Published: · Modified: by Christina Lane · This post may contain affiliate links · 23 Comments
Tater tot casserole for two. I've taken all of the amazing flavors of a classic tater tot casserole, and scaled it down to a smaller serving size. With homemade cream of mushroom soup, ground beef, and real cheese, you've got to try this version!
I know, you've been waiting your whole life for your favorite casserole to be scaled down to serve two. It's so true for me, too!
I had to wait until a really strong craving for tater tot casserole hit before I tackled it. I mean, sure, tater tot casserolealways sounds good. But, I needed one of those 'gotta have it now!' cravings to hit before I could conquer the recipe. Only then could I eat spoonful after spoonful of the same dish with only a slight variation between batches.
I get a lot of requests for your favorite homestyle casseroles scaled down. I'm currently working on this perfectbroccoli rice casserole. I'm having trouble deciding, though---with or without chicken?
Tater Tot Casserole
As you know, I'm an overachiever. So, I made cream of mushroom soup from scratch for this recipe. The recipe makes a heaping cup of homemade condensed soup. However, the store-bought can is only 10 ounces, so you could easily substitute. And I won't judge you one bit. Sometimes, dirtying up one more pan in the kitchen brings me to the brink. If you're not having one of those days, I say make it from scratch! I use extra-rich Kerrygold butter and a pinch of thyme to make my homemade condensed mushroom soup, so I think my from-scratch recipe is pretty special. Special, as in better-than-the-can, but really, this is a judgement-free zone--use what you like!
It's time to talk about this mini casserole baking dish. I got it at a really random store, and can't remember any details about it, but I found this similar small baking dish on Amazon. You're looking for any small ceramic baking dish for this recipe. If you pour water into it, it'll hold 2 cups of liquid.
One thing I really love about this recipe is that it doesn't use the whole bag of tater tots. So, my late night cravings for hot tater tots with ice cold ketchup swirled with mustard can still be satisfied. Tell me I'm not the only one who swirls mustard into ketchup.
Back on track: casseroles are warm and cozy and delicious and you love them. I love them, too. But really, we all just love tater tots, isn't this true?
Tater tot casserole, made from scratch! Real homemade cream of mushroom soup, ground beef, and actual grated cheese make this the best casserole ever!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Ingredients
½ pound organic ground beef
1 small white onion, diced
5 ounces sliced mushrooms
¼ teaspoon dried thyme
¼ teaspoon salt
pinch of freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
½ cup milk
¼ cup heavy cream
½ teaspoon salt
¼ teaspoon freshly ground black pepper
frozen tater tots, to cover the entire surface of your casserole dish
½ cup shredded mild cheddar cheese
Instructions
Preheat the oven to 350, and spray a mini casserole dish (mine holds 2 cups of water to the brim) with cooking spray.
In a skillet, brown the beef over medium-high heat. Break up the beef with a spoon as you go.
Scrape the beef out of the pan and onto a paper-towel lined plate. Don't worry about leaving too many drippings in the pan-we're reusing it.
Return the pan to the heat and add the butter, mushrooms, onion and thyme. Saute until the onions begin to soften, about 8-10 minutes, stirring frequently. Add the salt and pepper.
Next, sprinkle the flour on top and stir and cook for 1-2 minutes.
Add the milk and cream, bring the mixture to a boil, stirring often.
Turn off the heat to the thickened sauce, and stir in the salt and pepper.
Place the ground beef on the bottom of the casserole dish. Top with a layer of tater tots. Spread the cream sauce on top, followed by the cheese.
Bake for 25 minutes, or until bubbly and the tater tots are cooked through.
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But, while anything baked in a casserole can be called a casserole, the Midwestern preparation known as "hotdish" is much more specific. A hotdish always consists of meat, vegetables, a starch, and sauce—it's not a side dish, but an entire meal unto itself.
Overcrowding: If the tater tots and other ingredients are packed too tightly, they may steam rather than bake, leading to sogginess. Temperature: Cooking at too low a temperature may not allow the casserole to firm up, resulting in a soggy texture.
What can I serve this with? This tater tot casserole could be served as a side dish itself alongside roasted meats such as roast chicken, turkey, beef or ham. If you're serving this as the main dish then why not try serving this tater tot casserole with green beans, spinach, or a bountiful fresh salad.
Tater tot hotdish is an old-school, family-friendly Minnesota classic weeknight dinner. You might call it a casserole, but we Minnesotans call it a hotdish.
Why Is It Called A John Wayne Casserole? The origins of this delicious casserole can be traced back to a cookbook called “Cooking with Love from Cara and Her Friends.” John Wayne contributed an egg and cheese casserole recipe to that book.
A slightly longer cook time makes the most delicious difference in both the taste and texture of tater tots. A longer cook time will cause the tots to shrink and dry out a little, which makes them even crispier all around on the outside with a potato-y center that's more dense and creamy.
To prevent a soupy casserole, be sure to fully thaw any frozen vegetables in a colander over a bowl, and pat dry, squeeze excess moisture out of greens like spinach or chard, and quickly precook watery fresh vegetables like onions, mushrooms or squashes just until they release their moisture.
Covering a casserole (whether with a lid or with aluminum foil) is important because it helps keep moisture and heat inside the baking dish. This encourages even baking throughout, ensuring that noodles come out perfectly al dente and cheese melts uniformly.
A traditional main course, hot dish is cooked and served hot in a single baking dish and commonly appears at family reunions and church suppers. Hotdish is constructed on a base of canned cream of mushroom soup and canned vegetables. The other ingredients are as varied as the Minnesota landscape.
In Fargo, ND, a hot dish is basically a warm-ya-up, comforting casserole that's bursting with goodness. We think we hit the nail on the head with our recipe for Fargo Hot Dish. It's a layered casserole that features hearty noodles, ground beef tossed with tomato sauce, a savory cheese filling, and more.
What Minnesotans — and some North Dakotans — call hotdish is a type of casserole, although its definition is somewhat narrower. A hotdish must be a main course, and almost always a hearty one that includes a protein, starch and at least some vegetables. It can't be a breakfast or side dish, for instance.
According to Eater, the elements that are absolutely necessary to include in hotdish are a starch, protein, and vegetable bound together by a creamy sauce, usually cream of mushroom soup. It's all baked in one dish and served piping hot.
In the Midwest states, tater tot hotdish is a very popular soup-based casserole consisting of tater tots, ground beef and various vegetables. Food franchises Potato Corner and Papa John's also offer tater tots in select locations, though in the latter case these are branded as 'Potato Tots'.
In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...
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