Tator Tot Hotdish with Noodles
I love tator tot hotdish, but I find it not very filling. My recipe here has more veggies and adds noodles so that it is much more filling and it tastes amazing.
I love tator tot hotdish, but I find it not very filling. My recipe here has more veggies and adds noodles so that it is much more filling and it tastes amazing.
- Carbohydrate 58.2105119186047 g
- Cholesterol 162.876934166667 mg
- Fat 60.5346538745847 g
- Fiber 5.92471981461446 g
- Protein 38.8893631006224 g
- Saturated Fat 22.148433149697 g
- Serving Size 1 1 Serving (412g)
- Sodium 1299.29049596667 mg
- Sugar 52.2857921039902 g
- Trans Fat 22.0025120811211 g
- Calories 938 calories
Step-by-step
- Preheat the oven to 400 degrees.
- boil the noodles by the instructions for al dente on the box. While these are boiling melt 2 tbsp of butter in a pan and sautee the ground beef with the onion (double the onion amount for more strong flavor if you'd like), after the beef lightly starts to brown, add pepper, onion powder, and garlic salt to your liking, mix, and cook until done. Set aside and wait for noodles.
- Pour the noodles in the bottom of a 13" x 9" glass baking dish. Pour the ground beef with onion on top. Then pour the bag of frozen veggies on top. Mix in the can of Cream of Mushroom (or cream of your choosing) so that everything has somewhat of a coating (use more cream of mushroom if you like it really saucy, but the 10 oz can should give everything a nice thin layer).
- Add the tator tots side by side in rows across the entire top of the pan.
- Cook for 1 hour.
Can raw potatoes bake through at 400 degrees before the bottom layers overcook in a standard glass baking dish? Glass retains heat differently than metal, which shifts how quickly starches absorb moisture during the one-hour bake time. Boiling the pasta strictly to an al dente state prevents it from turning mushy while the casserole sits in the oven. Layering ingredients logically inside the pan ensures the dense elements interact correctly with the surrounding heat. Ground beef and minced onions must be browned thoroughly on the stovetop before assembly because raw meat will release excess water and ruin the sauce consistency. Fresh vegetables will release significantly more moisture during baking than frozen mixed vegetables, potentially requiring an extra tablespoon of flour or a reduced-fat canned soup to maintain structural integrity. Arranging the frozen potato cylinders in tight, uniform rows guarantees maximum surface area exposure for optimal crisping. Baking uncovered for the full sixty minutes allows excess steam to escape, preventing a watery interior beneath the potato crust.
