📝 About This Recipe
A quintessential staple of Minnesota 'potluck' culture, this Tater Tot Hotdish is the ultimate expression of midwestern comfort food. It features a savory, umami-rich base of seasoned ground beef and crisp vegetables bound together in a velvety homemade cream sauce, all topped with a crown of golden, shatteringly crisp potato barrels. This elevated take on the classic replaces canned concentrates with fresh aromatics and a touch of Worcestershire for a deep, nostalgic flavor that warms the soul.
🥗 Ingredients
The Savory Base
- 1.5 pounds Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1 Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Worcestershire Sauce
- to taste Salt and Black Pepper (freshly cracked pepper preferred)
The Vegetables
- 1 cup Frozen Sweet Corn
- 1 cup Frozen Cut Green Beans
- 1/2 cup Frozen Peas
The Creamy Binder
- 10.5 ounces Condensed Cream of Mushroom Soup (one standard can)
- 10.5 ounces Condensed Cream of Chicken Soup (one standard can)
- 1/2 cup Sour Cream (full fat for creaminess)
- 1/4 cup Beef Broth (to thin the sauce slightly)
Topping and Finish
- 32 ounces Frozen Tater Tots (one large bag; do not thaw)
- 2 cups Sharp Cheddar Cheese (freshly shredded)
- 1 tablespoon Fresh Parsley (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 onion. Cook, breaking the meat apart with a wooden spoon, until the beef is browned and the onions are translucent (about 7-8 minutes).
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3
Drain any excess grease from the skillet, leaving just a teaspoon for flavor. Stir in the minced garlic and cook for 1 minute until fragrant.
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4
Season the beef mixture with the Worcestershire sauce, salt, and black pepper. Stir well to incorporate.
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5
In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, sour cream, and beef broth until smooth and combined.
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6
Add the browned beef mixture and the frozen vegetables (corn, green beans, and peas) to the bowl with the cream sauce. Fold everything together until the beef and vegetables are evenly coated.
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7
Spread the beef and vegetable mixture evenly into the bottom of your prepared 9x13 baking dish, smoothing the top with a spatula.
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8
Sprinkle 1 cup of the shredded cheddar cheese evenly over the top of the meat and vegetable base.
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9
Arrange the frozen tater tots in neat, tight rows across the entire surface of the dish. For the best aesthetic and even crunch, ensure they are standing shoulder-to-shoulder.
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10
Place the dish in the center of the oven and bake for 35-40 minutes. The sauce should be bubbling vigorously around the edges and the tots should be starting to turn golden.
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11
Remove the dish briefly and sprinkle the remaining 1 cup of cheddar cheese over the hot tots. Return to the oven for another 5 minutes, or until the cheese is melted and the tots are deep golden brown and crispy.
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12
Remove from the oven and let the hotdish rest for 5-10 minutes. This is crucial as it allows the sauce to set so it doesn't run when served.
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13
Garnish with fresh parsley and serve hot directly from the baking dish.
💡 Chef's Tips
For the absolute crispiest tots, avoid overlapping them; a single, tight layer allows the hot air to circulate. If you prefer a 'from-scratch' sauce, replace the canned soups with 3 cups of thick homemade béchamel seasoned with sautéed mushrooms. Don't thaw the frozen vegetables before adding them; they will cook perfectly in the oven and maintain a better texture. Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents it from melting into that perfect gooey consistency. If the tots aren't browning enough at the end, turn on the broiler for the last 2 minutes, but watch it like a hawk to prevent burning.
🍽️ Serving Suggestions
Serve with a side of crisp, cold coleslaw to provide a refreshing acidic contrast to the rich casserole. A dollop of ketchup on the side is the traditional, kid-friendly way to enjoy this dish. Pair with a cold, light lager or a crisp pilsner to cut through the creamy richness. For a bit of heat, serve with a bottle of your favorite vinegary hot sauce. A simple green garden salad with a sharp vinaigrette makes for a perfectly balanced dinner.