Comfort Food

What makes comfort food COMFORTING is that it’s big, and fast and easy and pulls no punches. And possibly takes you back to childhood, even one that wasn’t quite yours….so when someone from Minnesota mentioned missing Tator Tot Hotdish…..we were skeptics, but the Tater Tots….the tater tots…..so when she brought it in to share (this is a sharing dish), she had to write up the recipe.

tatertots

Tots, taters, potato goodness, potato rounds, potato puffs, tater puffs, Mexi-Fries

Here it is:

 

Minnesota Tator Tot Hotdish

1 lb. ground beef

1 medium onion, chopped

2 cans cream of mushroom or cream of chicken soup

14 or 16 oz bag of frozen vegetables (I use peas/corn/carrots/bean mix)

1 lb bag frozen tator tots

2 cups shredded cheese

Preheat oven to 350°

Brown beef and onion together on stove

Mix in the soup and vegetables

Spread mixture into a 9×13 pan

Arrange a layer of tots on top of mixture

Bake at 350° for about 45 minutes, or until tots are golden brown

Sprinkle cheese on top, and bake again until the cheese is melted and the mixture is bubbly

Erin Gillette, 2015

Want more hotdish the Minnesota way? Click here

hotdish

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5 Comments

Filed under Recipe, Supper, winter

5 responses to “Comfort Food

  1. Kathleen, I’ll take people’s word for it that it tastes good, but I don’t eat things like tater tots and canned soup. Hmm … maybe if they come up with organic tater tots! 😀

  2. Irma Wall

    This Tator Tot Dish sounds so good……. IBW

  3. I haven’t had Hot Dish (yet), but I remember loving Tater Tots. In fact, when I was in college, there were many nights when we passed on consuming mystery meet and just got plates full of Tater Tots. Hmm. Haven’t had them in years, but looking at them, I think I need to go out and get a bag. (I’ll try the casserole another time, when I’m having company.) Thanks for the reminder. Cynthia

  4. Pamela Cooley

    Hi Kathleen,

    Now that all the Thanksgiving Questions are over for another year I thought I would ask you about the Cooking Workshop you mentioned at the Manuscript Cookbook Symposium last Jume when we were at lunch at that outdoor restaurant.

    Anyways, you said you were thinking about doing one for us historic cooks in January. Pat Mead and I were talking about it the other day and wondering if it is still in the works. And if it is, do you know when?

    Sending you best wishes and good will in these troubled times,

    Pamela Cooley . >

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