The BEST Tater Tot Casserole
Today we going to make the hotdish a Minnesotan hotdish, and this inspired by my dear friend Jack who grew up eating this in California, he is a Attorney and he like to eat this dish after he wins a case.
Ingredients:
1 tsp. vegetable oil
1 C. yellow onion chopped
1 lb. ground beef
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. Worcestershire sauce
1/2 tsp. black pepper freshly cracked
22 oz. cream of mushroom soup or cream of chicken
11 oz. canned corn
8 oz. frozen sliced green beans
20 oz. frozen tater tots
Instructions:
In a skillet put some oil heating up, and add one medium onion.
Next add some ground beef, garlic powder, onion powder and a little bit of Worcestershire and pepper.
Next add a big can of cream of mushroom soup, you can add cream of celery, you can add cream of chicken but i prefer cream of mushroom soup (it’s super salty so don’t add salt), then add one can of drained corn.
After mix it add some frozen green beans, mix and add it to a casserole dish.
Take your Tater tots and arrange them prettily or not, you can do it however you wish.
The last step is put it on the oven into 400 degree preheated oven, time is leave it up to you in terms of how long you bake this for, if you like your tots extra crispy, as you should then preheat more on the side of one hour.
Methods:
Preheat the oven to 220°C and grease a medium round or oval baking dish.
Put the potatoes in a medium pot with salted water, bring to a boil, and allow to cook for about 10 minutes. Drain the potatoes.
Half-fill a large pan with water and bring it to the boil. Put the spinach into the boiling water. Bring to the boil again and cook for 1 minute. Drain it through a colander and allow all the excess water to run out, pressing it with the back of a spoon will help force excess water out of the spinach through the colander.
In the meantime, mix together the ground beef, onion, garlic, turmeric, parsley, salt and pepper.
Divide the mince into 8 equal sized pieces and roll into round balls.
Place a layer of potato slices in the base of the baking dish as well as around the sides. Then place the spinach in an even layer on the potatoes on the base. Now top with the meatballs. Place more potato slices between the meatballs.
Cheesy Spinach, Meatball & Potato Bake recipe step 6 photo
Cheesy Spinach, Meatball & Potato Bake recipe step 6 photo
Whisk together the cream, milk and white onion soup powder until thickened. Pour this over the meatballs and potatoes.
Cheesy Spinach, Meatball & Potato Bake recipe step 7 photo
Cover the dish with foil and bake for about 55 minutes until the potatoes are tender and the meatballs are cooked. Remove the foil, sprinkle over the grated cheese and bake until golden and melted, about 10-15 minutes.
Cheesy Spinach, Meatball & Potato Bake recipe step 8 photo