Undeniably Tater Tot Hotdish

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.


  1. randolph1 says:

    Okay, the Tator Tot recipe sounds delish! Erik’s always looking for a good tail gate dish to pass, and
    this recipe would be terrific. I’m still watching for the tasty t Ruth casserole dish to show up in one of your posts! That will be really exciting for me to see. A. Trina. :o)

    • I bake in my special tasty tRuth dish at least once a week, but I never make enough for it too look good in a photo — I always replate. So consider your contribution “behind the scenes” at the moment — I promise one day soon it will take center stage! Thanks for the adorable snowman card, by the way! It’s looking at me from the windowsill as I write.

  2. David says:

    Trivia note: In my first exposure to Tater Tots© (which still remains one of only very few), back in the late ’70s or early ’80s, they were served with a sour cream-sevruga caviar dip. Nice first impression that left me with a soft, greasy spot for the Tots that remains (perhaps literally) in my heart to this day. This looks like another gotta-try from the tRuth. I need comfort, and I need food, two things best served in combination. Thanks, Ruthie (and followers), and Merry Christmas to all of you!

  3. Sasha says:

    This is genius. Tater tots are so versatile… you can literally make a meal out of frozen tater tots and like, an old shoe and some frat house staples… Though I don’t recommend any of us try it, but you get my point.

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