Creamy Mushroom Tater Tot Casserole
I love mushrooms so much! I love putting them in any recipe I can! And you already know I'm obsessed with casseroles! This weekend was super rainy, then it was sunny and warm-ish, and later on in the week, we're getting snow! YAY! Not! This Creamy Mushroom Tater Tot Casserole was the perfect cozy comfort food for a rainy, dreary day! The mushrooms were tender and juicy, the tater tots were golden and crispy, and that beefy filling was so creamy and flavorful! This was too good. There was a ton of leftovers for the rest of the weekend too, not like my family got any of it...whoops!
Equipment
Ingredients
For the filling:
- 1 lb. Ground Beef 90/10 but 80/20 can also work
- 1 Yellow Onion diced
- 8 oz Baby Bella Mushrooms sliced
- 2 Garlic Cloves minced
- ¾ cup Beef Broth
- ½ cup Sour Cream
- ½ cup Parmesan freshly shredded
- ½ cup Shredded Mozzarella
- 1 tbsp Olive Oil
- 1 tsp Worcestershire
- 1 tsp Italian Seasoning
- 1 tsp Salt
- ½ tsp Black Pepper
For the topping:
- 32 oz Frozen Tater Tots
- ¼ tsp Flaky Salt
- Cooking Spray
For serving:
- 2 Chives thinly sliced
- 1 tsp Parsley minced
Instructions
To make the filling:
- First, preheat the oven to 425℉.
- Next, heat oil on medium high heat in a large skillet.
- Add the mushrooms in a single layer and allow them to cook for a minute, undisturbed.
- Flip and allow them to cook another minute, undisturbed.
- Stir those up, and cook 1-2 minutes more, until tender and golden in color.
- Next, add the onion and cook for 2 minutes, stirring occasionally, until translucent.
- Add the garlic and cook until fragrant, 1 minute.
- Add the ground beef to the skillet, break it up with a spatula, and allow it to cook for 1-2 minutes before stirring, pushing down with the spatula to create some crust! Since we are still cooking over this higher heat, the ground beef gets a crunchy char to it, which adds more texture to the dish!
- Give everything a good stir, turn the heat to medium, and continue cooking until beef is no longer pink, 3-4 minutes more.
- If you used 80/20 beef, use a ladle to scoop some of that grease out, but not all of it! If you used 90/10, proceed to next step without draining.
- Next, stir in the spices for the filling, the Worcestershire, and broth.
- Simmer until the mixture has reduced a bit, 3-5 minutes, then remove from heat and stir in the cheeses and sour cream, until melty!
Cooking the shrooms like this deepens that umami flavor and ensures they hold up during the baking process!
To make the creamy mushroom tater tot casserole:
- Get out a 9x13 baking pan and grease with cooking spray.
- Add the filling to the pan in an even layer, then top with the frozen tater tots. I didn't end up needing all of mine because I laid them out in even little rows but, you don't have to! You can definitely just sprinkle them on there and call it good!
- Spray the tots with cooking spray, sprinkle on the flaky salt and bake uncovered for 30-32 minutes!
- When it's done, broil on high for 2-3 minutes until golden and bubbly!
To serve:
- Allow the creamy mushroom tater tot casserole to rest for 5-10 minutes before cutting into it and serving! Garnish with chives and parsley, enjoy!
Nutrition
Serving: 1.25cupsCalories: 435kcalCarbohydrates: 32gProtein: 20gFat: 5gSaturated Fat: 9gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 7.8gCholesterol: 78mgSodium: 940mgPotassium: 510mgFiber: 3gSugar: 3gVitamin A: 320IUVitamin C: 3.5mgCalcium: 210mgIron: 2mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
