Alright, ladies and gentlemen, the past few weeks have culminated in the recipe we are sharing today. We have looked at the history of the hotdish, made the first printed hotdish, and have made the elements of our hotdish. Today, we are putting our pieces of the puzzle together and making our best homemade tater tot hotdish. We are getting nerdy about this. Everything is from scratch in this recipe. Go Straight To The Recipe.
The Tater Tot Recipe
We previously made homemade tater tots, and we are going to ask you to make a double batch of that recipe for this from scratch hotdish. You can either make these at the same time or you can premake these little guys anytime before and include them in this recipe. While I am not a regular at the deep fat fryer, it was fun to take a stab at making tater tots. As an alternative, you can use a one-pound bag of tots. Yes, it is easier to pull out a bag of the premade stuff, but this particular recipe isn’t really constructed for premade. We are doing things from scratch today.
The Cream of Mushroom Soup Recipe
It should not shock you that we made our own cream of mushroom soup recipe, as well. This recipe is going to make it into regular rotation in our house. It is super tasty and there are some variations of this that would make it great for gravy and the like. With a vegetarian in the house, gravy can sometimes be an obstacle and this had a great base for making a veggie gravy. Not to mention, the soup is excellent. This is another one that you could either make previously or include as part of making this. I understand that there might be lots of dishes accumulating for this recipe.
Veggies For Our Best Homemade Tater Tot Hotdish
This really is up to personal preference. I am going to use 1 cup of corn that we harvested this last fall and froze. We are also going to use half a pound of sauteed fresh green beans. You want the equivalent of 4 servings of veggies, as our final product makes 4 servings and I figure one serving of veggies per serving is about right.
While the traditional hotdish really gets a bad wrap from foodies, I think making this dish from scratch really brings an interesting dimension to hotdish. Our best homemade tater tot hotdish has all of the flavors of a traditional tater tot hotdish, but really steps up the fresh game. It might not be perfect, but I think our version really shows that maybe there can be something beautiful in the hotdish.
This from-scratch Tater Tot Hotdish is not a dump recipe, but bringing the hotdish game to a whole other level. From potatoes and Mushrooms to Tater Tot Hotdish
- Double Batch of Tater Tots
- 1 batch Homemade Cream of Mushroom Soup
- 1 lb ground beef
- 1 Cup Corn
- 2 Tablespoons Olive Oil
- ½ Pound Green Beans, Trimmed and cut into thirds
- 1 Cup Grated Cheddar Cheese
- Prepare Tater Tots as instructed
- Prepare Condensed Cream of Mushroom Soup as instructed
- Cook Ground beef and drain
- Preheat oven to 350
- Cut green beans into 1 inch segments
- Add Olive oil to saute
- Heat Saute Pan to medium
- Add green beans and cook until tender, approximately 5 minutes
- In 8×8 Casserole dish. Mix beef, veggies, and hamburger.
- Top with tater tots
- Bake for 35 minutes
- Remove from oven and add cheese to top
- Bake for 5 more minutes until cheese is melted
- Remove from Oven and serve