Comments on: Tatertot Casserole (No Canned Cream Soups!)

By: Milissa

Milissa — Wed, 20 Nov 2019 23:46:26 +0000

Thank you! Used this recipe to bs my way through what my tastebuds said needed to be a thing and get rid of some leftover (gasp how is that a thing!) tater tots and this was a fabulous way to do it!

By: Emerald Isle

Emerald Isle — Fri, 16 May 2014 15:40:49 +0000

I think this recipe is great! I always do my own thing when it comes to spices so I thought it had great flavor. I used onion and garlic powder, sea salt and pepper. I used a 8×8 pan and also used frozen green beans. I also bought flavored tatortots…garlic and parmesan! I probably cooked mine for close to 40 minutes because I wanted the tots to be super crispy. And I LOVE that there were no “cream of” soups in this…it is now a weekly meal at our house!

By: Bettye

Bettye — Sun, 19 Aug 2012 22:56:55 +0000

I also disagree with the first review (and so does my husband); maybe they have taste issues because this was a very full flavoured dish. I suppose if you use cheap products then maybe this would taste gross.

Meanwhile, I tweaked a few things: I used the mini-tater tots. They spread well and were fun for my 5 year old, too (I used 1 lb 12 oz bag–the whole thing). I also used 2 CANS of drained, cut green beans instead of frozen (admittedly, frozen is likely better). For my parmesan (A MUST) I used FRESHLY grated parm…it made all the difference in the world. Instead of chopped onions, which we don’t like because cooked onions get slimy, we used toasted minced onion.

All-in-all, the slight tweaks that I made were good, but the basis of the recipe is wonderful & MUCH better than the canned soup version. Love it!

By: Pammela

Pammela — Fri, 18 Nov 2011 14:50:36 +0000

Well i have to disagree with the first reviewer, we really liked it. Since i also know to season as I go, I went ahead and did that (why didn’t the first reviewer?). I seasoned my ground beef with salt, pepper, some garlic salt and thyme. I used my deep dish pie plate. I then used french cut frozen green beans and layered those on top and set aside (they defrosted pretty much sitting while I made the sauce). I liked the sauce a lot, although I used more salt, pepper and thyme then called for. I would make this again, but probably add the rest of the bag of green beans mixed with the ground beef, then layer on top per the recipe. I cooked mine for 30 minutes and it was pefect, having leftovers today! Thanks for the recipe!!!

By: outsidethebox

outsidethebox — Mon, 22 Aug 2011 23:48:37 +0000

I’m sorry but this was borderline gross. I googled Tatertot Casserole *without* cream of anything because I don’t cook with those. This came up and I was skeptical, but tried it. First of all, I am enough of a cook to know to salt as I go. This recipe made no mention of salting – the ground beef, sauce, anything. I knew the green beans would soak up salt so I thought I salted pretty liberally. As well as pepper. I though to myself I should be adding garlic powder, something because this was going to be bland. And it was. Also, I baked for 30 min. and the green beans were not done. IF I were to do it again I would for sure do canned green beans. I would also season it up liberally – garlic powder, maybe some dry mustard, chili powder? It certainly needs something. My husband (who will eat anything) proclaimed this as “army food”. Enough said!