Feast your eyes on the Queen of Minnesota
the Tater Tot Hotdish!
This is the mainstay of church suppers, social events and potlucks.
We had been wanting make a tater tot hotdish for a while, but it's such a big recipe that we waited til we had more people around to eat it. (While it may be great stuff when it comes out of the oven, it's not that great when reheated.)
My granddaughter is now attending a university in St Paul and she's often "crashing" here instead of fighting freeway traffic. So last night, we invited the neighbors over for supper . When the five of us we sat down to eat, Pat, (who is a native Minnesotan and fifty years old ) informed us he had never eaten Tater Tot Hotdish before.
Incredible! Unbelievable! Well... We sat that guy down and served him up some hotdish, and boy-oh-boy, did he love it!
So, just in case any of you have been gastronomically deprived of this delightful repast, here is the recipe:
TATER TOT HOTDISH
- Brown 2 lbs hamburger with 1 c chopped onions and drain.
- Add 2 cans undiluted cream soups (mushroom, chicken, celery)
- Mix in a 10-oz pkg frozen mixed vegetables
- Combine and spread in a 9 x 13 pan or large casserole
- Spread a 2-lb bag of Tator Tots over the top
- Bake uncovered at 375 for 1-1/2 to 2 hours until the Tater Tots are brown and crunchy on top.
You'll thank me later!