Tater Tot Hot Dish (Gluten-Free)
This is the quintessential Midwest meal. Tater tots, veggies, ground beef and cream of mushroom soup...because cream of mushroom soup is the basis of every good hot dish!
Servings: 8
Pin Recipe
Ingredients
- 1 ½ - 2 Pounds Ground Beef
- ¼ Cup Chopped Dried Onions - Or about ½ of a small white onion, chopped
- 2 Boxes/Cans Condensed Cream of Mushroom Soup
- 1 Bag (about 12 ounces) Frozen Corn (or veggie of your choice)
- 1 Bag (about 12 ounces) Frozen Peas (or veggie of your choice)
- 1 Standard Bag Tater Tots - Ore-Ida is a great brand that is also labeled gluten-free
- Salt and Pepper - For seasoning the ground beef
Instructions
- Preheat oven to 350° Fahrenheit.
- Brown the ground beef, onions, and a dash each of salt and pepper on the stovetop until the meat is cooked thoroughly.
- Drain the grease and layer the meat in the bottom of a 9x13 inch baking dish.
- Over the top of the meat, layer the peas and corn (keep it frozen).
- Pour the soup over the layer of the peas and corn. Spread out evenly over the veggies.
- Layer the entire bag of tater tots over the top of the soup layer. Some people like to meticulously line up the tots, but I like to let them fall where they may as long as they are covering the entire dish!
- Place into the pre-heated oven and cook uncovered for 45 minutes. The edges will be bubbly and the tater tots will be golden brown and crunchy. Serve immediately. Store leftovers in the refrigerator.