Tuesday, September 28, 2010

Tatortot Hotdish

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Picture update 12/13/2013 


There are many many variations of Tatortot Hotdish, so I'm starting with the original that my mom made all the time and then doing a bit of the variations of what I do sometimes and my mom did sometimes too.

(Print)
What you need:
  • 1 lb. ground beef
  • 1 can cream of chicken soup [mushroom soup is also an option, I personally think chicken tastes better in this hotdish though]
  • 1 can green beans, cut or french style [my mom also used corn on occasion]
  • 1 bag frozen tatortots [I mix this part up all the time, I prefer waffle fries OR Golden Rounds, the little tatortot-like things from Ore Ida; as long as it's a frozen potato, you are good to go!]
  • Optional - Shredded cheese [my mom never used it, but I do! I prefer mild cheddar, but Nick prefers Mexican style]
Directions:
Brown ground beef in a skillet over medium heat. You can add seasonings if you wish, I usually just cut up an onion to cook with the ground beef OR use onion powder to taste. Drain.
Mix the green beans, soup, ground beef and half of the frozen potatoes in a large pot or a casserole dish.
Top with other half of potatoes. Bake at 350 for one hour.
Add cheese the last 5 minutes of cooking to melt.
Serve with extra cheese if you want. I always eat mine with ketchup. Nick likes Frank's Red Hot Buffalo sauce on his.



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