Louisa has posted a few recipes that nod to our Midwestern heritage, but nothing screams Midwest like tater tot casserole!
It’s hot, it’s got a cream-of soup, it’s potato-y, could you get a more prototypical casserole?!
While a traditional tater tot casserole would obviously have tater tots as the potato layer, I decided to substitute frozen hashbrowns because I didn’t think my tiny food processor could handle a full tot.
In our house, tater tot casserole’s only vegetable is corn. However, I have eaten tater tot casserole with other vegetables, notably peas or green beans. You’re welcome to add your favorite canned vegetables as long as you mince them to the appropriate size before adding them.
I had an issue with the bottom of my potato layer fusing to the bottom of my pan in places. Hopefully this will not happen to you. If it does, remember to not scrape any of these fused pieces up for your minced & moist eater. Give them to whoever it is in your household who eats the burnt chunks off everyone’s plate.
Another possible modification to this recipe might be to modify the potatoes for only one portion of this recipe. You could consider using full tater tots for the majority of the pan and have one section (bound off by a tin foil wall) with pulsed potatoes.
This is definitely a minced & moist recipe everyone can enjoy, I’ve been eating it for breakfast in the mornings like an absolute maniac.
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Tater Tot Casserole
- 1.5 lbs lean ground beef
- 1 15-oz can cream-style corn
- 1 15-oz can whole kernel corn, drained
- 1 10.5-oz can cream of chicken or cream of mushroom soup
- 2 tsp Mrs. Dash Table Blend
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- 11/2 tsp salt
- 1 30-oz pkg frozen hashbrowns
- Preheat the oven to 350 degrees. Grease a 9x13in pan and set aside.
- Use a food processor to process the whole kernel corn to 4mm or less pieces.
- Use the same processor or a blender to puree the cream-style corn, add to the bowl with minced corn.
- Combine cream of chicken soup to the corn mixture.
- Heat a saute pan or high-sided skillet over medium high.
- Add the ground beef and fry until cooked through. While cooking, break the beef into smaller pieces. Unlike traditional browning, stir frequently to avoid developing a hard “crust” on the beef.
- Remove beef from pan and pulse in food processor until pieces are 4mm or less. Return to pan.
- Heat on low and add cream of chicken soup and corn mixture to beef.
- Stir together and season with Mrs. Dash, garlic powder, onion powder, black pepper, and salt to taste.
- Pulse frozen hashbrowns in food processor until pieces are 4mm or less.
- Spread a layer of pulsed hashbrowns in the 9x13 and top with beef mixture. Add another layer of hashbrowns and beef and top with remaining hashbrowns.
- Cover 9x13 with tin foil. Bake for 60 mins or until bubbling.