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

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 1 1/2 lb (680 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, chopped, about 1 cup (150 g)
- 2 cloves garlic, minced
- 1 (10.5 oz) can condensed cream of mushroom soup (298 g)
- 1 cup (240 ml) sour cream
- 1/2 cup (120 ml) milk
- 1/2 cup (120 ml) beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) ground black pepper
- 1/2 tsp (2.5 ml) smoked paprika (optional)
- 12 oz (340 g) frozen mixed vegetables (peas, carrots, corn, green beans) — or 2 cups (300 g) thawed
- 2 cups (8 oz / 225 g) sharp cheddar, shredded
- 1 (32 oz) bag frozen tater tots (907 g)
- 1 tbsp (15 g) butter, for greasing dish
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

Short Description:
Hearty baked casserole of seasoned ground beef, mixed vegetables and a creamy condensed-soup sauce, finished with shredded cheddar and a golden tater-tot crust. Built to serve as a complete main course for family dinners or potlucks.

Regional Notes:
This Upper Midwest (Wisconsin) variation emphasizes Wisconsin-style cheddar cheese and a tater-tot topping alongside the classic ground beef + creamy soup base common to regional "hotdish" recipes. Compared with neighboring versions, expect a cheesier interior and the simple convenience of condensed soup and frozen tots — a true Midwestern comfort-casserole approach.

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch (23 x 33 cm) baking dish with the butter.
2. In a large skillet over medium-high heat, warm the oil. Add the chopped onion and cook 3–4 minutes until translucent, then add the garlic and cook 30 seconds until fragrant.
3. Add the ground beef to the skillet. Brown, breaking into crumbles, until no pink remains, about 6–8 minutes. Drain excess fat from the pan.
4. Reduce heat to medium. Stir in the condensed cream of mushroom soup, sour cream, milk, beef broth, Worcestershire sauce, salt, pepper, and smoked paprika (if using). Mix until smooth.
5. Fold in the frozen mixed vegetables and 1 1/2 cups (6 oz / 170 g) of the shredded cheddar so they are evenly distributed through the beef mixture.
6. Transfer the filling to the prepared baking dish and spread into an even layer.
7. Arrange the frozen tater tots in a single layer over the top of the filling to cover completely. If you prefer a cheesier top instead of tots, leave tots off and top with the remaining cheddar.
8. Bake uncovered for 30–40 minutes, until the filling is bubbly and the tater tots are golden and crisp. If using cheese-only topping, bake 25–30 minutes until hot and bubbling and the cheese is melted and lightly browned.
9. For extra browning on the tots, switch oven to broil for 2–3 minutes at the end (watch closely to avoid burning).
10. Let the hotdish rest 5–10 minutes before serving. Garnish with chopped parsley if desired and serve hot.