Go ahead -- get your smarmy remarks all fired up. You can't hurt me.
I have a vague memory of making this culinary delight by patting out a pound of raw ground beef into a pan (9x9 square maybe?) and laying some frozen Tater Tots on top and pouring a can of cream of mushroom soup over all of it before baking for half and hour or something. Does that sound familiar to anybody?
I haven't done an extensive search for this -- the Tater Tot and burger hotdish recipes I'm finding seem to involve cooking the meat first and I'm pretty sure that what I did used raw meat.
Bring it. -- -Barb, <www.jamlady.eboard.com> Winter Carnival ice sculpture pics added 1-30-05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005.
Go ahead -- get your smarmy remarks all fired up. You can't hurt me.
I have a vague memory of making this culinary delight by patting out a pound of raw ground beef into a pan (9x9 square maybe?) and laying some frozen Tater Tots on top and pouring a can of cream of mushroom soup over all of it before baking for half and hour or something. Does that sound familiar to anybody?
I haven't done an extensive search for this -- the Tater Tot and burger hotdish recipes I'm finding seem to involve cooking the meat first and I'm pretty sure that what I did used raw meat.
Bring it.
I think the can of soup (and maybe some frozen peas) goes in *before* the Tater Tots. And you are right, the ground beef goes in raw (and unseasoned, IIRC) For an interesting variation, try using different flavored cream of soup -- like maybe cream of chicken or cream of celery.
Go ahead -- get your smarmy remarks all fired up. You can't hurt me.
I have a vague memory of making this culinary delight by patting out a pound of raw ground beef into a pan (9x9 square maybe?) and laying some frozen Tater Tots on top and pouring a can of cream of mushroom soup over all of it before baking for half and hour or something. Does that sound familiar to anybody?
I haven't done an extensive search for this -- the Tater Tot and burger hotdish recipes I'm finding seem to involve cooking the meat first and I'm pretty sure that what I did used raw meat.
Bring it.
Here ya go, Barb
1-1/2 lb. ground round 1/4 tsp. pepper 1 med. onion, sliced in thin rings 1 can cream of mushroom soup 1 can cream of celery soup 1 bag tater tots Grated cheddar cheese (optional) Press meat in 2 quart casserole. Sprinkle over with ground pepper; layer onions on top. Mix 2 cream soups and pour over top of onions. Add tater tots on top. Bake at 350F degrees for 45 minutes. Sprinkle top with grated cheese and bake until cheese is melted.
Go ahead -- get your smarmy remarks all fired up. You can't hurt me.
I have a vague memory of making this culinary delight by patting out a pound of raw ground beef into a pan (9x9 square maybe?) and laying some frozen Tater Tots on top and pouring a can of cream of mushroom soup over all of it before baking for half and hour or something. Does that sound familiar to anybody?
I haven't done an extensive search for this -- the Tater Tot and burger hotdish recipes I'm finding seem to involve cooking the meat first and I'm pretty sure that what I did used raw meat.
Bring it.
Here ya go, Barb
1-1/2 lb. ground round 1/4 tsp. pepper 1 med. onion, sliced in thin rings 1 can cream of mushroom soup 1 can cream of celery soup 1 bag tater tots Grated cheddar cheese (optional) Press meat in 2 quart casserole. Sprinkle over with ground pepper; layer onions on top. Mix 2 cream soups and pour over top of onions. Add tater tots on top. Bake at 350F degrees for 45 minutes. Sprinkle top with grated cheese and bake until cheese is melted.
Jill
Heh. Thanks, Jillsie. -- -Barb, <www.jamlady.eboard.com> Winter Carnival ice sculpture pics added 1-30-05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005.
Go ahead -- get your smarmy remarks all fired up. You can't hurt me.
I have a vague memory of making this culinary delight by patting out a pound of raw ground beef into a pan (9x9 square maybe?) and laying some frozen Tater Tots on top
I think the can of soup (and maybe some frozen peas) goes in *before* the Tater Tots. Best regards, Bob
Thanks. I ran across recipes with frozen peas but they weren't part of what I think I remembered. Can you believe I'm hankering for Tater Tots? Haven't had those in umpteen years! No accounting for hankerings, I guess.
I *always* have a bag of Tater Tots in the freezer. No accounting for when you might crave some 🙂
On Wed, 2 Feb 2005 10:09:50 -0600, "jmcquown" <[email hidden]>
Quoted message said:
1-1/2 lb. ground round 1/4 tsp. pepper 1 med. onion, sliced in thin rings 1 can cream of mushroom soup 1 can cream of celery soup 1 bag tater tots Grated cheddar cheese (optional)
Where are the green beans, Suthuner?
Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me."
On Wed, 2 Feb 2005 10:09:50 -0600, "jmcquown" <[email hidden]>
Quoted message said:
1-1/2 lb. ground round 1/4 tsp. pepper 1 med. onion, sliced in thin rings 1 can cream of mushroom soup 1 can cream of celery soup 1 bag tater tots Grated cheddar cheese (optional)
I think it needs more starch. Have you considered dumplings?
nb
You are such a comedian. -- -Barb, <www.jamlady.eboard.com> Winter Carnival ice sculpture pics added 1-30-05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005.
A follow-up to my previous post for Authentic Tater Tot Hotdish. Jill was right about using one can of cream of mushroom and one can of cream of celery soup. The baking time is 45-60 minutes, as I recall.
Carol
Well mine's in the oven with one can of cream of mushroom soup, in a 7x11 pan. Sliced mushrooms on top, under the soup. I mixed in some Penzeys toasted onions with the ground beef. -- -Barb, <www.jamlady.eboard.com> Winter Carnival ice sculpture pics added 1-30-05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005.
Go ahead -- get your smarmy remarks all fired up. You can't hurt me.
Pictures posted on my website: www.jamlady.eboard.com -- -Barb <www.jamlady.eboard.com>; Tater Tot Hotdish pics added 2-2-05 "I got the motive, which is money; and the body, which is dead!" - Rod Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.
On 2005-02-02, Melba's Jammin' <[email hidden]> wrote:
>Does that sound familiar to anybody?
A follow-up to my previous post for Authentic Tater Tot Hotdish. Jill was right about using one can of cream of mushroom and one can of cream of celery soup. The baking time is 45-60 minutes, as I recall.
Carol
Well mine's in the oven with one can of cream of mushroom soup, in a 7x11 pan. Sliced mushrooms on top, under the soup. I mixed in some Penzeys toasted onions with the ground beef.
You don't think the toasted onions will make it too spicy? ;;-)
I love ground beef, I've been addicted to CCOMS since I was five, and I once worked on a t/t line in E. WA. All the right feel good buttons are there. I just can't make it work together. Kinda like SOS Jell-O or liver ice cream. :P
Well mine's in the oven with one can of cream of mushroom soup, in a 7x11 pan. Sliced mushrooms on top, under the soup. I mixed in some Penzeys toasted onions with the ground beef.
You don't think the toasted onions will make it too spicy? ;;-)
Bob
LOL LOL LOL... you gotta issue a depends alert on that one, Bob. Too funny 🙂
On 2005-02-02, Melba's Jammin' <[email hidden]> wrote:
> Does that sound familiar to anybody?
A follow-up to my previous post for Authentic Tater Tot Hotdish. Jill was right about using one can of cream of mushroom and one can of cream of celery soup. The baking time is 45-60 minutes, as I recall.
Carol
Well mine's in the oven with one can of cream of mushroom soup, in a 7x11 pan. Sliced mushrooms on top, under the soup. I mixed in some Penzeys toasted onions with the ground beef.
*GASP* You... you're a... a HEATHEN! You you... VISIGOTH! Tainting the pure blandness of tatertot hotdish with your high falutin' ideas of ONIONS! 🙂
How'd it turn out? It sounds yummy but I'm not likely to make it here, my husband hates mushrooms and I haven't really strained to hard to think of a substitute for the mushroom soup. 🙂 Though maybe I could make some just for me and give him something else. Sometimes it's nice to give myself comfort foods from my childhood. 🙂
-- Siobhan Perricone Humans wrote the bible, God wrote the rocks -- Word of God by Kathy Mar
Long ago, my wife used to have roommates that were sisters, of Polish descent. They were taught how to make pierogi by their grandmother, and would periodically make large batches over the course of a weekend.
One sister would change their answering machine message frequently, and came up with a witty one for that weekend: "it's pierogi weekend, and we're up to our eyeballs in dough, so please leave a message!".
Sunday afternoon, all their friends were invited over for a feast of pierogi and kielbasa. It was fantastic. Pierogi then were distributed in small batches to everyone they knew.
On Wed, 02 Feb 2005 18:00:12 -0600, Melba's Jammin'
Quoted message said:
Quoted message said:
Well mine's in the oven with one can of cream of mushroom soup, in a 7x11 pan. Sliced mushrooms on top, under the soup. I mixed in some Penzeys toasted onions with the ground beef.
*GASP* You... you're a... a HEATHEN! You you... VISIGOTH! Tainting the pure blandness of tatertot hotdish with your high falutin' ideas of ONIONS! 🙂
Quoted message said:
How'd it turn out? It sounds yummy but I'm not likely to make it here, my husband hates mushrooms and I haven't really strained to hard to think of a substitute for the mushroom soup. 🙂 Though maybe I could make some just for me and give him something else. Sometimes it's nice to give myself comfort foods from my childhood. 🙂
LOL! Guilty as charged. It was tasty. A great mid-western glop that the snooties wouldn't dream of passing through their lips. Salty enough (like you doubted it?). Fat enough. Starchy enough. I figure the broccoli balanced it, nutritionally speaking. "-) -- -Barb <www.jamlady.eboard.com>; Tater Tot Hotdish and Jam Class pics added 2-2-05 "I got the motive, which is money; and the body, which is dead!" - Rod Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.
LOL! Guilty as charged. It was tasty. A great mid-western glop that the snooties wouldn't dream of passing through their lips. Salty enough (like you doubted it?). Fat enough. Starchy enough. I figure the broccoli balanced it, nutritionally speaking. "-)
Years ago when she was just a tot, one evening after DD had eaten nothing but candy (maybe it was donuts) and junk all day, she said "I gotta eat some broccoli to make up for all that candy".
In article <[email hidden]>, guy f klose <[email hidden]>
Quoted message said:
Long ago, my wife used to have roommates that were sisters, of Polish descent. They were taught how to make pierogi by their grandmother, and would periodically make large batches over the course of a weekend.
One sister would change their answering machine message frequently, and came up with a witty one for that weekend: "it's pierogi weekend, and we're up to our eyeballs in dough, so please leave a message!".
Sunday afternoon, all their friends were invited over for a feast of pierogi and kielbasa. It was fantastic. Pierogi then were distributed in small batches to everyone they knew.
Ah, they are better women than I could aspire to be, Guy. :-) Our annual Pirohy Marathon was held on January 22 (pictures on my website) -- destined for my freezer and my personal consumption. :-) -- -Barb <www.jamlady.eboard.com>; Tater Tot Hotdish and Jam Class pics added 2-2-05 "I got the motive, which is money; and the body, which is dead!" - Rod Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.
Go ahead -- get your smarmy remarks all fired up. You can't hurt me.
I have a vague memory of making this culinary delight by patting out a pound of raw ground beef into a pan (9x9 square maybe?) and laying some frozen Tater Tots on top and pouring a can of cream of mushroom soup over all of it before baking for half and hour or something. Does that sound familiar to anybody?
I haven't done an extensive search for this -- the Tater Tot and burger hotdish recipes I'm finding seem to involve cooking the meat first and I'm pretty sure that what I did used raw meat.
Bring it.
Oh yeah, my second stepfather made something like this and we loved it! I remember that he used a square casserole dish (probably 9x9 as you said), the ingredients were layered, and grated cheddar was put over the top. I'm 99% certain that he didn't cook the ground beef first, as he was a lazy sort (but a nice guy). If you make this, do let us know how it turns out, I'd really like to know...
-- J.J. in WA ~ mom, vid gamer, novice cook ~ "You still haven't explained why the pool is filled with elf blood." - Frylock, ATHF
