classic tater tot hotdish

Name: classic tater tot hotdish
Prep time: 30 min
Cook time: 45 min
Yield: 8
Ingredients: black pepper; kosher salt; 1/2 c (113g) unsalted butter, divided; 2 carrots, finely chopped; 2 stalks of celery, finely chopped; 1 large onion, divided and finely chopped; 3/4 cup (95g) all-purpose flour; 3 c (715g) whole milk; 2 tb chicken, vegetable, or beef soup mix (i prefer the orrington farms brand, but something similar, like a bouillon cube or better than bouillon or a homemade bouillon will work); 2 1/4 pounds ground beef (i typically go for around 85% lean); 9 oz frozen peas or corn; 1 1/2 pound tater tots; if you’re feeling wild: a few handfuls of shredded cheese, for topping; if you’re feeling fancy: fresh chopped parsley, for topping; if you’re feeling like you and i should be bffs: ketchup, for serving

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to review, a hotdish is: a meat, a vegetable, creamed soup, and a starch. hotdishes make up a subset of casseroles that are a very hearty meal in a pan. they're like creamy meat pies that are everything you could ever want when it's cold, and they're also great make-ahead meals. the battle for most classic hotdish usually comes down to wild rice versus tater tot, and because i have a kick butt recipe for wild rice hotdish that i’ll be posting a little bit later, in time for you to make it with all of your thanksgiving turkey leftovers, we’re starting here with tater tot.

By: molly yeh (via Mynameisyeh)

Last Updated: Mar 1, 2026

Prep: 30 mins

Cook: 00 hrs 45 mins

Yields: 8