Ingredients:

  • tbsp Olive Oil or Butter
  • lb Lean Ground Beef (or ground turkey)
  • medium Yellow Onion, finely diced
  • oz Cremini Mushrooms, sliced
  • tsp Kosher Salt
  • ½ tsp Black Pepper
  • tsp Dried Thyme
  • ¼ cup Unsalted Butter
  • ¼ cup All-Purpose Flour
  • ¾ cups Beef Broth (low sodium preferred)
  • ½ cup Whole Milk (or half-and-half)
  • tbsp Worcestershire Sauce
  • tsp Dijon Mustard
  • ½ cup Sharp Cheddar Cheese, grated (for sauce)
  • bag (approx. 32 oz) Frozen Tater Tots
  • oz Extra Sharp Cheddar Cheese, grated (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. Heat oil/butter in a large skillet over medium-high heat. Add ground beef, breaking it up until browned. Drain off excess fat. Add diced onion and sliced mushrooms. Cook until softened (about 5–7 minutes). Season with salt, pepper, and thyme. Transfer the meat mixture to the prepared casserole dish, spreading evenly.
  3. In a medium saucepan, melt the ¼ cup butter over medium heat. Whisk in the flour constantly for 1 minute to create a roux.
  4. Slowly whisk in the beef broth until smooth. Bring to a simmer, stirring, until the mixture thickens. Remove from heat and whisk in the milk, Worcestershire sauce, Dijon mustard, and the ½ cup of cheddar cheese until smooth.
  5. Pour the creamy sauce evenly over the meat and vegetable layer in the casserole dish.
  6. Arrange the frozen tater tots snugly over the top of the filling to cover the entire surface.
  7. Bake uncovered for 25 minutes, or until the filling is bubbling hot around the edges.
  8. Remove from the oven, sprinkle the remaining 4 oz of extra sharp cheddar cheese over the tots. Return to the oven and bake for an additional 10–15 minutes, or until the tots are deep golden brown and crispy.
  9. Let the casserole rest for 5–10 minutes before slicing and serving.