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Cheesy Beef Tater Casserole
This comforting ground beef and vegetable casserole is topped with crispy potato nuggets. It uses a creamy mushroom soup base and frozen mixed vegetables for a quick, satisfying weeknight dinner. The savory, cheesy filling contrasts beautifully with the golden, crunchy potato topping. Serve this hearty dish when you need a simple meal that the whole family will enjoy.
Ingredients
- 1 lb lean (at least 80%) ground beef
- ¾ cup thinly sliced celery
- 1 medium onion, chopped (½ cup)
- 1 can (18 oz) ready-to-serve creamy mushroom soup
- 1 bag (12 oz) frozen mixed vegetables, thawed
- 1 cup shredded Cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon dried marjoram leaves
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon pepper
- 4 cups gluten-free frozen potato nuggets (from 32-oz bag)
Instructions
- 1Preheat the oven to 375°F. Place a 10-inch skillet over medium heat and cook the ground beef, sliced celery, and chopped onion for 8 to 10 minutes. Stir occasionally until the beef is fully browned, then drain the excess fat.
- 2Stir the creamy mushroom soup, thawed mixed vegetables, shredded Cheddar cheese, garlic powder, marjoram, thyme, and black pepper into the beef mixture until well combined.
- 3Transfer the mixture to an ungreased 13x9-inch glass baking dish and spread it into an even layer. Arrange the frozen potato nuggets over the top. Bake for 35 to 40 minutes until the casserole is hot and bubbly and the potatoes are golden brown.