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?
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.
I’m not sure exactly which Minnesotan came up with the idea of making a casserole–um, hotdish–with tater tots as the central focus. But, hey, I can get behind it. Tots are the bomb. There’s a reason this stuff is so popular up here in the great white north.
When it’s cold out and you need a big helping of comfort food, I’m telling you. Go ahead and whip up a a big pan of tater tot hot dish, just like a good Minnesota grandma would make.
You won’t regret it.
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.
- 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
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Preheat oven to 450 degrees F.
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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.
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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.
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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.
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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.
Yum! This looks so good!
What is it about a tater to casserole that’s so good?!… I guess it’s the crispy potatoes… your version looks SO good!
Thanks, Rachel! And I agree. Potatoes make everything better.
Followed the recipe for the most part…added seasoning to the beef while cooking..turned out awesome will make again
MN native as well! Nicer spin on the tator to hotdish I’ve had. As a vegetarian made it with impossible meat cream of mushroom and cream of celery. Girl! You betcha it’s a winner recipe!
just made this!! im a minnesotan and this is delicious and very on point as far as my 40 years of tator tot hotdish memories go!
Love this here in Florida where the food is bland…I tip it up a bit with A-1 and bit of horseradish. Yum! From my Wis roots.
This recipe looks great! I’m excited to give it a shot tonight with the family. 🙂
I’m from MN and this was spot on! Very delicious and easy to make!
Can’t wait to make this. Just to clarify, are the soups used undiluted and the tots frozen or partially thawed?
No, to diluting the soup.
Frozen prior to baking the tots.
Absolutely delicious! Added a bit of pepper, Chile powder, and a pinch of tabasco sauce! Perfect cold weather food! ❤️from Australia 🇦🇺 😋
Absolutely delicious and love from Australia
I make it with Johnsonville brats. Cut the casing off and cook like burger. Yummy!
I use Johnsonville brats. Cut the casing off and cook like burger. Super tasty.
I use Johnsonville brats. Cut the casing off and cook like burger. Yummy!
Texas native but definitely trying this tomorrow! Can’t go wrong with meat and potatoes no matter where you’re from.
I practically grew up on tater tot casserole. Now…wondering how it would be with chicken instead of ground beef. Either a diced rotisserie chicken, or diced chicken breast sauteed in the pan like the ground beef. I may try it.
I use lil smokies when I make this.
Susan, I make this dish as is. It is an absolute winner!!! BUT, when I make it with shredded rotisserie ckn, instead of the tator tots I put a layer of stove top stuffing in the bottom of a casserole dish then the chicken mix then another layer of stuffing on top. It is so delicious. Bake for 35 minutes at 350 when making it with ckn and stuffing.
Blasphemy! Who mixes up the meat with the cream soups and veggies?! Sounds like you just threw all the ingredients together and said forget about the layers. Not how a true MNsotan would make it but I guess it’s the lazy version.
Okay Grandma. How do you layer the cream soups without making a mess all over the counter? Please don’t get me wrong here, I’m not trying to be a smart aleck here. I honestly would like to know. I always get it all over the counter and in globs. It’s just easier to mix everything up together and pour it in the baking pan. Yes, I’m a chef and I still need help now and then.
Thanks,
Robb H
Im frlm Minnesnowda. My mom (now passed) made this a few times that I remember.
Just about the best thing ever, even better than the tomato/ macaroni hot dish, seasoned and parmesean cheese on top.
If it wasn’t already called Lasagne, we’d probably call that hot dish too…
Just writing because I can’t figure out if the tater tots need to be frozen, thawed, cooked, etc.
You just throw them on straight from the freezer. So, Frozen.
Susan, I make this dish as is. It is an absolute winner!!! BUT, when I make it with shredded rotisserie ckn, instead of the tator tots I put a layer of stove top stuffing in the bottom of a casserole dish then the chicken mix then another layer of stuffing on top. It is so delicious. Bake for 35 minutes at 350 when making it with ckn and stuffing.