Potato Nugget Pie Recipe

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Potato Nugget "Pie"

Clarissa Stuart


A long-time favorite of kids and grownups alike in our family! It's VERY easy, so great for beginners or very young cooks.

I first had this dish MANY years ago at a Mother-Daughter school potluck. It was easy enough to duplicate, but I tweaked it a bit to make it my own. Definitely a hit whether it's on your dinner table, or at a church social.

An excellent hot dish for potlucks, this recipe can easily be doubled or tripled!

pinch tips: How to Use a Meat Thermometer





15 Min


45 Min


1 lb
extra-lean ground beef
10 3/4 oz
can of cream of mushroom soup
15 oz
canned cut green beans, drained
4 oz
can sliced mushrooms, drained
1 lb
ore-ida tater tots (or other frozen potato nuggets)
1/4 tsp
ground black pepper (or more to taste)

Directions Step-By-Step

Preheat oven to 350ºF.
In a 10" skillet, brown and crumble the ground beef until all pink is gone. Do not drain.
Stir in the mushroom soup and black pepper, blending well. Heat until the mixture just begins to bubble.
Fold in the drained green beans and mushrooms, then transfer all to a 9" x 9" glass baking dish.
Arrange the frozen Tater Tots in tight rows until the entire surface is covered. Pop into the oven and bake, uncovered, for 40 to 45 minutes. Allow to rest for 5 minutes before serving.

About this Recipe

Course/Dish: Beef, Savory Pies
Other Tag: Quick & Easy