Tater Tot Hotdish
Ingredients
- 1 cups onion – finely chopped (~1 medium onion)
- 1 pounds ground beef
- 1/2 teaspoons kosher salt
- 1/2 teaspoons black pepper – ground
- 21 ounces condensed cream of mushroom soup
- 1 cups milk
- 12 ounces frozen mixed vegetables
- 32 ounces frozen tater tots (~106.5 n/a frozen tater tots)
Instructions
1. Heat the oven to 400°F. Finely chop the onion.
2. Cook the ground beef and onion in a large skillet over medium-high heat, breaking the meat into small crumbles, until the beef is no longer pink and the onion is translucent, 6–8 minutes. Drain excess fat. Season with the kosher salt and black pepper.
3. Off the heat, stir in the condensed cream of mushroom soup, milk, and frozen mixed vegetables until evenly combined.
4. Spread the mixture into a 9×13-inch baking dish in an even layer. Arrange the frozen tater tots in a tight single layer on top.
5. Bake until the filling is bubbling at the edges and the tater tots are deep golden and crisp, 45–55 minutes. Let rest 5 minutes before serving.
Tater tot hotdish is a cozy, crowd-pleasing casserole built on savory ground beef, a creamy mushroom sauce, tender vegetables, and a roof of crisp, golden tater tots. The contrast of textures—silky, hearty filling under a crunchy potato top—makes it deeply satisfying. It’s a dish meant for sharing, designed to feed a family or a potluck table with straightforward ingredients and familiar flavors.
Rooted in the Upper Midwest, especially Minnesota, hotdish emerged in the early 20th century as a thrifty, communal bake for church suppers and community gatherings. Early versions often used noodles or rice, while the tater tot variation rose to fame after frozen tots became widely available in the mid-20th century. Today, tater tot hotdish is a regional icon, celebrated for its practicality, versatility, and nostalgic pull.