To reheat from frozen: Cover with foil and bake at 350 F for an hour, and then uncover and then increase the heat to 400 F and bake for another 20-30 minutes, until tots are golden brown and the innards are heated through. If reheating from the fridge: Proceed as directed but add on a few more minutes in the oven to ensure that it's heated through. It'll last 2 days in the refrigerator and 3 months in the freezer. Let cool, wrap in plastic wrap and refrigerate or freeze until ready to cook. In a bowl mix together the can of milk and two cans of cream of soup. Spread your ground beef into the bottom of a 9X13 pan. Stir in the cream of mushroom soup, cream of chicken soup, corn and peas. Add the sauteed onions and garlic to the bowl with the ground beef and stir. In the same skillet, sautee the onions and garlic until softened, about 5 minutes. Cook your ground beef and drain off any grease. Place the cooked beef in a large bowl and drain the grease. Let cool slightly, top with parsley if desired and serve with ketchup.Ĭomplete the steps up through topping with Tater Tots (and cheese, if using). Spray a 9X13 pan with nonstick spray, this will stop the cheese from sticking on the pan. 6.īake until the tots are golden brown and crispy on top, about 45 minutes. But unlike the typical hotdish, this version uses house-made soup with fresh ingredients like button mushrooms, butter, heavy cream and homemade chicken stock. Sprinkle with another pinch of salt and pepper and top with cheese, if desired. shutterstock Casserole Hotdish (Hot Dish, Tater Tot Casserole, Tater Tot Hotdish) Hotdish is a Midwestern food icon that is especially popular in the states of Minnesota and North Dakota. The tater tot hotdish from Mason Jar Kitchen in Eagan has all the essential ingredients: ground beef, cream of mushroom soup and tater tots. Cover with perfect rows and columns of Tater Tots. Layer on half of the soup mixture, and then the other half of the beef and the other half of the soup. Using a slotted spoon to drain the juices, transfer half of the beef mixture to a 4-quart casserole dish and spread it out evenly. Add the ground beef and cook, breaking up with a wooden spoon, until browned. Cook, stirring, until soft, about 5-7 minutes. Melt the remaining 2 tablespoons of butter and add the remaining half of the onion and a pinch of salt. Wipe out your pot and set it back over medium high heat. Pour into a heat-safe bowl and set aside. Add the soup mix, a bunch of turns of black pepper and a teaspoon of salt. Stir in the remaining milk and cook, stirring, until very thick. Stir in half of the milk and cook, stirring, until thickened. Stir in the flour and cook for another minute. A hot dish is layered with a crispy topping. Add the carrots, celery, half of the onion and a pinch of salt, and cook, stirring, until soft, about 12-15 minutes. To me, a casserole is a dish where everything is stirred together and topped with something crunchy. In a large pot, melt 6 tablespoons of butter over medium-high heat.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |