epicurious4.7
Tater Tot Hotdish
Swap out canned soup for homemade cream sauce for this beefy, veggie-loaded take on the Midwest’s favorite casserole. Learn how to make tater tot hotdish here.
👥 6 Servings⏱️ Prep & Cook: 1h 30m👤 Kelly Janke📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●dutch oven
- ●baking dish
- ●spatula
- ●wooden spoon
- ●oven
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 400°. Melt 1 Tbsp. unsalted butter in a large skillet or medium Dutch oven over medium-high heat. Add 1 lb. ground beef (preferably 20% fat), 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ tsp. freshly ground pepper and cook, stirring and breaking up meat into smaller pieces with a wooden spoon or heatproof rubber spatula, until browned and cooked through, about ⏱️ 5 minutes; remove pan from heat. Using a slotted spoon, transfer meat to a 13x9" baking dish. Pour off all but 1 Tbsp. fat in pan; discard. (Do not wipe out any of the browned bits.)
. unsalted butter, divided6 Tbsp. ground beef (preferably 20% fat)1 lb
2
Melt 1 Tbsp. unsalted butter in same pan over medium-high heat. Add 1 lb. zucchini, summer squash, or white button mushrooms (depending on the season), coarsely chopped, ½ large onion, coarsely chopped, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper and mix to combine, then cook, mostly undisturbed, until vegetables starts to brown, about ⏱️ 5 minutes. Continue to cook, stirring often, until tender, 8–⏱️ 10 minutes more. Transfer to baking dish and stir into meat. Spread into an even layer.
. unsalted butter, divided6 Tbsp. zucchini, summer squash, or white button mushrooms (depending on the season), coarsely chopped1 lblarge onion, coarsely chopped, divided1
3
Melt remaining 4 Tbsp. unsalted butter in same pan over medium heat. Add 1 large carrot, peeled, coarsely chopped, 1 large celery stalk, coarsely chopped, 3 garlic cloves, finely chopped, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ½ tsp. freshly ground pepper, and remaining ½ large onion, coarsely chopped. Cook, stirring occasionally, until vegetables are tender and browned slightly, 8–⏱️ 10 minutes. Sprinkle ⅓ cup (42 g) all-purpose flour evenly over and cook, stirring constantly, until no pockets of dry flour remain, about ⏱️ 3 minutes.
. unsalted butter, divided6 Tbsplarge carrot, peeled, coarsely chopped1large celery stalk, coarsely chopped1large onion, coarsely chopped, divided1
4
Stirring constantly, gradually add 2½ cups whole milk, then 1½ cups low-sodium vegetable broth and 1 Tbsp. soy sauce. Cook, stirring often, until sauce thickens, about ⏱️ 3 minutes. Remove from heat and stir in ¼ cup finely chopped parsley. Taste sauce and season with more salt and pepper if needed.
½ cups whole milk2½ cups low-sodium vegetable broth1. soy sauce1 Tbsp
5
Top meat mixture with 2 cups frozen corn, green beans, and/or peas, then pour sauce over. Scatter 4 oz. cheddar, coarsely grated (about 1 cup), evenly over and arrange one 32-oz. bag frozen tater tots in a single layer on top, pressing them in slightly to adhere. (There may be extra depending on how you arrange them.)
frozen corn, green beans, and/or peas2 cups. cheddar, coarsely grated (about 1 cup)4 oz32-oz. bag frozen tater tots1
6
Bake hotdish until bubbling and tater tots are browned on top, 45–⏱️ 50 minutes. Season with salt and pepper and let cool ⏱️ 10 minutes. Top with more finely chopped parsley just before serving.
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