Tater Tot Casserole with layers of green beans, cheese, ground beef, and an easy, homemade cream of mushroom sauce is a hearty dinner idea everyone loves!
- 2 pounds 80/20 ground beef
- 2 1/2 teaspoons Kosher salt, separated
- 2 teaspoons black pepper, separated
- 1 teaspoon garlic powder
- 1/4 cup unsalted butter
- 1 yellow onion, diced
- 1 (8-ounce) package sliced button mushrooms, roughly chopped
- 1/3 cup all-purpose flour
- 1 3/4 cup unsalted chicken broth
- 1 3/4 cup half-and-half
- 2 1/2 cups Cheddar, separated
- 1 teaspoon soy sauce
- 1/2 teaspoon onion powder
- 1 (12 ounce) package frozen cut green beans
- 1 (28 ounce) package frozen tater tots (preferably extra crispy)
-
Preheat the oven to 375° and have ready a greased 9x13" casserole dish
-
Add the ground beef, 1 1/2 teaspoon salt, and 1 teaspoon pepper to a large sauté pan over medium-high heat. Break apart and cook until the pink no longer shows (about 10 minutes).
-
Have ready a colander place over a large bowl, pour the contents of the pan into the colander, and set aside. Wipe the pan clean and return to the stovetop over medium heat.
-
Add the butter and allow it to melt. As soon as the butter has melted, add the chopped onion and mushrooms and stir. Cook for 5-7 minutes, stirring occasionally until softened. Stir in the flour, then, add the chicken broth one big splash at a time, stirring well after each addition. Stir in the half-and-half and bring to a simmer. Simmer for 3-4 minutes, or until slightly thickened.
-
Remove the pan from the heat and add 1 cup Cheddar, soy sauce, 1 teaspoon Kosher salt, 1 teaspoon pepper, garlic powder, and stir to combine. Add the green beans, half of the tater tots, and the strained ground beef to the mixture and stir once more.
-
Transfer the mixture to the prepared casserole dish, top with the remaining tater tots, and bake for 25 minutes. Remove from the oven, add the remaining 1 1/2 cup of Cheddar cheese and bake for an additional 10 minutes.
-
Remove from the oven, allow to cool slightly, serve and enjoy!