Tater Tot Hotdish
At a Minnesota church supper, rows of bubbling casseroles turn humble pantry staples into a kind of edible hospitality, and tater tot hotdish is the beloved centerpiece. Ground beef, creamy mushroom…
Ingredients
- 1 pound ground beef
- 1 small yellow onion, finely diced
- 2 cups frozen mixed vegetables
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 tablespoons Worcestershire sauce
- 1 cups shredded cheddar cheese
- 28 ounces frozen tater tots
- 1/2 teaspoon garlic powder
- to taste amount salt and black pepper
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish so the creamy filling can be scooped out easily at the table.
- Set a large skillet over medium-high heat. Add the ground beef and onion, breaking the beef into small pieces, and cook for 6 to 8 minutes until browned and the onion is tender. Drain excess grease.
- Stir in the garlic powder, Worcestershire sauce, salt, and pepper. Let the mixture cook for 30 seconds so the seasoning clings to the beef without becoming too sharp for younger palates.
- Remove the skillet from the heat and stir in the frozen vegetables, mushroom soup, and milk until evenly combined. Fold in half of the cheddar cheese.
- Spread the beef mixture into the prepared baking dish. Arrange the frozen tater tots in a single layer over the top, keeping them close together for the classic crisp potato lid.
- Bake uncovered for 30 minutes, then sprinkle the remaining cheddar over the tots. Bake for 5 to 10 minutes more, until the cheese melts and the edges are bubbling.
- Rest the hotdish for 5 minutes before serving. Spoon from the bottom so every plate gets creamy beef filling and plenty of golden tots.
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