Use the time you’ve saved on your main dish to make this garlic butter sautéed cauliflower with breadcrumb as a side.
Are you hungry for a big old spoonful of Midwestern cooking? Then grab your biggest casserole dish, gather your family, friends and neighbours, and set that red-checked tablecloth. We’re making Tater Tot Casserole- without the canned soup! For many this much-loved American Midwestern classic invokes images of old-fashioned cookouts and family reunions. For me, it takes me back to my university days in Minnesota. Tater Tot Casserole was a mealtime staple as eating on a student budget means stretching your store cupboard ingredients to the max and filling your stomach no matter what! Now, with those student days behind me and my family’s health in mind, I can be a bit more choosy. I’ve adapted the original recipe to use mostly fresh ingredients and leave out the canned soup. It takes a fraction more effort than the original, but it’s twice as nutritious.
What is Tater Tot Casserole?
It’s hard to imagine a world before Tater Tots, but this casserole actually existed before the tater tot popped onto the scene. Originating around 1910, and most likely called hot pot, kitchens around America were making do with minimal meat rations to feed whole families. Adding other bits and bobs from their stores and cooking it in one dish, served to bulk out the meat and better satisfy the family. Also known as Tater Tot Hotdish, the tater tot topped version came into existence around 1956 with the invention of the tot itself. And here we are more than six decades later celebrating a dish that was borne out of scraps and pure necessity.
Ingredients
Canned soup is a primary ingredient of the original recipes, as there was usually one lurking in the back of the 1960’s pantry. However, I’m going to substitute for the earthiness of fresh mushrooms and make the sauce from scratch. In the spirit of the hotdish, you can be flexible with your fresh ingredients. I’ve chosen beef and a frozen veg mix, as I always have a handy bag in the freezer. But feel free to substitute for your preferred ground meat, and any fresh vegetables or frozen you happen to have. Green beans or sweetcorn are popular choices.
Recipe Tips and Notes
Any ground meat suits this dish. Turkey is leaner and protein packed, or try a peppered sausage if you like it spicy. Hash browns are a perfect substitute if you can’t find tater tots. In the UK, you can buy mini ones in big supermarkets. They are identical to tater tots! If you don’t want your family fighting over the last tot, pack them tightly on top! Anywhere between 27 oz and 35 oz will do for this recipe. Don’t panic if the creamy filling looks a little runny at first. It will thicken into a bubbly, oozy sauce in the oven. If you like it cheesy, you can grate a strong cheddar into the sauce. Or even better, sprinkle over the tater tots for a melted topping that’s crispy at the edges.
Storage and Leftovers
This is an ideal dish to batch cook; one for tonight and one for the freezer. Follow the recipe up until the point the assembled casserole goes in the oven. Then wrap with cling film and foil, and your (cold) hotdish can be stored for up to 4 months in the freezer. No need to defrost it either. It’s good to go straight in the oven and you are ready for those last-minute cook-out situations. More Casseroles to Try:
Saucy Sausage Casserole Best Tuna Noodle Casserole Easy Fish Pie Sausage Pasta Bake with Mozzarella
