What do you get when you combine an onion, a can of cream of mushroom soup, tater tots and cheddar cheese?
Some might say heartburn, thick hips, high cholesterol.
Others might say comforting creaminess, classic casserole, pure bliss.
But none can deny this specific combination creates a Minnesotan classic: Tater Tot Hotdish (that’s casserole to the rest of you).
I whipped this recipe out to bring to a sendoff for a friend heading back to his native Minnesota; consensus was you don’t have to be from the Midwest to dig this haut dish.
Tater Tot Hotdish
Makes ~8 servings
1 32-ounce package frozen tater tots
1 16-ounce can cream of mushroom soup
1 yellow onion
Extra virgin olive oil
Sea salt and black pepper
1 cup shredded sharp cheddar cheese
Preheat oven to 350 degrees F. Heat olive oil in large pan on medium heat. Add chopped onion and saute until lightly browned. Add soup, season to taste with salt and pepper. Carefully mix in half the frozen tater tots, coating everything evenly. Spread in a greased 13 x 9 baking dish, then arrange the second half of the tots over the top. Sprinkle cheese evenly over the whole shebang. Bake until cheese begins to brown and the center is hot, about 35 minutes. Let cool slightly before serving.