Bompa's Tator Tot Hotdish
My ultimate comfort food plus it is so easy to throw together and hard to screw up. I make it when we have company and have never had anyone complain. Even the fussiest eaters will like this.
My ultimate comfort food plus it is so easy to throw together and hard to screw up. I make it when we have company and have never had anyone complain. Even the fussiest eaters will like this.
- Carbohydrate 45.1860744186047 g
- Cholesterol 63.25875 mg
- Fat 33.9857197674419 g
- Fiber 9.28476740302642 g
- Protein 18.9298814418605 g
- Saturated Fat 10.9633687585271 g
- Serving Size 1 1 Serving (464g)
- Sodium 1644.73408333333 mg
- Sugar 35.9013070155782 g
- Trans Fat 15.7719961589147 g
- Calories 566 calories
Step-by-step
- Preheat oven to 400.
- In large skillet, Fry hamburger, onion optional.
- Drain grease, return to stove on low-med heat.
- Add Cream of Mushroom soup, thin with milk to make creamy, mix well.
- Add cans of veggies.
- Mixture doesn't have to be hot, add to 9 x 13" cake pan.
- Top with frozen Tator tots.
- Bake ~ 30 min or until Tator tots are done.
Swapping whole milk for the canned soup's recommended liquid volume shifts the binder from a gelatinous paste to a glossy, pourable sauce that coats the vegetables without pooling at the base of the baking dish. Ground beef releases considerable moisture as it renders in the skillet, so thoroughly draining excess fat before incorporating the cream of mushroom soup prevents the filling from breaking during baking at 400 degrees Fahrenheit. Because starches in processed potato products undergo retrogradation upon cooling, storing leftover portions covered in the refrigerator for up to three days actually yields a firmer sliceable square when gently reheated. Managing oven sequencing requires placing the 9x13-inch pan on the middle rack for roughly thirty minutes until the crown achieves a deep golden brown and the edges bubble vigorously.
Transforming refrigerated portions the next day involves spreading slices across a cast-iron skillet over medium-low heat with a tablespoon of neutral oil to re-crisp the exterior potato layer. Leftover hotdish maintains structural cohesion best when cooled completely before slicing into individual portions for storage. Adjusting the dairy content allows the starch molecules to hydrate evenly without scorching the bottom layer during the initial twenty-minute warm-through phase.
