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Tater Topped Casserole

An image of prepared Tater Topped Casserole made with ground beef, onion, Campbell's® Condensed Cream of Mushroom Soup, potato nuggets, Cheddar cheese, tomato and green onion.
  • prep time: 10 min
  • total time: 35 min
  • serves: 5 people
  • calories: 472 1 serving

The tots are a must in this Tater Topped Casserole.  They crisp up in the oven on top of a rich mixture of beef and onion, giving this casserole a burger-and-fries kind of flavor that will be a huge hit at dinnertime.  The condensed cream of mushroom soup becomes a creamy gravy for a one-pan meal that's oven-ready in 10 minutes.  All you need is a package of ground beef, a few other on-hand ingredients and 3 steps and dinner is ready!  Have fun with the burger-and-fries flavor of this Tater Topped Casserole and serve sprinkled with your favorite burger toppings like chopped pickles or shredded lettuce or change up the Cheddar for your favorite burger cheese!


  • 1 pound ground beef
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • 1 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 3 cups frozen fried potato nuggets
  • 1/4 cup shredded Cheddar cheese
  • 1 medium tomato, diced (about 1/2 cup)
  • 4 green onion, thinly sliced (about 1/2 cup)


  • Tips

    • Make ahead and freeze for later!  Cook the beef mixture as directed and transfer to a baking pan. Let cool completely, wrap tightly and freeze.  Top with frozen potatoes before baking.  From frozen, bake, uncovered, for 50 minutes or until potatoes are golden brown.  Or, thaw in the refrigerator, bake, uncovered, for 35 minutes or until potatoes are golden brown.  Top with the tomato and green onions.
    • Can I make this if I don't have an ovenproof skillet?  Yes!  If you don't have an ovenproof skillet, you can cook the beef mixture in a regular skillet, then spoon it into an 11x7x2-inch baking dish before baking.
  • Step 1

    Heat the oven to 425°F.  While the oven is heating, season the beef with salt and pepper.  Cook the beef and onion in a 10-inch ovenproof skillet over medium-high heat until the beef is well browned, stirring to separate meat. Pour off any fat.

  • Step 2

    Stir in the soup, ketchup and Worcestershire.  Top with the potatoes.

  • Step 3

    Bake for 25 minutes or until the potatoes are golden brown.  Sprinkle with the cheese (the heat from the potatoes will melt it).  Top with the tomato and green onions just before serving.

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Calories 437
Total Fat 27 g
Sat. Fat 9 g
Trans Fat 1 g
Cholesterol 70 mg
Sodium 830 mg
Total Carb 27 g
Dietary Fiber 2 g
Sugar 3 g
Protein 19 g
Vitamin D 0 %DV
Calcium 7 %DV
Iron 14 %DV
Potassium 15 %DV
Calories 472
Total Fat 27 g
Sat. Fat 9 g
Trans Fat 1 g
Cholesterol 86 mg
Sodium 906 mg
Total Carb 27 g
Dietary Fiber 2 g
Sugar 3 g
Protein 29 g
Vitamin D 0 %DV
Calcium 7 %DV
Iron 15 %DV
Potassium 15 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.