For quite some time now, I’ve been dying to make a hot dish. Thank you very much, Miss Molly Yeh. I totally blame you for my hot dish, tater tot, casserole fixation. I’m not even exaggerating when I say that I’ve been seeing tater tot topped meaty gravy casseroles in my dreams for over a few years now.

Y’all, does that sound weird? Do my potato casserole dreams scare or disturb you? I hope not, because I’m here to tell you that they shouldn’t frighten you in the very least. It’s pretty normal to become obsessed with making a recipe like this one, especially after you’ve actually tasted one.

Now, not only am I over-the-moon for this unforgettable hot dish but so is Mr. B.O.B. Bob. Praises were sung, dishes were practically licked clean, and leftovers were almost non-existent. That’s when you know you got it right. Thank you, Miss Molly Yeh. In this case, dreams do really come true.

Ingredients:

• 1 Tablespoon Extra Virgin Olive Oil
• 1 1/2 Pounds 80% Lean Hamburger
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Garlic Powder
• 1 Bunch Scallions, Chopped (Divided)
• 4 Tablespoons All-Purpose Flour
• 2 Cups Stout
• 1 (15.5-oz.) Can Beef Broth
• 1 Cup Heavy Whipping Cream
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Steak Sauce
• 1 (12-oz.) Bag Frozen Crinkle-Cut Carrots
• 1 (10-oz.) Bag Frozen Peas
• 1 (8-oz.) Block Sharp Cheddar Cheese, Grated (Divided)
• Frozen Tater Tots

Directions:

1. Preheat oven to 425 degrees.
2. Place the olive oil in a large Dutch oven over high heat. When the oil is hot, add the hamburger. Cook until the hamburger is no longer pink, stirring frequently and breaking up with the back of a wooden spoon.
3. Add the salt, pepper, garlic powder, and all but 2 tablespoons of the green part of the chopped scallions. Cook for 3 minutes, stirring frequently.
4. Sprinkle the flour over the hamburger mixture and stir to combine. Cook for 3 minutes, stirring frequently.
5. Add the stout. Cook for 3 minutes stirring frequently.
6. Add the broth, cream, mustard, and steak sauce. Cook for 5 minutes stirring frequently.
7. Add the frozen peas and carrots. Cook for 5 minutes stirring frequently.
8. Turn off the heat and add half of the grated cheddar to the mixture. Stir until the cheese is melted. Pour the mixture into a casserole dish, sprinkle with the remaining half of the grated cheddar, and then top with a layer of frozen tater tots. Bake for 20 to 25 minutes, or until the tater tots are crispy.
9. Garnish with the remaining chopped scallions before serving.

Suggestions:

• I used 80% lean hamburger in this recipe to cut down on the oil content.
• You don’t have to use crinkle-cut carrots if you don’t wish to. Any frozen carrots will do.
• Use whatever size casserole dish you choose for this recipe. Just make sure that it is big enough to hold the hamburger mixture.
• The number of tater tots you use for this recipe will depend on what size casserole dish you use and how closely you place the tater tots together. For this recipe, I only used half of the hamburger mixture in a medium-size casserole dish. That’s why you don’t see tons of creamy hamburger mixture underneath. I think it’s a good ratio for a family of two, who doesn’t want to eat the same meal over and over again all week long. Pair this dish with a lovely fresh salad, and dinner is served. Below, in the improvements section, I give ideas for how to use the other half of this creamy hamburger and veggie mixture.
• In addition to the chopped scallions, I suggest sprinkling a little bit of freshly ground black pepper and salt over the casserole when serving.

Improvements:

• Use half of the hamburger mixture to make this recipe and reserve the other half to use over pasta or mashed potatoes on another day.
• Add your favorite frozen veggies to this hot dish, such as chopped green beans, mushrooms, or corn.
• Replace the tater tots on top of this casserole with biscuits or mashed potatoes.

Print

Yum

Creamy Cheeseburger & Veggie Hot Dish

Ingredients:

• 1 Tablespoon Extra Virgin Olive Oil
• 1 1/2 Pounds 80% Lean Hamburger
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Garlic Powder
• 1 Bunch Scallions, Chopped (Divided)
• 4 Tablespoons All-Purpose Flour
• 2 Cups Stout
• 1 (15.5-oz.) Can Beef Broth
• 1 Cup Heavy Whipping Cream
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Steak Sauce
• 1 (12-oz.) Bag Frozen Crinkle-Cut Carrots
• 1 (10-oz.) Bag Frozen Peas
• 1 (8-oz.) Block Sharp Cheddar Cheese, Grated (Divided)
• Frozen Tater Tots

Directions:

1. Preheat oven to 425 degrees.
2. Place the olive oil in a large Dutch oven over high heat. When the oil is hot, add the hamburger. Cook until the hamburger is no longer pink, stirring frequently and breaking up with the back of a wooden spoon.
3. Add the salt, pepper, garlic powder, and all but 2 tablespoons of the green part of the chopped scallions. Cook for 3 minutes, stirring frequently.
4. Sprinkle the flour over the hamburger mixture and stir to combine. Cook for 3 minutes, stirring frequently.
5. Add the stout. Cook for 3 minutes stirring frequently.
6. Add the broth, cream, mustard, and steak sauce. Cook for 5 minutes stirring frequently.
7. Add the frozen peas and carrots. Cook for 5 minutes stirring frequently.
8. Turn off the heat and add half of the grated cheddar to the mixture. Stir until the cheese is melted. Pour the mixture into a casserole dish, sprinkle with the remaining half of the grated cheddar, and then top with a layer of frozen tater tots. Bake for 20 to 25 minutes, or until the tater tots are crispy.
9. Garnish with the remaining chopped scallions before serving.

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Make sure to check out all of the other great “National Potato Lovers Day” recipes below. A huge thanks to Simple and Savory for hosting this event.

• Air Fried Potato Chips by A Day in the Life on the Farm
• Baked Rosti with Spiralized Potatoes by Karen’s Kitchen Stories
• Colcannon Potatoes by Simply Inspired Meals
• Creamy Cheeseburger & Veggie Hot Dish by Faith, Hope Love, & Luck Survive Despite a Whiskered Accomplice
• Healthy Twice Baked Potatoes by Simple and Savory
• Jansson’s Frestelse – Creamy Anchovy Potato Bake by Food Lust People Love
• Krumplileves (Hungarian Potato Soup) by Tara’s Multicultural Table
• Potato Hearts by Sneha’s Recipe
• Sausage Stuffed Red Potatoes by Jolene’s Recipe Journal
• Schwabischer Kartoffelsalat (German Potato Salad) by Culinary Adventures with Camilla
• Scottish Macaroon Candy by Pandemonium Noshery
• Waffled Hash Browns for Nat’l Potato Lovers Day – by Reviews, Chews & How Tos
• Wet Breakfast Burrito by Palatable Pastime