I know some recipes only call for one vegetable, but I figure why not throw them all in! I love to buy frozen vegetables from Aldi, and this particular bag is the perfect amount for this recipe. 😉 I also love to use mixed veggies of corn, peas, green beans, and carrots. For some reason I think it adds more substance to the dish, but I think that could just be in my head.

So, my recipe is a little different in that I layer tots on the bottom and the top.

One evening I had an idea to try two layers of tator tots instead of just one on top. Early in our marriage, I tried my hand at a couple different hotdish recipes, but Tator Tot Hotdish has always been one that Jacob enjoys and seems genuinely excited about when I mention that I’m making it for supper. I love a good hotdish (as we call them here in Minnesota 😉 ) – I mean, what’s not to love? A meal in one dish? Count me in! Tator Tot Hotdish is a classic, and there are many variations of the traditional recipe.

Bake for about 50-60 minutes, until the cheese is nice and bubbly.

In the bottom of a greased 9 x 13 baking dish, place one layer of tator tots (straight lines or throw ‘em in – whatever floats your boat) so the bottom of the pan is covered.

Then, add cream of mushroom soup, milk, frozen mixed veggies, and ½ cup of the shredded cheese.

Once the hamburger is cooked, drain off grease if necessary.

In a large skillet, brown the hamburger with onion and seasoned salt and pepper (to your liking).

1 cup shredded Colby Jack cheese (*shred your own cheese – you won’t be disappointed).

Classic minnesota hot dish recipes