When comfort food cravings strike, nothing satisfies quite like this hearty Cheesy Bacon Cheeseburger Tater Tot Casserole. It’s the perfect fusion of two American classics – juicy cheeseburgers and crispy tater tots – transformed into a cozy one-pan meal.
This crowd-pleasing casserole brings together seasoned ground beef, crispy bacon, melty cheese, and golden tater tots in a dish that’s sure to become a regular in your dinner rotation. It’s the kind of meal that makes everyone rush to the table!
Why You’ll Love This
- Simple pantry ingredients you probably already have on hand
- Perfect for busy weeknights – just 10 minutes of prep time
- Kid-friendly comfort food that adults will love too
- Makes great leftovers that reheat beautifully
- Customizable with your favorite burger toppings
Ingredients
- 1 pound ground beef (we prefer 80/20 for flavor, but leaner works too)
- 6-8 slices bacon, cooked and crumbled (more if you’re a bacon enthusiast like us!)
- 1 medium onion, finely diced (about 1 cup)
- 2 cloves garlic, minced (or 3… we’re not judging)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Montreal steak seasoning
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup beef broth
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- 32 oz frozen tater tots (about 3/4 of a bag)
- 2 tablespoons fresh parsley, chopped (optional, but adds a nice pop of color)
- Optional burger toppings for serving: diced pickles, diced tomatoes, shredded lettuce
Instructions
- Preheat your oven to 375°F and grab a 9×13 baking dish. Give it a light spray with cooking spray to prevent sticking.
- In a large skillet over medium heat, cook the bacon until crispy. Remove to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan. Once cooled, crumble the bacon into bits.
- In the same skillet with the bacon fat (hello, flavor!), add the diced onion and cook for about 3-4 minutes until it starts to soften and become translucent.
- Add the ground beef to the onions, breaking it up with a wooden spoon. Cook until no longer pink, about 5-7 minutes. Drain off any excess grease – this prevents a soggy casserole later! (source:Ineskohl.info)
- Return the skillet to the heat and add the minced garlic. Cook for about 30 seconds until fragrant – be careful not to burn it! Garlic can go from perfect to bitter in seconds.
- Stir in the Worcestershire sauce, Montreal steak seasoning, salt, and pepper. Let it cook for another minute to bring all those flavors together.
- Add the condensed soup and beef broth to the skillet, stirring until everything is well combined and starting to simmer gently.
- Remove the skillet from heat and stir in the sour cream and half of the crumbled bacon. Fold in 1 cup of the shredded cheese until just melted through.
- Transfer this mixture to your prepared baking dish, spreading it into an even layer.
- Top with an even layer of frozen tater tots. Don’t worry about creating a perfect pattern – a rustic arrangement works perfectly!
- Sprinkle the remaining cup of cheese and the rest of the bacon over the tater tots.
- Bake uncovered for 35-40 minutes, until the tots are golden brown and crispy, and the edges of the casserole are bubbling. If the tots are getting too brown but the casserole isn’t bubbling yet, you can loosely cover with foil for the last few minutes.
- Let it rest for about 5 minutes before serving – I know it’s tempting to dig in right away, but this helps everything set up nicely.
- Sprinkle with fresh parsley if using, and serve with your favorite burger toppings on the side.
Tips & Variations
- Swap ground turkey for beef to make it lighter
- Add diced pickles or jalapeños for extra flavor
- Make ahead and refrigerate for up to 24 hours before baking
- Use different cheese varieties like pepper jack or American
- Add mushrooms or bell peppers for extra vegetables
Serving Suggestions
Serve hot with your favorite burger toppings like shredded lettuce, diced tomatoes, and a dollop of sour cream. A side of steamed broccoli or a simple green salad helps balance out this rich dish.
Notes
- Leftovers keep well refrigerated for up to 3 days
- Casserole is done when edges are bubbling and tots are golden brown
- Let rest 5-10 minutes before serving for easier portioning
FAQs
- Can I freeze this casserole? Yes, wrap tightly and freeze unbaked for up to 3 months. Thaw overnight before baking.
- Can I use fresh potatoes instead of tater tots? While possible, tater tots provide the best texture and convenience.
- What can I substitute for cream of mushroom soup? Cream of chicken or celery soup work well as alternatives.
- Can I prepare this the night before? Absolutely! Assemble everything except the tater tots, refrigerate, and add the tots just before baking.
Servings4
Prep15 min
Cook10 min
Calories—
Ingredients
- 1 pound ground beef (we prefer 80/20 for flavor, but leaner works too)
- 6-8 slices bacon, cooked and crumbled (more if you’re a bacon enthusiast like us!)
- 1 medium onion, finely diced (about 1 cup)
- 2 cloves garlic, minced (or 3… we’re not judging)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Montreal steak seasoning
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup beef broth
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- 32 oz frozen tater tots (about 3/4 of a bag)
- 2 tablespoons fresh parsley, chopped (optional, but adds a nice pop of color)
- Optional burger toppings for serving: diced pickles, diced tomatoes, shredded lettuce
Steps
- Preheat your oven to 375°F and grab a 9×13 baking dish. Give it a light spray with cooking spray to prevent sticking.
- In a large skillet over medium heat, cook the bacon until crispy. Remove to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan. Once cooled, crumble the bacon into bits.
- In the same skillet with the bacon fat (hello, flavor!), add the diced onion and cook for about 3-4 minutes until it starts to soften and become translucent.
- Add the ground beef to the onions, breaking it up with a wooden spoon. Cook until no longer pink, about 5-7 minutes. Drain off any excess grease – this prevents a soggy casserole later! (source:Ineskohl.info)
- Return the skillet to the heat and add the minced garlic. Cook for about 30 seconds until fragrant – be careful not to burn it! Garlic can go from perfect to bitter in seconds.
- Stir in the Worcestershire sauce, Montreal steak seasoning, salt, and pepper. Let it cook for another minute to bring all those flavors together.
- Add the condensed soup and beef broth to the skillet, stirring until everything is well combined and starting to simmer gently.
- Remove the skillet from heat and stir in the sour cream and half of the crumbled bacon. Fold in 1 cup of the shredded cheese until just melted through.
- Transfer this mixture to your prepared baking dish, spreading it into an even layer.
- Top with an even layer of frozen tater tots. Don’t worry about creating a perfect pattern – a rustic arrangement works perfectly!
- Sprinkle the remaining cup of cheese and the rest of the bacon over the tater tots.
- Bake uncovered for 35-40 minutes, until the tots are golden brown and crispy, and the edges of the casserole are bubbling. If the tots are getting too brown but the casserole isn’t bubbling yet, you can loosely cover with foil for the last few minutes.
- Let it rest for about 5 minutes before serving – I know it’s tempting to dig in right away, but this helps everything set up nicely.
- Sprinkle with fresh parsley if using, and serve with your favorite burger toppings on the side.
Notes
- Leftovers keep well refrigerated for up to 3 days
- Casserole is done when edges are bubbling and tots are golden brown
- Let rest 5-10 minutes before serving for easier portioning
