Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is browned and no longer pink. Drain off any excess grease.2 pounds lean ground beef
- Add the chopped onion to the skillet with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.1 large onion, 2 pounds lean ground beef
- In a large bowl, combine the condensed cream of chicken soup, condensed cream of mushroom soup, and milk. Stir them together until well blended.2 (10.75 ounce) cans condensed cream of chicken soup, 1 (10.5 ounce) can condensed cream of mushroom soup, 1 cup milk
- Add the salt and black pepper to the soup mixture and stir to combine.1 teaspoon salt, 1/2 teaspoon black pepper, 2 (10.75 ounce) cans condensed cream of chicken soup, 1 (10.5 ounce) can condensed cream of mushroom soup, 1 cup milk
- Add the beef and onion mixture to the creamy soup mixture. Stir everything together until the meat and onions are evenly distributed throughout the sauce.2 pounds lean ground beef, 1 large onion, 2 (10.75 ounce) cans condensed cream of chicken soup, 1 (10.5 ounce) can condensed cream of mushroom soup, 1 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper
- Stir in 1 cup of the shredded cheddar cheese into the beef and soup mixture. Reserve the remaining cheese for topping.2 cups shredded cheddar cheese, 2 pounds lean ground beef, 1 large onion, 2 (10.75 ounce) cans condensed cream of chicken soup, 1 (10.5 ounce) can condensed cream of mushroom soup, 1 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper
- Pour the beef and sauce mixture evenly into a greased 9x13 inch baking dish.2 pounds lean ground beef, 1 large onion, 2 (10.75 ounce) cans condensed cream of chicken soup, 1 (10.5 ounce) can condensed cream of mushroom soup, 1 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 cups shredded cheddar cheese
- Arrange the frozen tater tots in a single layer over the top of the beef mixture. Try to cover as much of the surface as possible for a consistent crispy topping.2 (32 ounce) bags frozen tater tots, 2 pounds lean ground beef, 1 large onion, 2 (10.75 ounce) cans condensed cream of chicken soup, 1 (10.5 ounce) can condensed cream of mushroom soup, 1 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 cups shredded cheddar cheese
- Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the tater tots.2 cups shredded cheddar cheese, 2 (32 ounce) bags frozen tater tots, 2 pounds lean ground beef, 1 large onion, 2 (10.75 ounce) cans condensed cream of chicken soup, 1 (10.5 ounce) can condensed cream of mushroom soup, 1 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper
- Place the baking dish in the preheated oven. Bake for 30-40 minutes, or until the tater tots are golden brown and crispy, and the casserole is hot and bubbly around the edges.2 cups shredded cheddar cheese, 2 (32 ounce) bags frozen tater tots, 2 pounds lean ground beef, 1 large onion, 2 (10.75 ounce) cans condensed cream of chicken soup, 1 (10.5 ounce) can condensed cream of mushroom soup, 1 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper
- Let the casserole rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve.
Notes
Allow the casserole to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 20-30 minutes, or in the microwave for individual portions.
