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Beef and Corn Tater Tot Casserole
Andre Lewis

Beef and Corn Tater Tot Casserole

The crock makes a soft-topped hotdish, not the brittle tot crust an oven gives. A towel under the lid catches condensation and helps the potatoes brown around their edges. Beef, corn and homemade mushroom sauce keep the filling familiar and inexpensive.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 lbs 85-percent lean ground beef
  • 1 cup diced yellow onion
  • 1 lb cremini mushrooms chopped
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups frozen corn
  • 2 cups shredded sharp cheddar cheese
  • 32 oz frozen tater tots

Method
 

  1. Brown the beef and onion in a skillet for 9 minutes until the beef reaches 160°F, then drain and transfer to a buttered 6-quart crockpot.
  2. Brown the mushrooms in the butter for 6 minutes, stir in the flour for 1 minute, and gradually whisk in the milk, salt and pepper until thick.
  3. Stir the mushroom sauce, corn and 1 cup cheddar into the beef.
  4. Arrange the frozen tots in one layer over the filling, place a clean kitchen towel under the lid without letting it touch the food, and cook on high for 3 1/2 hours.
  5. Scatter the remaining cheddar over the tots and cook uncovered on high for 20 to 30 minutes until melted and the potato edges are browned.