By Kay Steiger
In my very first post on the IFA, I promised to put up my recipe for a classic Midwestern dish (okay, Minnesotan dish) known as Tater Tot Hot Dish. If the word “hot dish” is just too much for you, simply do a mental replace all with the word “casserole.” This dish is something of a staple where I’m from and it’s so easy to make.
1 package Tater tots (obviously)
1 lb. ground beef
1/2 onion, sliced
fresh button mushrooms, sliced
1 can cream of mushroom soup
1 can cream of celery soup
1/2 package frozen peas
Salt and pepper
1. Preheat oven to 350 degrees. Sauté the mushrooms and onion in pan over medium heat using a neutral oil, like canola or vegetable. Remove onions and mushrooms from the pan when they begin to get soft. Brown the hamburger until it is no longer pink (drain the fat, if necessary), and season with salt, pepper, Worcestershire sauce, and a splash of soy sauce to taste. Return mushrooms and onions to the pan. Cook until well mixed.
2. Remove hamburger mixture from heat and place in a medium bowl. Add cans of cream soups and mix. Add frozen peas and mix. The mixture will look kind of gross, but trust me, it’s good.
3. Put mixture into a casserole dish, most likely an 8 1/2 by 12-inch or a similar size. You can also use a round deep casserole dish if you desire. Place frozen tater tots on top of the dish. Bake in oven for about an hour, or until it smells delicious. Dig in!