Skillet Tater Tot Casserole is an updated childhood classic made in one skillet and without condensed soup! This gluten free dinner recipe is always a smash hit.
“This was so delicious! Much better than the version I grew up with – can’t wait for my lunch leftovers!”
Tater Tot Casserole (or “hotdish” as my neighbors to the north in Minnesota like to call it!) has been officially updated – make that UPGRADED – to skillet meal status!
Oh yes, what you see here is saucy, seasoned ground beef and vegetables topped with the king of the frozen foods aisle, tater tots of course, all prepared in one skillet.
Comfort food does not get easier than Skillet Tater Tot Casserole!
Midwestern Classic Made Easy
Tater Tot Casserole is a Midwestern classic. Each satisfying and comforting bite is like a food hug. The dish usually calls for condensed soup to be mixed with browned ground beef and frozen vegetables which are poured into a casserole dish then topped with tater tots and baked. I’m ditching canned soup because it’s usually not gluten-free, is full of unnecessary ingredients, and my homemade version tastes way better.
I’ve also updated the dish to be cooked entirely using just one skillet. From browning the ground beef, simmering the flavorful sauce, and crisping up the tots in the oven, all you need is an 10-12″ oven-safe skillet. I use my enameled cast iron skillet, though here’s a more budget-friendly option.
Skillet Tater Tot Casserole is a meat and potatoes dish that’ll stick to your ribs but since it’s made with mostly homemade ingredients you can feel good about feeding it to your whole family. We scrape the skillet clean anytime I make it for dinner!
Serve with Air Fryer Asparagus
How to Make This Recipe
Start by browning lean ground beef, seasoning with salt and pepper, then drain and set aside.
Next, melt butter in the skillet over medium heat then add sliced mushrooms and chopped shallots or onions. Saute until the mushrooms are tender and golden brown then add minced garlic and saute for 1 more minute.
Sprinkle in gluten-free flour (or AP flour if not GF) then whisk while cooking for 1 more minute.
Now slowly stream in chicken or beef broth and milk while whisking constantly to avoid lumps.
Add gluten-free tamari (or soy sauce if not GF), ketchup, Worcestershire sauce, plus smoked paprika then turn the heat up slightly to bring the mixture to a simmer.
Turn the heat back down to medium then simmer for a few minutes until the sauce has slightly thickened. Resist the urge to let the sauce reduce down too much as it will reduce in the oven. It will feel watery but trust me – it’s just right!
Stir the ground beef back into the sauce then remove the skillet from the heat and layer frozen tater tots on top. The precise amount will depend on how deep and wide your skillet is. You’ll want at least a 10″ skillet, but I also make this in our big 12″ cast iron and it works great too. Like I said, since the sauce is thin the tots will sink down a little bit but it’s fine!
Recipe Tip
If you don’t have an oven-safe skillet you could pour the mixture into a baking dish at this point, top with the tots, and then bake.
Pop the skillet into the oven then bake according to the time/temp indicated on the bag of tater tots. Let the dish sit and cool for about 5 minutes before serving up hot.
This dish will be a smash hit with the whole family. Kids (and kids at heart) adore the crispy tater tots, while the rich and flavor-packed sauce is unbelievably satisfying. Enjoy!
More Cozy Skillet Dinners
- Ground Beef Stroganoff
- Creamy Summer Veggie Gnocchi Skillet
- Cheesy Chicken Burrito Skillet
- Skillet Shepherd’s Pie
- Cheesy Gnocchi Florentine
- Beef & Veggie Enchilada Skillet
- Homemade Crunchy Taco Hamburger Helper
Equipment
Ingredients
- 1 lb ground beef
- salt and pepper
- 3 Tablespoons butter
- 1 cup sliced or chopped mushrooms, any kind, I recommend button or baby bellas
- 1 large shallot or small yellow onion, chopped
- 2 cloves garlic, pressed minced
- 3 Tablespoons gluten free flour, or AP flour if not GF
- 1-1/2 cups chicken or beef broth
- 1 cup milk, any kind
- 2 Tablespoons gluten free REDUCED SODIUM Tamari, or soy sauce if not GF
- 2 Tablespoons ketchup
- 1 Tablespoon worcestershire sauce
- 1/4 teaspoon smoked paprika
- 2 lb bag tater tots, Ore Ida recommended
Directions
- Preheat oven according to tater tot bag instructions. Brown ground beef in a large, 10-12" oven-proof skillet (cast iron works great) over medium-high heat, seasoning with salt and pepper. Drain then set aside.
- Turn the heat down to medium, melt butter in skillet, then add mushrooms and shallots. Season with salt and pepper then saute until mushrooms start to soften, 3-5 minutes. Add garlic then saute for 1 more minute. Sprinkle in flour then whisk to combine and cook for 1 minute. Slowly stream in broth and milk a splash at a time, whisking to avoid lumps. Add Tamari, ketchup, worcestershire sauce, and smoked paprika then turn heat up slightly to bring mixture to a simmer. Turn heat back down to medium then simmer until just slightly thickened, 2-3 minutes.
- Remove skillet from heat then stir in ground beef and arrange tater tots on top in a circular pattern. Place skillet on top of a baking sheet (or place one on the rack below) then bake according to tater tot bag instructions. Let sit and thicken for 5 minutes before serving.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
We add water chestnuts and celery for crunch and substitute paprika for curry and 1 tbs tomato paste for ketchup to keep it free of additives…
Yee Haw I too have all the ingredients on hand in the house and will be trying this out this week. Will have to be Tuesday or Thursday cause Wednesdays and Friday are bread and water fasting days! TMI I know.
Huge hit this weekend! Added white wine :)
Kristin, this is FAAAAAABULOUS! Just made it for supper tonight, and hubs and I LOVE it! The sauce it’s creates is wonderful… rich and very flavorful, and the mushrooms are delicious! A definite keeper that’ll be made again and again (and my daughter will be making it at her house, too!) Thank you, and keep up the great work!
Perfect timing on this post. Had all the ingredients in the house and everybody at it up (2 yrs to grownup!!). And I’m from the West Coast so a Tater Tot Casserole is a treat!
As I’m commenting on the soup I see the previous post for Tater Tot Casserole! I’ve never heard of it, but it looks delicious. Another one I’m going to try!
Made this last night and OMG it was DELICIOUS (the sauce is amazing)! I left out the mushrooms and shallot and added green beans and corn. A new family favorite for sure!
I saute whatever fresh vegetables I have in the house, zucchini, yellow squash, carrots, celery, corn, asparagus, with onions and garlic. Once the sauce is made I add some cheese and stir until it’s melted then add the tots. I add more cheese on top during the last 5-10 minutes so it melts and gets a little crispy. My kids love it so much that they have eaten the leftovers for breakfast.
What size baking dish would you recommend? I have an 8×8 (I think), but that seems a little small.
I would do a 9×13 or even a tad smaller if you’ve got it. You’re right – I think an 8×8 would be too small.
I made this last night–it was delicious and SO filling! Have you thought about adding nutrition facts to your recipes? My husband is trying to lose some weight and it would be so helpful! Thanks-I love your blog!!
Hello from a fellow Iowan! Ahhh. I do miss some of the Midwest foodie favorites (I live in Seattle now). My husband LOVES (I should say has an obsession with) tots. If it’s on the menu, he’s gotta have them. I’ll have to make this at home for him! He’ll be thrilled.
I am shocked that you didn’t have this growing up! I thought it was a staple in every Iowa household.
My kids love tater tot casserole. We usually have corn in ours, along with a layer of cheese between the meat/sauce and the tots. Can’t wait to try this {can free} version.
I have always loved tater tot casserole. When I was home from college for spring break (years ago), I requested this dish as I had been craving it, so my mom made it for us. Then that same week my grandfather died and people started bringing over food – we got about 4-5 tater tot casseroles brought in that week! Haven’t hardly had it again since.