MOUTHWATERING MONDAY: TATER-TOT HOT DISH

Posted by Lori~

Some of our ND and MN followers are probably confused….why on earth would we need to do a post on Tater-Tot Hot Dish?  Everyone knows how to make it!  And guess what, it truly is a staple in my house and was a staple growing up too.  But we are thrilled, because we have followers across the ocean and Ethne and I both agree that this hot dish is a MUST!

Tater-tot hot dish is super simple and easily meets the requirements of five or less ingredients.

The hamburger is defrosting (some items are optional)

Ingredients:

1 to 2 pounds of hamburger (you can decide the portion amount, but it’s so yummy as leftover the next day you may want to go for 2 pounds)

Chopped onion

Canned corn, green beans, mushrooms (optional—but I chose to do fresh mushrooms this time around)

1 to 2 cans of cream of mushroom soup

1 bag of tater-tots

Shredded cheddar cheese (optional, but I suggest that this is a must)

Yes, I went over 5 ingredients (but remember some ingredients are optional).

Instructions:

Chop up your onion and begin to fry up in your pan.

The mushrooms and onions are frying--ready to add the hamburger

Add hamburger (break up with a wooden spoon).  Fry until fully cooked (no more pink is visible).  Add the cream of mushroom soup and heat thoroughly (at this point you would also want to add your vegetable).

To save time--I defrost my tater-tots while frying the hamburger

Mixed up and in the pan.  Ready for tater-tots

Place in a pan, add tater-tots on top, and top with shredded cheese.

Bake at 350 degrees for 45 minutes (or until golden brown and thoroughly cooked).

Golden yum! 

Now you can use your best Scandinavian ND/MN accent—“you betcha’ it’s good”!