Tater Tot Hotdish (A Minnesota Classic!)
This Minnesota Tater Tot Hotdish is packed with vegetables, ground beef, a homemade cream of mushroom soup, and topped with crispy golden brown tater tots. You're going to love this classic Midwestern comfort meal!
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Servings: 9 servings
Equipment
- Casserole Dish 9x13 dish works best
- Cast iron skillet or medium saucepan
- Wooden spoon or serving spoon
- Aluminum Foil
Ingredients
- 1 tablespoon extra-virgin olive oil or butter to grease the pan when cooking the ground beef
- 1 pound ground beef cooked and drained of excess oil
- 1/2 cup onions diced white or yellow onions
- 3 cups vegetables chopped green beans, peas, carrots
- 8 tablespoons salted butter 1 stick, cubed
- 3 cloves garlic minced
- 1/2 cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups mushrooms chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon minced onion
- 2 cups sharp cheddar cheese shredded
- 32 ounce bag tater tots frozen
Instructions
- Preheat oven to 350℉. Mince the garlic, dice the onion, chop the mushrooms, and shred the cheddar cheese (or use pre-shredded cheese). Set aside.
- Over medium heat, add a tablespoon of extra-virgin olive oil or butter to a skillet and cook the ground beef and onions until the meat is fully cooked (about 5-7 minutes). Once the beef mixture is cooked and there is no more pink in the meat, drain the excess oil and transfer the ground beef to the casserole dish.
- Layer the vegetables (green beans, peas, and carrots) on top of the ground beef in the dish.
- Use the same pan that you cooked the ground beef in to make the homemade cream of mushroom soup. First, melt the cubed butter over medium heat. Then add the minced garlic and flour. Whisk the ingredients until a thick paste forms. Then add the chopped mushrooms, chicken broth, and slowly whisk in the heavy cream. Add the salt, pepper, garlic powder, and minced onion.
- Allow the soup to cook and thicken for about 5 minutes. Then pour the soup over the vegetables in the baking dish.
- Sprinkle 1 1/2 cups (save 1/2 cup of cheese for later) of the shredded cheese over the soup. Finally, line a single layer of tater tots over the shredded cheese. Cover dish with aluminum foil and bake for 30 minutes. After 30 minutes, take the dish out of the oven, sprinkle the hotdish with the remaining 1/2 cup of shredded cheese and bake for another 30 minutes uncovered.
- The hotdish will be done when the hotdish is bubbling, the cheese is melted, and the tater tots are golden brown. Let it rest for a few minutes before serving. Enjoy!
Notes
Storage:
Store Leftovers: Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze leftovers by storing them in an airtight container for up to 2 months.
Make-Ahead Fridge Instructions: If you want to make this tater tot hotdish ahead of time, follow the instructions up until it's time to cook. Then cover with aluminum foil and store in the fridge for up to 2 days before cooking.
Make-Ahead Freezer Instructions: Alternatively, if you want to freeze the uncooked hotdish, follow the instructions up until cook time and cover with plastic wrap, then aluminum foil, and store in the freezer for up to 2 months before cooking. Cook straight from the freezer. Cook time will increase by 10-20 minutes.
Nutrition
Serving: 1serving | Calories: 675kcal | Carbohydrates: 44g | Protein: 21g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1126mg | Potassium: 678mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4038IU | Vitamin C: 15mg | Calcium: 244mg | Iron: 3mg
Calories: 675kcal
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