Cast Iron Tater Tot Hotdish (Casserole)
I grew up in Minnesota, and I’m fairly sure it’s safe to say that our state dish is hotdish. I might never be able to call it casserole.
Growing up, hotdish was one of my favorite comfort foods, and that is still true. A cold night is always made warmer with a hearty plate (or bowl) of hotdish.
Everyone has their own recipe, and it’s extremely easy to tweak for your need and tastes, or even based on what is in the pantry, so feel free to use this recipe as a base for your own hotdish adventures! I hope you enjoy.
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Cast Iron Tatertot Hotdish (Casserole)
Equipment
- 12" Cast Iron Skillet
Ingredients
- 2 lb ground beef
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- ½ cup mushrooms sliced, optional
- 1 cup milk
- ¼ cup peas frozen, optional
- 4 oz shredded cheddar optional
- salt and pepper to taste
Instructions
- Preheat oven to 400 dgrees.
- In a large (12") cast iron skillet, brown ground beef. If using, add sliced mushrooms and cook them down as the beef cooks. Drain off any fat.
- Add cream of mushroom soup, cream of chicken soup, and milk. Salt and pepper to taste and stir until incorporated.
- Stir in frozen peas if using. (Corn is also a common addition.)
- Add a thin layer of cheddar cheese over the mixture.
- Layer frozen tater tots on top of mixture.
- Bake for 45 minutes. Tater tots will begin to brown and be crispy.
- Add an additional layer of cheddar cheese and bake just until melted if desired.
Notes
- This recipe is extremely versatile. Have ground turkey or chicken instead of beef? Go ahead and use it. Corn instead of peas? (or with peas) Enjoy! Chicken and rice soup instead of cream of chicken, it’s also tasty. My mom was a huge fan of using chow mein noodles instead of tatertots, and just adding them at the last minute after cooking the mixture down on the stove instead of baking at all! This recipe is a fantastic pantry buster so experiment, and find your favorite version!
Cheesy Funeral Potatoes
Wild Rice Soup
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