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Mini Tater-Topped Casseroles

Mini Tater-Topped Casseroles

4.5 4

These tasty little casseroles are so fun and delicious they're sure to become a weeknight favorite.  Foil-lined muffin-pan cups hold a delicious combination of ground beef, onion, Worcestershire, cream of mushroom soup and frozen fried potato nuggets.  20 minutes in the oven results in a kid-friendly meal that's sure to put a smile on their faces!

serves 8 people


cost per recipe: $9.25

The price is determined by the national average.

  • 8

    jumbo (3 1/2-inch) foil baking cup (remove paper separators)

  • 1

    pound lean ground beef

  • 1

    medium onion, chopped (about 1/2 cup)

  • 1

    tablespoon ketchup

  • 1

    tablespoon Worcestershire sauce

  • 1

    can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1 1/2

    cups shredded Cheddar cheese (about 6 ounces)

  • 3

    cups (1/2 of a 28-ounce package) mini frozen fried potato nuggets

view nutrition info

How to Make It

Step 1

Heat the oven to 425°F.  While the oven is heating, line 8 (3 1/2-inch) muffin-pan cups with the baking cups.

Step 2

Season the beef as desired.  Cook the beef and onion in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.

Step 3

Stir the ketchup, Worcestershire, soup, 1 cup cheese and 1 cup potato nuggets in the skillet.  Spoon about 1/2 cup beef mixture into each muffin-pan cup.  Top with the remaining potato nuggets, pressing them into the top of the beef mixture.

Step 4

Bake for 20 minutes or until the potato nuggets are golden brown.  Let the mini casseroles cool in the pan on a wire rack for 5 minutes.  Sprinkle with the remaining cheese.

Recipe Tips

  • Recipe Note: You can also use 8 (3 1/2-inch) lightly greased ramekins placed on a baking sheet instead of the muffin pan and baking cups.

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Made With
Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Buy Now
Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

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Ratings & Reviews

  • Darla B.

    June 21, 2017

    Soup Suggestion

    Use Cream of Chicken, Cream of Celery or even Cream of Broccoli.

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  • Califmom

    October 20, 2014

    Recipe is an Old Friend

    I have been making this recipe since the 1970's with minor changes. We use both campbell's cream of mushroom soup and campbells beef broth soup. After browning the hamburger in the beef broth and adding the mushroom soup, we add carrots, potatoes, and celery cut into bite size pieces then cook with a lid until veggies are soft. Add the mini tator tots and bake additional time according to package directions. My kids are all in their 40's and this still makes them happy when I serve it and they make it at their own houses for their kids.

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  • BTinCT

    October 21, 2014

    Soup Suggestion??

    Suggestions for a soup other than mushroom, doesn't go over so well in this house. Thanks!

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    (0) (0)
  • Natalie M.

    September 7, 2014

    Easy and yummy!

    I only had ground turkey on hand so I used that instead. I also did not have the big foil cups so I used the regular cupcake size ones. With these I made 12 mini casseroles. They were inhaled with only 2 left over for the next day. I would make this again because it was really easy!

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