This Slow Cooker Bacon Cheeseburger Tater Tot Casserole is made from scratch without any canned soup! It’s an easy, creamy, and comforting meal that’s great for a weeknight dinner, special weekend treat, or delicious potluck dish. Plus it only takes 20 minutes of hands-on time!
I can’t believe August is almost over!!! That means school time is around the corner or has already started for some of you and that means busy nights. When I am going to be having a busy night I like to use help from my crock pot. And when life gets crazy I tend to crave comfort food.
Enter this Bacon Cheeseburger Crock Pot Tater Tot Casserole!
Why you will LOVE this recipe:
- It’s super easy to make! There is nothing better than a simple dinner that pleases everybody in the family.
- It’s made from scratch with no canned soups. This makes it that much healthier without losing the creamy goodness of a traditional soup version.
- This recipe is versatile and has options. You can substitute a can of cream soup if you prefer, you can bake it in the oven like a traditional tater tot casserole, and you can easily downsize the recipe to serve a small family.
- Depending on how your day is going, you can serve this dish as is or serve with a simple tossed salad, or steamed vegetables and some crusty bread. YUM!
Ingredients:
To start this recipe, you will need lean ground beef, bacon, onion, and garlic. Then you will need flour, milk, Worcestershire sauce, and hot sauce. Hot sauce adds just a touch of spice, but is optional. Last you will need cheddar cheese, frozen mixed vegetables (whichever combination of veggies you prefer), sour cream, salt, pepper, and frozen tater tots.
How to make Slow Cooker Bacon Cheeseburger Tater Tot Casserole:
- In a large skillet brown ground beef, bacon, onion and garlic over medium heat until beef is no longer pink.
- Sprinkle the flour over the ground beef and stir well to combine. Then stir in the milk, Worcestershire sauce and hot sauce. Cook for 2-3 minutes or until thickened.
- Remove from heat and stir in the cheddar, frozen vegetables and sour cream.
- Spray the crock pot with non-stick spray. Place some tater tots in the bottom of the crock pot, then pour the meat gravy over tater tots. Arrange remaining tater tots on top.
- Cover and cook on LOW for 3-3 1/2 hours. In the last 10 minutes of cooking sprinkle with extra cheddar if desired, then cover and finish cooking.
Tips for making this casserole:
- To make a lump-free gravy, the trick is to mix the flour with the browned hamburger. It was a trick I learned a very long time ago from watching my mom and grandma cook. I use this method to make biscuits and gravy too and it works every single time.
- Make sure to break up the beef well with a wooden spoon or ground meat masher while browning it.
- Don’t forget to spray the slow cooker with non-stick spray! This will save you a lot of sticking and mess.
FAQs
Yes, this casserole freezes well. Allow it to cool fully, then place in an air-tight container. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat in the oven or in the microwave.
Since this is a slow cooker recipe, you are able to make everything ahead and serve it later that day. You could also make the hamburger gravy mixture ahead and store it in the fridge for 2-3 days. Then you can rewarm the mixture slightly and assemble the casserole in the slow cooker, cook according to the directions, and serve fresh.
Yes, you can use fresh carrots, celery, green beans, or corn. Make sure to chop any fresh veggies into very small pieces so that they cook thoroughly.
More slow cooker comfort food recipes:
- Slow Cooker Pot Roast
- Slow Cooker Spaghetti and Meatball Soup
- Mashed Potatoes in the Slow Cooker
- Slow Cooker French Dip Sandwiches
- Slow Cooker Beef and Bean Sloppy Joe’s
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!
This Slow Cooker Bacon Cheeseburger Tater Tot Casserole is made from scratch without any canned soup! It's an easy, creamy, and comforting dinner that only takes 20 minutes of hands-on time.
- 2 pounds lean ground beef
- 10 strips bacon, diced
- 1 small onion, diced
- 4 cloves garlic, minced
- ⅓ cup all purpose flour
- 3 cups milk
- 1 tablespoon Worcestershire sauce
- dash of hot sauce, optional
- 3 cups cheddar cheese, plus a little extra for topping if desired
- 1 (12-16 oz) bag frozen mixed vegetables
- ¼ cup sour cream
- salt and pepper to taste
- 1 (2 pound) bag frozen tater tots
-
In a large skillet brown ground beef, bacon, onion and garlic over medium heat until beef is no longer pink. Sprinkle the flour over the ground beef and stir well to combine.
-
Stir in the milk, Worcestershire sauce and hot sauce. Cook for 2-3 minutes or until thickened.
-
Remove from heat and stir in the cheddar, frozen vegetables and sour cream.
-
Spray the crock pot with non-stick spray. Place some tater tots in the bottom of the crock pot. Pour meat gravy over tater tots. Arrange remaining tater tots on top.
-
Cover and cook on LOW for 3-3 1/2 hours. In the last 10 minutes of cooking sprinkle with extra cheddar if desired. Cover and finish cooking.
Substitute canned soup: If you would like to substitute in your favorite cream soup just omit the flour, milk, Worcestershire, and sour cream. If you are making the full recipe add in 2 cans.
Half the recipe: If you would like to downsize this recipe just cut the ingredient amounts in half except for the tater tots.
To make in the oven: If you would like to make this recipe in the oven, spread meat gravy in a 9×13 casserole dish and top with tater tots. Bake at 350 degrees for 35-40 minutes or until the tater tots are to your liking.
Tips for the gravy: To make a lump-free gravy, the trick is to mix the flour with the browned hamburger. It was a trick I learned a very long time ago from watching my mom and grandma cook. I use this method to make biscuits and gravy too and it works every single time.
Freezer instructions: To freeze, cool completely and store in an air-tight container. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat in the oven or microwave.
See this recipe on Julie’s Eats and Treats, where I’m a contributor!
I’ve made this so many times and it is such a huge hit with my kids. It’s also extremely versatile. I’ve used all types of ground meat (turkey, chicken, beef, etc) and different frozen veggies (whatever is on hand). I also tend to go the lazy route and use canned soup. Usually one can of cream of bacon and one can of mushroom. I also like to grate zucchini into the mix to get some more veggies in there. Usually serve with steamed veggies on the side. It’s a great recipe!
That’s wonderful!! Thank you so much for sharing and so glad you like the recipe!!
This looks delicious and really easy to make! I think my whole family would love this! Plus it would be great for school nights.
Thank you Misty!