Tater Tot Casserole is an incredibly easy dish to make and everyone always loves it!

Layers of tater tots, meat and veggies are covered in a simple sauce and cooked until hot and bubbly.  It’s easy, creamy and oh so yummy!

The best part is, this tater tot casserole is so versatile depending on what is in your fridge!

White plate with Crock Pot Tater Tot Casserole

I love casseroles from Unstuffed Cabbage Roll Casserole to Homemade Mac and Cheese, there’s just something so comforting about a hot and bubbly meal coming out of the oven.  While this easy Tater Tot casserole isn’t the prettiest dish ever, it definitely tastes amazing!

Of all of the versions out there, I definitely think this is the best Tater Tot casserole because it’s so easy to put together yet really delivers on flavor (well, this and of course Mexican Tater Tot Casserole).

I start with a layer of tater tots on the bottom of a slow cooker (I use a 4QT CrockPot for this recipe), and top it with a layer of ground beef.  I use frozen veggies right from the freezer meaning no prep required and then top with another layer of Tater Tots.

A quick and simple sauce is added with a bit of cheese and it all cooks to perfection in the CrockPot.  Easy peazy right?!

Ingredients for Crock Pot Tater Tot Casserole in a crockpot

Once cooked, this Tater Tot Casserole is absolutely delicious and actually reminds me of a cottage pie (which is the same as Shepherd’s Pie with beef instead of lamb).  Surprisingly enough, cooking this in the slow cooker you still get the crusty bits on the edges (which is one of my favorite parts).

While I use frozen veggies, you can use fresh veggies in this recipe too!     The frozen makes it easy because they don’t require any prep, I just give them a quick rinse in a strainer and pour them into the slow cooker.  If you’re using fresh veggies, there is no need to pre-cook them, just dice them fairly small and they’ll cook along with the rest of the dish.

Crock Pot Tater Tot Casserole

The whole dish will take you literally just minutes to put into your slow cooker and you can use whatever you have on hand! I’ve added lean ground beef and frozen vegetables into this tater tot casserole but use up any leftover beef, chicken or turkey you might have!

While I most often cook this in the slow cooker, of course Tater Tot Casserole can be baked in the oven to golden perfection as well.  Simply place the beef layer in a 9×13 pan (or any casserole dish will do) and top with veggies and then Tater Tots.  Sprinkle with cheese and sauce and bake at 400°F for about 30 minutes or until golden and bubbly.

This easy Slow Cooker Tater Tot casserole is a complete meal in itself but we usually serve with a nice fresh green salad and some crusty bread!

White plate with Crock Pot Tater Tot Casserole
4.98 from 76 votes↑ Click stars to rate now!
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Tater Tot Casserole

Made in the slow cooker, this delicious supper is so quick and easy to prepare!
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8 servings
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  • 1 bag of Tater Tots approx 32 ounces
  • 1 pound lean ground beef
  • 1 small onion diced
  • 2 cups mixed vegetables fresh or frozen
  • 10 ½ ounces cream of mushroom soup
  • 1 cup milk
  • ¼ teaspoon garlic powder
  • 1 teaspoon dry mustard powder
  • salt & pepper to taste
  • 2 cups cheddar cheese shredded


  • Brown ground beef and onion over medium heat until no pink remains. Drain any fat.
  • In a bowl mix together soup, milk, garlic powder, dry mustard and salt and pepper. Set aside
  • Place half of the Tater Tots into a greased 4qt slow cooker.
  • Layer beef, mixed vegetables, remaining tater tots and finally cheese.
  • Pour sauce over top, cover and cook on high 3-4 hours or on low 7 hours or until heated through.
4.98 from 76 votes

Nutrition Information

Calories: 348 | Carbohydrates: 12g | Protein: 24g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 561mg | Potassium: 407mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2726IU | Vitamin C: 6mg | Calcium: 309mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner
Cuisine American

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.98 from 76 votes (58 ratings without comment)

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  1. My husband and I loved this recipe . I made it in a 5 qt slow cooker, I didn’t have a 4 qt . Followed your recipe.
    Thank you5 stars

  2. Very Good. I haven’t had tater tot casserole for years, when I wanted to make it couldn’t find my recipe. Found this one. put in oven for 30 mins. in a 400-degree oven. it was so good, and easy to prepare. Thanks Holly

  3. Looks delicious – looking forward to trying it! For the mushroom soup, should I use condensed or regular soup?

  4. Where was this recipe when I was a kid ? Delicious and kids friendly too. So quick and easy to make. I baked it in the oven while my vegetables barley soup cooked in crock pot. So easy so good. Thx5 stars

    1. You’re in the right place Peggy; welcome! To receive emails with new recipes, you can click here to sign up to receive emails. Look forward to sending you recipes!

  5. This is a Great recipe, thanks! – Just for clarification – should frozen veggies be precooked? It is implied in this part:

    “If you’re using fresh veggies, there is no need to pre-cook them”

    I’m going to try nuking the frozen veggies next time because I had to cook them a bit longer to make sure they cooked all the way through. But the tater tots didn’t seem to need that.

    Thanks!5 stars

  6. We all loved this and I appreciate how easy it is to throw together with staple items. This was my first tator tot casserole and was very pleased with it.5 stars

    1. Hi Dave, we have only tested this recipe in a 4 qt crockpot but other readers have tried it in a 6 qt and it seems to have turned out well!

  7. This was perfection in a slow cooker! I swapped chili powder for the dry mustard (which I don’t have), and added 2Tbsp minced garlic to the beef while it was browning.

    I love the dump & go simplicity of everything. Will definitely be making again.5 stars

  8. I have all the ingredients and want to make this tonight — just in the oven. To be clear, nothing has to be thawed first and I should leave the dish uncovered the entire time, correct? Thanks, Holly.

    1. Hi Vonetta, the tater tots and veggies are fine frozen. You do not need to cover but if you notice the top browning before the casserole is done you can loosely cover with foil to prevent overcooking the top. Hope you enjoyed it.

  9. Well I made this and it was still cold after taking it out of the oven. I had to cover with foil and put back in the oven for 30mins. More on 400.

    1. It definitely shouldn’t be cold after being baked for 30 mins @ 400°F! I am not sure what happened Laurie.