Church Supper Hot Dish
A classic Midwestern casserole of ground beef, creamy soup base and crispy tater tots baked until golden and bubbly.
Ingredients
Meat Mixture
- 1 pound ground beef
- 1 can (10¾ ounces) condensed cream of mushroom soup
- 1 cup milk
Topping
- 30 ounce frozen tater tots
- 2 cups shredded cheddar cheese divided
Instructions
Meat Mixture
- In a large skillet, cook ground beef over medium-high heat until no longer pink; drain.
- Stir in condensed cream of mushroom soup and milk until smooth.
Assembly & Baking
- Spread beef mixture in an ungreased 13×9-inch baking pan; top with tater tots.
- Bake at 350°F for 35 minutes or until tots are crisp.
- Sprinkle with 1 cup shredded cheddar cheese; bake 5 minutes longer or until cheese melts.
- Let stand 5 minutes before serving.
Notes
Pat tater tots dry if icy to prevent soggy spots.
Drain ground beef well to avoid a greasy sauce.
Reheat leftovers to an internal temperature of 165°F for food safety.
Drain ground beef well to avoid a greasy sauce.
Reheat leftovers to an internal temperature of 165°F for food safety.