Remove and let the dish stand for 15-20 minutes. Cook for 10 minutes more or until the cheese melts and gets golden brown on the edges. Spread the remaining cheese evenly on top and place back in the oven. Bake the hotdish for one hour or until the tater tots are crispy and the filling is bubbly.Add a single layer of the tater tots on top of the filling. In bowl mix together your soups, green beans, corn, milk. Dump the hotdish filling into a greased casserole dish and spread evenly. In pan brown your ground beef until no longer pink, drain off fat and set aside. In a large mixing bowl, combine the ground venison, gravy, 6 ounces of cheese, Top the Tater Dip, sweet corn, green beans, and jalapeño. Alternately, you can skip this step and use the canned cream of mushroom or celery soup_._ Check for taste and remove from the heat to cool. Reduce the gravy to a simmer, occasionally stirring, allowing it to get very thick (you’re looking for condensed soup-thick). Lastly, stir in the heavy cream and bring to a boil. ![]() When the butter/flour mixture turns golden brown, stir in the stock and bring it to a boil. Stir in the flour evenly and cook until the mixture begins to bubble and turn a golden brown (this is the roux or thickening agent that will help make the gravy thick and rich). Add the mushrooms, salt, pepper, thyme, and sauté the ‘shrooms until they’re thoroughly cooked. In the same skillet or pot that you browned the meat, add the stick of butter with the garlic, onion, and cook until the onions begin to caramelize on the edges.If using meat with high fat content, make sure to drain the fat before adding the spices. Add the venison and cook until thoroughly browned season with salt, pepper, and paprika. In a cast iron skillet or saucepot over medium-high heat, add the oil or butter and coat the pan.Set aside the bacon for finishing the hotdish. Reserve the grease for later uses, like frying fish. Cook the bacon in a skillet or in the oven on a sheet pan until it’s very crispy.Place back in the oven for 10 more minutes until the cheese is melted. Pull it out and add another bag of cheese on top. Next add in your tatertots and line them up. In a medium bowl, combine turkey, garlic, sage, green onions, egg, pepper and 1 teaspoon salt. Once all mixed together, sprinkle a bag of Colby jack or regular cheddar on top. I drain mine with a strainer so I don’t have ANY liquid from them… you don’t want a watery casserole. I have literally never met one person who doesn't love this stuff. The most ubiquitous of all the hotdishes in my home state would have to be Tater Tot Hotdish. Next add in your cream of chicken, cream of mushroom, and DRAINED green beans. This gluten free Minnesota Tater Tot Hotdish recipe is made from scratch with ground beef, green beans and homemade cream of mushroom soup. I just season with my heart, no measurements, but roughly a teaspoon each. You need: 1 pound ground beef 2 cans cream of chicken 1 can cream of mushroom 2 cans French cut green beans 2 bags of cheese (Colby Jack or cheddar) 1 pack of tatertots (you’ll have some leftover) Garlic powder, pepper and celery salt Start by browning your meat, season with garlic, pepper and celery salt. I made mine in my Dutch oven but you can use any baking dish. Tatertot casserole (or some say hot dish □□♀️) my sister in law always makes the best and she passed the recipe along to me. Enjoy :) #r#recipesr#recipec#cookingt#tatertotst#tatertotcasserolef#foodfoodtok Next add in your tatertots and line them up. ![]() Next add in your cream of chicken, cream of mushroom, and DRAINED green beans.
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