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.
This is a great recipe. I substituted coconut milk for the milk and used cassava flour. Tastes amazing. Next time I’ll add water chestnuts!
This was delicious. I followed the recipe but omitted the mushrooms since my husband doesn’t like them. The whole family loved it. We will definitely be making this on a regular basis.
I grew up in MN and was raised by a mom who grew up in MN. Guess what? We never had tater tot casserole (hotdish). I always thought it sounded gross and that my frugal parents found tater tots an overpriced frivolous grocery purchase. I don’t think I even had a tater tot until I was an adult.
I actually asked my mom today if she ever made it. No. We both tried it for the first time as adults. The first time I had it was at our church when I worked there and coordinated with our head cook at the local school to purchase this for a church dinner. I could not believe that I liked it – almost loved it. To me her recipe was basic but correct (IMHO). Rice, beef, mixed veggies in sauce with tater tots. No cheese. I try to be healthier – kind of funny when using a processed tater tot :) , So I’ve always made my own sauce and used quinoa for the grain. Your recipe very much appealed to me because it has a more involved sauce with the smoked paprika (a fav of mine!), shallots and Worcestershire sauce.
I made it slightly modified but was most interested in the sauce which I made as called for except no mushrooms. I used a bag of frozen mixed veggies, quinoa, beef, shallots, garlic mixed in the sauce with the hamburger. Divided it into 2 square baking dishes – one for now, one probably for next week. Perfect! The only problem is I have to police the scooping because if I don’t there seems to be no control over trying to swipe as many tater tots as possible!
Just made this and it was amazing! Will definitely be on repeat for those days when I need comfort food!
Can I use almond flour or tapioca starch as a thickener?
My favorite grown-up version of childhood favorite.
YES. #nevergrowup Thank you so much for your feedback and recipe rating, Jane!
The whole family loved this!
I’m so happy tp hear that, Crista! Thank you so much for your feedback and recipe rating!
Amazing! The homemade sauce is incredible. I could eat it on its own, and I am already dreaming up other recipes to use the sauce in!!
So happy to hear that, Jessica! Thank you so much for your feedback and recipe rating!
Can I substitute ground turkey for the beef?
This was awesome! I wasn’t expecting to love it so much but I shouldn’t be surprised since ALL of your skillet recipes have been amazing and easy so far!
I’m making this to take to a family who just welcomed a baby. I’m going to do all the stove top stuff and then put it in a disposable pan and add the tater tots and the deliver and she will bake it when they are ready to eat. Will it be an issue that the tater tots will thaw out before she bakes it? Suggestions? Thanks!
I think it should be ok!
This is my favorite Tater Tot Casserole EVER! The last time I made it I only had one pound of tater tots, but it didn’t matter. The dish was delicious and no one knew the difference. We’re hosting a Tater Tot contest at our home in March and I KNOW this will be the winner! I’ll totally give all credit to Iowa Girl!
Yesss!! So glad to hear it! I made this dish just last night! :)
I’ve been wanting to make this for a while. I don’t know how I managed how to grow up in the Midwest and never once had a tater tot casserole, but this was GOOD! I threw in a handful of chopped spinach and put a light layer of Italian blend shredded cheese under the tots. Delish.