To reheat from frozen: Cover with foil and bake at 350 F for an hour, and then uncover and then increase the heat to 400 F and bake for another 20-30 minutes, until tots are golden brown and the innards are heated through.
COOKS COUNTRY TATER TOT HOTDISH TV
If reheating from the fridge: Proceed as directed but add on a few more minutes in the oven to ensure that it's heated through. on KPBS TV / Stream now with KPBS Passport Hosts Bridget Lancaster and Julia Collin Davison make a Minnesota favorite Tater Tot Hotdish. It'll last 2 days in the refrigerator and 3 months in the freezer. Let cool, wrap in plastic wrap and refrigerate or freeze until ready to cook. Let cool slightly, top with parsley if desired and serve with ketchup.Ĭomplete the steps up through topping with Tater Tots (and cheese, if using). 6.īake until the tots are golden brown and crispy on top, about 45 minutes. Sprinkle with another pinch of salt and pepper and top with cheese, if desired. Cover with perfect rows and columns of Tater Tots. Layer on half of the soup mixture, and then the other half of the beef and the other half of the soup. Using a slotted spoon to drain the juices, transfer half of the beef mixture to a 4-quart casserole dish and spread it out evenly. In a bowl mix together the soup, sour cream, milk, garlic powder, Worcestershire sauce, dry mustard, 1/2 cup of shredded cheese, and salt and pepper. In a skillet over medium heat, brown ground beef and onion until no pink remains. Add the ground beef and cook, breaking up with a wooden spoon, until browned. Preheat oven to 400F and grease a 9 x 13 casserole dish. Cook, stirring, until soft, about 5-7 minutes. Melt the remaining 2 tablespoons of butter and add the remaining half of the onion and a pinch of salt. Wipe out your pot and set it back over medium high heat. Pour into a heat-safe bowl and set aside. Add the soup mix, a bunch of turns of black pepper and a teaspoon of salt. Hosts Bridget Lancaster and Julia Collin Davison make a Minnesota favorite Tater Tot Hotdish.Toni Tipton-Martin talks about the first printed. Pimento Cheese Biscuits Naive Cook Cooks. Stir in the remaining milk and cook, stirring, until very thick. Tater tot hotdish is an upper Midwest casserole thats usually made with ground beef. Stir in half of the milk and cook, stirring, until thickened. In a large skillet with deep sides or a dutch oven, over medium heat, add the ground beef, break it up into crumbles and cook until there is no pink left, about 10 minutes. Drain any excess grease and pour mixture into a 9'-x-13' baking dish.
Stir in the flour and cook for another minute. Spray a 9×13-inch baking dish with cooking spray and set aside. Add ground beef, garlic powder, salt, and pepper and cook until meat is no longer pink, about 6 minutes. Add the carrots, celery, half of the onion and a pinch of salt, and cook, stirring, until soft, about 12-15 minutes.
In a large pot, melt 6 tablespoons of butter over medium-high heat.
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