Vegetarian Tater Tot Hotdish – a classic comforting Minnesota casserole, now vegetarian-friendly!
Now that it’s officially September we can talk all things FALL! I don’t have another pumpkin recipe for you today to kick off the fall recipes that will be coming your way (although don’t be fooled – they are coming).
No, today I want to share with you a Minnesota classic, a tradition, a right of passage…
Vegetarian Tater Tot Hotdish
Since I recently moved back to Minnesota, I’ve enjoyed lake days, boat rides, drinks on patios, and soaking up the last few rays of a Minnesota summer before it ends.
I’ve also learned how to make a vegetarian version of hotdish, as a way to welcome myself back home.
If you’re ready to move on from this recipe because what the heck is a hotdish, and why do I care, and this just sounds weird — then WAIT. Please wait. Because I was just like you not so long ago, and I promise you it’s worth figuring out.
To be honest, after spending the majority of my childhood in Minnesota, I never truly had a tater tot hotdish. Sure, I had plenty of casseroles (I am from Iowa – the Midwest has every version of “throw whatever in a pan and bake it”), but I never had a true tater tot casserole/hotdish/whatchyamacallit.
It was time that changed. With the exception of ground beef though. Y’all know I’m not usually about the meat, so it had to go in my version. It doesn’t really add much for me, and basically all I care about are the tater tots (we’re on the same page, right?).
This Tater Tot Hotdish doesn’t miss the meat at all; it’s packed with veggies and the Homemade Condensed Cream of Mushroom Soup – ohmygosh – is just to die for in it.
The mushrooms add such a hearty note and the flavor and spice that comes from it – like whoa – if you were ever worried about tater tot hotdish being boring, THINK AGAIN FRIENDS!
Ok, and the tater tots. Let’s not forget the tater tots, because they basically make this hotdish everything and more. There’s nothing better than crisp pillows of potato goodness on top of a savory, creamy, veggie-filled dish.
The Irish have Shepard’s Pie, the Minnesotans have Hotdish — crispy tater tot covered hotdish. FTW, BTW!
For the record, it’s even better if it’s made in a Minnesota shaped cast iron skillet
{Vegetarian} Tater Tot Hotdish
-
Prep Time: 15 minutes -
Cook Time: 30 minutes
-
Total Time: 45 minutes
-
Yield: 4 servings -
Category: Dinner -
Method: Baking -
Cuisine: Midwestern
Print Recipe
Pin RecipeDescription
Vegetarian Tater Tot Hotdish – a classic comforting Minnesota casserole, now vegetarian-friendly!
Ingredients
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- ½ cup onion, diced
- ¼ cup celery, finely diced
- ¼ cup carrot, finely diced
- 3 cloves garlic, finely chopped
- Pinch of red pepper flakes
- 1 cup frozen corn
- 1 cup frozen peas
- 2 Tablespoons fresh parsley, chopped
- 1 cup Homemade Condensed Cream of Mushroom Soup
- ½ cup Monterey Jack cheese, shredded
- ¼ cup Parmesan cheese, freshly shredded
- 30-34 frozen tater tots
Instructions
- Pre-heat oven to 375°F.
- In a large skillet, melt butter with olive oil over medium heat. Add onion, celery, and carrot and cook for 2-3 minutes. Add garlic; season with salt, pepper, and red pepper flakes. Stir and cook for another 3 minutes until tender.
- Add frozen corn and peas; stir for approximately 1 minute until coated.
- Add parsley and cream of mushroom soup. Stir until well mixed together.
- Transfer to small baking dish (see note) and spread evenly across pan. Sprinkle cheeses on top. Line tater tots across the surface.
- Bake for 28-33 minutes until bubbly and tater tots are golden brown. Let sit 2-3 minutes before serving.
Notes
When I don’t make this in my Minnesota Cast Iron Skillet, I just a small round baking dish, which will serve 2-4 people. An 8×8-baking dish should also work fine if you don’t have a similar oval baker. If you want to serve more, easily double the recipe and bake in a 9×13 dish.
I’ve also made this in individual crocks and it turns out perfect!
Keywords: homemade, midwest, minnesotan, vegetarian
Homemade Condensed Cream of Mushroom Soup
Note: this is not a sponsored post, just a super big fan of the skillet! However, Fork in the Kitchen is a participant in the Amazon Associates Program, an affiliate advertising program, which means if you happen to buy a product, a small portion – at no extra cost to you – goes to support FITK and keeps recipes coming. Thanks for your support!
This is like comfort food to the max!! I would eat tutor tots literally every single day so I’m all about this dish. And that cast iron Minnesota skillet— now that I LOVE! Totally want a NC version 🙂
Isn’t the skillet the best thing ever? You should totally get one! 🙂
I made this for dinner tonight and it was delicious!! I’ve never touched a mushroom and I was just so thrilled to be doing something new! This was so easy to make! Even the cream of mushroom was easy. I will definitely be making this again!!
I’m so glad you enjoyed the recipes, Gloria! So awesome you embraced cooking with mushrooms for the first time! 🙂
Looks so good! What do you think about freezing it?
★★★★
Thanks, Michelle! I haven’t frozen it myself, but I’d recommend freezing without the tater tots on top and adding them just before baking.
Love this recipe – just what I was looking for! We add baby bella mushrooms and it has become a winter staple in our Minnesotan home. I love having the vegan option as well, great for when my mother in law comes to visit. Thanks!
★★★★★
Hi Kara! I’m so glad to hear it’s become a staple in your home! The addition of the extra mushrooms sounds delicious, too! 🙂