Classic Minnesota Tater Tot Hotdish

Tater tot hotdish. It’s not the heathiest thing to eat, and it’s certainly not the most fancy thing to make. But it’s a Minnesota classic. And what kind of Minnesotan would I be if I didn’t show you how to make it?

What Is Tater Tot Hotdish?

If you live outside of Minnesota, you’d probably call this something like “tater tot casserole.” But for some reason, Minnesotans say hotdish. I didn’t even know that was weird until talking to some out of town coworkers who laughed hysterically at the idea of eating something called “hotdish.”

Every Minnesota family has their own spin on the tater tot hotdish, and everyone will say that theirs is the correct way to make it. Some people add cheese, some people add veggies like carrots, peas, green beans, or corn. I’ve seen some versions with french fried onions too.

But generally speaking, as long as you’ve got some kind of cream of something soup, plus ground beef, plus tater tots, it’s legit. You can improvise as you see fit. You do you.

My version has cheese, corn and peas. Plus of course the old staples: ground beef, two different “cream of” soups–chicken and mushroom–and a crispy tater tot topping.

Why You’ll Love This Recipe

First of all: tater tots. Need I say more?

But seriously — this hotdish is the kind of meal that feels like a hug from a Minnesota grandma. It’s been a staple at family dinners and church potlucks across the state for decades, and for good reason. Here’s why it belongs in your regular dinner rotation:

• It’s stupidly easy. Brown some beef, mix everything together, layer on the tots, bake. That’s it. No fancy technique required.
• It feeds a crowd. A 9×13 pan goes a long way, making this perfect for potlucks, family dinners, or meal prepping for the week.
• It’s a budget-friendly dinner. Ground beef, frozen tots, and a couple cans of cream soup — nothing here will break the bank.
• Kids love it. Tater tots on top of a cheesy, meaty casserole? You will have zero complaints at the dinner table.
• The leftovers are arguably better. It reheats beautifully, which means future-you is already grateful.

Tater Tot Hotdish Ingredients

This is classic, no-fuss Minnesota hotdish — nothing exotic, nothing hard to find. You probably have most of this in your fridge and freezer already.

• Ground beef (1 lb) — The base of the hotdish. 80/20 ground beef works best here since the fat adds flavor. You can also swap in ground turkey for a lighter version, or use shredded rotisserie chicken if that’s what you have on hand.
• Onion and garlic — Sautéed before mixing in, which makes a big difference in flavor. Don’t skip this step.
• Cream of mushroom + cream of chicken soup (one can each) — This two-soup combo is the secret to a rich, creamy base. In a pinch you can use two cans of the same kind, but the combination is worth it.
• Frozen corn and peas (1 cup each) — Go straight from the freezer — no need to thaw. They’ll cook perfectly in the oven.
• Colby jack cheese (1.5 cups) — Shred it yourself if you can. Pre-shredded cheese contains anti-caking agents that make it melt less smoothly.
• Tater tots (32 oz) — Also straight from the freezer, no thawing needed. They crisp up beautifully on top as the hotdish bakes.

A note on the tots: use them frozen. Thawed tots can get soggy, and nobody wants a soggy hotdish.

How to Make Tater Tot Hotdish

Good news: this is one of the easiest dinners you’ll ever make. If you can brown ground beef, you can make this hotdish. Here’s how it comes together:

Step 1: Preheat your oven to 450°F. Yes, 450. Hotter than you might expect for a casserole. That high heat is what gives you those perfectly crispy, golden tater tots on top.

Step 2: Brown the beef. In a large skillet, cook the ground beef over medium heat until no longer pink. Transfer it to a large bowl and drain the grease. Don’t skip the draining step or your hotdish will be greasy. In the same skillet (no need to wash it), sauté the diced onion and minced garlic until softened, about 5 minutes. Your kitchen is going to smell incredible right about now.

Step 3: Mix the filling. Add the sautéed onion and garlic to the bowl with the beef. Stir in both cans of cream soup, the frozen corn, and the frozen peas. Mix until everything is well combined. The filling will look thick and hearty. That’s exactly what you want.

Step 4: Assemble the hotdish. Spread the filling evenly into a 9×13 casserole dish. Sprinkle one cup of the shredded colby jack over the top. Then layer your frozen tater tots over the cheese in a single, even layer, covering the top completely. No gaps! Every bite deserves a tot.

Step 5: Bake. Bake at 450°F for about 30 minutes, until the filling is bubbling around the edges and the tater tots are golden brown and crispy. Pull it out, sprinkle the remaining half cup of cheese over the top, and pop it back in the oven for another 5 minutes until the cheese is melted and gooey.

Let it cool for a few minutes before serving (if you can wait that long).

Tips for the Best Hotdish

A few things I’ve learned from making this recipe — and from the very passionate hotdish opinions in the comments section:

• Use frozen tots, not thawed. This comes up every time. Thawed tots release moisture as they bake, which can make the top layer soggy. Pull them straight from the freezer and layer them on frozen.
• Drain the beef well. Excess grease has nowhere to go in a casserole dish. A greasy filling is the most common reason hotdish turns out heavy rather than hearty.
• Don’t skimp on the sauté. It’s tempting to rush the onion and garlic step, but those 5 minutes make a real difference. Softened, slightly golden onions add a sweetness to the filling that raw ones just don’t.
• Shred your own cheese. Pre-shredded cheese is coated in starch to prevent clumping, which also prevents it from melting as smoothly. A block of colby jack takes 60 extra seconds to shred and makes a noticeably better result.
• Cover the tots completely. Leave no casserole dish uncovered. Every inch of the top should have a tot on it — this ensures even cooking and, more importantly, maximum tot-to-filling ratio in every serving.
• Let it rest before serving. Give it 5 minutes out of the oven before you dig in. The filling will set up slightly and you’ll get cleaner, more satisfying scoops.
• The layering debate is real. Some Minnesotans are very firm that the filling and tots should never be mixed together — they’re layers, not a scramble. I’m in that camp. But you do you.

4.82 from 16 votes

Print

Tater Tot Hotdish

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

 

Tater tot hotdish is an old-school, family-friendly Minnesota classic weeknight dinner. You might call it a casserole, but we Minnesotans call it a hotdish. 

Course: Main Course

Cuisine: American

Servings: 6 people

Calories: 648 kcal

Author: Jen

Ingredients

• 1 pound ground beef
• 1/2 onion (diced)
• 3 cloves garlic (minced)
• 10 oz cream of mushroom soup
• 10 oz cream of chicken soup
• 1 cup frozen corn
• 1 cup frozen peas
• 1.5 cup colby jack cheese (shredded)
• 32 oz tater tots

Instructions

1. Preheat oven to 450 degrees F. 

2. In a skillet, cook the ground beef until no longer pink. Place the cooked beef in a large bowl and drain the grease. Set the beef aside.  In the same skillet, sautee the onions and garlic until softened, about 5 minutes. 

3. Add the sauteed onions and garlic to the bowl with the ground beef and stir. Stir in the cream of mushroom soup, cream of chicken soup, corn and peas. Mix until well combined. 

4. Evenly spread the mixture into a 9x13 casserole dish. Sprinkle one cup of cheese on top of the mixture. Place tater tots on top of the casserole, covering the top entirely. 

5. Cook the casserole in a 450 degree oven for about 30 minutes, until bubbly and the tater tots are golden brown and crispy on top.  Sprinkle the remaining cheese on top and bake until the cheese is melted, about five minutes.