The BEST Tater Tot Casserole
This pressure-cooked tater tot casserole delivers ultimate comfort food vibes with layers of savory beef, green beans, rich mushroom soup, gooey cheddar cheese, and crispy tater tots — all ready in under an hour.
Equipment
- 1 Pressure Cooker
- 1 Skillet
- 1 Spatula
Ingredients
Main ingredients
- 1 lb lean ground beef the leaner the better
- ½ onion diced
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 15 oz canned green beans drained
- 10.75 oz condensed cream of mushroom soup
- 2 cups shredded cheddar cheese
- 2 cups frozen tater tots
- Salt to taste
- Pepper to taste
Instructions
Instructions
- Brown the ground beef in a skillet over medium heat until no longer pink. Drain excess fat.
- Add diced onion and minced garlic. Cook for a couple minutes until softened.
- Stir in Worcestershire sauce, salt, and pepper. Mix well and remove from heat.
- Transfer beef mixture to the pressure cooker insert and spread evenly.
- Layer drained green beans on top of the beef.
- Pour cream of mushroom soup over the green beans and smooth it to cover.
- Sprinkle half of the shredded cheddar cheese over the soup.
- Arrange frozen tater tots in a single layer on top.
- Lock the lid and pressure cook on high for 10 minutes.
- Use quick release, then sprinkle remaining cheddar cheese on top.
- Set pressure cooker to saute and cook for a few minutes until cheese is melted and tots crisp.
- Let rest for a few minutes before serving.
Notes
To reheat leftovers, cover with foil and bake to keep tots crispy. Freeze for up to 3 months in individually wrapped portions and reheat at 350°F after thawing overnight in the fridge.