*If you have ever had Tator tot casserole and loved it this is another great option. Jim isn’t the biggest fan of green beans. In fact, he begrudgingly eats them only to encourage our children to eat them. I started making this version for him, because spinach is a vegetable, I can guarantee he will eat. I also pretty much add turkey meat with my ground beef whenever I can. It cuts back on the amount of fat that I have to drain off, saves money, and tastes just the same when cooked together.
I use the Tator tots that are cut into small slices instead of the whole tots. I like how they stay crisper on top instead of getting soggy on the bottom.
While you can brown the meat in any pan and then add all the ingredients to a casserole dish, I like to do it all in one cast iron skillet that can go straight in the oven.
This saves me from having tons of extra dishes to clean after. Try this version out or try out the classic Tator tot casserole with green beans. Either way if you are like me, it will bring back some of those childhood memories. Enjoy!
Spinach Tator Tot Casserole
- 1 pound ground turkey
- 1 pound ground chuck
- 2 cans golden mushroom soup
- 2 cups frozen chopped spinach
- 1 tsp salt
- 1 tsp pepper
- 1 large bag frozen tator tot crisps or tator tots
- In an oven safe skillet or cast-iron dish cook the ground meat until browned and then drain off the excess fat and liquid. Add in the soup, chopped spinach, salt, and pepper. Spread it evenly across the bottom of the dish or pour into a casserole dish that can go in the oven. Place a layer of tator tots all over the top of the meat mixture. Place in a 375’F oven and cook until tops are golden and the mixture starts to bubble. Broil for the last 2-5 minutes to get an extra crispy top.