It’s tough to find a person who won’t enjoy a serving - or two! - of Slow Cooker Tater Tot Casserole. This tasty recipe leaves the canned soups behind and incorporates heavy cream, beef, veggies, and classic tater tots into a timeless comfort food!
In a large skillet, brown ground beef over medium-high heat until it is fully cooked with no pink remaining. Drain extra grease.
Add flour to pan and stir to coat beef evenly.
Slowly add in broth while continuing to stir, ensuring there are no lumps of flour.
Add seasonings and bring mixture up to a slow boil. Then, reduce to a simmer.
Let the mixture simmer for 5-7 minutes until broth thickens enough to coat the spoon.
Stir in cream and continue to simmer for another 3-5 minutes to let everything thicken. It should reach the consistency of a canned creamy soup.
Add veggies and stir mixture to combine evenly.
Spray slow cooker with a non-stick cooking spray.
Add meat mixture to slow cooker.
Top with tater tots and cheese in an even layer.
Cover the slow cooker and cook on high for 3-4 hours or low for 6-8 hours.
Notes
Store leftovers in the fridge for up to 3 days. Freeze single servings in airtight containers for up to 3 months.
I used my mini casserole slow cooker but you can make this in a regular oval slow cooker as well. If you use a round slow cooker, the tater tots will need to be layered more and won’t be as crispy.
Make this recipe gluten-free by using gluten-free flour and tater tots that are specifically marked gluten-free. As always, check all ingredient labels!