On Sun, 19 Nov 2006 16:19:15 GMT, Lou Decruss >
wrote:

>On Sat, 18 Nov 2006 15:07:50 -0600, Damsel in dis Dress
> wrote:
>
>>On Sat, 18 Nov 2006 19:07:59 GMT, Lou Decruss >
>>wrote:
>>
>>>http://www.kottke.org/03/11/tator-tot-hotdish
>>
>>Real onions? Cheese? That's not real tater-tot hotdish!
>
>LOL.. OK. I guess a hotdish is worse than I thought. <G> Do people
>up there make a hotdish for home or just to take to church? The only
>thing I've seen around here like that recently is a casserole dish
>made with simply potatoes, cheese, and corn flakes. It's horrible
>IMO.

Okay, here is the one, the only, the AUTHENTIC tater tot hotdish. If
I were to make it again (it's been a very long time), I'd probably use
cream of chicken or cream of celery soup, since Crash has mushroom
allergies. We loved this stuff when it first came out, and ate it
often. If Lipton has a reduced sodium onion soup now, I'd be willing
to try it again. Otherwise, it's be waaaaaay too salty.


Tater Tot Hotdish

Crumble 1-1/2 pounds raw ground round into the bottom of a 9x13" pan.
Sprinkle with a packet of Lipton's onion soup mix. Cover with canned
French style green beans (1 or two cans - I don't recall - whatever
looks right). Combine one can (possibly two) of cream of mushroom
soup with one can (possibly two) of milk. Pour resulting glop over
the green beans. Cover glop with tater tots. Bake at 350F for one
hour.