Tater Tot Hotdish

Name: Tater Tot Hotdish
Yield: Serves 6 to 8
Ingredients: 1½ pounds, 85 percent lean ground beef; 1 pound, white mushrooms, trimmed and sliced thin; 1 , onion, chopped; 4 , garlic cloves, minced; 1 tablespoon, minced fresh thyme; , Salt and pepper; 3 tablespoons, all-purpose flour; 1½ cups, whole milk; 1½ cups, chicken broth; 3 ounces, Parmesan cheese, grated (1½ cups); 1 cup, frozen peas; 1 cup, frozen corn; 1 (2-pound) bag, frozen tater tots

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By Cecelia Jenkins

Appears in Cook's Country October/November 2017, Cook's Country TV

This hearty, creamy casserole is crowned with its namesake crispy potato nuggets. Our challenge? Get the tots to brown, not drown.

SERVES6 to 8

TIME1¾ hours

has video

WHY THIS RECIPE WORKS

Hotdish (one word) is to Minnesotans what a casserole is to the rest of the country. But Minnesotans do casseroles differently—they top theirs with tater tots. To create an authentic but improved version, we cooked ground beef, mushrooms, a...

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