HOTDISH (TATER TOT CASSEROLE)
Hotdish is an easy, one-dish dinner often served in Minnesota at such large gatherings as family reunions, potlucks or church suppers. Don't be turned off by its humble appearance; the combination of cream of mushroom soup, corn, green beans, beef and a delightful crispy potato topping (the more taters, the better!) is universally likeable.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Add the oil to a large skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.
- Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato tots. Bake uncovered for 1 hour; the potato tots should be golden brown. Serve.
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
MOM'S TATER SALAD
My mom had 2 versions of "tater" salad but this was by far my all time fav. I even licked the bowl when i was a kid. The hardest thing about this recipe is, my mom never measured anything, so im kinda guessing on the measurements here, especially the potatoes.
Provided by lisa moore @wolfspirit67
Categories Potatoes
Number Of Ingredients 9
Steps:
- Mix together sugar and mayo, add mustard and relish. Let stand for sugar to dissolve. Meanwhile boil potatoes til almost done (otherwise will turn into mashed tater salad). Drain, let cool. Add dressing and onions, adding more mayo and sweet relish as needed. Fold in eggs. I like to have 1-2 extra eggs to slice onto top for looks, sprinkle with paprika.
MOM'S TATER TOT MEATLOAF
This is one of my family's favourite meals, as it was for me when I was a child. Potatoes cook right on top of the meat, so it's easy for Mom, and the kids love the way it looks.
Provided by Chef Dee
Categories Meat
Time 1h5m
Yield 1 9x13 pan
Number Of Ingredients 7
Steps:
- Mix the meat with all ingredients except the Tots.
- Pat into a Pam sprayed 9x13 pan.
- Place the Tater Tots in rows over the meatloaf.
- Bake at 350 for one hour.
Nutrition Facts : Calories 5067.5, Fat 301.3, SaturatedFat 102.5, Cholesterol 1041.7, Sodium 8837, Carbohydrate 371.9, Fiber 53.4, Sugar 15.4, Protein 222.4
MOM'S MASHED POTATO SALAD
Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you'll see why.
Provided by MICKE
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h40m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
- Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.7 g, Cholesterol 89.9 mg, Fat 24 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 222.2 mg, Sugar 1.9 g
PAT'S BEST 'TATER SALAD (POTATO SALAD)
This one is either for serving up the family reunion (to impress the heck out of the kinfolk), or, to hoard all for yourself. I LOVE 'tater salad sandwiches and this version of the old standby is my pick. I credit my mom (gone now) with having developed the recipe. I'm sure that her own grandmother and step-mom had their finger in this one too. Of course, I had to tweak it a bit but it's not a lot different from its genesis. A perfect side dish to fried chicken and/or corn on the cob.
Provided by Bone Man
Categories Potato
Time 3h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- After boiling the potatoes (do not overcook!), rinse them in cold water and place them in the refrigerator for an hour.
- Once the boiled potatoes have cooled in the refrigerator, scrape off the peelings with a paring knife and, using a filet knife or other thin-bladed knife, cut the potatoes into crouton-sized cubes.
- Halve the eggs and remove the yolks. Roughly chop the whites and set them aside. Mash the egg yolks in the mixing bowl until there are no lumps, then add the mustard and salad dressings. Stir until smooth.
- Put the potato cubes in a large mixing bowl and add the chopped egg whites, the yolk mixture and all other ingredients except for the paprika, saving the mayonnaise as the final addition. While adding the mayonnaise in last, stir carefully and slowly until the salad is well blended. Too much mayonnaise can make the potato salad runny -- if you don't need all the mayonnaise, then stop when you have a good blend.
- Transfer the potato salad to an adequate serving bowl and sprinkle the paprika over the top as a garnish. Cover with cling wrap and refrigerate for at least four hours prior to serving.
- NOTE: I do prefer to use Heinz mustard but any regular yellow mustard will do. Also, Yukon Gold potatoes can be substituted.
MOMS BEST EVER TATERTOT HOTDISH
This dish is a quintessential mid-western HOTDISH (I still don't know what a casserole is haha!) This is my mothers recipe - its pure comfort eating. Good, fill ya up, stick to your ribs, and make you happy kind of food. My family would always just go nuts when my mom made this and now my husband and friends do too! I have had...
Provided by Sarah Fillbrandt
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375
- 2. You have the option to brown the meat or not... Honestly I think that it is about a horse a piece as far as time goes... so I usually just brown it with a little diced onion and season salt. ** Once browned (or not) place in bottom of 9x13 pan and spread out.
- 3. Add layer of mixed veggies straight from the freezer and smooth out over beef.
- 4. add cream of chicken (or mushroom if you prefer) over veggies. Do not dilute! **My trick is to put small dollops all over surface and then spread those out slowly so you don't end up just "mixing" the soup and veggies together. This dish is all about the layers!
- 5. My mom adds a splash of milk here over the soup... I don't. I guess its up to you if you want yours thinner... I think that its hard to measure the right amount and not to mention I like mine thick - and that way it will not fall apart as much. Up to you.
- 6. Now the cheese! place a full layer of sliced cheese over the whole thing! No cheating and leaving gaps! ** I would NOT recommend substituting American with Cheddar - it gets pretty greasy. Do not substitute sliced with shredded as it does not melt evenly (and its a terrible base for the tots) TRUST ME :)
- 7. TOTS. Who doesn't just love tots?! I do not just throw a bunch on top and throw it in the oven.. I line them up next to each other and fill the whole pan. The only downside to doing it this way (if there is one) is that you do use a lot of tots. It seems like I always need a handful more than whats in an averaged sized (Orida) bag so I always keep extra on hand.
- 8. Cook uncovered **Raw beef- 1 hour and check **Browned beef - 45 minutes and check You want to see the tots golden brown and the cheese bubbling.
- 9. Let this beast cool down! This stuff gets molten hot and as much as you may want to face-dive into this as soon as you pull it out... leave the room for a few minutes. :D **You really do not need much of a side with this... There are so many veggies in it. If anything maybe a salad. That' about it.
- 10. Last step - LET ME KNOW WHAT YOU THINK!!!
MOM'S DUTCH TATER SALAD
When mixin this - remove your rings and use your CLEAN hands. It's a lot easier then usin a spoon.
Provided by Joyce J Schuler @Quoiky
Categories Potatoes
Number Of Ingredients 10
Steps:
- Boil potatoes and eggs until potatoes are tender.
- Drain and let cool.
- Chop other ingredients (celery, onion, pickles). Put in large bowl & mix well.
- Add other ingredients (celery seed, mayonaise, sugar, salt & pepper) to bowl mixture.
- Peel potatoes and eggs. (The skin on the potatoes should peel off easily.)
- Chop potatoes into 1/4 in squares.
- Chop eggs and add potatoes and eggs to bowl mixture.
- Mix well with your hands, then chill the mixture.
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