📝 About This Recipe
A true pillar of Minnesota comfort food, this Tater Tot Hotdish is a soul-warming assembly of savory ground beef, crisp-tender vegetables, and a rich, creamy sauce, all crowned with a golden, architectural lattice of crispy potato barrels. This isn't just a casserole; it's a nostalgic journey to church potlucks and cozy family dinners where the 'hotdish' reigns supreme. Our version elevates the classic with a touch of Worcestershire and a generous layer of sharp cheddar for a deeply satisfying, savory finish.
🥗 Ingredients
The Savory Base
- 1.5 pounds Lean Ground Beef (85/15 or 90/10 lean ratio works best)
- 1 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Worcestershire Sauce (adds essential umami depth)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Creamy Filling
- 1 can Condensed Cream of Mushroom Soup (10.5 oz can)
- 1 can Condensed Cream of Chicken Soup (10.5 oz can)
- 1/4 cup Whole Milk (to thin the sauce slightly)
- 1 cup Frozen Sweet Corn (thawed)
- 1 cup Frozen Cut Green Beans (thawed and drained)
The Topping
- 2 cups Sharp Cheddar Cheese (shredded)
- 32 ounces Frozen Tater Tots (one standard bag; do not thaw)
- 1 tablespoon Fresh Parsley (chopped, for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch ceramic or glass baking dish with butter or non-stick spray.
-
2
In a large skillet over medium-high heat, add the ground beef and diced onions. Cook, breaking the meat up with a wooden spoon, until the beef is browned and the onions are translucent (about 7-8 minutes).
-
3
Drain any excess grease from the skillet to ensure the hotdish isn't oily. Return the skillet to the heat.
-
4
Stir in the minced garlic, salt, black pepper, and Worcestershire sauce. Cook for 1-2 minutes until the garlic is fragrant.
-
5
Reduce heat to low. Stir in the cream of mushroom soup, cream of chicken soup, and the 1/4 cup of milk. Mix until the beef is thoroughly coated in a smooth, creamy sauce.
-
6
Fold in the thawed corn and green beans. Taste the mixture and add more salt or pepper if desired.
-
7
Transfer the beef and vegetable mixture into the prepared baking dish, spreading it into an even layer with a spatula.
-
8
Sprinkle 1.5 cups of the shredded cheddar cheese evenly over the top of the beef mixture.
-
9
Arrange the frozen tater tots in neat, tight rows across the top of the cheese. For the best aesthetic and even crunch, align them vertically like little soldiers.
-
10
Place the dish in the center of the oven and bake for 35-40 minutes. You are looking for the sauce to bubble up around the edges and the tots to turn a deep golden brown.
-
11
Remove the dish briefly and sprinkle the remaining 1/2 cup of cheese over the tots. Return to the oven for 5 more minutes until the cheese is melted and bubbly.
-
12
Remove from the oven and let the hotdish rest for 5-10 minutes. This allows the sauce to set so it doesn't run when served.
-
13
Garnish with fresh parsley and serve hot directly from the baking dish.
💡 Chef's Tips
For the ultimate crunch, ensure your tater tots are completely frozen when they go onto the hotdish. If you prefer a 'dryer' hotdish, omit the extra 1/4 cup of milk. Don't skip the Worcestershire sauce; it provides the savory 'oomph' that balances the creamy canned soups. Try swapping ground beef for ground turkey or venison for a different flavor profile common in Midwestern homes. Always shred your own cheese from a block; pre-shredded cheese is coated in potato starch and won't melt as smoothly.
🍽️ Serving Suggestions
Serve with a side of crisp dill pickles or pickled beets for a bright, acidic contrast. A simple garden salad with a creamy peppercorn dressing balances the richness of the dish. Pair with a cold glass of milk or a local Midwestern amber ale. For a bit of heat, serve with a bottle of classic vinegar-based hot sauce on the side. Leftovers make an excellent breakfast the next morning topped with a fried egg.