| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 1 hr 25 min |
| Yield: | 8 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium yellow onion, finely chopped (about 2 cups)
- 1 pound 80-percent lean ground beef
- Kosher salt and freshly ground black pepper
- 2 cups frozen cut green beans, thawed (8 ounces)
- 1 3/4 cups frozen corn kernels, thawed (8 ounces)
- Two 10-ounce cans condensed cream of mushroom soup
- 1 pound frozen potato tots
Instructions
- Preheat the oven to 350 degrees F.
- Add the oil to a large skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.
- Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato tots. Bake uncovered for 1 hour; the potato tots should be golden brown. Serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 361 |
| Total Fat | 22 g |
| Saturated Fat | 6 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 14 g |
| Cholesterol | 40 mg |
| Sodium | 671 mg |
Reviews
Did I exactly make the recipe? Of course not; I would never put canned “cream” of mushroom soup on my table – there’s zero cream in “cream” of mushroom soup. And do we really get to say we made the recipe if we used canned green beans and canned corn? Well, we’ll still take credit for this recipe because, otherwise, it is the same and the inspiration behind a great dinner. Just make the soup with your favorite recipe, using just cream or thicken half-and-half with corn starch to get the thickness desired. It is so much better than using canned. Otherwise, this is pretty much a staple for us as, other than creamed soups or vegetables, we eat a lot of canned foods and always have. We love meals that are mostly just open some cans and cook. Even the mushroom soup is just throw the ingredients into a pan and stir, nothing complicated or difficult.
Easy to throw together on a busy night. I can definitely see how other veggies could be added/substituted
I used this for my cooking class as an example of a hotdish recipe. This was very helpful and allowed me to get an easy A on this assignment. Thank you for putting this up and I won’t try the recipe, but I am glad this was here . 10 out of 10, would recommend.
Great recipe! I used 2 lbs of meat. 22 ounces of mixed vegetables. Peas, Corn, Green Beans, and Carrots. 32 oz bag of tater tots. All fit in the 9X13 dish. A little overflow at the top, but since you cook uncovered, no big deal. Great meal and easy to scale.
I’m a Minnesotan and tater tot hotdish is a staple in my family and has been for decades. The way my mom made it and the way my daughter and I now make it, I double the amount of tots because I bake a layer in the pan first, then top with cheese, stick back in the oven to melt the cheese. While that’s going, I brown the ground beef and season it with Montreal steak seasoning (Mom used Lawry’s but I like Montreal better), and sautee some onion and garlic in with it. In a bowl, I mix the soup with the frozen peas & carrots, frozen corn or whatever veggies are on hand. Then I thin the mixture out a bit with some beef broth. I spread the beef/veggie/soup mixture on top of the pre-baked layer of tots and cheese. Top the meat mixture with some shredded cheese. Then comes the top layer of tots. Bake at 350 for around 45 minutes, remove, throw some shredded cheese on the tots, then back in the oven about 5 to 10 minutes. It’s awesome.
Delicious and easy. Add some cheese on top for some extra yumminess.
Did some modifications; used 2 lbs of ground beef rather than 1 lb. Added garlic powder, red chili flakes, and oregano to the meat mixture. Used frozen mixed vegetables (about 4 cups) and lots of cheddar cheese before putting the tater tots in the pan. End result is great.
Cream of mushroom soup with roasted garlic added a nice flavor. Can easily add more corn and beans and use 1.5 lbs ground beef. Need the 32 oz bag of tater tots to cover a 9×13 pan.
I followed it exactly but thought it was worded weird as to when you add the soup. I took it as on the top of tater tots and did it that way it turned out so dry. Even if you were to put it on top of the vegs I think it wouldn’t turn out creamy since there is no liquid added to the soup or anything. If I ever try again though not likely maybe adding it into the meat onion mix with some milk to dilute it half way it may be a bit better but it definitely needed some liquid to it.
My beloved mother is a Canadian. She met and Dad and moved to Minnesota. My mother made tater tot hotdish with cream of mushroom soup and cream of chicken soup. No veggies were ever added. Occionallly, we would add a dollop of fresh sour cream and chives which elevated the flavor of the hotdish. Agree, reheating as leftovers isn’t the best.