​There are some meals that just stick with you—both in your heart and, in our case, on your table. Literally. Enter: the beloved Tater Tot Casserole. This dish has been a staple in our family for as long as I can remember, and it’s earned a special place in our hearts (and stomachs). How special, you ask? Well, let me tell you a little story about Trenton.

Back when Trenton was just a toddler, we had finished up a family dinner where tater tot casserole was, of course, the star of the show. Plates were cleared, everyone was stuffed, and the adults were in the living room, content and happy. But not Trenton. Nope, this kid was on a mission. Before I knew it, I walked into the dining room to find Trenton on top of the table, shoveling leftover tater tots like he had discovered buried treasure. He just couldn’t get enough. Honestly, can you blame him?

Now, fast forward a few years, and the love for this casserole hasn’t faded one bit. When I asked Preston what he wanted me to bring for Family Weekend at his college, he didn’t even hesitate--Tater Tot Casserole was his one and only request. And Clayton? This kid has actually requested it more than once for his birthday. It’s safe to say this dish has become legendary in our household.
Since this casserole has become our family's go-to comfort meal (and I’m betting it’ll become one in your home, too), I’m sharing the recipe below. It’s simple, cheesy, and loaded with tater tot goodness—perfect for any meal where you need a guaranteed win!

Tater Tot Casserole Recipe

Ingredients:

• 1 lb ground beef (or ground turkey for a lighter version)
• 1 small onion, diced (Preston doesn't like em so we don't use em)
• 1 can cream of mushroom soup (or cream of chicken for a twist)
• 1 can green beans, drained (optional, but adds a veggie boost!)
• 1 cup (or more) shredded cheddar cheese
• 1 bag frozen tater tots (you can't skimp here—this is the star of the show)
• Salt and pepper to taste

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, brown the ground beef (or turkey) over medium heat. Add the diced onion and cook until soft and translucent. Season with salt and pepper.
3. Stir in the cream of mushroom soup and green beans (if using), mixing everything until well combined. Simmer for a couple of minutes.
4. Pour the meat mixture into a 9x13-inch baking dish. Spread it out evenly.
5. Sprinkle the shredded cheddar cheese generously over the meat layer—this is the glue that holds it all together!
6. Now, arrange the frozen tater tots on top of the cheese layer. Feel free to get creative here, or just toss them on haphazardly if you’re feeling rebellious.
7. Pop the dish into the oven and bake for about 30-35 minutes, or until the tater tots are golden brown and crispy, and the casserole is bubbling.
8. Let it cool for a few minutes (if you can wait that long), then serve it up!

Pro Tip: If you want to make it a little fancier, sprinkle some extra cheese on top for the last 5 minutes of baking, and throw on a little parsley for color. You know, for the ‘gram.

This casserole is the definition of comfort food, and I guarantee it’ll be a hit in your family, just like it is in ours. Whether you’re feeding toddlers who will literally climb the table for it or college students who need a taste of home, this dish is a winner.
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So, next time you’re wondering what to make for dinner or looking for a crowd-pleaser, give this tater tot casserole a try. And if you have any casserole-related toddler table-climbing stories of your own, I’d love to hear them in the comments!

Happy cooking (and keep an eye on those tots)!

Tonight our chicken casserole disappeared. I made it earlier in the week and put it in the fridge. Then Addison was able to put it in the oven and turn the oven on when I called. When everyone got home from practice and work, dinner was ready! 

2 boxes Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
Chicken breasts or tenders
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How to make it :
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. 
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 1 1/2 hours and “Don’t Peek!”
Top with dried onions, if you'd like (my kids don't like)

Living this close to New Mexico, it's tough to pass on the roasted hatch chiles. This is just one of the ways we love to use our amazing New Mexico chiles. Plus, it's a great freezer casserole.

INSTRUCTIONS 

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese.

To Store
Cover with plastic wrap and then foil. Write baking instructions on top.
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To Bake
Thaw. Bake at 350° for 30 minutes or until bubbly.

This recipe is classic comfort food and delicious on a cool night. With the first day of school around the corner, it is the perfect time to make some of these amazing make-ahead casseroles. 

The other day we were playing a game and asking each other crazy questions and one of the kids asked what we would choose to have for their last meal. Without hesitation, the youngest one said, "Tater Tot Casserole!" and he meant it.

When this child was just old enough to walk, I made Tater Tot Casserole. We'd finished the meal, left the table, and in a few minutes found ourselves looking for the baby. He was back in the kitchen, on top of the table, finishing the rest of the casserole, and eating with his hands. His love for this tasty casserole started early and has stayed strong.