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Potato Tot Casserole

By Paula Deen


Difficulty: Easy


  • 1 1/2 lbs ground chuck
  • 3 cloves garlic
  • 1 chopped medium onion
  • 1 10.75-ounce can cream of celery soup
  • 1 10.75-ounce can cream of mushroom soup
  • 1 15-ounce can drained niblet corn
  • 1 15-ounce can drained English peas
  • 3 tablespoons browning sauce
  • 1 tablespoon garlic salt
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon poultry seasoning
  • 1/8 teaspoon sage
  • 1 32-ounce package frozen tater tots


Preheat oven to 350 °F

Lightly grease a 13×9-inch baking dish. In a large skillet, combine ground chuck, onion, and garlic; cook over medium-high heat until meat is browned and crumbles. Drain well.

In a large bowl, combine meat mixture, soups, corn, peas, browning sauce, garlic salt, red pepper, paprika, salt, pepper, poultry seasoning, and sage. Spoon into prepared baking dish. Top evenly with tater tots. Bake 45 minutes to 1 hour, or until browned and bubbly.