Entree: United States – North Dakota (Great Plains United States) – North Dakota Hotdish

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil (if needed)
- 1 medium onion, chopped — about 1 cup (150 g)
- 2 cloves garlic, minced — about 2 tsp (6 g)
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1 tbsp (15 ml) Worcestershire sauce
- 1 can (10.5 oz / 298 g) condensed cream of mushroom soup
- 1/2 cup (120 ml) milk
- 1/2 cup (120 ml) beef broth (or water)
- 12 oz (340 g) frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 bag (32 oz / 907 g) frozen tater tots
- 2 cups (8 oz / 225 g) shredded cheddar cheese, divided
- 1/2 tsp (1 g) onion powder (optional)
- 1/2 tsp (1 g) dried thyme or parsley flakes (optional)
- Nonstick spray or 1 tsp (5 ml) butter for dish

Instructions

Short Description:
A classic North Dakota casserole of seasoned ground beef mixed with canned soup and vegetables, topped with tater tots and cheddar cheese and baked until bubbly and golden. Hearty, economical, and designed to feed a family or potluck crowd.

Regional Notes:
This Great Plains/Upper Midwest variation uses browned ground beef, condensed cream of mushroom soup, frozen mixed vegetables, and a full bag of tater tots on top — a common North Dakota home-style combination. Compared with noodle or casserole versions elsewhere, the tater-tot topping and the simple canned-soup sauce are characteristic of the regional “hotdish” tradition.

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (approx. 3 qt / 2.8 L) casserole dish with nonstick spray or butter.
2. In a large skillet over medium-high heat, add the ground beef and chopped onion. If beef is very lean, add 1 tbsp (15 ml) vegetable oil. Cook, breaking up the meat, until beef is browned and onions are softened, about 6–8 minutes.
3. Add minced garlic, salt, pepper, Worcestershire sauce, and optional onion powder and thyme. Cook 30–60 seconds until fragrant. Drain excess fat from the skillet.
4. Stir in the condensed cream of mushroom soup, milk, and beef broth until smooth and combined. Bring to a gentle simmer, then add the frozen mixed vegetables and stir to combine. Cook 2–3 minutes just to warm the vegetables through.
5. Remove the skillet from heat and fold in 1 cup (4 oz / 113 g) of the shredded cheddar cheese so the filling is slightly cheesy.
6. Transfer the beef-and-vegetable mixture to the prepared casserole dish and spread into an even layer.
7. Arrange the tater tots in a single layer over the filling, covering completely. If you like extra crisp, leave small gaps so tots brown on all sides.
8. Bake uncovered in the preheated oven for 30–35 minutes, until the filling is bubbling and tater tots are beginning to brown.
9. Sprinkle the remaining 1 cup (4 oz / 113 g) of cheddar cheese over the tater tots and return to the oven for 5–10 minutes more, until cheese is melted and tots are golden. For a darker top, broil 1–2 minutes while watching carefully.
10. Let rest 5–10 minutes before serving so the hotdish sets slightly. Serve hot, scooping through the tater-tot crust into portions.