Can I use ground turkey instead of beef?

Absolutely! Ground turkey makes it a bit leaner. Just be sure to season well—it needs a little extra love compared to beef.

What can I use instead of cream of mushroom soup?

Try cream of chicken or a homemade white sauce. Mama Lou used leftover gravy once, and we practically licked the dish clean.

Yes! Green beans, peas, or diced bell peppers all fit right in. Just don’t overload it or you’ll lose that creamy base.

Nope, straight from the freezer works best. That way they crisp up while baking instead of getting soggy.

Scale

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Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking.
Cook Beef and Onions: In a large skillet over medium heat, brown the ground beef and diced onion until the meat is no longer pink and the onions are translucent.
Add Seasonings: Stir in salt, pepper, paprika, parsley, onion powder, and minced garlic. Cook for an additional 2 minutes to release the flavors.
Incorporate Sauces and Vegetables: Mix in Worcestershire sauce, drained corn, cream of mushroom soup, and sour cream. Stir until the mixture is well combined and heated through.
Assemble Casserole: Pour the beef mixture into a greased 9×13-inch baking dish. Sprinkle shredded Colby Jack cheese evenly over the top.
Add Tater Tots: Arrange the frozen tater tots or crispy crowns in a single layer over the cheese-covered beef mixture.
Bake: Place the casserole in the preheated oven and bake for 40–45 minutes, or until the tater tots are golden brown and the casserole is bubbling around the edges.
Serve: Remove from the oven and let it sit for 5 minutes before serving. Enjoy the casserole warm.

For a spicier kick, add a pinch of cayenne pepper or diced jalapeños to the beef mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Feel free to substitute ground turkey or chicken for a lighter version.
This casserole can be assembled ahead of time and refrigerated until ready to bake.