One Skillet French Onion Tater Tot Casserole.
This simple one skillet French Onion Tater Tot Casserole is the perfect pantry staple recipe to make any time of year. It’s a cross between french onion soup and a classic midwest style tater tot casserole. Slowly caramelized onions, white wine, vegetables, and beef or chicken…all cooked together in one skillet. Then topped off with plenty of cheese, tater tots, and fresh herbs. Simply toss the skillet in the oven to create the perfect cheesy, one skillet dinner. There’s nothing not to love. This dish is easy, takes just about an hour to make, is cheesy, heavy on the potatoes, and all-around delicious!
You guys, this quarantine cooking is getting, well…it’s getting interesting. The honest truth? I have mixed feelings about this recipe. Yes, this is delicious, it’s hearty, it’s cozy, it’s easy, and it’s full of pantry and freezer staples. It’s is THE “quarantined” dinner.
But? It’s also not my usual style of cooking. Or at least not the usual type of recipe I share here on HBH. When my brothers are in Colorado, I cook them their favorites…chicken noodle casserole, potato chip chicken, and basically all the old school Gerard family childhood favorites of our midwest roots. However, I don’t usually share these recipes. But times are a little different right now. I know everyone is in the same boat…cooking with what we’ve got on hand. Using pantry staples and creating simple but delicious recipes for our families during this time.
And that’s where this casserole comes into the story. A week or so ago, I shared on my Instagram stories that I had a bag of frozen tater tots in my freezer. Immediately our Instagram direct messages were flooded with requests for tater tot recipes. And the most requested?
A classic tater tot casserole, also known as tater tot hot dish. Soooo…this is my spin. And although I’m nervous to share it…it is different, it’s also so delicious. My oldest brother, Creighton, a tater tot loving kind of guy fully approves. So you know this is good.
The details on this one skillet french onion tater tot casserole…
As always, step one is finding yourself a great skillet. This is the exact matte black one I am using in these photos. But as I’ve mentioned before, it also comes in this pretty blue color. I love the slightly larger and deeper eleven-inch skillet, but any oven-safe skillet will work great for this recipe. And if you don’t have an oven-safe skillet, just cook everything on the stove, then transfer the food to a baking dish. Use what you’ve got and make it work!
Start with the onions. They need to be deeply caramelized, just as you do when making French onion soup. My secret to the best caramelized onions…butter. And in today’s case…some dry white wine too.
The butter is used for obvious reasons – fat, flavor, and deliciousness. The wine is pretty traditional in most French onion soups, so I wanted to carry those flavors over into this casserole. You’ll cook about half of the wine into the onions. This not only helps the onions to caramelize quickly and evenly, it also infuses the onions with incredibly rich flavor.
If you prefer not to cook with wine, I recommend using about half a cup of apple juice or apple cider when caramelizing the onions. If you don’t have either of those, use broth. As for the remaining amount of wine (another half cup), use chicken or vegetable broth.
Once the onions have caramelized, push them to one side of the pan, add the meat, bell pepper (or mixed frozen vegetables), garlic, and seasonings. Allow the meat to brown, then add the remaining wine and a splash the soy sauce. The soy sauce may seem odd, but just trust me on this, it adds a layer of salty savory flavor.
Next, add a touch of flour, this helps thicken the sauce and make it almost gravy-like.
Remove from the heat and top the skillet with cheese, preferably Gruyere, which makes this similar in flavor to the classic bowl of french onion soup. If you don’t have Gruyere, use Swiss, cheddar, mozzarella, or whatever else you’ve got on hand. All cheese is delicious.
Onto the tater tots.
Here’s the KEY to this dish. I knew that if I was going to cook tater tots, they needed to be extra crispy, not soft and soggy.
So, first…keep those tots frozen until the directions say to place them over top of the cheese.
Second…you need to add that layer of cheese over the meat before adding the tots. The cheese acts as a barrier between the sauce and the tots preventing the tots from getting soggy.
At this point transfer the skillet to the oven, bake until the tater tots are golden. Remove and add the remaining cheese. About fifteen minutes later, you’ll have tater tot casserole with extra crispy, cheesy tater tots sizzling away on op.
It. Is. Good.
And that’s it. Simple right? This dish smells incredible as it bakes away in the oven, but it tastes even better.
The toppings.
This brings me right to the toppings, which I actually kept kind of simple. But sometimes simple is really all you need.
I topped this cheesy bake with fresh chives and thyme. That’s it, I know, it’s shocking, but tater tots are not fancy food, so you know? I skipped the fancy toppings and it’s OK.
What’s great about this one skillet cheesy tater tot casserole is that it incorporates a variety of flavors and textures. Yet it’s all made simply in ONE skillet, using all pantry staple ingredients.
Well, almost all pantry staples. If you don’t have a fresh bell pepper on hand, use a mix of frozen vegetables. Or anything from your fridge that you need to use up.
My only suggestion? Add a fun cocktail to livin’ up your Thursday night. This blueberry lemon thyme smash from last week is my current pick.
Looking for other skillet and or casserole dinners? I have a few to pick from….
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
One Skillet Cheesy Cuban Chicken and Rice Bake
Broccoli Cheddar Chicken and Rice Casserole
Lastly, if you make this one skillet french onion tater tot casserole, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
One Skillet French Onion Tater Tot Casserole
This dish is easy, takes just about an hour to make, is cheesy, heavy on the potatoes, and all-around delicious!
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons extra virgin olive oil
- 2-3 medium yellow onions, thinly sliced
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 pound lean ground turkey, chicken, or beef
- 2 cloves garlic, minced or grated
- 2 red bell peppers, chopped (or 16 ounces mixed frozen vegetables)
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- 2 tablespoons fresh chopped parsley (or 2 teaspoons dried parsley)
- kosher salt and black pepper
- 2 tablespoons all-purpose flour or gluten-free flour blend
- 1/4 cup low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper using more or less to your taste
- 1 cup shredded Gruyere cheese
- 2 pounds frozen tater tots
- 1 cup shredded cheddar cheese
- fresh chives, for topping (optional)
Instructions
-
1. Preheat the oven to 425 degrees F.
2. In a large oven safe skillet, melt the butter, olive oil, and onions together. Cook, stirring occasionally until softened, about 5 minutes. At this point, you want to slowly add 1/2 cup of the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 8-10 minutes until you've used the 1/2 cup of wine and the onions are deeply caramelized. Push the onions to the side of the pan and stir in the meat, bell pepper, garlic, thyme, parsley, cayenne, and season with salt and pepper. Cook, breaking up the meat as it cooks, another 5 minutes until the meat is browned. Stir in the flour and cook another minute. Add the remaining 1/2 cup wine, soy sauce, Worcestershire sauce, and 1 cup of water. Bring to a boil and simmer until thickened 3-5 minutes.
3. Remove from the heat and sprinkle the Gruyere cheese overtop the meat. Arrange the tater tots on top of the cheese. Transfer to the oven and bake 20 minutes, until the tots are golden. Sprinkle the cheddar over the tater tots, return to the oven. Bake another 10-15 minutes, until the cheese is melted.
4. Serve topped as desired with fresh thyme and chives.
Recipe Notes
To Make Vegetarian: Instead of using 1 pound of meat, use 3 cups of finely chopped mushrooms (can be any variety or a mix of varieties) plus 1 cup of finely chopped cauliflower (or use an additional cup of mushrooms). Sauté the vegetables as directed to do so for the meat. The cooking times should be very similar, if not the same.
Our Favorite Recipes
Savory Herb Butter Dutch Baby.
yum
Thank you Ruth! xTieghan
Any other vegetarians out there? Tieghan’s recipes are pretty easy to vegetarianize with tofu, chickpeas or extra veg. What do you think for this one? Love tots! Thanks again.
Hi Lori! I have not tried it with tofu, but I am sure it will work great if you break it up into crumbles… kind of like a ground meat. Let me know if you try it! xTieghan
When I saw French onion and tater tots, I would be on it in a heart beat. But, I would just make extra onions and cheese – no meat. I’m not a vegetarian, but I eat a lot that way.
However, I don’t know how it happened, being my sons and all, but neither likes them! It’s sad 😢
I hope you do try these without meat, Carol! And neither of them like tater tots?! Cant imagine haha! xTieghan
👍 more like this. Love your recipes in general, but excited to see a new spin on an old favorite. On the menu soon, it’s perfect as is.
Thank you so much Joyce! I hope this turns out amazing for you! xTieghan
Do you have a suggestion to make this vegetarian by leaving out the meat and substituting something else?
Hi Colette,
Yes, you can find that info in the notes section of the recipe!
To Make Vegetarian: Instead of using 1 pound of meat, use 3 cups of finely chopped mushrooms (can be any variety or a mix of varieties) plus 1 cup of finely chopped cauliflower (or use an additional cup of mushrooms). Sauté the vegetables as directed to do so for the meat. The cooking times should be very similar, if not the same.
I hope you love the recipe, please let me know if you have any other questions! xTieghan
I think we are all cooking a little out of our norm right now, this looks delicious and comfort food is never a bad idea. Thanks for all your great recipes and inspiration and your photos are amazing. Somehow my food never quite looks like yours at the table lol but it sure is good.
HAha I am sure it looks amazing Sherri! Thank you so much! I hope you continue to enjoy my recipes! xTieghan
This look delicious is a fab idea especially to use up the little bits of delicious things left in my fridg (little bits of cheese, herbs, scallions..)
Gonna try this this weekend!
Amazing! I hope this turns out well for you Shaunda! Thank you! xTieghan
Hello!
This may sound a crazy question, but do you think it could work with gnocchi, instead? Tater tots don’t exist in Portugal and I don’t think I’m ready to make them from scratch. But also I never had them, so I don’t know if gnocchi is similar or waaaaay too different and not usable here…
Thank you!
Hi Sofia,
I haven’t tested this and it would be obviously more of a pasta dish, but I don’t see why not! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Passionate about tater tots! I love all of your recipes, because they are so innovative yet something I could see myself making. This looks delicious and comforting and the tatertots remind me of my childhood lol
Aw that is amazing to hear! I hope you love this recipe if you get a chance to try it! xTieghan
This was perfect comfort food for a quarantine & rainy day. Absolutely delicious. We made the vegetarian version with mushrooms, a bag of cauliflower rice, and added baby spinach leaves. Subbed mozzarella for the gruyere and used cheddar for the top layer. Worked perfectly.
Amazing! I am so glad you enjoyed this recipe, Meg! xTieghan
This was delicious. We are vegetarian and I am the only one in the family who likes mushrooms so I used the onions, 2 red peppers and a 12 oz. package of cauliflower crumbles for the bottom layer. (They hate cauliflower too but they thought it was extra shredded potatoes. Ha ha.) I used Gruyere for the middle later and then shredded mozzarella for the top layer. Thank you for vegetarian tater tot casserole I’ve been looking for!
Hi Kristi! I am really glad this turned out so well for you! Thank you so much for trying it! xTieghan
This was delicious. We are vegetarian and I am the only one in the family who likes mushrooms so I used the onions, 2 red peppers and a 12 oz. package of cauliflower crumbles for the bottom layer. (They hate cauliflower too but they thought it was extra shredded potatoes. Ha ha.) I used Gruyere for the middle later and then shredded mozzarella for the top layer. Thank you for the vegetarian tater tot casserole I’ve been looking for!
You wrote that you had a little “back and forth” on sharing this recipe and I am so happy you did. I have a hefty Lodge skillet that was the perfect home. Go with your gut…substance always outlasts style.
Great post this week.
Thank you so much Darren! I am really glad you like this recipe and I hope you try it! xTieghan
Very good. Everyone loved it!
Thank you so much Barbara! xTieghan
I made this tonight for dinner and everyone loved it! I substituted mushrooms for the meat to make it vegetarian. It took more flour than in the recipe to thicken it, so next time I’ll reduce or omit the water. Thank you for sharing one of your family recipes. I’m sure it will become one of my family’s favorite too! Stay healthy and safe!
I am so glad you enjoyed this one, Kara! Thank you so much for trying it! xTieghan
This was great! We are vegetarian so I made it with an extra pepper and a can of white beans and it was perfect.
Thank you so much Lauren!! I am really glad this recipe turned out so well for you! xTieghan
This looks amazing! Was just wondering to do with some ground turkey I had. Making it as we speak. Thanks for you innovative recipes!
So perfect!! I am really glad this recipe turned out so well for you, Gina! Thank you! xTieghan
Made it last night for me and my hubby, we loved it! I used red wine instead of white, cheddar instead of gruyere and Beyond Beef to make it veggie, it was so filling and flavourful! And I got to use my skillet for the first time 😀
Aw that is so great! I am really glad this turned out so well for you both, Lucy! Thank you! xTieghan
Made this recipe last night and it was so comforting. If you’re familiar with tater tot hot dish, this is a must! We did ground beef as the meat option. The only thing is step 2 doesn’t list what temperature to cook all of the base ingredients at. Knowing caramelizing onions is something you don’t want high heat for, I kept it at medium/medium low until I added the meat/veggies and then kept at medium/medium-high to cook the meat through. Also, my skillet wasn’t big enough for this dish so made it in my 3.5 qt dutch oven and it was great! Would definitely recommend and make this again!
Amazing! I am really glad this recipe turned out so well for you! I hope you continue to love this and other recipes of mine! xTieghan
This felt like sin but it was so good. You nailed it again 🙂
Haha that is amazing to hear! Thank you for trying this one Genevieve! xTieghan
Ahhhsome! Thank you! Tieghan your recipes are great. Keep em coming.
Thank you so much Candice!! I hope you continue to enjoy my recipes! xTieghan
I’ve been following you on Instagram for some time now, and although I have taken a social media break I am so happy that I come to your blog daily to see what creative recipe you are sharing with us all. I made this recipe last night! One of my dinner guests cannot eat onions so I had to improvise. I caramelized 5 peppers instead. Orange, yellow, and red. I still seasoned with onion powder though. I made this in my 12″ Cast iron skillet and was so disappointed I didn’t have any leftovers. 4 people came to dinner and all had second servings. This recipe has so many flavors. its really amazing. Truly a wonderful recipe! This will now be a comfort food staple in our home.
Wow I am SO glad you all loved this one, Janelle! I hope you continue to enjoy this and other recipes of mine! Thank you so much! xTieghan
So amazing! We love a good tater tot hot dish and this is a more refined and flavorful take. Love having the option of substituting frozen veg vs pepper, the Gruyere = easy. I am a Staub fan and wonder what size skillet you recommend here? I had to use our Dutch oven to get all the ingredients loaded but maybe I had too much onion, although my husband said I could have added more. I ‘may’ need another Staub 😉 Super yummy! Thank you!
Hi Karen! I use an 11 in skillet most of the time for my recipes! I am so glad you both loved this one! Thank you so much! xTieghan
Delicious! I am always so happy with your recipes!
Aw that is so amazing to hear! Thank you so much Cassandra! xTieghan
I covert recipes to low sodium, due to hereditary HBP. I would normally exchange Gruyere with a grated Swiss and use unsalted butter. What do you think? Oh, and the low sodium soy sauce was a great mention! Thanks for the great recipes! 🙂
Hi John,
I think that sounds great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
A very feast looking dish and knowing that it has cheese makes me want to one while staring at the sky. What it makes more interesting is I can pick my favorite veggies. I wish I could achieve the same taste as it looks when I will try it too.
Thank you so much Cole!! I am really glad this recipe turned out so well for you! xTieghan
OMG! WOW! Loved this! You were right about the soy sauce, it added a “je ne sais quoi” umami flavor, it was just delicious! Even my husband who’s not crazy about cheese liked it!! Winner!👍😋
Thank you so much Pam! That is so amazing to hear! xTieghan
Thank you Tieghan ! This recipe was absolutely delicious. We loved every bite 😊
Aw that is so great to hear! Thank you Linda! xTieghan
Just made this for dinner tonight, we did ground chicken. So yummy, my 3 year old devoured
It.
Aw that is so great! Thank you so much Jenn! xTieghan
Another winner!! Delicious comfort food!! I used ground chicken and subbed chicken stock instead of water because I had it, and added some chopped carrot with my bell pepper. thanks Teighan!!
Thank you so much Corrina! xTieghan
We tried this last night and enjoyed it very much but I have a bit more than half the skillet left. What is the best way to warm it up for dinner again so that the tater tots will be crispy again? I hope you’ll see this and reply today.
Hi Jo,
Thanks so much for trying the recipe! I would recommend heating in the oven on low. xTieghan
Simple, comforting/nostalgic flavors, and filling! Thanks for this recipe! We’ve had it once as dinner and once as brunch (with a fried egg on top of each serving), both with using ground turkey as the meat option. We made the recipe exactly as written.
Amazing both ways, and would highly recommend trying it as brunch!
I think next time we make it as a brunch, I might try the mushroom/cauliflower vegetarian version and still include a fried egg on top of each serving.
Thank you so much Grace!! I am so happy this turned out so well for you all! xTieghan
LOVED this!!
Thank you Christi! xTieghan
Made this for dinner last night for my husband and 2 of my twenty something kids who are quarantining with us, everyone loved it. When my daughter saw me unloading the groceries a few days earlier and spied the tater tots, she asked “What did you buy those for, you know we’re not 5 anymore🤣” So when she asked what was for dinner, I said a chicken skillet recipe. She rolled her eyes. As they were eating it, going back for seconds, telling me how great it was and to make sure I made it again, I said you know those are the tater tots on top…she laughed and said yes but they are grown up tater tots.
Haha wow that is amazing!! I am so glad you all loved this recipe, Deborah! Thank you! xTieghan
Made for dinner last night. Will definitely be making again. Super easy and has tons of flavor!
Thank you so much Kristen! xTieghan
Delicious! I used ground turkey and a really big cast iron skillet. Loved the.deep layered richness in flavors. Thanks for sharing this family gem!
Thank you Sunny! xTieghan
My kids and husband have started asking if it’s a “Tieghan Dish” before I even start cooking! They even mentioned this one wasn’t “normal” for you lol! But we loved it. Especially the teenagers. Thank you for bringing delicious meals to our house almost daily. You never fail us.
I am so glad you all loved this one, Margi!! Thank you so much! xTieghan
We made the vegetarian version last night with both mushrooms and cauliflower last night, using apple juice for the wine. It was absolutely amazing! Even my burly sons loved it. Thank you so much!
Thank you so much Donna! xTieghan
Wow!! This was better than expected. Surprisingly one of my favorite recipes of yours as of yet. Thank you!!! Highly recommend. Always a pleasure making your recipes.
Thank you so much Mattie! xTieghan
This recipe is delicious! Will definetely do it again
Thank you Marie! xTieghan
Tried this for dinner tonight – yum! It helped me use up the tater tots I had in my freezer as well as produce that needed to be used (mushrooms, cauliflower, carrot). It all worked great with the turkey & onions. I used mozzarella cheese & cheddar as that was what I had on hand. Thanks so much for the recipe! Really love your posts as well as your cookbooks & your photos are amazing!!! : )
That is so great! Thank you so much for trying this one Trish! xTieghan
Insanely delicious! To make meatless, I used 1/2 mushrooms and 1/2 Morning Star Breakfast Sausage instead of the ground turkey. Thank you for another great recipe.
Thank you Carla!! xTieghan
This was AMAZING! So easy to make and the flavors were spot on!!! Will be making this again!
Thank you so much Anna!! xTieghan
First time making one of your recipes it looks and seems delicious!
Thank you so much Joselyn! xTieghan
I have no idea where I went wrong. The onions took almost an hour to caramelize. I used ground beef and browned it in the same pan but it made the dish incredibly oily. I ended up trying to save the dish by airfrying the tots and using a turkey baster to suck up the juice from the pan.
Hi Allison! I am really sorry to hear that. Is there anything you could have done differently? xTieghan
havent cooked it yet, but five stars for the recipe share. I am cooking this tonight and avoiding extra trips to the store for obvious lousy reasons, I am out of soy sauce, what do you think of a little anchovy paste to provide the salt / umami? or just leave out the soy sauce or just borrow some from the neighbors?….Also, I told my husband to bring home sauv blanc, so he brought home cab sav lol. But what do you think about beer? The beef, skillet, potatoes….seems like a beer combo? As I have not yet tasted it, and it is ingredient heavy, its hard for me to imagine the taste profile and decide these things myself!
Hi Eliza,
I would skip the soy sauce or ask the neighbors😉 lol I think beer would be a good sub! I hope you love the recipe, please let me know if you have any other questions! xTieghan
How would one make this as a do ahead? Do you think reheat would have a crispy top still?
Hey Amelia,
I would assemble the dish ahead of time and then bake when you are ready to enjoy. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I had this ginormous bag of tator tots in the freezer and tried to find a quality dinner recipe……I made this tonight and we loved it. Fresh herbs. Fresh vegetables, Great array of flavors. I used 3 onions and caramelized for longer on a lower temp… shared the wine with the recipe[ha!]… my autistic child whose unsophisticated pallet was able to pick up on the “caramelly flavor” of the onion. I was able to use fresh herbs from my garden including the chives on the top. I used Manchego cheese as I’m dairy allergic and it was fantastic. I will certainly try your other recipes too!
Amazing!!! I am so glad this recipe turned out so well for you Karen! Thank you for trying it! xTieghan
I’m so glad you posted this as we are big tot fans. I made it tonight and it was gobbled up.
Thank you so much Suzanne!! I am really glad this turned out so well for you! xTieghan
Hi Tieghan.
I made this dish and it was wonderful! I subbed baby Bella mushrooms for the meat just because I love mushrooms and it sounded SO good when you mentioned it in your note. I forwarded this recipe on to my sister who is vegan so I’m sure it’ll be getting rave reviews from her too.
I had to add a little broth with the mushrooms since there was no grease from meat to help cook them, but that was the only thing I added to this awesome recipe. I saw a few comments about it not thickening, and I thought that people who aren’t in high altitude might need to make adjustments assuming you are still in Colorado as I am. I plan on ordering your cookbook next as well as trying a couple more of the recipes on your blog.
Thank you for sharing! It’s a keeper!
Hi Christine! I am so happy this recipe turned out so amazing for you! Thank you for trying it! I hope your sister loves it just as much! xTieghan
Hi Tieghan.
I made this dish and it was really good. The flavors all came together so wonderfully. I subbed 2 pounds of sliced baby Bella mushrooms for the meat because I love mushrooms and it sounded SO good when you mentioned it in your note, but that was the only thing I changed in your awesome recipe.
I also forwarded this recipe on to my sister who is vegan so I’m sure it’ll be getting rave reviews from her too.
I saw a few comments about it not thickening, and I thought that people who aren’t in high altitude might need to make adjustments, assuming you are still in Colorado as I am.
I plan on ordering your cookbook soon as well as trying a couple more of the recipes on your blog.
Thank you for sharing! It’s a keeper!
Thank you Christine! I am really glad this recipe turned out so well for you! xTieghan
So good! My girlfriend uses a lot of your recipes and wasn’t aware of it. She is a great cook regardless but luv when she uses your recipes! Thank you 👍
Thank you so much Phil! I am really glad you both have been enjoying my recipes!! xTieghan
This sounds delicious! I don’t have any white wine and I’m trying to decide what would be best to use as a substitute—any suggestions?
Hey Marcy,
You could use chicken broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
There is NOTHING more comforting than a decent tator tot casserole, and this recipe did not disappoint. I did make a few adjustments; I subbed the bell peppers with frozen peas and carrots, added a good sized bunch of kale, and used chicken stock instead of water. It’s also likely that I added way more cheese than called for… oops? The only thing I think I may add next time is a tablespoon or so of tomato paste. This was so deep in flavor and texture (and personally, I think the kale took it to a new level). Tieghan has given me the best foundation to form any variation of this comfort-in-a-bowl dish for the rest of forever.
I am really glad you enjoyed this one, Anna! Thank you so much! xTieghan
I made this tonight and OMG it is the best casserole I’ve ever had!!! I didn’t have white wine, so I used beer and it was PERFECT!!
Thank you so much Sarah!! xTieghan
We thought this was delicious! I wasn’t sure in the beginning with so much soy sauce and Worcestershire, but it amazingly all worked out well in the end. I did saute the sliced onions longer than called for since there were so many, they weren’t softening up enough in five minutes. I used ground chicken, added much more cayenne for some extra spice and unfortunately couldn’t quite fit all the tater tots in my very large pan, but what we had was more than enough.I wasn’t really sure when I was supposed to mix the onions into the meat mixture but did so when I added the flour. Definitely will make this again!
Thank you so much Helen! I am really glad this recipe turned out so well for you! xTieghan
This recipe was good, but it was really greasy. I also think those last ten minutes in the oven caused the bottom to start to burn, so I’d be careful about that. I made it in a skillet, but if I make it again, I’ll use a bit of a smaller one.
Hi Kelly! I am sorry about that! Is there anything I can help with? xTieghan
This looks amazing. Do you think shredded hash brown potatoes would work instead of tater tots?
Hey Maria,
I haven’t tried that, but I don’t see why not! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this and it was absolutely amazing! i used half beef and half mushrooms. so much depth of flavor. best new recipe i’ve found this year!!
I am really happy this turned out so well for you, Stephany! Thank you! xTieghan
One of the best dishes I have made. Everyone was asking me for the recipe after!!
Wow that is so amazing to hear! Thank you Brooke! xTieghan
It takes an HOUR to caramelize onions!! After your 15 minutes, snapping and spitting well, they’re only limp with no browning AT ALL! So I googled what they’re supposed to look like and how long it’s supposed to take. WHY do you say “deeply caramelized” after only 15 minutes? How can I accomplish this? I turned up the heat (to a 4 on my stove, out of 6), and now they’re burning right away. I turned them back to 3.
Hi Michelle! I am sorry these took longer than expected. It could be the altitude that I am at, because I am in the mountains. xTieghan
By far my favorite comfort food dinner ever. I never buy tater tots but this recipe kept popping up.. I’ve made it every month since August! Yum.
Hey Claire,
Thanks so much for giving the recipe a go, I am thrilled it was enjoyed! Happy New Year! xTieghan
I had my husband prepare the One Skillet French Onion Tater Tot Casserole!!! He put all the cheese down before the tots, but it was still YUMMY!
Hey Tina,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
Well I’m from Minnesota and I know casseroles, especially tater tot casserole and this is no “you betcha” casserole, it is AMAZING! I’m not going back to the cream of mushroom variety (granted, I did use Pacific brand organic cream of mushroom soup), this is now my go-to recipe. Thank you Tieghan!
Hey Debra,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
Made this tonight and it was delicious! Loved the new take on an old favorite.
Hey Rachel,
I am so glad the recipe worked out for you! Thanks for making it:) Happy Friday! xTieghan
This is the only recipe I’ve made twice in over 3 years. Even the boyfriend got on board and he always eats the same boring thing every day.
Hey Beatrix,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
So easy and so delicious. It was a perfect, cozy Sunday dinner and I’m very excited to have leftovers for lunch.
Hey Samantha,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
I’ve made this recipe several times and it’s a family favorite!!! A grown up tater tot casserole that everyone loves! A couple of things: if using frozen mixed vegetables, depending on what they are – add those when the heat is off! If you cook them before putting them in the oven the peas and beans will lose that vibrant green color! They heat up just fine in the oven . Also- I did not see water listed in with the ingredients, so the first time I made it I somehow didn’t see it in the instructions. Just need to add water to the list! 🙂 meaty, cheesy, and crispy taters with veggies ,too?.. what’s not to love?! Thanks for the recipe, Tiegan!
Hey Jen,
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
Could you sub red wine for the white? I am making it would ground venison for reference!
Hey Jessica,
Yes I think red wine would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is in my oven right now and I’m so excited. I’ve never had a tâter tot casserole.
And I just have to say my favorite thing about your recipes (aside from being delicious, obviously) is they take the time you say they will!
Hey Cheri,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Sunday:) xTieghan
I made it last night. This was the first recipe of yours I have ever tried and it was also the first time I have ever made a tater-to-casserole. I made it with ground beef, and if using ground beef again I would use a dry red wine instead of the white I used last night. When I was simmering I found the flavor a little lacking, so I added a dollop of whole-grain mustard (might try adding a bay leaf next time?). However, when the casserole came out of the oven and I tried it I was surprised by how much flavor it actually had! It was yummy! Other than that the only other modification I made was doing half bell pepper and half asparagus. Next time, I would like it vegetarian style.
Hey there,
Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan
Simply delectable! My husband is requesting that I add it to the monthly rotation. Seriously, try this recipe. It’s such a creative take on tater tot casserole. I used ground beef and it worked out really well. I also used an oven safe stainless steel pan because it was a bit larger than the cast iron that we have. So tasty!
Hey Missy,
So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan
Absolutely delish! Kid approved too! I’d love to see more of these one pan meals!!
Hey Courtney,
Thanks so much for making this recipe, I am so glad that it was enjoyed! xTieghan
I think this is the third of fourth time I’ve made this. I didn’t have all the ingredients but it adapats so easily with anything. A great dish!!
Hey Hannah,
Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed!! xTieghan
A new family favorite. I prepared it just as written, although I might leave out the Cayenne next time just due to sensitive pallets in my house!
Hey Sue,
I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan