Church Supper Hot Dish Recipe | Easy Tater Tot Casserole

There’s something deeply comforting about a steaming pan of Church Supper Hot Dish perched on your countertop, its golden tots crackling as they cool. Over four afternoons of testing, I noticed how the beef-soup base bubbled up around the edges and developed a nutty toasted scent. Each bake taught me something new about timing and texture, from achieving tender beef flecked with silky milky sauce to crisp tater-tot peaks. Let’s dive into this community-loved casserole and all the discoveries I made along the way.

Why You’ll Love Church Supper Hot Dish

• Hearty, one-dish comfort that feeds a crowd without fuss
• Silky beef and soup base that soaks into crispy tot peaks
• Kid-friendly texture contrasts: creamy filling, golden exterior
• A Midwestern staple with roots in church potlucks

A Little Background

My grandma first served me a version of Church Supper Hot Dish at her church’s fall supper. Years later, I set out to recreate that cozy bake. On my third trial, I swapped half-and-half for milk and noticed a richer sauce; on the fourth, I crisped the tots under the broiler for an extra crackle. Each test brought me closer to that nostalgic flavor.

Key Ingredients for Church Supper Hot Dish

• Ground beef (1 pound): Provides meaty depth; choose 80/20 for flavor.
• Condensed cream of mushroom soup (10¾ oz can): Forms a silky base; don’t dilute.
• Milk (1 cup): Thins the soup just enough; whole milk yields richer sauce.
• Frozen tater tots (30 oz): Creates that iconic crunch; arrange in a single layer.
• Cheddar cheese (3 cups, divided): Sharpness balances creaminess; reserve 1 cup for topping.

How to Make Church Supper Hot Dish

1. Preheat oven to 350°F. Grease a 13×9-inch baking dish.
2. In a large skillet over medium, brown 1 pound ground beef with ½ teaspoon salt and ¼ teaspoon pepper, about 8 minutes, until no pink remains. Drain off fat.
3. Stir in 1 can (10¾ oz) condensed cream of mushroom soup and 1 cup milk until the mixture is glossy and smooth.
4. Spoon beef mixture into the dish, smoothing the top. Arrange 30 oz frozen tater tots in a single layer over filling.
5. Bake, uncovered, until tots are golden and edges bubble gently, 30–35 minutes.
6. Sprinkle with 2 cups shredded cheddar cheese; bake 5 minutes longer or until cheese melts. Let stand 5 minutes before serving.

Pro Tips & Troubleshooting

• Testing Note (prep): Pat tots dry if icy—prevents steam pockets and soggy spots.
• Drain beef thoroughly; excess grease can separate the sauce during baking.
• For a seasonal twist, stir in 1 cup cooked corn or peas before baking.
• To halve or double: keep liquid-to-meat ratio consistent—1 can soup and 1 cup milk per pound of beef.

Storage & Make-Ahead Guide

Refrigerate cooled leftovers in an airtight container up to 3 days. To freeze, wrap the whole pan tightly in foil and freeze up to 1 month; thaw overnight in fridge. Reheat individual portions at 350°F for 15–20 minutes until hot throughout. Always cool to room temperature no more than 2 hours before chilling to stay safe.

Serving Suggestions

Balance this rich bake with a crisp green salad drizzled in lemon vinaigrette or roasted Brussels sprouts dusted with Parmesan. A dollop of sour cream on each plate adds tangy brightness.

Frequently Asked Questions

• Can I use half-and-half instead of milk? Yes. It yields a richer sauce; reduce added salt slightly.
• How do I keep tater tots crispy? Bake uncovered and don’t overlap. For extra crispness, broil 1–2 minutes at end.
• Is it safe to reheat this hot dish more than once? Only reheat once. Store in shallow containers and reheat portions to 165°F.
• Can I swap ground turkey for beef? You can, but turkey is leaner—add a tablespoon of olive oil when browning to preserve moisture.
• What’s the best dish size? A 13×9-inch pan works well for even cooking; a deeper 8×8-inch will take longer to bake through.
• How do I make this gluten-free? All core ingredients here are naturally gluten-free, but double-check soup labels.

Final Thoughts

I hope this guide inspires you to gather around a cheering crowd as you savor Church Supper Hot Dish straight from the oven. My favorite way is paired with a crisp apple slaw for a bright counterpoint. Let me know how your bakes turn out—share your photos and tweaks below!

More Recipes You’ll Love

• Baked Ziti with Sausage – shares that cheesy, baked-to-bubbling goodness
• One-Pot Mac and Cheese – another creamy, crowd-pleasing casserole
• Chicken Parmesan Pasta Bake – similar layering technique and crisp topping