![]() It’s a drastic change from my usual “from scratch” cooking and may not be the healthiest option out there, but it takes about 10 minutes to throw together and tastes really warm and comforting! It’s perfect for a cold, winter evening and will feed a large family inexpensively. Tater Tot Hotdish Recipe 1 pound ground beef, lean 1 onion, chopped 1 can cream of celery soup 1 can creamed corn 1 can peas, drained and reserving liquid. I’ve even seen some people who prefer to use giant frozen hash-brown patties instead of the tiny, little tots. One family may like their hotdish bubbling with melted shredded cheese, another might like to top theirs with Kraft Singles. Some use fresh vegetables, others use frozen or canned. There are many ways to make Tater Tot Hotdish and each family has their preferred method. Ingredients 1 pound ground beef 1 medium yellow onion chopped 1 - 14 ounce can corn drained 2 - 11 ounce cans cream of mushroom soup 2 pounds tater tots. ![]() Add in the ground beef, fry until completely cooked through. lean ground beef 1 small onion, finely chopped 1 can (10-3/4 oz.) condensed cream of mushroom soup 1/4 cup milk 1 cup. In a large skillet, fry the onion in the oil until it is soft and translucent. Tater Tot Hotdish, on the other hand, is a prime contender! Even my Indian in-laws enjoy Tater Tot Hotdish and they’re not really all that keen on many traditional American foods. 1 800 grams bag of frozen Tater Tots Instructions Pre-heat your oven to 350 F. There are so many different recipes that I would consider representative of my home state, but grape salad is definitelynot one of them. If you find your stock depleted, you can be sure your neighbor has one for you to borrow. Nearly every Minnesota household has at least a can or two stashed away in the pantry for dinner emergencies. More likely than not, cannedcream of mushroom soup. Drain the liquid off the vegetables and spread them over the meat. Spread the beef in the bottom of a 2 to 2 1/2 quart baking dish. Usually in the form of cream of mushroom soup. While the oven is preheating, brown the ground beef (seasoning to taste as you cook) and drain off the grease. Add the flour and stir to coat until everything gets. In my opinion, the quintessential dish of Minnesota must contain mushrooms. Heat the butter over medium high heat in a 10.25-inch cast iron skillet.
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