Name: Cheeseburger Tater Tot Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 lb ground beef (80/20) (Leaner is fine if you drain well); 1 cup shredded cheddar cheese (Sharp or mild, your choice); 1 cup pickle slices (Dill or bread-and-butter depending on sweetness preference); 1 can (10.5 oz) cream of mushroom soup (Substitute cream of celery or cheddar for variation); 1 cup milk (Whole milk for richness; skim works too); 1 package (32 oz) frozen tater tots; Salt and pepper to taste; Ketchup and mustard for serving

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I remember the first time I layered cheesy ground beef and crispy tater tots for a weeknight dinner — it was instant comfort on a plate. Cheeseburger Tater Tot Casserole takes everything you love about a classic cheeseburger (ground beef, pickles, mustard, ketchup and melty cheddar) and turns it into an easy, family-friendly bake that’s perfect for busy nights, potlucks, or feeding picky eaters.

Why you’ll love this dish

This casserole is quick, budget-friendly, and has crowd-pleasing flavors that feel nostalgic and fun. It uses pantry and freezer staples — ground beef, canned soup, frozen tater tots — so you can pull it together in under an hour. It’s also highly adaptable: swap cheeses, use turkey or plant-based crumbles, or add extra veggies. If you enjoy cozy casseroles like Amish Winter Bliss Casserole, this cheeseburger-inspired dish will be right up your alley.

"A nostalgic, kid-approved dinner that tastes like a cheeseburger in casserole form — fast to make and impossible not to love."

How this recipe comes together

Think of this as three layers: a crisp tater tot base, a creamy cheeseburger filling, and a golden tater tot topping. First you brown the beef with onion and drain the fat. Then you bind the beef with cream of mushroom soup and milk for a saucy, savory middle layer. Layer half the tots on the bottom, add the beef mixture, scatter cheese and pickle slices, and finish with the remaining tots (plus extra cheese if you like). Bake until the tots are golden and the cheese is bubbly. This simple structure keeps prep short and the outcome predictable — perfect for weeknights or casual entertaining.

Gather these items

1 lb ground beef (80/20 gives good flavor; leaner is fine if you drain well)
1 onion, chopped (yellow or sweet)
1 cup shredded cheddar cheese (sharp or mild, your choice)
1 cup pickle slices (dill or bread-and-butter depending on sweetness preference)
1 can (10.5 oz) cream of mushroom soup (substitute cream of celery or cheddar for variation)
1 cup milk (whole milk for richness; skim works too)
1 package (32 oz) frozen tater tots
Salt and pepper to taste
Ketchup and mustard for serving

For similar make-ahead casserole inspiration, try this hearty baked cream cheese spaghetti casserole which also uses simple layers and pantry staples.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
Heat a skillet over medium. Add the ground beef and chopped onion. Cook, breaking the beef into crumbles, until fully browned and the onion is translucent (about 6–8 minutes). Season with salt and pepper. Drain excess fat.
In a bowl, stir together the cooked beef and onion, cream of mushroom soup, and milk until smooth and well combined. Taste and adjust seasoning.
Arrange half of the frozen tater tots in an even layer on the bottom of the prepared dish.
Spoon the beef mixture evenly over the tater tot layer. Sprinkle the shredded cheddar over the beef, then arrange pickle slices over the cheese.
Top with the remaining tater tots in a single layer. Add extra cheddar on top if you want a cheesier crust.
Bake uncovered for 30–35 minutes, or until the tater tots are golden brown and the filling is bubbly. If the tops brown too fast, tent loosely with foil.
Let rest 5 minutes before serving. Offer ketchup and mustard on the side for that true cheeseburger experience.

For another meaty casserole that layers flavor and texture similarly, see this beef and French onion dip casserole.

Best ways to enjoy it

Serve slices straight from the dish with small ramekins of ketchup and mustard so everyone can dress their portion. Pair it with a crisp green salad or quick coleslaw to cut the richness — vinaigrette-based salads work especially well. For a hearty meal, add roasted green beans or a side of steamed broccoli. Leftover casserole also makes great sandwich filling scooped between buns for a “tater tot melt” twist; try it alongside a simple pickle spear for crunch.

For a lighter side that still feels classic, consider pairing with a broccoli cheese bake like this broccoli cheese casserole.

Storage and reheating tips

Refrigeration: Cool the casserole to room temperature, cover tightly with foil or plastic wrap, and refrigerate for up to 3–4 days.
Reheating (oven): Reheat individual portions at 350°F (175°C) for 10–15 minutes, or until warmed through. Cover with foil if the top starts to over-brown.
Microwave: Reheat plate-sized portions on medium power in 1–2 minute intervals, stirring or rotating halfway through for even heating.
Freezing: For longer storage, wrap the cooled casserole tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.
Food safety: Don’t leave the casserole out at room temperature for more than two hours to avoid bacterial growth.

Pro chef tips

Crispiness: For extra-crispy tots, bake the casserole uncovered and switch to broil for 1–2 minutes at the end — watch carefully to avoid burning.
Drain the beef: Removing excess fat after browning prevents a greasy filling and helps the casserole set.
Pickles: Pat pickles dry with a paper towel if they’re very wet; too much liquid can make the filling runny.
Flavor boost: Stir a teaspoon of Worcestershire sauce or a tablespoon of yellow mustard into the beef mixture for deeper cheeseburger flavor.
Make-ahead: Assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if baking straight from the fridge.

Creative twists

Taco-style: Swap cheddar for pepper jack, add a packet of taco seasoning to the beef, and top with diced tomatoes, cilantro, and sour cream.
BBQ cheeseburger: Mix BBQ sauce into the beef instead of ketchup/mustard, and sprinkle crispy fried onions on top before serving.
Vegetarian: Use crumbled plant-based ground meat or seasoned lentils in place of beef. Use dairy-free cheese to make it vegan.
Deluxe: Stir sautéed mushrooms and bell peppers into the beef for extra veggie flavor.
Breakfast version: Fold in scrambled eggs and breakfast sausage, and top with tater tots and cheddar for a morning-friendly bake similar to a biscuits and gravy hashbrown casserole like this one.

Helpful answers

Q: How long does this casserole take to make from start to finish?
A: Plan on about 15 minutes active prep (browning meat, mixing) and 30–35 minutes bake time, so roughly 50 minutes total.

Q: Can I use fresh potatoes instead of frozen tater tots?
A: Yes — par-cook shredded or diced potatoes (boil or roast until partially tender) before layering. Expect longer bake time and possibly a different texture.

Q: Is cream of mushroom necessary? What about other soups?
A: Cream of mushroom adds creaminess and savory umami, but cream of celery or cream of cheddar are fine substitutes. For a lower-sodium option, make a quick béchamel with butter, flour, and milk and season to taste.

Q: Can I make this ahead and freeze?
A: Yes. Assemble, freeze, then thaw overnight in the fridge before baking. Bake a bit longer if still cold in the center.

Q: How can I make this less greasy?
A: Use lean ground beef and thoroughly drain the cooked beef. You can also blot with paper towels before mixing with the soup.

Conclusion

Give this Cheeseburger Tater Tot Casserole a try when you want a nostalgic, make-ahead dinner that pleases kids and adults alike. If you want to compare riffs and presentation, check out this version from My Baking Addiction’s Cheeseburger Tater Tot Casserole and this crisp-topped take at Baking Beauty’s Crispy Cheeseburger Tater Tot Casserole. Enjoy — and don’t forget the ketchup and mustard.

Cheeseburger Tater Tot Casserole

A nostalgic, kid-approved casserole that combines the flavors of a cheeseburger with crispy tater tots for a quick and comforting weeknight dinner.

Prep Time 15

Cook Time 30

Total Time 50

Serving Size servings

Ingredients

Main Ingredients

1 lb ground beef (80/20) Leaner is fine if you drain well
1 cup shredded cheddar cheese Sharp or mild, your choice
1 cup pickle slices Dill or bread-and-butter depending on sweetness preference
1 can (10.5 oz) cream of mushroom soup Substitute cream of celery or cheddar for variation
1 cup milk Whole milk for richness; skim works too
1 package (32 oz) frozen tater tots
Salt and pepper to taste
Ketchup and mustard for serving

Instructions

Preparation

Preheat the oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Heat a skillet over medium. Add the ground beef and chopped onion. Cook until the beef is browned and onion is translucent (about 6–8 minutes). Season with salt and pepper. Drain excess fat.
In a bowl, stir together the cooked beef, onion, cream of mushroom soup, and milk until smooth and well combined. Taste and adjust seasoning.

Assembly

Arrange half of the frozen tater tots in an even layer on the bottom of the prepared dish.
Spoon the beef mixture evenly over the tater tot layer. Sprinkle shredded cheddar over the beef, then arrange pickle slices over the cheese.
Top with the remaining tater tots in a single layer. Add extra cheddar on top if desired.

Baking

Bake uncovered for 30–35 minutes or until tater tots are golden brown and filling is bubbly. If tops brown too fast, tent loosely with foil.
Let rest for 5 minutes before serving. Offer ketchup and mustard on the side for a true cheeseburger experience.

Notes

For extra-crispy tots, bake uncovered and switch to broil for 1–2 minutes at the end. For make-ahead, assemble up to the point of baking, cover, and refrigerate for up to 24 hours.