Some very persistent Googler has been on a quest for Tator Tot Hotdish for WEEKS now, and it's making me feel bad, since one of my life mottos is No Hotdish Seeker Left Behind. Anyway, here's where I originally posted the recipe I use. Also, I'm positively BRIMMING with hotdish recipes, so email me if you ever find yourself in some kind of Hotdish Crisis. If you have Cream of Mushroom in the pantry, I'll fill in the gaps.
Transcription of online convo with my (awesome) sister this morning:
Mandy: I go to pick up my new car tonight-I'm pumped! It's going to be great to have cruise control and air conditioning!
Tessie: NICE. What are you doing with the Escort, demolition derby?
Mandy: Pfft. No! I'm getting $500 for that beast! She's a beaut Clark! [OMFG, I love my sister]
Tessie: You totally hosed them on that one, eh? They only gave me $250 for the Dynasty when it finally died. My goal is to drive cars until their value is less than or equal to zero.
Mandy:He originally offered $250 but I was not having it. I mean, I realize practically the whole bumper is missing--but the interior is still in perfect condition (minus the chicken nuggets and french fries fossilized between the seats).
I miss Minnesota, The End.
Showing posts sorted by date for query tator tot hotdish. Sort by relevance Show all posts
Showing posts sorted by date for query tator tot hotdish. Sort by relevance Show all posts
Thursday, March 13, 2008
Monday, August 20, 2007
Minnesota Monday
I didn't mean to be coy about the Great White North; it's-- *drumroll please*-- Minnesota. That's right, I'm a Minnesotan! Yah, you betcha! Insert Fargo reference here! (Although, can we please get one thing straight, geographically challenged Minnesota mockers? FARGO IS IN NORTH DAKOTA!)
It's no secret that I miss Minnesota, but luckily one of its finest exports can be created in the comfort of my own home: HOTDISH. Word on the street is that the rest of the world calls hotdish "casserole", but any idiot knows that "casserole" is a container. It is the pan that houses the hotdish, not the dish itself. Hel-LO!
Proper Usage: "Ole and Lena brought a hotdish over to the new neighbor, but that bitch never returned Lena's casserole when it was empty. Next time she's getting the leftover lutefisk!"
Although it's hardly hotdish season here in TX, here's one of my favorite hotdish recipes:
TATOR TOT HOTDISH
1 ½ lbs. lean hamburger
1-2 stalks of celery
1 medium chopped onion
1 can each cream of mushroom and cream of chicken soup
½ soup can milk (optional-depends on how "saucy" you like it)
½ lb. Velveeta
1 32 oz package tator tots
Frozen or canned veggies, optional (corn or peas go best here, I think)
Brown the hamburger with chopped celery and onion. Drain fat. Put this in the bottom of a casserole dish. In the same pan, mix the soup and milk until lumps are gone and pour over hamburger (also add veggies here if you are so inclined). Cover the top with slices of Velveeta. Cover this with a single layer of tator tots. Bake uncovered in a 350 degree oven for 45 minutes.
This reminds me of the official definition of hotdish from the book "Hotdish to Die For":
(1) midwestern colloquialism for a hot entrée that is similar to a French casserole except that it is often inedible; (2) the bastard offspring of canned cream of mushroom soup.
P.S. - The good news is that my upcoming flight with AD is only 2 1/2 hours long. It's not as far from TX to MN as one might think, as the crow flies. I mean, far enough for one to be Pleasantly Temperate and one to be Hell On Earth (you decide which is which, depending on the season), but you know.
It's no secret that I miss Minnesota, but luckily one of its finest exports can be created in the comfort of my own home: HOTDISH. Word on the street is that the rest of the world calls hotdish "casserole", but any idiot knows that "casserole" is a container. It is the pan that houses the hotdish, not the dish itself. Hel-LO!
Proper Usage: "Ole and Lena brought a hotdish over to the new neighbor, but that bitch never returned Lena's casserole when it was empty. Next time she's getting the leftover lutefisk!"
Although it's hardly hotdish season here in TX, here's one of my favorite hotdish recipes:
TATOR TOT HOTDISH
1 ½ lbs. lean hamburger
1-2 stalks of celery
1 medium chopped onion
1 can each cream of mushroom and cream of chicken soup
½ soup can milk (optional-depends on how "saucy" you like it)
½ lb. Velveeta
1 32 oz package tator tots
Frozen or canned veggies, optional (corn or peas go best here, I think)
Brown the hamburger with chopped celery and onion. Drain fat. Put this in the bottom of a casserole dish. In the same pan, mix the soup and milk until lumps are gone and pour over hamburger (also add veggies here if you are so inclined). Cover the top with slices of Velveeta. Cover this with a single layer of tator tots. Bake uncovered in a 350 degree oven for 45 minutes.
This reminds me of the official definition of hotdish from the book "Hotdish to Die For":
(1) midwestern colloquialism for a hot entrée that is similar to a French casserole except that it is often inedible; (2) the bastard offspring of canned cream of mushroom soup.
P.S. - The good news is that my upcoming flight with AD is only 2 1/2 hours long. It's not as far from TX to MN as one might think, as the crow flies. I mean, far enough for one to be Pleasantly Temperate and one to be Hell On Earth (you decide which is which, depending on the season), but you know.
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