![]() ![]() This work by Cindy Schultz is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. This blog does contain content which might present a conflict of interest. 275 and Bacon Mashed Potato Cakes, 256 Sauce, Buffalo, 205 Boneless Rib Roast. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question. 314, 315 Swiss Steak with Tomato Gravy, 56, 57 Tater Tot Hotdish. The views and opinions expressed on this blog are purely the bloggers' own. Recipe reviewer hpedwards used the broiler at the end to toast the tots and brown the cheese a bit. Even though the owner(s) of this blog receives compensation for our posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. Frozen tots, Cheddar cheese, browned ground beef, and cream of mushroom soup combine for a comfort food classic that preps in about 10 minutes and is on the table in about 40. The owner(s) of this blog is compensated to provide opinion on products, services, websites and various other topics. For questions about this blog, please contact This blog accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation. This blog is a personal blog written and edited by me. Moore’s Marinades & Sauces are available in most major supermarkets as well as online for about $2.00 per bottle. This recipe was the Moore’s family’s shining achievement and was so sought after, that they eventually began to sell it in Styrofoam cups to the steakhouse regulars. From the start, our flavor defined not only food, but family. There, Moore’s Original Marinade was created and soon became a staple in the town for its delightful, hickory taste. It all began over thirty years ago in the small Alabama town of Jasper with a family-owned steakhouse and homegrown good flavor. ![]() I used a new-to-me Creamy Ranch Buffalo Wing Sauce from Moore’s Marinades & Sauces. It is a fun flavor profile that can easily shift from mild and kid friendly to h-o-t! Today’s Buffalo Chicken Tater Tot Casserole recipe falls in the mild, child friendly range. ![]() Save one in the freezer for a night you’re too busy or tired to make something from scratch.If you are a regular reader here then you know of my love of all things Buffalo flavored. If you want to get really Midwestern grandma on this, double the recipe, make two separate hotdishes. These are great the next day, especially if you skip the microwave and take the time to reheat in an oven so the tots crisp up nicely. Those don’t do it for me, but like anything in the comfort food family, if you grew up eating this and it’s what you like, by all means– add away! I know some people like to add broccoli, frozen peas, mixed vegetables or corn. I think they add a nice flavor and texture to the dish. I like making mine with fresh green beans. Hot dish was easy to assemble, inexpensive, and can feed a crowd. These hearty dishes came from agrarian communities in the Midwest, intended to feed people who spent their days working long hours outside. A hot dish is layered with a crispy topping. If you freeze it, make sure to wrap it tightly (it will keep for 2-3 months), then let it thaw in the fridge for 2-3 days then bake. If you assemble the night before, just take it out of the fridge and bake. To me, a casserole is a dish where everything is stirred together and topped with something crunchy. Yes This can be assembled the night before, or it can even be assembled, then frozen. What’s the difference between a hotdish and a casserole? People of America, pull this recipe out at your next potluck, dinner party, or family reunion. And it’s a hotdish, NOT a tater tot casserole, there is a difference and anyone living in Minnesota can explain it, as I do here… This is comfort food nirvana. It’s a fun take on meat and potatoes and I highly recommend you make it. Tater tot hotdish is a classic Midwestern treat. ![]()
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