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.
3cupscheddar cheese, plus a little extra for topping if desired
1(12-16 oz) bag frozen mixed vegetables
¼cupsour cream
salt and pepper to taste
1(2 pound) bag frozen tater tots
Instructions
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.
Notes
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 9x13 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.