Minnesota tater tot hotdish recipe1/23/2024 ![]() ![]() Your grocery list, excluding staples such as onions, garlic and celery, are just these four ingredients. Allow to stand for 10-15 minutes before serving. Bake uncovered at 350° F for 30-45 minutes or until bubbling. Spread evenly into a 9 x 13 baking dish and cover with a layer of tater tots. Remove the pan from the heat and stir in the soup, green beans, and salt and pepper. Continue cooking, stirring often, until the beef is completely browned and the onions and celery are softened. When most of the red color is gone, spoon out excess fat (but leave some behind) and add the onion, celery, and garlic. In a large pan over medium heat, brown the beef. ![]() My recipe below is how I make this quintessential Minnesota hotdish. Just about any baked concoction using ground beef and cream of mushroom soup can be considered a hotdish, but the Tater Tot Hotdish seems to be the “it” hotdish here in Minnesota. ![]() It’s cold here in Minnesota, dontcha know, so I can see where a hot dish would be welcomed at such an event. I believe that the term originated from the old Lutheran church potluck suppers where someone may have asked what to bring and was told to please bring a hot dish (as opposed to a cold dish, salad, dessert, or some other dietary delight). However, I grew up calling it hotdish, so that’s what I will call it here. Those of you who are not from Minnesota may not be familiar with the culinary masterpiece we Minnesotans call “hotdish.” Everywhere else in the world this food staple would be called a casserole, and there’s nothing wrong with that. ![]()
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |