Wednesday, November 14, 2012
Tator Tot Hotdish Recipe
Minnesota is the land of hotdishes! They are rarely called casseroles, and more than likely include a can of cream of something soup! I love looking at old church cookbooks from Minnesota. Almost every recipe in the main dish section is a hotdish. You can tell they were very popular in the 70's and 80's!
Tator Tot Hotdish is a favorite from my childhood. Everyone makes it a little different, but my Mom's was of course the best! (hehe!) I changed it up slightly by adding garlic and mushrooms. Because everything is better with garlic and mushrooms, right? It's been a long time since I've made this. My daughter wasn't too sure about it at first, but after she tried the first bite, she loved it! Not too long after, her plate was completely cleared.
This is easy to make and will feed a family for a reasonable price. I hope you enjoy!!
Tator Tot Hotdish (print recipe)
What you need:
1 pound lean ground beef
1 medium onion, diced
3 cloves garlic, minced
1- 8 oz carton white mushrooms, sliced
1- 10.5 ounce can cream of mushroom soup
1 cup milk
1- 14.5 ounce can green beans, drained
1- 16 ounce package of tator tots
salt and pepper as desired
Preheat oven to 375 degrees.
In a large skillet, saute ground beef, onion and garlic until beef is no longer pink, adding mushrooms within the last few minutes of cooking. Add salt and pepper. Stir in the cream soup, milk, green beans and stir until combined. Remove from heat and pour into a glass 9x13 baking dish. Add a layer of tator tots on top and bake for 30 minutes, or until tator tots are browned.
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On the blog... one year ago:
Capellini al Fresco
This recipe was shared at:
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