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.
OMG! This recipe is amazing and I will definitely make it again. The paprika is the perfect touch. I used ground turkey and leftover McD hashbrowns. The sauce is so good and can have many variations. Thanks for sharing it.
Hi Kristin,
I just made this recipe last night and my husband and I absolutely loved it! I especially liked it because it doesn’t have any condensed soup in it. I did add some frozen organic peas and corn and topped it with cheddar cheese. I will be making this again. Thank you for the recipe.
What options would you recommend if I want to substitute the milk?
Kristin, I just saw that Carnation has just come out with almond milk, next to the evaporated milk and lactose free milk in the baking aisle. Might be worth a try?
Why do I need to use gluten free flour, and Soy Sauce? I didn’t use them and everything tasted just fine! I think if you are gluten intolerant, you would automatically make this accommodation. Just wondering if it would have tasted any different.
It wouldn’t have tasted any different with those particular swaps, you are right! People who need to eat gluten-free would know to make the adjustment, but many times people who are cooking for someone who is GF wouldn’t.
Yummy! My husband loved it! We had grilled asparagus along with it, since it is early June. The fresh corn we added was also delicious. We don’t have a 10” skillet, so we baked it in a casserole dish. It was fine.
This is happening right now. Can’t wait to eat it! We added some fresh corn. We added it with the shallots. It’s June.
Awesome!!!
We’ve had this recipe several times at our daughter’s house. It’s a family favorite. Today is the first time that I’m making it. My husband is starting to drool just looking at the pictures.
This was really good, made just as written using gf all purpose flour and everyone gobbled it up. Thanks for the recipe!
Wondering why the recipe calls for a 2 lb bag of taster tots and the recipe says to put approx one pound on top. Am I missing what to do with the other pound?
We only use about half the 2lb bag of tater tots in this, correct? If I double everything will it fit in a 9×13 baking dish?
Yep, that is correct! I haven’t tried doubling the recipe and using a 9×13, but I’m sure it would work!
I am SO excited to try this! Since going GF and eliminating most of the soup aisle, I’ve been craving some comfort food like this!!! And you call yourself a Midwesterner without eating Tater Tot casserole (or is it hotdish…) heheheh ;)