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.
I grew up eating the version using condensed soup. My husband & kids were never a fan of it – UNTIL I made this recipe! The flavor in the sauce/gravy is delicious, and it does make quite a bit so I am able to use 2 lbs of hamburger.
I’m so glad to hear everyone liked this modern remake, Shannon! Thank you so much for your feedback and recipe rating!
Delicious! Finally tried even though it’s not the most beautiful looking food, and the whole family liked. I like chopping the mushrooms up small so they disappear with the meat and give the great flavor without being so big.
So glad this was a hit, Nicole! Thank you so much for your feedback and recipe rating!
I love this recipe. I have used it for years. The extra effort without the cream soup is way worth it. Tonight I snuck in some chopped kale to get extra veggies in! I have wondered for a long time now, can this be frozen? I’d love to make double batches to give away or keep on hand for a night when I’m crunched for time!
Hi Heather! I’m so glad this is a staple for you, and that you’ve found ways to make it your own — I love that! This dish would likely freeze well — I’d bake from frozen vs thawing first.
I made this last night and my husband loved it! It’s super tasty and I did substitute frozen peas and carrots since I’m not a fan of mushrooms. I’ll be adding this recipe into the rotation. Thank you :)
I’m thrilled to hear that, Kristan! Thank you so much for your feedback!
This is so good! I don’t buy canned cream soup and like the sauce on this. Does it have too much liquid for the amount of starch? 3 tbsp four with 2.5 cups liquid made a pretty thin sauce, I added a little more flour. Results were delicious after this adjustment!
I’m so glad this was a hit, Dawn!
Any suggestions for mushroom substitutes as my Celiac daughter does not like them?
You can leave them out or replace with a frozen veggie medley!
More work than the cream of soup casserole but so much better. I too left out the soy sauce. Addeb mixed vegetables to the mix because that’s the easiest way to get my husband to eat veggies!
So glad you loved the recipe and were able to make it your own, Sarah!
Want to make this tonight but don’t want to go to the store :-) do you think I could substitute canned or frozen green beans for the mushrooms and beef broth for the chicken broth?
For sure! This recipe is VERY flexible! I actually like it better with beef broth anyway. :)
Thank you for the recipe, great idea! I think we’ll skip the soy sauce next time, but there will definitely be a next time as this is a good, healthy, recipe.
I’m so glad you loved it, Margie! Thanks for your feedback!
This is so good! Easy to make, and my whole family loved it! Thank you!
I’m thrilled to hear that, Stacia! Thank you so much for your feedback and recipe rating!
Made this for the first time last night (I made all in one pan; added the garlic and mushrooms close to end of hamburger and onion being cooked) and yum! I even heated the leftovers tonight in the microwave and just as good! I may have to try the hamburger mix ‘gravy’ over mashed potatoes next time (which was a staple growing up)!
That sounds amazing – would be so good! Thank you so much for your feedback and recipe rating!
This was so delicious! Much better than the version I grew up with – can’t wait for my lunch leftovers!
Why chicken not beef broth for the tater tot casserole?
Just curious. Thanks
Chicken broth is usually what I have on hand, but I’ve made this plenty of times with beef stock/broth and it’s delicious too. Whatever you’ve got on hand works! :)
Grew up on Tater Tot casserole and needed an easy dinner to make and take a warm container for my son after BB practice. My husband wanted to go GF again to see if felt better but forgot and added 1 can of Cream o soup then added GF flour. BUT they do make organic GF cream soups!!! And my son turned 16 this week, this is what he asked for dinner. Never grow out of the comfort foods!
Fabulous, Cindy! You’re right – classics never go out of style. I’m so glad you all enjoyed this!
Hello! Wanting to make this for my meal swap groups, do you think it would handle being made in advance and frozen well? Thanks!