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Make-Ahead Cheesy Beef Tater Tot Casserole


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Rate this recipe 4.5/5 (18 Votes)


  • 2 pounds ground beef
  • 1/2 cup flour
  • 3 cups chicken or vegetable broth
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon seasoning blend (I used Italian)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup heavy cream
  • 1 cup frozen sweet peas
  • 1 cup frozen sweet corn kernels
  • 2 - 32 oz bags frozen tater tots (for later)
  • 3 cups shredded cheese (for later)


Servings 8
Preparation time 25mins
Adapted from


Step 1

In a large skillet brown ground beef over medium high heat until fully cooked and no pink remains and drain any fat

Add flour and stir to coat all beef evenly with flour

Slowly add broth while continuing to stir to ensure no lumps form from flour

Add seasonings and bring mixture up to a slow boil and then reduce to a simmer

Let simmer for about 5-7 minutes until broth thickens to coat the spoon

Stir in the cream and continue to simmer for another 3-5 minutes to let everything thicken to the texture of cream soup

Add peas and corn and stir to combine evenly

Cool and split the beef mixture into two separate gallon size freezer bags

Freeze until ready to use

Thaw overnight in freezer

Spray crock with nonstick spray

Place half of one bag of tater tots in the bottom of crock

Top with meat mixture

Add remaining half of tater tots and then top with 1½ cups shredded cheese

Cover and cook on high for 3-4 hours or low for 6-8


I cooked this on high for 3.5 hours in my 5 quart oval slow cooker

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