Ingredients
Equipment
Method
- Preheat your oven to 375°F. In a large skillet over medium-high heat, heat the oil. Add the onion and garlic and cook, stirring constantly, until lightly browned, 7 to 8 minutes. Season with salt.
- Add the ground beef, breaking the meat into smaller pieces as you cook. Stir frequently until the beef is browned and no longer pink, 6 to 7 minutes. Season with salt and pepper. Transfer the 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; there should be no lumps. Stir in the cream of mushroom soup.
- Add the meat mixture, corn, green beans, Worcestershire sauce, and mustard (if using) to the soup mixture. Stir in half of the grated cheese. Season with salt. Pour this mixture into a 13" x 9" baking dish. Top with the remaining cheese.
- Arrange the tater tots in horizontal rows on top of the cheese, leaving a small gap 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 choice for a game night or a simple weeknight dinner. The combination of creamy filling and crispy tots makes it a satisfying dish for sharing.