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My vegetarian tater tot casserole stacks smoky browned plant-based ground beef, mixed veggies, cream of mushroom soup, and melty cheddar under a crust of golden, crunchy tots!
save this recipe!As a mom of a young baby, I lean on dinners where the only real cooking is one pan on the stove. Everything else gets layered straight into the dish. If you like this format, my vegetarian taco casserole works the same way!
The Freezer-Aisle Dinner That Tastes Like a Potluck Favorite
- One pan on the stove, then everything layers straight into the baking dish.
- Make-ahead friendly: assemble everything but the tots in advance.
- Built almost entirely from freezer and pantry staples.
Key Ingredients
- Frozen tater tots: These are the lid, the crunch, and the main event. Arrange them in a single layer straight from the freezer.
- Plant-based ground beef: Both Beyond and Impossible work, and browning it well before it goes in the dish builds flavor you can’t add later. If you’d rather skip store-bought, my vegan ground beef is a homemade option.
- Smoked paprika: Use smoked paprika, not sweet or regular.
- Cream of mushroom soup: Two cans act as the sauce that binds the layers. Spread it straight from the can. Read the label, since some brands use meat-based stock.
- Shredded cheddar: It sits directly under the tots, so it melts into a gooey layer that holds the top together. Freshly shredded cheddar tends to melt smoother than pre-shredded.
- Frozen mixed veggies: A corn, green bean, and carrot blend adds sweetness, color, and a little snap. They go in frozen, so there’s no thawing step.
Make Ahead
You can assemble everything except the tots ahead of time. Layer the browned beef, veggies, soup, and cheese in the dish, cover it, and refrigerate. When you’re ready to bake, add the frozen tots in a single layer and bake. Holding the tots until the end keeps them from sitting on the wet layers and going soft before they ever hit the oven. A casserole going in cold from the fridge may need time at the longer end of the bake window.
Plays well with
This casserole is rich and cheesy, so it wants something bright next to it. My bulgur salad with feta and pomegranate brings tang and juicy pops that cut through the creaminess. For a warm side on a cold night, my roasted vegetable medley can roast right alongside it. Finish with my frozen blueberry bites for a fun, light dessert!
Vegetarian Tater Tot Casserole With Plant-Based Beef
Ingredients
- 1 Tbsp olive oil, 15 mL
- 1 12-oz package plant-based ground "beef", Beyond Beef or Impossible, 340 g
- 1 cup diced yellow onion, about ½ medium onion
- 2 cloves garlic, minced
- 1 tsp each smoked paprika, garlic powder
- ¼ tsp each salt, pepper
- 1 12-oz bag frozen veggies, get one with a mix of corn, green beans, and carrots, 340 g
- 2 10.5 oz cans cream of mushroom soup, 2 (300 g) cans
- 2 cups shredded cheddar cheese, 225 g
- 1 32-oz bag frozen tater tots, you may not need the whole bag, we used about ¾ of the bag, 900 g
Instructions
- Preheat oven to 375°F (190°C).
- "Beef": Heat 1 Tbsp olive oil in a large sauté pan over medium heat. Add 1 12-oz package plant-based ground "beef", 1 cup diced yellow onion, and 2 cloves garlic (minced). Cook, stirring often, until "beef" is browned and onion is soft, 5 to 7 minutes.Stir in 1 tsp each smoked paprika, garlic powder and ¼ tsp each salt, pepper.
- Assemble: Transfer cooked beef to a 9×13-inch casserole dish and spread into an even layer. Top with 1 12-oz bag frozen veggies, then 2 10.5 oz cans cream of mushroom soup, then 2 cups shredded cheddar cheese, spreading each into an even layer before adding the next. Top with 1 32-oz bag frozen tater tots (You may not need the whole bag; arrange them in a single layer.)
- Bake for 45 to 60 minutes, or until tater tots are golden brown and cheese underneath them is melty and bubbling at the edges.
Notes
Nutrition
Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
