Rural life gets pretty crazy during the month of October! When Bjorn was busy harvesting our soybeans a week or so ago, we’d both teach all day and then Bjorn would farm the rest of the afternoon and evening. On these busy days, I usually pulled together a supper, loaded it into Tupperwares, and drove it out to the field to meet him. The tator tot hot dish I brought him one night was a hit – and since it is such a favorite, simple supper recipe around here, I wanted to share it with you today!
To be honest, I personally did not grow up eating a Scandinavian-type tator tot hot dish (I’m German, not Norwegian like my husband is!)…but Bjorn and I experimented around with a basic hot dish recipe while cooking suppers together in college, and this is our favorite by far!
- 2 cans cream of chicken or cream of mushroom soup
- 1 (~32 oz.) bag frozen tator tots
- 2 cans of corn (or a few cups of thawed frozen corn)
- 1 can green beans
- 1 lb. ground turkey
- 1 medium onion, diced
What to Do:
1 // Preheat oven to 375 degrees.
2 // Brown turkey in skillet until it is no longer pink.
3 // Pour tator tots out into a 9×13 baking dish. Drain cans of corn and beans, then add those on top of tator tots. Add ground turkey, diced onion, and cans of creamed soup. Use a large spoon to stir all ingredients together, then spread mixture evenly in pan.
4 // Bake at 375 degrees for 30-40 minutes, or until tator tots are slightly browned on top.
Have you ever had a hot dish before? Do you make similar casseroles or bakes?