No Can Tater Tot Casserole

Today’s guest post comes to you via Laura, AKA Stealthy Mom. She’s showing us how she makes Tater Tot Casserole with real food instead of processed junk! Are you intrigued? I am – my husband grew up on this stuff and we do like it from time to time. I look forward to trying Laura’s recipe soon!

tater tot casserole
Tater Not Tot Casserole

The hardest part of going scratch was to say goodbye to canned mushroom soup. So many easy comfort foods can be created by pouring a can or two of soup over something and baking it. For us, that is just too much sodium. (For example, a single can of the old standby, Campbell’s condensed soup, contains 2170mg of sodium.) Even the “organic” canned soup, if we can find it in our rural Iowa grocery store, is high in sodium. “Reduced sodium” means a third  to a half less… of entirely too much. In short, we gathered up our cans for a food drive and did not look back.

There are plenty of recipes for homemade soup out there, but I was not about to spend all day doing that just to pour it over a casserole.  With some trial and error, we recreated some recipes that involve  toss-together-and-bake ease with fresh ingredients.  The first is Tater Not Tot Casserole. Not only did we rid ourselves of soup, but we are skipping the frozen potato thingies. You will find that this is every bit as simple to fix as the bachelor pad classic!

How to Make Tater Tot Casserole with Real Food


No Can Tater Tot Casserole
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  • 1 lb grassfed, ground beef*
  • 4-5 medium potatoes
  • 1/4 cup diced onion
  • 8 oz sliced mushrooms
  • 2 stalks celery
  • 1 tsp olive oil
  • 1 tsp salt or lite salt. (1 tsp salt adds 2000mg sodium to the whole dish. Lite salt cuts that in half.)
  • 2 cups water


  1. Preheat the oven to 350F; grease a baking dish with butter or coconut oil.
  2. Dice the onion, slice the mushrooms, and finely chop the celery. In a wee bit of olive oil, sauté the veggies until they are soft. Add the grassfed beef and cook until browned.
  3. Meanwhile, grate the potatoes, peel and all. Layer half of the grated potatoes in the bottom of the baking dish, mix a quarter in with the beef and veggie mixture, and save a quarter for the top. Sprinkle 1/2 tsp salt over the potatoes layer in the baking dish.
  4. Spoon the mixture from the sautee pan over the potatoes in the dish. Cover with remaining potatoes and sprinkle 1/2 tsp salt over all. Pour 2 cups of water over the top layer.
  5. Bake for about an hour, uncovered.

That was easy, wasn’t it?   Here are a few more toss-together recipes inspired by classic comfort foods:


Super Easy Mushroom Pork Chops


“Clean” Bean Casserole
Roasted Chicken with Mushroom Sauce


If you have any others, I’d love to add to our repertoire! Laura, the Stealthy Mom.

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  1. this sounds a lot healthier than i make it because I usually put Velveeta in it which is processed. I am on a diet so i wouldn't eat it anyways. too much fat.
  2. I pinned this...since we went dairy free in our dinners, I've been having a hard time finding that "comfort" food or "homemade yumminess" kind of food. This looks and sounds really good.

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