How to Make Rick Nolan’s Hotdish Recipe at Home
Rick Nolan’s hotdish is a comforting and crowd-pleasing dish, combining savory beef, creamy mushroom soup, and crispy tater tots. This recipe, rooted in Minnesota’s Midwest tradition, is easy to prepare and perfect for family meals, potlucks, and gatherings.
Equipment
- Skillet
- 9x13 inch baking dish
- Mixing bowl
Ingredients
- 1 lb ground beef or your preferred protein
- 1 can cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese
- 1 bag frozen tater tots
- Optional vegetables green beans, peas, or corn
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Brown the ground beef in a skillet, seasoning with salt and pepper, then drain any excess grease.
- In a mixing bowl, combine cream of mushroom soup with milk, and mix until smooth.
- Layer the cooked beef in a 9x13-inch baking dish, then pour the soup mixture over it.
- Add any optional vegetables, then top with a layer of frozen tater tots.
- Sprinkle shredded cheddar cheese over the tater tots.
- Bake for 35–40 minutes until the tater tots are golden brown. For a crispier top, broil for the last 2–3 minutes.
- Let the dish cool for 5 minutes before serving.
Notes
- For a gluten-free version, use gluten-free cream of mushroom soup.
- Substitute dairy-free cheese and plant-based milk for a lactose-free option.
- The hotdish can be prepared a day in advance and refrigerated before baking.