Being as I’m originally from Minnesota, we love our casseroles. Love.
This one is my favorite of all casseroles, the tater tot hotdish. When my husband first tried it, he wasn’t sure what to make of it. Being a born and raised Pennsylvania native, he never knew such things existed. He was raised on perogies, wedding soup and gnocci. None of this one pot meals.
When I was a few weeks away from my due date with my third baby, I got the mother of all sinus infections. Oh, and an ear infection to boot. My mom and her infinite wisdom figured I just needed a taste of comfort to make me feel better. She made this in a double batch and everyone in the house couldn’t get enough. And I felt so much better.
There’s just something about it.
Here’s how to make it!
1 lb ground turkey (or beef)
2 tsp minced onion
1 tsp minced garlic
1 can of cream of something soup (chicken, celery or mushroom)
1 package of frozen green beans
1 package of tater tots
Preheat oven to 375. Spray a 9×9 casserole dish and set aside.
In a pan, brown the turkey with the onion and garlic. When it’s no longer pink and the juices run clear, drain and set pour in a large bowl. Mix in the cream soup, and green beans.
Pour the mixture into the casserole dish and top with tater tots.
Bake for 35-40 minutes until the tater tots are golden and crispy.