I’ve made this Minnesota Tater Tot Hotdish more times than I can count, and no matter when I serve it, the pan is always scraped clean. Whether it’s a potluck, holiday or busy weeknight, people always come back for seconds.
As a lifelong Midwesterner and comfort food recipe creator, I’ve tested many casseroles over the years, but this classic hotdish remains one of my favorites because it checks every box. It’s affordable, easy to make, feeds a crowd and delivers the kind of cozy, nostalgic flavor that never goes out of style.
Minnesota Tater Tot Hotdish is a classic Midwestern casserole made with seasoned ground beef, vegetables, a creamy soup-based filling and a crispy layer of tater tots. It has been a staple at Minnesota family dinners, potlucks and holiday gatherings for generations.
Expect a creamy, savory filling underneath a layer of crispy golden tater tots with plenty of comforting, nostalgic flavor in every bite.
Why This Recipe Works
- A true Minnesota staple that has stood the test of time for good reason!
- Crispy, golden tater tots create the perfect crunchy topping.
- Creamy, savory beef filling delivers cozy comfort food flavor in every single bite.
- Made with simple, budget-friendly ingredients you can find at any store.
- Feeds a crowd, making it perfect for family dinners, potlucks and holidays.
- One casserole dish means easy prep and minimal cleanup.
- Leftovers reheat well and taste even better the next day (so good).
- Customizable with your favorite vegetables, cheeses or seasonings.
- Always a hit at our Thanksgiving table and one of the first dishes to disappear!
- Hearty, satisfying and filling enough to serve as a complete meal.
I’ve been making this recipe for years, and it’s one of the few casseroles that appears on our Thanksgiving table every single year.
Recipe Ingredients
- Olive oil – Used for sautéing the onion and beef. Any neutral cooking oil works well.
- Yellow onion – Adds savory flavor and depth. White onion can be substituted.
- Ground beef – The classic choice for Minnesota hotdish. Ground turkey, ground sausage or a plant-based meat alternative can be used instead.
- Salt and pepper – Simple seasonings that let the comforting flavors shine. Add paprika, garlic powder or seasoned salt for extra flavor if desired.
- Corn and green beans – These vegetables add color, texture and classic hotdish flavor. Frozen mixed vegetables can be substituted.
- Cream of mushroom soup – Creates the creamy, comforting base. Cream of chicken or cream of celery soup also work well.
- Ketchup – Adds a touch of sweetness and tang to balance the savory filling.
- Worcestershire sauce – A small amount adds rich, savory flavor and helps deepen the overall taste of the casserole. I never skip this ingredient!
- Frozen tater tots – The iconic topping that bakes up crispy and golden. No need to thaw before using!
- Cheddar cheese – Adds melty, cheesy goodness. Feel free to substitute your favorite melting cheese.
How To Make Minnesota Tater Tot Hotdish
- Cook the onion and beef. Preheat oven to 350°F and coat a 9×13-inch baking dish with cooking spray. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 2-3 minutes, or until softened. Add the ground beef and cook until browned and no longer pink. Drain excess grease and season with salt and pepper.
- Make the hotdish filling.
Add the green beans, corn, cream of mushroom soup, ketchup and Worcestershire sauce to the skillet. Stir until combined and cook for 5 minutes.
- Assemble baking dish.
Transfer the mixture to the prepared baking dish and spread into an even layer.
- Add the tater tots. Arrange the frozen tater tots in a single layer over the beef mixture, covering the entire surface.
- Top with cheese.
Sprinkle the shredded cheddar cheese evenly over the top.
- Bake until golden. Bake for 40-45 minutes, or until the tater tots are crispy and golden brown and the cheese is melted and bubbly. Let stand for 5 minutes before serving.
Top Tips for the Best Tater Tot Hotdish
- Don’t thaw the tater tots before baking.
- Simmer the filling for a few minutes before assembling to prevent a watery casserole.
- Arrange the tater tots in a single layer for maximum crispiness.
- Let the hotdish rest for 5 minutes before serving.
- For extra flavor, add 1/2 teaspoon garlic powder or a dash of paprika to the beef mixture.
Recipe Notes
- Swap the corn and green beans for 2 cups of frozen mixed vegetables for a more traditional hotdish.
- Add 1/2 teaspoon garlic powder along with the salt and pepper for extra savory flavor.
- For a creamier casserole, stir 1/2 cup sour cream into the beef mixture before transferring it to the baking dish.
- Make ahead: Assemble the casserole up to 24 hours in advance, stopping before adding the tater tots and cheese. Cover and refrigerate, then add the tots and cheese just before baking.
- For the crispiest topping, arrange the tater tots in a single, even layer without overlapping.
- Garnish with chopped fresh parsley before serving for a pop of color and freshness.
- Leftovers store well in the refrigerator for up to 4 days and reheat great.
What Is A Hotdish
If you’re not from the Midwest, you might be wondering what a hotdish is. Simply put, a hotdish is Minnesota’s version of a casserole.. a hearty, one-pan meal that typically combines a protein, vegetables, a creamy sauce and a starch.
Tater tot hotdish is one of the most iconic versions, featuring seasoned ground beef, vegetables, a creamy filling and a crispy tater tot topping baked until golden brown.
In Minnesota, hotdish is more than just dinner. It’s a recipe that regularly appears at church dinners, family reunions, potlucks, holiday meals and community gatherings. For many Midwestern families, tater tot hotdish is pure comfort-food nostalgia.
Storage and Freezing
Store leftover tater tot hotdish in an airtight container in the refrigerator for up to 5 days.
To freeze unbaked, assemble the casserole in a freezer-safe baking dish, cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
To freeze baked hotdish, allow it to cool completely before wrapping tightly and freezing for up to 3 months. Thaw overnight in the refrigerator and reheat until warmed through.
FAQ
The terms are often used interchangeably, but hotdish is the name commonly used in Minnesota and throughout the Upper Midwest. A traditional hotdish typically includes a protein, vegetables, a creamy sauce and a starch all baked together in one dish.
The term “hotdish” has been used throughout Minnesota and the Upper Midwest for generations. While most of the country uses the word casserole, Minnesotans traditionally refer to these hearty one-pan meals as hotdish.
Yes! Assemble the casserole up to 24 hours in advance, stopping before adding the tater tots and cheese. Cover and refrigerate. When you’re ready to bake, add the frozen tater tots and cheese and bake as directed.
No. Add the tater tots directly from the freezer. Using frozen tater tots helps them stay crisp while the casserole bakes.
Absolutely. You can freeze it either before or after baking. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Yes. Frozen mixed vegetables, peas, carrots, corn and green beans all work well in this recipe. Use your family’s favorites or whatever you have on hand.
Yes. Cream of chicken soup or cream of celery soup are great substitutes. The casserole will still have a creamy, comforting texture.
Sharp cheddar cheese is the classic choice, but Colby Jack, Monterey Jack, mozzarella or a blend of cheeses will also work well.
Extra moisture can come from vegetables that contain a lot of water or from not simmering the filling long enough before baking. If your mixture seems thin, let it cook for a few extra minutes on the stovetop before assembling the casserole.
Most families serve it as a main dish because it contains protein, vegetables and potatoes all in one casserole. It can also be served alongside holiday favorites such as turkey, stuffing and cranberry sauce.
What to Serve With Tater Tot Hotdish
Since Minnesota Tater Tot Hotdish is hearty and filling, it pairs best with simple side dishes. We love serving it with cranberry sauce during the holidays, sweet potato casserole for special occasions or a simple vegetable side dish for weeknight dinners.
- Mom’s Mashed Potatoes
- Instant Pot Cranberry Sauce
- Classic Sweet Potato Casserole
- Crockpot Stuffing with Leeks and Sausage
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Classic Minnesota Tater Tot Hotdish
Ingredients
- 3 tbsp olive oil
- 1 yellow onion chopped
- 1 lb ground beef
- salt and pepper to taste
- 1 cup green beans frozen
- 1 cup sweet corn frozen
- 2 cans cream of mushroom soup
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 32 oz tater tots frozen
- 1 1/2 cups cheddar cheese shredded
Instructions
- Preheat oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray and set aside. Heat olive oil in a large skillet over medium heat. Add onion and cook, stirring, until tender and fragrant, about 3 minutes.
- Add ground beef and cook until no longer pink. Drain grease from pan and add salt and pepper to onions and beef.
- Add green beans, corn, soup, ketchup and Worcestershire sauce to the skillet. Cook over medium heat for 5 minutes and pour in an even layer into prepared baking dish.
- Top with the tater tots (in a single layer), followed by the cheese. Bake in the preheated oven for 40-45 minutes or until tater tots are lightly browned and cheese is melted.
Video
Notes
- Frozen tater tots should be added directly from the freezer; no thawing required.
- For a more traditional hotdish, substitute 2 cups frozen mixed vegetables for the corn and green beans.
- Add 1/2 teaspoon garlic powder to the beef mixture for extra flavor.
- For an extra creamy filling, stir 1/2 cup sour cream into the mixture before baking.
- Assemble the casserole up to 24 hours in advance, stopping before adding the tater tots and cheese. Refrigerate until ready to bake.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze baked or unbaked hotdish for up to 3 months.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
I used 1 can cream of chicken, 1 can of cream of mushroom and a can of cream of celery. I also used a cup of sour cream. But I did use just under 2 lbs of burger, so basically a double sized batch. I also used 2 bags of green beans. We couldn’t stop eating it…
could golden mushroom soup be substituted to get rid of all dairy?
Good question! Yes, omitting the cheese is not going to change the overall recipe and golden mushroom soup would be delicious!
What soup could you use in place of cream of mushroom?
Any cream of mushroom soup would work. If your question is what can you use instead of a creamy soup, try a plain greek yogurt or sour cream.
I’ve used a cab of cream of chicken. And a can of cream of celery!! It’s delish!
Great idea, Natasha! So glad it was enjoyed. Thank you for commenting!
Hey can you use a different soup
Definitely! I like cream of mushroom and that’s just my preference. But a different flavor would be easily exchanged.
Made this tonight for dinner! Super yummy! Thank you!
This is an oldie but goodie! Glad you enjoyed it!