Monday, August 27, 2012

Tater Tot Casserole aka Minnesota Hot Dish

So last week I posted about the Minnesota Hot Dish that was featured at my sister in law's traditional Minnesota themed rehearsal dinner.  DUDE. It was good.  So I just had to make it myself. 

So, me being me, decided not to follow any recipe and just made up my own version.  I really like how mine came out.  I have a personal problem with canned of mushroom soup.  Instead, I just used a corn starch slurry.  Oh yeah.  I also added sausage.  JIMMY DEAN SAUSAGE.  (Sorry, Uncle Mike). 

1 lb of Ground Beef (85/15)
1 Pkg of Reduced Fat Jimmy Dean Sausage
1 Pkg of Tater Tots or "Potato Rounds" 
1/2 Cup Frozen Petite Green Peas (these are sweeter)
1/2 Cup Frozen Corn 
1 Cup Freshly Shredded Cheddar Cheese 
2 Tbs of Corn Starch 
Salt n' Peppa 

If you ever want to tighten something up - whether it be soup, gravy, or in this case, ground meat, make a quick slurry.  All you do is add corn starch and a little bit of water, mix and then add it to your simmering mixture.  Cream of mushroom soup acts as a thickening agent, but it also adds a lot of salt.  So, this is a good alternative if you like to control your seasoning (like yours truly). 

After you've poured the slurry in, add your peas and corn.  You could also add carrots, sauteed onions, peppers...anything really.

I love the pop of color and crunch the veggies add.

Next, add your shredded cheese...

...and then your army of tots.

Cook the casserole in a 400 degree oven for 20-25 minutes or until the tops of the tots are golden brown a crunch-a-licious.

Yes.  Please.

This was good. Like super trooper duper good.

Can you get electrocuted from licking your computer screen...anyone?  Anyone?

What do you guys think?  Stay hungry! 


  1. And I didn't think there was anything better than crispy tots. Man this looks amazing!

  2. Jimmy dean? I'm having a long talk with you when I get there.I'm bringing
    ITALIAN sauage with me


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