Rishia's Tater Tot Hot Dish


Andrea Skjold

Before I come home from a 3-week trip to Asia, all I dream about for the last few days is this amazing Midwestern classic. It’s been re-worked a little bit by my wife, but still maintains its traditional hot-dish roots.

Try this delicious recipe in your own kitchen, and check out more of Andrew's recipes.

1 lb. ground beef

1 lb. ground turkey

1 onion, minced

2 cans Campbell’s condensed cream of mushroom soup

1 bag (16 ounces) cut frozen green beans

2/3 bag (32 ounces) Ore-Ida Tater Tots Salt and pepper

Over medium-high heat, brown beef, turkey and onions together in a large casserole pot.

I use a low-sided (4 inches) copper rondeau that’s about 12-inches across. It’s perfect.

Season the meat while it’s browning.

When cooked and nicely browned and the juices have collected and evaporated, pull from heat.

Remove meat from rondeau.

Place beans at the bottom of the rondeau.


Put meat over the beans.

Pour condensed soup over meat.

Add Tots as the final layer.

Bake in center of 400-degree oven with the lid on for 25 minutes.

Remove lid and bake for 20 minutes until the tots are well crisped.

Let cool for 10 minutes and serve.

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