3 months. Thaw before reheating.
Yes — assemble the casserole and refrigerate, then bake when you’re ready to serve.
Tips for Making Cheesy Tater Tot Casserole
- Don’t skip the bacon. The rendered fat adds depth of flavor.
- Minced onion for picky eaters. Finely dice to keep the flavor without noticeable texture.
- After seasoning, let the meat cook a bit longer. That deepens the savory notes.
- Arrange tots in tight rows without pressing down. This maximizes exposed tops for a golden finish.
- Prep ahead: Dice the onion and shred the cheese to save time.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat in 30-second microwave bursts or in a 350°F oven until warmed through.
What to Serve With Tater Tot Casserole
Balance this hearty casserole with a crisp green salad or simple steamed vegetables. A light vinaigrette or lemony greens pair well and brighten the meal.
Other Casserole Ideas
-
Fernie’s Famous Chicken Casserole
-
Bubble Up Biscuit Breakfast Casserole
-
Ravioli Casserole
-
Old Fashioned Tuna Casserole
Bacon Cheeseburger Tater Tot Casserole Recipe
Ingredients
- 3 slices bacon
- 1 cup diced onion
- 1 pound ground beef (80/20 or your preference)
- 1 Tablespoon chili powder
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1 Tablespoon cornstarch
- 14.5 ounces beef broth
- 10.75 ounces cream of mushroom soup
- 1 cup frozen peas
- 1 1/3 cups shredded sharp cheddar cheese
- About 60 frozen tater tots (adjust to pan size)
Instructions
- Preheat oven to 400°F.
- Cook bacon in a skillet over medium heat until crispy, about 5 minutes. Drain on paper towels and crumble.
- Sauté diced onion in the bacon fat for 2–3 minutes until softened.
- Add ground beef and cook, breaking up with a spoon, until browned, about 5 minutes. Drain any excess fat.
- Stir in chili powder, salt, pepper and cornstarch to coat the beef.
- Add beef broth and cream of mushroom soup, mixing until combined.
- Simmer 5–10 minutes to reduce slightly, stirring often. Stir in frozen peas.
- Transfer mixture to a 9″ x 9″ baking dish. Top with shredded cheddar and crumbled bacon.
- Arrange tater tots in a single layer to cover the top.
- Bake 25–30 minutes until tots are golden and the casserole is bubbly. Let rest a few minutes and serve.
Notes
- Don’t skip the bacon — the rendered fat adds great flavor.
- Finely mince the onion if picky eaters will be joining you.
- Cook the meat a little after adding seasonings for deeper flavor.
- Place tater tots in tight rows without pressing down so their tops crisp properly.
- Prep tip: dice onion and grate cheese ahead of time.
- Storage: refrigerate leftovers up to 3–4 days in an airtight container; reheat in the microwave or oven.