Photo of: Tater Tot Hot Dish II

Tater Tot Hot Dish II

Submitted by: VANORNUM 
Layers of seasoned ground beef, tater tots, creamy soups and French-fried onion rings build a great autumn casserole. 

Tater Tot Hot Dish I

Submitted by: Terrie 
A casserole of ground beef, creamy soup and onion topped with tater tots. 

Photo of: Savory Tater Tot Casserole

Savory Tater Tot Casserole

Submitted by: MRS.G 
Ground beef is layered in a casserole with chopped onions, mixed vegetables, cream of chicken soup, and topped with tater tots. It bakes in an hour. 

Photo of: Tater Tot Casserole II

Tater Tot Casserole II

Submitted by: Tammi 
This is a quick and easy casserole the whole family will love, especially those picky eaters! 

Photo of: Tater Tot Casserole IV

Tater Tot Casserole IV

Submitted by: Emily 
Layers of green beans, creamy soup, browned ground beef and pork and - of course - tater tots! An easy, tasty casserole. 

Photo of: Tater Tot Casserole II

Tater Tot Casserole II

Submitted by: KPETERS74 
This is a recipe everyone in the family will love. Vegetarian or not, the combination of tater tots, cheese, and mushroom soup will drive your taste buds crazy! 

Photo of: Tater Tot Casserole III

Tater Tot Casserole III

Submitted by: Bea 
Home Town: Glenwood, New York, USA
Living In: Harrisburg, Pennsylvania, USA
Tater tot potatoes baked with cream of chicken soup, onion, sour cream and sharp cheddar cheese, topped with buttery corn flakes. 

Yummy Tater Tot Casserole

Submitted by: jana michelle 
This casserole uses frozen tater tots with canned cream of mushroom soup and is topped with sour cream-and-onion potato chips. 

Photo of: Tater Tot Casserole

Tater Tot Casserole

Provided by: Campbell's Kitchen
This kid-friendly ground beef skillet casserole goes from stovetop to oven, and straight to the table in 35 minutes.  

Photo of: Mashed Potato Hot Dish

Mashed Potato Hot Dish

Submitted by: Tanya Abernathy 
My cousin gave me this simple but savory recipe. Whenever I'm making homemade mashed potatoes, I throw in a few extra spuds so I can make this dish for supper the next night.--Tanya Abernathy, Yacolt, Washington 
 
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