Slow Cooker Tater Tot Casserole
A hands-off slow cooker casserole layering savory beef, creamy soups, and crispy tater tots for an easy freezer-to-table meal.
Ingredients
Freezer Prep
- 1 lb ground beef
- 1 small onion diced (~1 cup)
- 10.5 oz cream of cheddar soup (1 can)
- 10.5 oz cream of chicken soup (1 can)
Topping
- 32 oz frozen tater tots (1 bag)
- 2 cups shredded cheddar cheese
Instructions
Freezer Prep
- Brown the ground beef until no pink remains, then drain excess fat.
- Combine beef, diced onion, cream of cheddar soup, and cream of chicken soup in a 1-gallon freezer bag; seal, press out air, and freeze.
Cooking & Assembly
- Thaw the bag in the fridge overnight. Grease a 6-quart slow cooker, pour in the thawed mixture, and spread tater tots evenly on top.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours until bubbly around the edges and tots are golden.
- Sprinkle shredded cheddar over the top during the last 30 minutes of cooking and replace the lid until the cheese melts.
Notes
I discovered that finely dicing the onion keeps it suspended evenly in the sauce instead of settling to the bottom, enhancing flavor in every scoop.
During testing, I learned that layering tater tots in a single layer prevents soggy patches and yields the most consistent crisping across the top.
For frozen leftovers, reheating under a preheated broiler for a couple of minutes restores a golden, crackling finish; refrigeration keeps it fresh for up to 3 days.