Time: 45 minutes
Yield: 6 servings
In the Midwest (particularly Minnesota), Tater Tot Casserole is also known by the colloquial name of “hotdish.” It’s basically a beef, corn, and cheese casserole topped with tater tots for a dish that’s big on nostalgic comfort. What’s great is that you can easily share this comfort with others who might need it as the Tater Tot Casserole freezes and reheats well. Share a big scoop of warmth with a loved one in need.
Ingredients• 3/4 pound bulk hot Italian sausage • 3/4 pound ground beef, 90% lean • 1 small onion, chopped • 2 (10.5 ounce) cans condensed cream of celery soup, undiluted • 1 (15.25 ounce) can whole kernel corn, drained • 2 cups frozen cut green beans, thawed • 2 cups Colby-Monterey Jack cheese, shredded and divided • 1 teaspoon garlic powder • 1/2 cup milk • 1/4 teaspoon seasoned salt • 1/2 teaspoon cayenne pepper • 1 (32 ounce) package frozen tater tots
Preheat the oven to 350 degrees F.
Grease 2 11x7-inch oven-safe dishes.
In a Dutch oven, cook together the sausage, beef, and onion over medium-high heat on the stove-top until the meat is no longer pink.
Drain the excess liquid from the Dutch oven.
Add in the soup, corn, beans, 1 cup of the cheese, garlic powder, milk, seasoned salt, and cayenne.
Transfer the mixture to the prepared oven-safe dishes, dividing it evenly.
Top the mixture with the tater tots.
Garnish the casseroles with the remaining cheese.
Cover and bake the casseroles for about 40 minutes.
Uncover and continue baking until the cheese is bubbly, about 5-10 minutes.
You can cover one or both of the casseroles and store it in the freezer for up to 3 months.
To use the stored frozen casserole, thaw it in the refrigerator overnight.
Remove the dish from the refrigerator around 30 minutes before baking it. Bake for 50 minutes covered in a preheated 350 degrees F.
Uncover the dish and bake it until it is bubbly, about 5-10 minutes.