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Tater Tot Casserole Freezer Meal

  • Author: Mavis Butterfield



1 Pound Lean Ground Meat {I used 97/3 beef}
1 Onion Chopped
1 cup Corn kernels
1 Can Cream of Mushroom Soup
1 Teaspoon Powdered Garlic
1 Teaspoon Paprika
1 Teaspoon Black Pepper
1 Teaspoon Salt
2 Cups Shredded Cheddar, divided
1 Large Bag Tater Tots


In a large skillet saute onions and meat until the meat has browned {about 5 minutes} Drain any excess fat. Mix in the mushroom soup, corn, and spices and cook for an additional 2 minutes.  Remove from heat. Pour half of meat mixture into the bottom of a 9×13 pan or {2} 8×6 pans if you’d like to freeze smaller portions.

Sprinkle half of the cheese over the meat mixture, and then add another layer of meat. Add a layer of tater tots and sprinkle tots with remaining cheese. Cover, label and pop into the freezer until ready to use.

Bake at 9×13 pans at 350 degrees for 35-40 minutes or 8×6 pans for 30-35 minutes or until the meat mixture is bubbling then remove the cover and cook an additional 5 minutes so the tots can crisp up.

Serve warm.