Hello World KitchenBeta
The quintessential Midwestern comfort food featuring a savory ground beef and green bean base bound in a rich, creamy mushroom sauce, topped with melted cheddar cheese and a perfectly crispy layer of golden tater tots.
Ingredients
Base Filling
- 1.5 lbs ground beef (80/20) — lean ground beef can also be used
- 1 medium yellow onion — finely diced
- 2 cloves garlic — minced
- 10.5 oz condensed cream of mushroom soup — 1 standard can, undiluted
- 0.25 cup sour cream or whole milk — to thin the soup slightly
- 12 oz frozen cut green beans — thawed and drained well
- 1 tbsp Worcestershire sauce — adds depth of flavor
- 0.5 tsp salt — adjust to taste considering the soup's sodium
- 0.5 tsp black pepper — freshly ground
Topping
- 1.5 cups sharp cheddar cheese — freshly shredded
- 32 oz frozen tater tots — standard size, kept frozen
Instructions
-
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
~5 minIf your baking dish is prone to sticking, you can also rub it lightly with butter. -
In a large skillet over medium-high heat, add the ground beef and diced onion. Cook, breaking the meat apart with a spatula, until the beef is browned and the onions are soft and translucent (about 7-8 minutes).
~8 minDrain excess fat from the skillet after browning to prevent the hotdish from becoming greasy. -
Add the minced garlic to the skillet and cook for 1 more minute until fragrant. Remove the skillet from the heat.
~1 min -
Stir the condensed cream of mushroom soup, sour cream (or milk), thawed green beans, Worcestershire sauce, salt, and black pepper directly into the beef mixture until well combined.
~3 minTaste the mixture at this stage and adjust salt and pepper if necessary. -
Transfer the beef and green bean mixture into the prepared 9x13-inch baking dish, spreading it out into an even layer.
~2 min -
Sprinkle the shredded sharp cheddar cheese evenly over the meat mixture.
~1 minFreshly shredded cheese melts better than pre-shredded bagged cheese. -
Arrange the frozen tater tots in a single layer over the top of the cheese, packing them tightly together.
~5 minLine them up in neat rows for a classic, traditional hotdish appearance. -
Bake uncovered in the preheated oven for 40-45 minutes, or until the tater tots are deep golden brown and crispy, and the sauce is bubbling around the edges.
~45 minIf you prefer extra crispy tots, you can broil on high for the last 2-3 minutes, watching carefully. -
Remove from the oven and let the hotdish rest for 5-10 minutes before serving. This allows the sauce to thicken slightly.
~5 min
Nutrition
Equipment
- 9x13-inch baking dish
- Large skillet
- Spatula
- Measuring cups and spoons
- Colander
Tips & Storage
- For a twist, substitute half the green beans with sweet corn.
- Using a homemade cream of mushroom soup base is a great way to control the sodium and eliminate processed ingredients.
- Do not thaw the tater tots before baking; they cook best straight from the freezer.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15 minutes to re-crisp the tots, or microwave for 2 minutes. TO FREEZE: Assemble the hotdish completely up to step 7 (do not bake). Wrap the dish tightly in a layer of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. To bake from frozen, remove the plastic wrap, cover with foil, and bake at 375°F for 45 minutes. Remove the foil and bake for an additional 20-30 minutes until the tots are crispy and the center is bubbling.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
