If I’m ever preparing for a trip where I’ll be leaving Monkey Boy and the HH at home, they always beg me to make sure I leave something delicious behind. Lately, this tater tot casserole freezer meal is what they’ve been requesting.
It’s their favorite freezer meal, which is weird because every time I prepare it I can’t help but thinking it totally looks like boy food. But since I’ve tasted it, I get why they love it so much.
This tater tot casserole freezer meal is so cheesy and hearty and like a scoop of home-cooked goodness even when I’m not there to whip it up for them. All they have to do is pop it in the oven and then enjoy it. If I keep it simple like that, then I know they are well fed while I’m away!
~Mavis
Find More of My Freezer Meal Recipes
Tater Tot Casserole Freezer Meal
Ingredients
1 Pound Lean Ground Meat {I used 97/3 beef}
1 Onion Chopped
3/4 – 1 cup Corn kernels
1 Can Cream of Mushroom Soup
1 Teaspoon Powdered Garlic
3/4 Teaspoon Paprika
1 Teaspoon Black Pepper
1 Teaspoon Salt
2 Cups Shredded Cheddar, divided
1 Large Bag Tater Tots
Instructions
In a large skillet saute onions and meat until the meat has browned {about 5 minutes}.
Drain any excess fat. Mix in the mushroom soup, corn, and spices and cook for an additional 2 minutes.
Remove from heat. Pour half of meat mixture into the bottom of a 9×13 pan or {2} 8×6 pans if you’d like to freeze smaller portions.
Sprinkle half of the cheese over the meat mixture, and then add another layer of meat. Add a layer of tater tots and sprinkle tots with remaining cheese. Cover, label and pop into the freezer until ready to use.
Bake at 9×13 pans at 350 degrees for 35-40 minutes or 8×6 pans for 30-35 minutes or until the meat mixture is bubbling then remove the cover and cook an additional 5 minutes so the tots can crisp up.
Serve warm.
Links to freezer pans I commonly use:
- Aluminum Foil Pan Containers with Lids 8.5″ x 6″ x 3″
- Aluminum Foil Deep Pans 9″ x 13″
- Round 9 Inch Aluminum Foil Pans with lids
Jennifer says
Hahaha! That is totally “boy” food! Thanks for the idea! It’s cold here on the east coast today so I’m craving pumpkin spice lattes and chili. I think I’ll make my own version of this (once it’s officially fall) with chili as the base 🙂
Mavis Butterfield says
I noticed your temps are in the 60’s and I am totally jealous!!!
Mary says
What happens to the remaining half of the meat? Does it go in the second layer with the cheese?
Mavis Butterfield says
Meat, cheese, meat, tots. 🙂
= Dev Fox says
Are the cooking times for frozen or thawed?
Mavis Butterfield says
Frozen.
Mandy Nygren Daellenbach says
For your freezer meals I imagine you reuse the foil freezer dish (is that wjats its called lol). So I have 2 questions:
1) How many uses dp get out of them on average?
2) What do you use for a top for the other times?
Thanks!
Mandy
Mavis Butterfield says
I can usually get 4-5 uses out of the freezer pans. You can use foil to cover the pan if you don’t have lids. 🙂
Linda says
I’m allergic to corn, and I know I could probably leave it out, but is there another veggie that might be good, or that you’ve tried? Not having tried this, it’s hard to guess about taste. Thanks
Mavis Butterfield says
Someone of Facebook suggested green beans. 🙂
Stacie says
I’m going to try roasted Hatch Green Chile in mine instead of the corn. I have fresh that I have roasted, but it bet it would be just as good with the can version too.
Rochelle Long says
almost any veggie will work, it’s quite simular to shepards pie
Emily says
I have a recipe like that: kids love it, I think it looks like dog food 😀
It’s super simple too: cooked ground beef seasoned with taco seasoning, mixed with a can or 2 of refried beans (depending on how much ground beef you cook). Spread into a baking pan, cover with crushed tortilla chips (good way to use stale ones or the tiny pieces at the bottom of the bag). Smother the top with grated cheese. Bake til bubbly. Done!
My youngest doesn’t like spicy, but the rest of us use copious amounts of sour cream, salsa, etc to add heat.
Your guys may like it too!
Julia says
I am totally making two if these this week. One to eat and one to freeze!!
Tawni says
Baked frozen and it look way longer than 35 minutes. I suggest closer to an hour, or thaw it first.
Carolyn says
I think I will thaw mine overnight in the refrigerator.
Carolyn says
I thawed it in refrigerator for day and a half. Baked it with cover on for 35 min, cover off last 10 minutes. Turned out great! This recipe has more kick to it than what I used to make. Very good!
Makayla says
Sorry if this is a silly question haha-but how long is the freezer life?
Tracey Barnes says
I completely forgot to get tater tots at the store today, can I use frozen cubed hash browns? Or Red potatoes?
Julie says
I am definitely going to make this but I am perplexed by the picture… The tater tots look huge… what size pan did you use that only 25 tater tots fit? I have made this before but I will definitely be making it again!
Mavis Butterfield says
At the bottom of the post there is a link to the 8.5″ pans I used.
Zena says
Can u tell me approximately how many serving the recipes makes
Mavis Butterfield says
It all depends on portion sizes. The recipe makes a 9 x 13 pan.
Zena says
So I have to plan supper for 10 people 4 grownup 3 teens and twin 6-years olds and a 2 year old do u see one pan being enough r would I need two? Just your opinion please
Anna says
My kids love this meal they say it’s their favorite and the best food I’ve ever made
Mavis Butterfield says
Thanks Anna!