This hearty, creamy casserole is crowned with its namesake crispy potato nuggets. Hosts Bridget Lancaster and Julia Collin Davison show you how to make this Minnesota favorite.
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I made this for the first time with my daughter tonight. I found a recipe and it basically was take ground beef, brown it…put that on bottom of dish, put mixed veggies on top of that, then they said cream of mushroom on top..I used cream of chicken cause I don't like mushrooms, then tater tots. Cook for 50 min on 350 then after add shredded cheese and broil on low til crispy/melty. It was very good. Reminded me of Shepherds pie. (I'm from Massachusetts). I saw other recipes mix everything together instead of layering then add tater tots. And others add more to the beef like onions etc.
Does anyone have any tips to what I should do to make it better than I made it? It was good but maybe it could be better.
You're dish looks like long at or poop
My theory is that they don’t actually use these “stage” ovens so they stay pristine…
Wow really? You gota pay to
Subscribe to get the actual recipe! I will follow a different channel and use their FREE recipe!
I love the "Everyone in the pool" method. In Minnesota we don't (or should I say I don't) add any corn….ewwwww or any other veg save for the Green Beans.
From texas here and I think my family would live this! Going to try the recipe tonight 😋
I'm not from the US so I have no idea what tater tots are, but I loved that bottom layer casserole. Does anyone have any good suggestions on what I could use to substitute the tater tots and have a similar final result?
Absolutely not. A shepherds pie is lamb, cottage pie is beef. Parmesan does not belong in a hotdish, always a cheese topping of Cheddar or whatever shredded mix your mother has
I'm making this right now! They sold me with this video. Love these two ladies!
How dare you call a hotdish a casserole! They may have the same ingredients and look and taste the same but they are very different! A hotdish is a hotdish and a casserole is a casserole. 🤣
Great Comfort Food dish but, need to find a sub for the Tater Tots. It is one food item I never liked oddly enough …😏🙄😂
Call it casserole one more time and you betcha you're gonna be apologizing more than i will for this rude comment. Sorry.
What happened to the guy that started this? Seems its very… well nevermind. I'll pass anyway.
TBH, I never heard of this dish until I saw a Joshua Wiseman upload… the method used here is what I'll say, unorthodox, but I can truly say that this chef knows her stuff! I am inspired by her technique and really cannot wait to try this recipe for my children when I have my time with them over the weekend!! This is fantastic!
As a Minnesotan, I'm actually not a fan of the recipe. Needs Tater Tots to line to the bottom of the pan as a buffer. Pre-bake them for 20mins. Parma also has no business in a Tater Tot hotdish. Blend of Sharp and Mild block cheese is acceptable. For Canned soup I use 1 cream of celery and 1 cream of mushroom.
Saucy minx gets me every time 😂
I was a MN transplant, my MN wife would say "hot dish" to which I would ask, "Its hot but what is it?" I quickly learned… Hotdish can be nearly ANY thing… Go to a VFW in winter on a Sat night, you will learn. I LOVE Tater Tot Hotdish!
You Lady cook with so much sodium frozen tots, peas, corn.
When you can easily use low sodium hash brown, corn on the cob, fresh peas
Also to replace the salt use a salt substitute
🌸💜🌸
I dont like peas so i need to find a green substitute 😁
I'm not paying to view a recipe
For as much as I admire and respect these two and everyone else who is employed by, and who WAS employed by (e.g. Chris Kimball) Cooks Country/ATK, I have to declare that no self-respecting Minnesotan, Wisconsinite, or N/S Dakotan would make a scratch sauce for a classic tater tot hotdish. To do so is "putting on airs." It goes against the rules, the philosophy, and the intent behind a "hotdish." If it doesn't come out of a can, forget about it. Campbells brand cream of mushroom soup should be used, cream of chicken soup will do in a pinch, and the vegetables should also come out of a can — green beans and corn being the preferred classic veggie duo. Fresh mushrooms are superfluous. Layering wastes time and inhibits the melding of flavors. Cooked hamburger/onions, veggies, and cream soup should all be stirred together and well incorporated. Add 1/2 teaspoon garlic powder, 1/2 tsp pepper if you're feeling frisky. Spread the whole works in a 9 by 13 pan. Top it with soldier rows of tater tots. Forget the cheese– it's unnecessary and gets in the way of the potato nugget goodness. Bake, covered in foil, for 30 to 40 minutes in a 350 degree oven; remove the foil at the 30-minute mark. Pull out and Voila! A quick and absolutely delicious meal that will satisfy everyone from lumberjacks to your husband and kids. Your husband will eat half the pan and there will be no leftovers so you might as well make two pans at once.
I have some friends in MN and this comfort food has made it all the way back to the UK where I cook it from time to time, in fact I’m making one this week. I do use that famous soup but this version looks very flavourful and not overly complicated.
Been watching this for a couple of months and this duo is my favourite.
All the presenters are good but these two are great, they really bounce off each other in a fun zippy way.
Now to search the archives for more of this pairing…
take another step further. add some mn wild rice.
Gotta have the peas too !
Home made and NO canned soup. Love it ! I can’t do the soups due to the salt and not as tasty. Thank you !
🥘
🙏🏽
I also make it with rotisserie chicken, cook veggies with 1/2 C water and 2 tbl fat ( olive oil or butter). After liquid I add the chicken. Delicious.
1 lb mushrooms, 1/4” slice
1 Onion, chopped
1 tbl fresh Thyme
4 cloves Garlic, minced
1 1/2 tsp Salt
1 1/2 tsp Pepper
1 1/2 lb 85% Ground Beef
3 tbl flour
1 1/2 C chicken broth
1 1/2 C whole milk
1 1/2 C grated Parmesan
1 C frozen peas
1 C frozen corn
Bag of Tater Tots
450’ oven, upper middle rack for 35 to 38 minutes. Should be bubbly and tater tots crisp.
Cool 15 minutes
This is definitely a fancy TTHD…a true Minnesotan knows Parmesan cheese has no place in this dish
The fact that you would make a dish with tater tots makes me love you gals even more. You are the best culinary group out there. You get me! I like all the more sophisticated stuff too, but this is cool!
One word….YES!!!!