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Minnesota Cooking: Tater Tot Hotdish - Comfort Food at its Finest

Updated on January 31, 2016

Here it Is

Source

Tater Tot Hotdish Sounded Good Today

Hotdish is one of those regional foods only found in Minnesota. We're simple folks here. The dish is hot. We call it a Hotdish.

Wow. Wasn't that an eye opener?!!!

And, get this... the hotdish is hot when you take it out of the baking dish and put it in your bowl or on your plate so you need to wait a few minutes to eat it. Or blow on it... blowing on it makes your mouth feel like you cooled it, but - trust me, if it burns your mouth, there isn't any point in swallowing, unless you like having blisters in your esophagus.

Up Close - Real Close

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Source

Easy Way to Brown Hamburger from Frozen

Put frozen hamburger in pan with a cup of water. Heat on medium low. Cover
Put frozen hamburger in pan with a cup of water. Heat on medium low. Cover | Source
Every few minutes, scrape a layer of thawed hamburger off of the frozen ball.
Every few minutes, scrape a layer of thawed hamburger off of the frozen ball. | Source
With wooden scraper or wooden spoon, break into small chunks
With wooden scraper or wooden spoon, break into small chunks | Source
When browned, it's ready to add to your sauce mixture.
When browned, it's ready to add to your sauce mixture. | Source
mince Sweet peppers and sweet onion and saute in butter until glassy.
mince Sweet peppers and sweet onion and saute in butter until glassy. | Source
Add spoonful of minced garlic and some poultry seasoning.
Add spoonful of minced garlic and some poultry seasoning. | Source
Cream of Mushroom soup, Cheese Sauce
Cream of Mushroom soup, Cheese Sauce | Source

Put In 9 1/2 by 11 Cake Pan

Put the sauce, sauteed onions and hamburger in your cake pan. Stir to mix.
Put the sauce, sauteed onions and hamburger in your cake pan. Stir to mix. | Source

Mexican Blend Shredded Cheese

Shredded cheese across sauce mixture.
Shredded cheese across sauce mixture. | Source
Add Tater Tots to top.
Add Tater Tots to top. | Source
Sprinkle tater tots with Lawry's Seasoned Salt.
Sprinkle tater tots with Lawry's Seasoned Salt. | Source
Oven 350 for hour and then, turn pan and continue heating until sauce has merged around tater tots.
Oven 350 for hour and then, turn pan and continue heating until sauce has merged around tater tots. | Source

How About You

Do you make tater tot hotdish?

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There are Variations

You can substitute cream of Chicken soup. You can put green beans in it instead of corn. Oh. I forgot to tell you that there was corn in this particular dish.

My mother used to make it with French Style Green Beans from the can. I liked it with that, too. I have tried it with the Baja blend corn. That has some sort of bean in it. That was yummy, too!

I didn't put mushrooms in this batch because I forgot. You can sautee fresh mushroom slices with your onions. I thought the sweet peppers added some flavor. Sometimes, I mince up celery and saute that with the onions. I prefer to saute those vegetables because they don't cook up soft when you bake them from raw.

For Those of You...

For those of you that have never eaten a Tater Tot.

What is a Tater Tot? A tater tot is a frozen potato product that is frozen in a small, cylindrical rounded shape and the flavor of a cooked tater tot is slightly crunchy on the outside and the inside is soft. When you cook the tater tot hotdish, you start with the potato puffs frozen and you cook the hotdish until the tater tots are browned. This takes about an hour and a half. The gravy mixture below, surrounds the tater tot and the flavor of the gravy infuses in the lower half of the tot that is floating on the surface of the hotdish.

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    • peachpurple profile image

      peachy 21 months ago from Home Sweet Home

      oh those tiny rectangles are hamburgers? I thought those were hash brown

    • AliciaC profile image

      Linda Crampton 21 months ago from British Columbia, Canada

      I always love the combination of potatoes and cheese, so I'm sure I'd enjoy your Tator Tot Hotdish. I like the name of the dish, too!