Tater Tot Hotdish

"I'm originally from Minnesota, and if Minnesota is famous for one thing, it's hotdish. You might know it better as casserole, or something like that, but in Minnesota, it's hotdish. This is my mom's recipe, the same one that she used to make for me when I was little."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Ms.Sweets photo by Ms.Sweets
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by dwargin0457 photo by dwargin0457
Ready In:
1hr 10mins


  • 1 lb ground beef
  • 1 (1 lb) package tater tots (you probably won't use the whole package, but this is usually the smallest size I can find)
  • 2 (10 ounce) cans condensed cream of mushroom soup (or 3 cans if you want it extra creamy)
  • 1 (14 ounce) can vegetables (or 2 cans, whatever kind you like, I like sweet corn, my mom uses green beans)


  • Preheat oven to 350 degrees.
  • While the oven is preheating, brown the ground beef (seasoning to taste as you cook) and drain off the grease.
  • Spread the beef in the bottom of a 2 to 2 1/2 quart baking dish.
  • Drain the liquid off the vegetables and spread them over the meat.
  • Using a rubber spatula, spread the cans of soup over the top of the vegetables and meat. Use the soup as is, straight from the can. Do NOT mix it with anything.
  • Arrange a layer of tater tots over the top of that.
  • Bake, uncovered, at 350 degrees for 50 minutes.
  • Top with your favorite variety of shredded cheese as you serve.

Questions & Replies

  1. Might be a dumb question, but do you cook the ground beef first?


  1. Im from Minnesota as well. This is a very basic recipe. I added salt and pepper, 1/4 of an onion, 2 cloves of garlic and shredded cheddar cheese. It was delicious
  2. I'm Mike B and I like Tater Tot Hotdish. Edina rules
  3. I also hail from MN and man do we love our hotdish! This is a great and simple recipe that we just finished eating! Perfect for these chilly fall days! Also makes for great leftovers! I use frozen mixed veggies, and my mom suggested using cream of celery instead. I also sprinkled a little seasoned salt on the tots. Delish!
  4. Great classic recipe my whole family loves. Accidentally discovery when I went to make this a while ago, yet discovered that I was out of cream of mushroom. Simply change beef to chicken breast and mushroom soup to cream of chicken. Season as wish. Gives it that pot pie taste that we all love.
  5. I'm from Minnesota too and I've always wanted to make it but never found a good recipe. I saw this and I thought of home. I added garlic & onion powder to the hamburger plus added some bacon. I used 1 can cream of mushroom & 1 can of cream of chicken. 1/2 lb of corn and 1/2 lb of green beans. Turned out really good. Thank you for posting your recipe!


  1. This recipe shown is what I grew up eating. As an adult, I thought it could be so much more. Chopped onion with the meat. Plenty of fresh cracked pepper. Herbs of your choice - I like basil and a little rosemary. And please use frozen or fresh veggies instead of canned and more than the original recipe calls for. I've also thrown in some chopped roasted peppers and loved that little heat to this classic.
  2. I used frozen mixed veggies, that I thawed. I find them a bit better than canned.
  3. I'm a midwestern Minnesotan too??I grew up with this hotdish too. LOVE IT STILL...I chop up some onions with ground beef, either cream of mushroom or cream of celery is good too. I top it with sharp cheddar and crumble little bacon on the top. Oh ya, add some soy sauce...YUMMMM
  4. I'm from Minneapolis, we definitely have a variety of hotdishes, but tatertot is my favorite. We put frozen corn, salt/pepper, cream of mushroom soup, cooked ground beef, & sharp chedder (shredded) in a Corning Ware dish stir it together, throw as many tots on top we can cover for approximately 25 mins. add more chedder last 5 mins. Of cooking time whala'!!! (as I spelled it back then)
  5. I use frozen veggies instead of canned.



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