Sonny’s Tater Tot Casserole

  • Recipe By
  • Published May 25th
  • Ready In1h 15m
  • Servings10
  • Calories410
A simple filling casserole, packed with flavor. Onions, mushrooms, and spinach add zing to this long time favorite of my family and all those I've served it to.

Sonny’s Tater Tot Casserole Ingredients

The following are the ingredients needed to make delicious Sonny’s Tater Tot Casserole for 10 servings:

  • 2 pounds lean ground beef
  • 1 large onion, chopped
  • 1 cup sliced fresh mushrooms
  • 1 teaspoon salt-free herb seasoning blend
  • 1 pinch ground black pepper to taste
  • 1 dash Worcestershire sauce
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 (16 ounce) package frozen chopped spinach, thawed and drained
  • 1 (16 ounce) package frozen potato rounds
  • 8 slices Swiss cheese

Sonny’s Tater Tot Casserole Cooking Instructions

  • Prep30m
  • Cook45m
  • Ready In1h 15m

To cook Sonny’s Tater Tot Casserole, you need about 30 minutes of preparation time. The time needed to cook this Sonny’s Tater Tot Casserole is about 45 minutes , and you can serve your Sonny’s Tater Tot Casserole within 1 hour 15 minutes . The following are the steps to cook Sonny’s Tater Tot Casserole easily:

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Crumble the ground beef into a large skillet over medium-high heat. When it starts to release some juices, add the onion. Season with Worcestershire sauce and pepper. When the beef is nearly completely browned, add the mushrooms, and saute them for a couple of minutes. Drain off any excess grease, and stir in the cream of mushroom soup and spinach.
  3. 3 Transfer the beef mixture to a 9x13 inch baking dish. Top with slices of Swiss cheese. Neatly layer the potato rounds over the top.
  4. 4 Bake for 45 to 60 minutes in the preheated oven, until the potato rounds are toasted.

Notes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 410 calories; 25.5 grams of fat; 20.1 grams of carbohydrates; 27.5 grams of protein; 80 milligrams of cholesterol; 707 milligrams of sodium.

  1. Apr 7th 2011

    Husband & son loved it!!!

  2. Jul 29th 2010

    We enjoyed this. We used about 4 loosely packed cups of fresh spinach (which we then rough chopped and didn't precook) instead of frozen and shredded mozzarella because we didn't have any ...

  3. Mar 23rd 2009

    Gave it 4 stars because I had to tweak it a little. Did not use spinach. Added 1 large can of french cut green beans. Used 1 can of cream of mushroom and 1 can cream of celery and some sour ...

  4. Jan 23rd 2009

    Very yummy with some alterations. I used 1 can cream of mushroom and 1 can cream of chicken, and also added 8 oz of sour cream. Browned the meat with garlic powder, ground pepper and parsley ...

  5. Jan 19th 2009

    This recipe was really a nice change. It was easy and simple to make also. I omited the mushrooms and used one can of cream of celery and one can of cream of mushroom since that is all I had ...

  6. Jul 12th 2008

    It was a hit with everyone and there were no leftovers. I tweaked it up a bit using ground venison that we had on hand, American cheese and a fraction of the spinach... but it was really tas ...

  7. Sep 2nd 2005

    This recipe is just "okay," but I used shredded Mexican mix cheese as I just couldn't imagine using Swiss. It cooked for over an hour and for the last 8 minutes I cranked up the oven to 450 ...

  8. Apr 13th 2005

    This was very good. I had never had tater tot casserole before. I compared a few recipes before setteling on this one. I liked it because it had vegetables and no heavy sour cream. I used ...

  9. Jan 25th 2005

    I made this for a crowd and made a whole recipe, the general census was it was "good" but a little bland. Not sure if I missed something in the preperation or not. I still liked it alot.