Ingredients
Equipment
Method
- Preheat your oven to 375°F. In a large skillet over medium-high heat, warm the oil. Add the onion and garlic and cook, stirring constantly, until lightly browned, about 7 to 8 minutes; season with salt.
- Add the ground beef, breaking the meat into smaller pieces as you cook. Cook, stirring frequently, until the beef is browned and no longer pink, about 6 to 7 minutes; season with salt and pepper. Transfer the cooked meat mixture to a medium bowl.
- Reduce the heat to medium and melt the butter in the same skillet. Add the flour and cook, whisking constantly, until the roux is bubbly and fragrant, 1 to 2 minutes. Slowly add the broth, then whisk constantly until the mixture simmers and thickens; make sure there are no lumps. Stir in the cream of mushroom soup.
- Add the meat mixture, corn, green beans, Worcestershire sauce, and mustard (if you are using it) to the skillet mixture; season with salt. Pour this entire mixture into a 13" x 9" baking dish. Top with the remaining grated cheese. Arrange the tater tots in horizontal rows on top of the cheese, leaving a small space between each row.
- Bake the casserole until the center and edges are bubbling, 35 to 40 minutes. Top with sliced scallions before serving.
Nutrition
Notes
This casserole is a good option for busy families. If you need to make it ahead, prepare the casserole base and top it with cheese and tater tots, but do not bake it. Cover the dish and refrigerate for up to 24 hours. When ready to cook, add about 10 to 15 minutes to the baking time to account for the cold ingredients.