Super Bowl Tater Tot Casserole

The first Super Bowl party I hosted, I tried way too hard on fancy appetizers that barely got touched. Someone brought this tater tot casserole as a backup dish, and it disappeared before halftime even started. Now I know better—people want cozy, familiar food when they're cheering on their team, and this hits all the right notes.

My friend Sarah swears by adding frozen corn for sweetness, something she learned from her grandma in Minnesota. I was skeptical until I tried it—the little pops of sweetness cut through all that rich, savory beef and cheese in the best way. Now it feels wrong to make it any other way.

Ingredients

• 1 1/2 lbs ground beef: The 80/20 ratio gives you enough fat to keep everything moist without making the casserole greasy—lean beef can turn the texture dry
• 1 medium yellow onion: Finely chopped so it melts into the filling instead of leaving distinct onion pieces that picky eaters might notice
• 1 cup frozen corn kernels: No need to thaw first, just toss them in frozen—they cook perfectly in the oven
• 1 cup frozen peas: Totally optional if you have pea haters in the house, but I love the color and sweetness they add
• 1 can condensed cream of mushroom soup: The backbone that holds everything together—do not try homemade versions here, they dont set up the same way
• 1/2 cup sour cream: Adds a slight tang that balances all the richness and keeps the filling creamy
• 1 1/2 cups shredded cheddar cheese: Use block cheese you shred yourself, pre-shredded has anti-caking agents that prevent smooth melting
• 1/2 cup whole milk: Thins the sauce just enough so the filling isnt dense or gluey
• 1 tbsp Worcestershire sauce: The secret ingredient that adds umami depth most people cant quite put their finger on
• Salt and freshly ground black pepper: Taste as you go—the soup already has salt, so season lightly
• 1 package frozen tater tots: Let them sit out for 10 minutes while you prep everything so they bake more evenly
• 2 tbsp chopped fresh parsley: Mostly for color, but it makes the dish look intentional instead of thrown together

Instructions

Preheat your oven and prep the pan:

Set your oven to 375°F and grease a 9x13-inch baking dish with butter or cooking spray—trust me, you do not want to scrub burnt cheese off later.

Brown the beef and onion together:

Cook them over medium heat until the beef is no longer pink and the onion is soft, about 6–8 minutes, then drain the excess fat before moving on.

Build the filling:

Stir in the corn, peas, cream of mushroom soup, sour cream, 1 cup of cheddar, milk, Worcestershire, salt, and pepper until everything is combined and heated through.

Spread and layer:

Transfer the beef mixture to your prepared baking dish and spread it evenly, then arrange those frozen tots in a single layer—no overlapping or theyll get soggy spots.

Bake and add more cheese:

Bake for 35 minutes, pull it out, sprinkle the remaining cheese on top, and return to the oven for 10 more minutes until everything is golden and bubbly.

Rest before serving:

Let the casserole sit for 5 minutes so the filling sets up a bit—otherwise itll slide right onto peoples plates instead of staying in tidy squares.

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Last year my brother-in-law who claims to hate casseroles went back for thirds of this dish. He kept saying he was just tasting it to make sure it was good enough for the rest of us. By his third serving, even he had to admit this might be the only casserole he actually loves.

Making It Your Own

Sometimes I swap in ground turkey or sausage depending on what I have on hand, and the recipe still works perfectly. The beauty of this dish is how forgiving it is—you really cant mess it up as long as you keep the ratios similar. My sister uses spicy sausage and adds jalapeños for a kick her family goes crazy for.

Getting The Perfect Crisp

After years of making this, I learned that spacing the tots just slightly apart makes all the difference. When theyre touching each other too much, they steam instead of bake. Now I treat it like a puzzle, fitting them in with tiny gaps between each tot so the hot air can circulate.

Make Ahead Success

You can assemble the entire thing the night before and keep it covered in the fridge—just add 5–10 minutes to the bake time if its cold from the refrigerator. I always do this for morning tailgates and just pop it in the oven as soon as I wake up.

• If you're transporting this hot, wrap the whole dish in towels—it stays warm for hours
• Set out a spoon so people can serve themselves family style without waiting for you to plate everyone
• Keep the parsley separate until serving so it stays bright green and fresh looking

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Hope this becomes your go-to for game days and any time you need to feed a hungry crowd without the fuss.

Recipe FAQs

→ Can I use fresh vegetables instead of frozen?

Yes, fresh corn and peas can be used. Slightly cook them beforehand to ensure they become tender during baking.

→ How do I make the casserole crispy on top?

Arrange the tater tots in a single layer and bake uncovered. Adding extra cheddar cheese in the final minutes helps achieve a golden, bubbly crust.

→ What can I substitute for cream of mushroom soup?

Substitute with cream of chicken or celery soup for a different flavor profile without affecting texture.

→ Is there a way to add spice to this dish?

Add smoked paprika, chili powder, or sliced jalapeños to the beef mixture before baking to introduce a spicy kick.

→ Can this be prepared ahead of time?

Yes, assemble the casserole and refrigerate before baking. Bake just before serving to maintain optimal texture and flavor.