Description
A classic and incredibly delicious recipe for Tater-tot Hotdish that does not use canned cream soup.
Ingredients
- 2 pounds Ground Beef
- 2 teaspoons Salt, Divided
- 1 teaspoon Pepper, Divided
- 1 whole Medium Onion, Diced
- 4 Tablespoons Butter, Divided
- 4 cloves Garlic, Minced
- ¼ cups Flour
- 2 cups Beef Broth
- 2 cups Whole Milk
- 12 ounces, weight Corn, Frozen
- 1 package (2 Lb. Size) Tater Tots Or Enough To Fill Dish
- Seasoned Salt, To Taste
Preparation
1. Preheat oven to 375 F. Brown ground beef in a large skillet over medium heat with half of the listed amounts of salt and pepper. Remove from heat once browned. Drain grease if necessary.
2. In a separate saucepan over medium heat, sauté the onion in 1 tablespoon of butter until translucent. Then add minced garlic and sauté 1 minute more or until fragrant. Add the remaining butter and allow it to melt. Then whisk in the flour and whisk over medium-high heat for 1 minute so that the flour cooks a little. Whisk in the beef broth and milk. Continue whisking until it comes to a boil and thickens.
3. Stir the gravy mixture into the ground beef along with the frozen corn.
4. Pour the mixture into a 9×13 inch baking dish. Add the frozen tater-tots in an even layer and sprinkle with seasoned salt.
5. Bake at 375 F for approximately 45 minutes or until the tater-tots are crisp
