We were so happy with the tater tot hotdish I made recently that we wanted more. My P.S. suggested using cheddar cheese soup instead of the cream of celery and cream of mushroom soups called for in the recipe. Sounded great to me! I stopped at the grocery store on the way home and bought the soups. I’d make it that night for dinner and we’d also have leftovers to microwave during the busy week ahead.
I spread the 2# of ground beef all over the bottom of my lasagna pan (11 x 15-in) and sprinkled it well with salt and pepper. I spread out the finely chopped onion over the top next.
We were out of frozen mixed vegetables so I used peas. Besides rhyming, peas and cheese seemed a good match.
I used a small spatula to spread the two cans of cheddar cheese soup over the top. It always seems like the soups won’t be enough but it is, once you spread it out.
Last, I put the tater tots on top. I hadn’t realized we bought the round ones, not the traditional tater tots. Not much of a difference besides size. They’d still taste like good ole tater tots!
I baked the pan of hotdish for 1 1 /2 hours at 350°F. The tater rounds were nicely browned and it was bubbling around the edges.
This was a good idea, changing up the soups. It tasted delicious, we liked having the cheesy change. I know in the past I’ve used other cans of soups such as potato or cream of chicken. It’s a very adaptable hotdish that is forgiving if you don’t have the soups the recipe calls for. Have fun trying new versions!
Cheesy Tater Tot Hotdish
Tater tot hotdish with the addition of cheese to make it even better!
- 2 lbs ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion; finely chopped
- 20 oz frozen peas
- 2 cans cheddar cheese soup (I used Campbell’s Healthy Request soups)
- 32 oz tater tots (I used tater rounds)
- salt and pepper
In bottom of a 11 x 15-in lasagna pan crumble raw ground beef in an even layer. Sprinkle on salt and pepper.
Layer chopped onion over beef.
Spread vegetables over mixture.
Spread the soups over the mixture with a rubber spatula.
Layer on tater tots or rounds.
Bake uncovered for 1 1/2 hours.