📝 About This Recipe
A true icon of Minnesota comfort, this Tater Tot Hotdish is the culinary equivalent of a warm hug on a snowy day. Featuring a savory base of seasoned ground beef and crisp vegetables bound together by a velvety, homemade mushroom cream sauce, it eschews the canned shortcuts for a deeper, more sophisticated flavor. Topped with a golden, architectural grid of crispy potato barrels and melted cheddar, it’s a nostalgic masterpiece that balances creamy, salty, and crunchy textures in every single bite.
🥗 Ingredients
The Beef & Vegetable Base
- 1.5 lbs Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1 Yellow Onion (medium-sized, finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Worcestershire Sauce
- 1 cup Frozen Sweet Corn (thawed)
- 1 cup Frozen French Cut Green Beans (thawed and patted dry)
The Homemade Cream Sauce
- 8 oz Cremini Mushrooms (finely chopped)
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 1.5 cups Beef Broth (low sodium)
- 1/2 cup Heavy Cream
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Topping
- 32 oz Frozen Tater Tots (one standard bag, do not thaw)
- 1.5 cups Sharp Cheddar Cheese (freshly shredded)
- 2 tablespoons Fresh Chives (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch ceramic or glass baking dish with butter or non-stick spray.
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2
In a large skillet over medium-high heat, add the ground beef and diced onions. Cook until the beef is thoroughly browned and the onions are translucent, breaking the meat into small crumbles with a wooden spoon.
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3
Add the minced garlic and Worcestershire sauce to the skillet. Cook for another 60 seconds until fragrant, then drain off the excess fat. Spread the beef mixture evenly into the bottom of your prepared baking dish.
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4
Layer the thawed corn and green beans directly over the beef layer. Do not mix them in; keeping them in layers helps maintain the hotdish structure.
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5
Return the skillet to medium heat. Melt the 4 tablespoons of butter and add the chopped mushrooms. Sauté for 5-7 minutes until the mushrooms have released their moisture and turned golden brown.
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6
Sprinkle the flour over the mushrooms and stir constantly for 2 minutes to cook out the raw flour taste, creating a mushroom roux.
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7
Slowly whisk in the beef broth and heavy cream. Simmer for 3-5 minutes, stirring frequently, until the sauce has thickened into a rich, velvety gravy. Season with salt and pepper.
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8
Pour the mushroom cream sauce evenly over the beef and vegetable layers in the baking dish.
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9
Sprinkle 1 cup of the shredded cheddar cheese over the sauce layer.
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10
Arrange the frozen tater tots in neat, tight rows across the entire top of the dish. For the best aesthetic and crunch, ensure they are standing shoulder-to-shoulder.
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11
Bake for 35-40 minutes. The tots should be deeply golden and the sauce should be bubbling up around the edges.
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12
Remove from the oven and sprinkle the remaining 1/2 cup of cheese over the hot tots. Return to the oven for 2-3 minutes until the cheese is melted.
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13
Let the hotdish rest for 5-10 minutes before serving. This allows the sauce to set so it doesn't run. Garnish with fresh chives and serve.
💡 Chef's Tips
For the crispiest tots, avoid overlapping them; a single, tight layer allows the hot air to circulate properly. If you prefer a shortcut, you can substitute the homemade sauce with two cans of condensed cream of mushroom soup mixed with 1/2 cup of milk, though the homemade version is significantly more flavorful. Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents it from melting smoothly into the sauce. If your family likes a bit of tang, add a teaspoon of Dijon mustard to the cream sauce before pouring. To prevent a soggy base, ensure your frozen vegetables are fully thawed and patted dry with a paper towel before adding them to the dish.
🍽️ Serving Suggestions
Serve with a crisp side salad dressed in a bright vinaigrette to cut through the richness of the casserole. A side of pickled beets or sweet pickles is a traditional Midwestern accompaniment. Pair with a cold Lager or a light-bodied Amber Ale. For a truly authentic experience, serve a dollop of ketchup on the side for dipping the tater tots.