Tater Tot Hot Dish

Comfort food is an important part of our lives. Yes, we can make some elaborate dishes, but sometimes comfort food is all that we want. After a few nights of missing dinner at home for work, I was able to cook later in the week and I had one dish in mind. Over our various hours in the car from Minnesota to Iowa to Illinois to Indiana and, finally, Michigan Easter weekend, we discussed several things, one of which was tater tot hot dish.

Bryan had told me that his first food memory was his mom’s tater tot hot dish and, since he was a little run down, I decided I would make my own version. I did not want to try to recreate his mom’s dish as I was afraid I wouldn’t do it justice, so I put my own spin on it.

Ingredients:

  • 1 lb. ground beef
  • 1 can cream of onion soup (I can’t stand cream of mushroom soup)
  • 1 bag tater tots
  • 1 C. shredded cheddar cheese
  • Spicy Montreal steak seasoning (McCormick’s)

Here’s what I did:

  • Preheat your oven to 450.
  • Brown the ground beef in a skillet and season to taste. I used McCormick’s spicy Montreal steak seasoning as that is one of our favorite seasonings. (If you need to drain your meat, drain it before you add your spices.)
  • Add in the can of cream of onion soup and stir.
  • Pour mixture into a casserole dish and top with a single layer of frozen tater tots.
  • Put in oven, uncovered, for 25 minutes. Check the doneness of the tots and leave in longer if they aren’t hot.
  • Once the tater tots are hot and crispy, turn the oven off and sprinkle your cup of cheddar cheese on top. Close oven and let the cheese melt.
  • Take the dish out of the oven and serve. And, be careful since this mixture was very hot and needed to cool.

The verdict? Bryan said it was excellent and it was only missing one thing – the peas his mom puts into the hamburger mixture. Maybe next time, I’ll add those and possibly some diced onion.

Related posts:

  1. Easy Football Playoffs Chili Recipe
  2. Mac ‘n cheese with bacon
  3. Quick and Easy Sopa Noodles
  4. Beef short-ribs with veg in red wine
  5. Grown-up chicken fingers and hot sauce

About the Author

PR gal and foodie. Half of HouseoFoodies and half of Spruce Phoenix, a real estate investment company.