Midwestern US · Dinner

Tater tot hotdish

Name: Tater tot hotdish
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Midwestern US
Ingredients: 1 tablespoon neutral oil; 1 1/2 pounds ground beef; 2 teaspoons kosher salt, divided; 1 teaspoon black pepper, divided; 1 large yellow onion, diced; 12 ounces cremini mushrooms, finely chopped; 3 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2 cups low-sodium beef stock, warmed; 1 cup whole milk, warmed; 1 tablespoon Worcestershire sauce; 1 cup frozen peas; 1 cup frozen corn; 32 ounces frozen tater tots

Minnesota-style ground-beef hotdish with peas, corn, and a scratch mushroom binder beneath a single crisp, orderly layer of tater tots.

About 1 hr 30 minTotal

About 1 hr 20 minActive

$Cost

EasyDifficulty

Makes 8 servings

Equipment

Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Best metal 9-by-13 pan
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC
View at Amazon
Another workable path: Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched exact interior dimensions and metal heat behavior, then checked material, maximum temperature, coating care, stable model identity, and retail destination. Kwilt has not baked with this pan.
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC: The exact 9-by-13-inch baking surface and aluminized-steel construction match recipes whose dough depth and bottom browning depend on a standard metal pan. Trade-off: The nonstick surface calls for hand washing and nonmetal tools, and efficient heat conduction can brown faster than glass.
Another workable path: Use another light-colored 9-by-13-inch metal pan; glass changes heat behavior and is not an equal substitute for every high-heat bread method.
Sources
USA Pan 1110RC specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 8 servings

1 tablespoon neutral oil
1 1/2 pounds ground beef
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 large yellow onion, diced
12 ounces cremini mushrooms, finely chopped
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups low-sodium beef stock, warmed
1 cup whole milk, warmed
1 tablespoon Worcestershire sauce
1 cup frozen peas
1 cup frozen corn
32 ounces frozen tater tots

Instructions

Heat oven to 425°F. Heat oil in a wide skillet and brown beef with 1 teaspoon salt and 1/2 teaspoon pepper until it reaches 160°F; transfer to a bowl. Cook onion and mushrooms in the same pan until mushrooms brown and their water evaporates.
Add butter, then flour, and stir 2 minutes. Gradually whisk in stock and milk; simmer until thick. Add Worcestershire and remaining salt and pepper, then fold in beef, peas, and corn.
Spread filling in a . Arrange frozen tots in one close single layer so their tops remain exposed; do not thaw or bury them.
Bake until filling bubbles and tots are deeply crisp, 35 to 40 minutes. If needed, broil 1 to 2 minutes for color. Rest 10 minutes before serving.

Upper MidwestMidwestern American home-cooking traditions

From the table

About this recipe

Hotdish is an Upper Midwestern casserole tradition built for communal, economical meals; the tater-tot form layers a creamy meat-and-vegetable filling beneath a visibly crisp single layer of frozen potato tots.

Hotdish is a Minnesota and Upper Midwest casserole tradition built for economical communal meals; the classic tater-tot form commonly combines ground beef, vegetables, condensed cream soup, and a potato topping. A scratch mushroom sauce changes the convenience method, not the recognizable structure. This Kwilt version follows the reviewed household adaptation: Retain the communal Minnesota hotdish architecture while replacing condensed soup with a browned-mushroom sauce that controls salt and moisture.

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