• Tater Tot Hotdish Recipe


Tater tot hotdish is a classic Midwestern treat.

It’s a fun take on meat and potatoes and I highly recommend you make it. And it’s a hotdish, NOT a tater tot casserole, there is a difference and anyone living in Minnesota can explain it, as I do here… This is comfort food nirvana. People of America, pull this recipe out at your next potluck, dinner party, or family reunion. I guarantee your friends will love it.

What’s the difference between a hotdish and a casserole?

To me, a casserole is a dish where everything is stirred together and topped with something crunchy. A hot dish is layered with a crispy topping,

Where did hotdish originate?

These hearty dishes came from agrarian communities in the Midwest and intended to feed people who spent their days working long hours outside. Hotdish was easy to assemble, inexpensive, and can feed a crowd.

Variations on this dish:

I like making mine with fresh green beans. I think they add a nice flavor and texture to the dish. I know some people like to add broccoli, frozen peas, mixed vegetables or corn. Those don’t do it for me, but like anything in the comfort food family, if you grew up eating this and it’s what you like, by all means– add away!

Store leftovers in the fridge. These are great the next day, especially if you skip the microwave and take the time to reheat in an oven so the tots crisp up nicely.

If you want to get really Midwestern grandma on this, double the recipe, make two separate hotdishes. Save one in the freezer for a night you’re too busy or tired to make something from scratch.

Watch Me Make This Tater Tot Hotdish Recipe:

Tater Tot Hotdish Recipe


  • 1 pound ground beef
  • 1 pound ground turkey
  • 1 onion, minced
  • 2 cans of Campbell’s condensed cream of mushroom soup
  • 1 bag (16 ounces) cut frozen green beans
  • 24 ounces frozen Ore-Ida Tater Tots
  • Salt and pepper


Preheat the oven to 400 degrees F.

Over medium-high heat, brown beef, turkey and onions together in a large casserole pot. I use a low-sided (4 inches) copper rondot that’s about 12-inches across. It’s perfect. Casserole dishes or pans work well too, but I like using one pan/pot to brown in and to build the hot dish in.

Season the meat with salt and freshly ground black pepper while it’s browning.

When cooked and nicely browned and the juices have collected and evaporated, pull from heat. Place green beans on top of the meat. Season.

Using a spatula, spread the undiluted condensed soup over the beans.

Add the Tater Tots as the final layer.

Bake in the center of a 400-degree oven for 35-45 minutes until the tots are browned and well crisped. Season with sea salt.

Let cool for 5 minutes, scoop and serve. Ketchup is a nice touch.

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