Ingredients
1 1/2 pounds ground beef (or ground pork, turkey, or a mix)
1 (10.5-ounce) can cream of mushroom soup (or cream of chicken)
1 cup shredded cheddar cheese, divided
1/2 cup milk
1 (32-ounce) bag frozen tater tots
Salt and black pepper, to taste (optional but recommended)
Directions
Brown the meat: In a large skillet over medium heat, cook the ground beef until fully browned, breaking it up with a spoon as it cooks. Drain off any excess fat. Season lightly with salt and black pepper if desired.
Prepare the cream sauce mixture: In a medium bowl, stir together the cream of mushroom soup, milk, and 1/2 cup of the shredded cheddar cheese until well combined. This will form a simple cream sauce that keeps everything moist and flavorful in the slow cooker.
Layer the meat and sauce: Lightly grease the inside of your slow cooker. Spread the browned ground beef evenly over the bottom. Pour the cream sauce mixture over the meat and gently spread it so it covers the surface.
Add the tater tots: Arrange the frozen tater tots in a single, even layer over the top of the meat and sauce. You don’t need to thaw them first; they’ll cook up beautifully right from frozen. Try to cover the surface completely so you get a nice, even crust.
Slow cook: Cover the slow cooker with the lid. Cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the tater tots are tender all the way through and the edges are bubbling. If your slow cooker tends to run hot, start checking on the earlier end of the time range.
Add the remaining cheese: About 15–20 minutes before serving, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the tater tots. Cover again and let the cheese melt until gooey and bubbly.
Serve: Once the cheese is melted and the casserole is hot and bubbly, turn off the slow cooker. Let it sit for about 5 minutes to settle, then scoop into bowls or onto plates. Serve warm.
Variations & Tips
For a little extra color and nutrition, you can stir a cup or two of frozen mixed vegetables or peas and carrots into the browned meat before adding the cream sauce; it turns this into more of a one-pot supper, the way many farmhouse cooks liked to stretch a pound of meat. If you prefer a different flavor, swap the cream of mushroom soup for cream of chicken or cream of celery, or mix half and half for a more layered taste. A handful of chopped onion can be browned along with the meat for added sweetness and depth. For those who like a bit of zip, use pepper jack cheese instead of cheddar, or add a few dashes of hot sauce to the cream mixture. You can also lighten things a bit by using ground turkey and reduced-fat soup, though the texture will be a touch less rich. If your slow cooker lid traps a lot of moisture and you want crisper tater tots, prop the lid open with a wooden spoon for the last 20–30 minutes of cooking to let some steam escape. Leftovers reheat well in a skillet or the oven, where the tater tots can crisp up again, making this just as comforting the next day as it was when you first lifted the lid.
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