MINNESOTA TATER TOT HOTDISH

A friend asked me to recreate this dish from his time growing up near Minneapolis. So, I did. He and I both agreed that “it is really bland.” But, as we also agreed, that is a blessing (in many a food): you can “pop” it up with pepper flakes, hot sauce, more salt, a showering of “everything bagel” . . . You get the idea. Go for it. 

RECIPE: Minnesota Tater Tot Hotdish

Makes 1. Serves 6-10, depending on serving size.

Ingredients
1 pound ground beef (or vegetarian or vegan ground beef alternative)
1 onion, small dice
3 cloves garlic, sliced thinly or minced
20 ounces (2 cans) cream of mushroom soup
1 cup frozen corn kernels, thawed
1 cup frozen peas, thawed
2 cups cheddar cheese, grated, in 2 equal portions
60-70 “tater tots,” unseasoned, about 1 package
Hot pepper flakes (optional)

Directions
Heat the oven to 375 degrees. In a large skillet, brown the meat or meat alternative, rendering its fat. Using a slotted spoon or “spider,” remove the browned meat from the skillet into a large bowl, leaving behind a couple of tablespoons of fat. In that, sweat the onions for 5-6 minutes, add the garlic, and cook for 90 seconds more.

Add the cooked onions and garlic to the cooked meat and mix together. Butter or oil a 9x13 casserole dish or baking pan. Layer in the onion-meat mixture first, then the soup, scattering the vegetables over the soup. Distribute evenly 1/2 of the cheese. 

Then place the tater tots in one layer, evenly arranged as you see fit. Top with the remaining half of the cheese. On a rack about 6 inches from the oven’s broiling element, bake the casserole in the oven for 45-50 minutes or until you see some bubbling along the sides. Turn on the boiling element and broil until the cheese on top browns, up to 10 minutes.