Entree: United States – Upper Midwest (Minnesota) – Minnesota Hotdish

Serving Size: 6

Approximate Time

Prep 15 min

Cook 35 min

Additional 10 min

Total 1 hr

Ingredients

- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil or butter
- 1 medium yellow onion, chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 2 cans (10.5 oz / 298 g each) condensed cream of mushroom soup
- 1/2 cup (120 ml) milk
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 1 tsp (2 g) dried parsley (optional)
- 10 oz (283 g) frozen mixed vegetables (peas, carrots, corn), thawed slightly
- 32 oz (907 g) frozen tater tots (one standard bag)
- 2 cups (8 oz / 225 g) shredded sharp cheddar cheese
- 1/4 cup (15 g) chopped fresh parsley for garnish (optional)

Instructions

Short Description:
A classic Midwestern one-dish casserole of seasoned ground beef and cream soup topped with crispy tater tots and melted cheddar—simple, comforting, and made for family meals or potlucks.

Regional Notes:
This Upper Midwest (Minnesota) version uses ground beef, condensed cream of mushroom soup, and a full bag of frozen tater tots on top—sometimes called "tater tot hotdish" locally. It reflects Scandinavian and German settler influences in its hearty, casserole-style approach and differs from noodle-based versions by the crunchy potato topping.

1. Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
2. Heat the oil or butter in a large skillet over medium-high heat. Add the chopped onion and cook 4–5 minutes until soft and translucent.
3. Add the ground beef to the skillet with the onion. Cook, breaking up the meat, until browned and no pink remains, about 6–8 minutes. Drain excess fat if necessary.
4. Stir in the minced garlic and cook 30 seconds until fragrant. Remove the skillet from heat.
5. In a large bowl, combine the condensed cream of mushroom soup, milk, Worcestershire sauce, salt, pepper, and dried parsley (if using). Whisk until smooth.
6. Add the browned beef mixture and the thawed frozen mixed vegetables to the soup mixture. Stir until everything is evenly coated.
7. Spread the beef-and-vegetable mixture evenly into the prepared baking dish. Sprinkle 1 cup (4 oz / 113 g) of the shredded cheddar cheese over the mixture.
8. Arrange the frozen tater tots in a single layer over the cheese, covering the entire surface.
9. Bake uncovered in the preheated oven for 30–35 minutes, until the tater tots are golden and the filling is bubbling. If you prefer extra-melted cheese on top, remove the dish after 30–35 minutes, sprinkle the remaining 1 cup (4 oz / 113 g) of cheddar over the tots, and broil on high 2–3 minutes while watching closely until cheese is bubbly and lightly browned.
10. Let the hotdish rest 5–10 minutes before serving. Garnish with chopped fresh parsley if desired and serve hot.