Hotdish (Tater Tot Casserole)

Recipe courtesy Santos Loo for Cooking Channel

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Total Reviews: 6

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  • on October 12, 2014

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    I have to say, at first I was a bit miffed. I have been making tator tot casserole for almost 35 years and here it is on the recipe page. Who knew and I got the recipe from my mother-n-law who got it from her mother and so forth. I wonder where it actually did originate from. I just know it was not here. But it is delicious!! enjoy

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  • on October 07, 2014

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    The ultimate comfort food! Also having grown up in MN, our Mom substituted one can cheddar cheese soup for cream of mushroom soup and skipped the onions all together for her picky eaters. Still make it that way to this day. Who says hoddish? That's hilarious!

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  • on October 06, 2014

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    I made this for a friend and her family. We all loved it,

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  • on April 16, 2014

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    I've never heard of this before, but it had things my picky eaters eat so I tried it. I thought I'd get two meals out of it. There weren't any leftovers! May change corn and beans to frozen mixed veggies next time. Had a request for cheese on top so I may put some on half of it while I let it sit before serving.

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  • on January 30, 2014

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    Ditto to the review by Patti Drew. I'm also from MN and so are all my relatives: it is "hotdish" for sure. With 20% fat in the meat, making it pretty tasty for cooking, throw in the onion with the meat and it cooks perfectly without all the added oil, but drain off first by tilting you pan and letting it sit for a bit.

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  • on September 28, 2013

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    Classic Minnesota comfort food! But skip the olive oil--the meat and onions will cook up just fine without the extra grease. Feel free to vary what vegies you use. And, hey, I'm Minnesota-born-and-raised: I can say with authority that it's pronounced "hotdish."

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