As a lifelong Minnesotan i never imagined tator tot hotdish with ingredients other than hamburger, corn, and cream of mushroom soup. This version looks pretty damn tasty and i will be trying it in the future.
Completely agree. It's nice to see an idea that doesn't involve cream of "something"! I'm going to do this one and add some spinach too. Always looking for a way to sneak veggies in when no ones looking 😊
I just made this using left over grilled chicken. I use a cheese sauce and the last 5 minutes of bake time I add the shredded cheese. Talk about comfort food, This is so good! You can substitute so many things for stuff you don't have but don't even try if you don't have tots.
Wisconsin girl here, have avoided tatertot hotdish for...all my life, even when I lived in Minnesota. You have also forgotten the obligatory jello salad with colored mini marshmallows that goes with this. LoL that's just not midwest nice Chef John, its a sacred food combo as far as I've been able to tell. you already left out the cream of mushroom soup and the green beans, you are in danger of being chased down by farm women armed with cans of soup if you don't appease them with the jello salad. Also in Minnesota, the tatertots was the vegetable, along with the greenbeans lol.
In Minnesota there is also the "cursed last bite". Whenever food is being served to a group, be it hotdish, pizza, cookies, or brownies; nobody will take the last serving from the plate.
@@visionandvoice2819At my Minnesotan house we call the last bit Zeno’s bite. You can always take half of what remains, but you can never get to the end.
Thank the lawd there is no canned soup. In all my 62 years I’ve never used a can of soup in my recipes. I really dislike recipes (crock pot, casserole) that have canned soup. I’ll make my own cream soups from scratch first. There! I feel I finally got that off my chest 😊
I especially never understood canned cream of mushroom soup, you can make it in almost the time it takes to open a can and it's one of those recipes that you can make a small amount of.
66 here an i don't understand it either , think years ago canned food an recipes using it was a thing plus back then everyone had a electric can opener was easy meal i guess , had a electric can opener years ago dunno where i put it probably that's why i make my soup forgot where the can opener is . that an making soup is about as hard as toasting bread
I'll be 18 tomorrow, but canned soup is not yummy 😭. It has a weird texture and lack of depth in flavor(s). But most especially: cream of mushroom by Campbell's 🥴
I'm going to try this soon! My son (who is my "caretaker" cause I'm old, LOL) lives with me.... However, he can't have dairy or eggs. Finally a casserole that doesn't require either! I can use vegan cheese and it will be just a tasty, I'm sure!
that's because all its biggest fans die of heart disease before they can get the word out and everyone lucky enough to leave doesn't want any reminders.
I made this yesterday but I did change it slightly. I used 1 1/2 lbs of mushrooms and a pound of ground turkey because I've never been a fan of ground turkey and really wasn't sure what I was getting into 😁 lol. The other change I made was that once my sauce thickened, I added 1tsp Worcestershire and used tater rounds instead of tots because they were on sale (a shorter, flatterer, cheaper version of tots). Oh yeah, I also waited to add the rest of the cheese to the top until 10 minutes before done. This was REALLY delicious!! The subtle notes of cayenne with the added sweetness of the peppers and the earthiness of the mushrooms...these worked so well together! I can't wait to eat the leftovers 😊!!
Hot dish ingredients can be somewhat flexible, but you had very good tot formation and DID mention Cambell's cream soup and green beans, so Minnesota approved. 😜
Fabulous. Best hot dish ever. I used half turkey and half sausage. The crispiness of the tots is the key. The flavors inside the meat mixture are so delicious. Chef John Rocks!
Oh my my my!! You did it again!! I made this dish for my family tonight and it was a huge hit! I loved it too! Delicious!! Thank you! I always trust your recipes!!
If you add a half pound of fried bacon chopped to the mix prior to depositing it in the casserole dish, it could be a baked tater tot version of a Derby Hot Brown!
Minnesotan here. This looks like a fun twist on the old standard tater tot hot dish. I make mine with ground beef, mixed veg & make the gravy like Chef John. No canned soup needed. So, cottage pie with tater tots subbing for mashed spuds. Pro-tip, if you stand the tater tots upright you can cram more on that top layer. Of course the addition of cayenne is a total Chef John thing. In MN even discernible black pepper can get a dish designated as "spicy". 😅
Also Minnesotan here. I once made cacio e pepe for my niece and her boyfriend. She, a Minnesotan thought it was way too spicy. Her boyfriend who is from Louisiana liked it, but thought it could use a little more pepper.
@@uptoolate2793 Scandinavian flavor-phobes. If it doesn't smell like stinky fish or bland gravy, they aren't eating it. Lingonberries are a nice addition though.
Generally I love your style of presentation, the best way to explain, fast, fun, efficient and mainly about the food unlike most others that is about the chefs
3 tot by 3 tot serving size! So cool! Otherwise, the layering of the tots was spoken like a true roofer, and i say that in the most loving way. It's always good to mix cooking with construction. After all, we are the mayors of our layers.
It’s a good idea just except the thing it is, you are not getting refinement you are getting efficient comfort food. I very much recommend not adding the pointless can of soup and while green beans are also a skip for me black beans or chickpeas are both great.
Hi Chef John! Made this dish yesterday, as usual (i always make one of your dishes every year for either thanksgiving or dinner). i made a couple substitutions which definitely turned out to be less than ideal but it was definitely still a charming dish and i could definitely see how your original suggestions would make a really good repeat dinner meal. Happy Holidays from Menifee!
As a certified Minnesotan I approve this hot dish, and may add it to my Thanksgiving plans. Last year we broke down our turkey into a bone in skin on breast which we roasted, and ground all the dark meat and made a turkey meatloaf, seasoned like stuffing, which I covered with the back skin and it was the best part of the meal! I used the bones to make stock for gravy which we had with both the meatloaf and the breast. By the way, after your recent chili dog Mac recipe I decided I had to finally try chili Mac. I was spending the entire weekend out side in the cold working, and even though I got a frozen version which was vegetarian I have to report that it was amazing! Will absolutely make for real soon.
Oh, also fun fact, Minnesota used to produce the most Turkeys of any U.S. state, so ignore the haters saying tot hot dish has to have beef. We also used to consume 90%-ish of the honey crisp apples, but I think the rest of you caught on to how great they are.
Being from Minnesota, I can confirm that this recipe is both completely different than my recipe, yet also is completely authentic to Minnesota tater tot hotdish, because every family has a different recipe, and a different method. My mom's recipe was the best, though. (just like everyone else's moms' was best.)
Chef John seasoned well and it looks great, but the Minnesotan in me gasped with fear and disgust when he said Turkey instead of ground beef. I would totally make this, but that was my gut reaction.
When I heard Sen. Amy Klobuchar talking about her “hot dish” I wondered what in the world that was - and I grew up in Michigan! LOL. I Googled tater tot casserole, once she revealed that her “hot dish” contained tater tots!!
I grew up in Wisconsin. Wasn't until I was well into my 20s when, after moving to the East Coast, I realized most people don't consider potatoes a vegetable nutritionally. @@op3129
I love that you presented a casserole that has been redone to eliminate canned cream soups. Would love to see if you can redo others, just a thought. Thank you for this fun video
Canned cream soups aren't necessary, even when a recipe calls for it. I use a homemade mix, and add fresh veggies, such as sauteed mushrooms as Chef John shows us here, for cream of mushroom soup. There are a lot of "cream of anything" mixes on UA-cam and online; I like this one 👇🏻 ua-cam.com/video/5QAUptvn6HY/v-deo.htmlsi=TrwHCjfS6PEPL8aA
The canned cream soups were never necessary, they were just part of the extremely successful Campbell's marketing idea of putting a recipe on the can. The ability to use a can of shelf-stable soup in place of milk and butter would have been a blessing for women trying to get dinner on the table during the depression and war years, and canned soup has remained an affordable staple that doesn't need refrigeration. A sauce made from a roux with fresh butter, flour and milk or broth will always taste better, and Chef John is the best at teaching the technique
Aloha 😎 this is pretty interesting. My family members are fans of Tater Tots but I've never cared for them. Think I'll top with drop biscuits instead which by the way works really well on Shepherd Pie 😊🌴🌺
I love tater tot hot pots. I always partially defrost the tots as I learned they don't always crisp up when they are frozen solid, especially on creamier dishes.
I used the structure of this recipe to make a delicious variation with the ingredients I had on hand, which is the beauty of recipes like this. You can substitute whatever protein and veggie combo you can think of and it will turn out great!
Made this tonight. Followed our dear leader to a tee. This is an incredible meal!! Make this dinner for your family asap. I only negotiated the non negotiable part. I used store bought shredded white cheddar. Sorry chef!!!
This looks so yummy! I just had to make it! And so I did! It's my first time making turkey hot dish. But it looked so good I made it the same day Chef John uploaded this video to UA-cam.
so I grew up eating my mom's "tater tot casserole," which was nothing short of a hot mess (take out all spices / peppers and then drown the dish in cream of mushroom soup... and then *stir* the tots in halfway through). But one look at this recipe and we just had to try it. Since I"m in Europe now, we had to do a few substitutions, but it came out *fantastic.* Thank you Cheff John for the recipe; it was delicious!!
Here in Canada.We are done our Thanksgiving celebrations for 2 weeks. All most and I still have Turkey. Leftover. I was thinking of doing mullagatawny but just didn't have the craving for it. This sounds perfect dish to do with it. Yaay
I have been a butcher for 36 years and as a young boy, 12 or 13, I worked one of the very few jobs a kid could get in a small town like Comanche TX. Those 3 yrs broke me from ever wanting to eat turkey again and I didn't for 35. Awesome recipe, I would just use grass fed beef
My.. 1st Chef John DV..... I don't know what to say. The creative process has... an... endpoint. It is hard to find and easy to zip right by it when you are on a roll and Chef John you are on a roll!
Thank you for another tasty looking recipe provided with your customary and very entertaining and amusing commentary. That looks like a great cool weather comfort food meal. Not a fan of turkey though so I will be trying it with some ground pork. Can't see any reason that wouldn't work out. Either way I will eat it.
Wisconsin native here. I won't tell you my age, but I went to college in the first half of the 80s.... I would make this very similarly to Chef John's example here, with just a couple changes. I'd use ground beef, switch up the cheese with gruyere and use more veg, like maybe finely chopped carrots, or cabbage... Maybe even some green beans or peas, lol. I was in my 30s before I tried what we call tater tot casserole. Unless it's going to a potluck meal. THEN it's a hot dish. I know it makes no sense. Hey, I don't make the rules! 😊
Wow Chef! 😎 This one has me in the Autumnal mood to bake and crockpot some comforting meals for sure! Yum... My family is vegetarian (like every Californian hippy should be) and we like this with vegi meat. But I totally like the idea of the "no soup for you" method. I'm gunna try this soon, and we will certainly enjoy. 💕 Thank you for all your great videos! 💖🥰
I make a very similar dish but take the base in the direction of stroganoff, use beef instead of turkey and I add red wine and Worcestershire sauce also a pinch or two of cumin. Looks good though.
Turkey, peppers and the cheesy topping, Come on, it does not get any better than this! I'm going to make this recipe for Thanksgiving. I can't wait to try it. Thank you Chef John 🍁🍲🧡
This is much better than the TT hot dish I have. This doesn't use cream of mushroom soup! And no green beans.......I live in Minnesota with some peculiar food........
I guess my husband and I aren’t as concerned about our health as we should be, because we always make this with ground sausage or pork, and the ‘cream of’ soup, of course! We’ll have to give this one a try.
I love how Chef John is making America grate again.
As a lifelong Minnesotan i never imagined tator tot hotdish with ingredients other than hamburger, corn, and cream of mushroom soup. This version looks pretty damn tasty and i will be trying it in the future.
And by the way only a savage wouldn't place the tots in perfect rows.
hell yeah
Great place except the new crime rates. Sad.
@infallibleblue Don't know where you're getting your information, but Minnesota's a safe place, one of the safest states to live in.
Completely agree. It's nice to see an idea that doesn't involve cream of "something"! I'm going to do this one and add some spinach too. Always looking for a way to sneak veggies in when no ones looking 😊
This reminds me that it’s almost the time of year where Chef John teaches us how to use the left over turkey for 2 weeks after the big day 🤣😂
I just made this using left over grilled chicken. I use a cheese sauce and the last 5 minutes of bake time I add the shredded cheese. Talk about comfort food, This is so good! You can substitute so many things for stuff you don't have but don't even try if you don't have tots.
I was just thinking the same thing. Trying to figure out how I could use leftover thanksgiving turkey in this.
🎉🎉🎉🎉
I'm fixing to do this with a rotisserie chicken we had on sale today at work, gotta adjust some things, bet it's gonna be good.
@@drwgisblaidd2650 just because you said fixin I know it’s going be good ❤️
Wisconsin girl here, have avoided tatertot hotdish for...all my life, even when I lived in Minnesota. You have also forgotten the obligatory jello salad with colored mini marshmallows that goes with this. LoL that's just not midwest nice Chef John, its a sacred food combo as far as I've been able to tell. you already left out the cream of mushroom soup and the green beans, you are in danger of being chased down by farm women armed with cans of soup if you don't appease them with the jello salad.
Also in Minnesota, the tatertots was the vegetable, along with the greenbeans lol.
😭😭😭😭😭😭
I thought the traditional side was the "salad" of pretzel crust, sweetened cream cheese and strawberry jello with frozen strawberries!😃
In Minnesota there is also the "cursed last bite". Whenever food is being served to a group, be it hotdish, pizza, cookies, or brownies; nobody will take the last serving from the plate.
Why did you avoid it. It’s good and I’m from the west.
@@visionandvoice2819At my Minnesotan house we call the last bit Zeno’s bite. You can always take half of what remains, but you can never get to the end.
I appreciate and even giggle at our Chef John's honesty in wanting us to use the cheese of HIS choice!🤭💖
This is like a midwestern take on cottage/shepherd's pie!
Literally took the words out of my mouth. Spot on!
Thank the lawd there is no canned soup. In all my 62 years I’ve never used a can of soup in my recipes. I really dislike recipes (crock pot, casserole) that have canned soup. I’ll make my own cream soups from scratch first. There! I feel I finally got that off my chest 😊
I especially never understood canned cream of mushroom soup, you can make it in almost the time it takes to open a can and it's one of those recipes that you can make a small amount of.
@@JuggoJuggo so true. In fact I’m making cream of mushroom soup tonight!
66 here an i don't understand it either , think years ago canned food an recipes using it was a thing plus back then everyone had a electric can opener was easy meal i guess , had a electric can opener years ago dunno where i put it probably that's why i make my soup forgot where the can opener is . that an making soup is about as hard as toasting bread
I'll be 18 tomorrow, but canned soup is not yummy 😭. It has a weird texture and lack of depth in flavor(s). But most especially: cream of mushroom by Campbell's 🥴
Yet there is a disgusting processed tater tot on there which doesn't even taste like potatoes. Yuck!
Can confirm that chives count as a side of veggies here in Minnesota. Looks pretty good and thanks for calling it a hot dish too!
I'm going to try this soon! My son (who is my "caretaker" cause I'm old, LOL) lives with me.... However, he can't have dairy or eggs. Finally a casserole that doesn't require either! I can use vegan cheese and it will be just a tasty, I'm sure!
Go to bed grandma
Oooh I hope you and your son enjoy!
@@joeybeann Who pissed in your oatmeal?
@@moogie1954 you did
@@noob19087 did you eat asparagus last night?
Midwest cuisine is tragically underrated. ❤
that's because all its biggest fans die of heart disease before they can get the word out and everyone lucky enough to leave doesn't want any reminders.
@@Ahzpayne As a Minnesotan I can assure you that in the Upper Midwest our alcoholism kills us before the food does.
@@Ahzpayne Even though Minnesota is routinely rated one of the or THE healthiest state in the USA?
@@JuggoJuggo We do eat healthy for the most part, but our "delicacies" are rich and decadent, also very plain.
The comforty-est of the comfort foods.
Always love a good haute dish
Note that Chef John is using a standard fry pan-that you can buy at any restaurant supply house-and doesn't cost $200 +. Any old thing will do.
I made this yesterday but I did change it slightly. I used 1 1/2 lbs of mushrooms and a pound of ground turkey because I've never been a fan of ground turkey and really wasn't sure what I was getting into 😁 lol. The other change I made was that once my sauce thickened, I added 1tsp Worcestershire and used tater rounds instead of tots because they were on sale (a shorter, flatterer, cheaper version of tots). Oh yeah, I also waited to add the rest of the cheese to the top until 10 minutes before done.
This was REALLY delicious!! The subtle notes of cayenne with the added sweetness of the peppers and the earthiness of the mushrooms...these worked so well together! I can't wait to eat the leftovers 😊!!
Hot dish ingredients can be somewhat flexible, but you had very good tot formation and DID mention Cambell's cream soup and green beans, so Minnesota approved. 😜
In Australia we call these Potato Gems.
For crispier tots you can par-cook them separately in the oven, then let them cool before topping them to the casserole and cooking as normal.
Fabulous. Best hot dish ever.
I used half turkey and half sausage. The crispiness of the tots is the key. The flavors inside the meat mixture are so delicious.
Chef John Rocks!
Oh my my my!! You did it again!! I made this dish for my family tonight and it was a huge hit! I loved it too! Delicious!!
Thank you! I always trust your recipes!!
If you add a half pound of fried bacon chopped to the mix prior to depositing it in the casserole dish, it could be a baked tater tot version of a Derby Hot Brown!
Great idea 🙂 the turkey made me think it's half food but adding bacon would make it whole food 😁
Minnesotan here. This looks like a fun twist on the old standard tater tot hot dish. I make mine with ground beef, mixed veg & make the gravy like Chef John. No canned soup needed. So, cottage pie with tater tots subbing for mashed spuds. Pro-tip, if you stand the tater tots upright you can cram more on that top layer. Of course the addition of cayenne is a total Chef John thing. In MN even discernible black pepper can get a dish designated as "spicy". 😅
Also Minnesotan here. I once made cacio e pepe for my niece and her boyfriend. She, a Minnesotan thought it was way too spicy. Her boyfriend who is from Louisiana liked it, but thought it could use a little more pepper.
Fr
Anglo-germanic flavor-phobs
@@uptoolate2793 Scandinavian flavor-phobes. If it doesn't smell like stinky fish or bland gravy, they aren't eating it. Lingonberries are a nice addition though.
@@visionandvoice2819unless the flavor is cardamon, then spice it up!
Generally I love your style of presentation, the best way to explain, fast, fun, efficient and mainly about the food unlike most others that is about the chefs
We don't really have tater tots over here, but I'm quite confident this would work with mashed potatoes, kinda like a shepherd's pie.
I was thinking maybe break up a few hash browns instead.
oh yes! and add cheese to the potatoes, too!
@@SRPM-yk9xw Oe a bag of 'potatoes 'brian' type product.
Oh for sure!
It won't be kina like shepherds pie. It will be shepherds pie. Which is fine if you like shepherds pie.
3 tot by 3 tot serving size! So cool!
Otherwise, the layering of the tots was spoken like a true roofer, and i say that in the most loving way.
It's always good to mix cooking with construction.
After all, we are the mayors of our layers.
As a midwesterner who’s never enjoyed tatertot hotdish, this looks fantastic. I will be giving this a try for the family asap
It’s a good idea just except the thing it is, you are not getting refinement you are getting efficient comfort food.
I very much recommend not adding the pointless can of soup and while green beans are also a skip for me black beans or chickpeas are both great.
Crispy bacon crumbles and a dollop of sour cream on top put this on a whole other level.
It totally depends on the recipe. For every hotdish name I've seen, there are at least 5 different ways of making them.
You’re the Sheriff Marge Gunderson of the amount of tot that goes on. And speaking of chipper, doesn’t this put a smile on your face?
That was horrible and hilarious. 😁
Hi Chef John! Made this dish yesterday, as usual (i always make one of your dishes every year for either thanksgiving or dinner). i made a couple substitutions which definitely turned out to be less than ideal but it was definitely still a charming dish and i could definitely see how your original suggestions would make a really good repeat dinner meal. Happy Holidays from Menifee!
As a certified Minnesotan I approve this hot dish, and may add it to my Thanksgiving plans.
Last year we broke down our turkey into a bone in skin on breast which we roasted, and ground all the dark meat and made a turkey meatloaf, seasoned like stuffing, which I covered with the back skin and it was the best part of the meal! I used the bones to make stock for gravy which we had with both the meatloaf and the breast.
By the way, after your recent chili dog Mac recipe I decided I had to finally try chili Mac. I was spending the entire weekend out side in the cold working, and even though I got a frozen version which was vegetarian I have to report that it was amazing! Will absolutely make for real soon.
Oh, also fun fact, Minnesota used to produce the most Turkeys of any U.S. state, so ignore the haters saying tot hot dish has to have beef. We also used to consume 90%-ish of the honey crisp apples, but I think the rest of you caught on to how great they are.
I can't have wheat or dairy (allergies) but by god I can adapt this one easily! Definitely prefer stock over canned soup. Yum!
Being from Minnesota, I can confirm that this recipe is both completely different than my recipe, yet also is completely authentic to Minnesota tater tot hotdish, because every family has a different recipe, and a different method. My mom's recipe was the best, though. (just like everyone else's moms' was best.)
Chef John seasoned well and it looks great, but the Minnesotan in me gasped with fear and disgust when he said Turkey instead of ground beef. I would totally make this, but that was my gut reaction.
@@smokinjoe4684 the turkey and the no cream of mushroom soup and the no frozen vegetables.. all not like mine, but still probably really good.
That's a WINNER for our next DINNER! !! !!!
Chef John really helped me and my family survive the lockdown in our country, thanks for making excellent recipes.
I love the symmetry of the 9x9 tater tot topping
My Midwestern heart beats strong at seeing this recipe.
We don't have tater tots in Brazil. I am almost crying right now!
Thank you for no canned or powdered soup in this recipe! 👏
I am so excited to Give This A Try Soon
Yay for Hatch green chiles!😋
When I heard Sen. Amy Klobuchar talking about her “hot dish” I wondered what in the world that was - and I grew up in Michigan! LOL. I Googled tater tot casserole, once she revealed that her “hot dish” contained tater tots!!
Thank you, from Minnesota.
By the way... that is what this is called for real. It is not just John being lazy or efficient with his nameing.
Can confirm
also that the chives "count" as a veg.
the tots do too. as do the onions.
that three veg, right there.
I grew up in Wisconsin. Wasn't until I was well into my 20s when, after moving to the East Coast, I realized most people don't consider potatoes a vegetable nutritionally. @@op3129
I love that you presented a casserole that has been redone to eliminate canned cream soups. Would love to see if you can redo others, just a thought. Thank you for this fun video
Canned cream soups aren't necessary, even when a recipe calls for it. I use a homemade mix, and add fresh veggies, such as sauteed mushrooms as Chef John shows us here, for cream of mushroom soup.
There are a lot of "cream of anything" mixes on UA-cam and online; I like this one 👇🏻
ua-cam.com/video/5QAUptvn6HY/v-deo.htmlsi=TrwHCjfS6PEPL8aA
The canned cream soups were never necessary, they were just part of the extremely successful Campbell's marketing idea of putting a recipe on the can. The ability to use a can of shelf-stable soup in place of milk and butter would have been a blessing for women trying to get dinner on the table during the depression and war years, and canned soup has remained an affordable staple that doesn't need refrigeration.
A sauce made from a roux with fresh butter, flour and milk or broth will always taste better, and Chef John is the best at teaching the technique
Aloha 😎 this is pretty interesting. My family members are fans of Tater Tots but I've never cared for them. Think I'll top with drop biscuits instead which by the way works really well on Shepherd Pie 😊🌴🌺
I love tater tot hot pots. I always partially defrost the tots as I learned they don't always crisp up when they are frozen solid, especially on creamier dishes.
That's a good tip!
Tried the chicken marbella today and it was delicious. Will be making this tomorrow for sure.
I used the structure of this recipe to make a delicious variation with the ingredients I had on hand, which is the beauty of recipes like this. You can substitute whatever protein and veggie combo you can think of and it will turn out great!
My favourite version is sloppy joe mixture on the bottom and tots on top.
In Iowa they are casseroles
Made this tonight. Followed our dear leader to a tee. This is an incredible meal!! Make this dinner for your family asap. I only negotiated the non negotiable part. I used store bought shredded white cheddar. Sorry chef!!!
Looks yummy as usual.
This looks so yummy! I just had to make it! And so I did! It's my first time making turkey hot dish. But it looked so good I made it the same day Chef John uploaded this video to UA-cam.
This came out beyond good! Wow😮
so I grew up eating my mom's "tater tot casserole," which was nothing short of a hot mess (take out all spices / peppers and then drown the dish in cream of mushroom soup... and then *stir* the tots in halfway through). But one look at this recipe and we just had to try it. Since I"m in Europe now, we had to do a few substitutions, but it came out *fantastic.* Thank you Cheff John for the recipe; it was delicious!!
Here in Canada.We are done our Thanksgiving celebrations for 2 weeks. All most and I still have Turkey. Leftover. I was thinking of doing mullagatawny but just didn't have the craving for it. This sounds perfect dish to do with it.
Yaay
I think I'll try it with ground beef as you said Chef. And maybe a couple of rashers of bacon for a tiny bit of fat content.
I have been a butcher for 36 years and as a young boy, 12 or 13, I worked one of the very few jobs a kid could get in a small town like Comanche TX. Those 3 yrs broke me from ever wanting to eat turkey again and I didn't for 35. Awesome recipe, I would just use grass fed beef
Definitely trying this. Might need to add some Worcestershire and hot sauce. 🤤
Oh yah Chef John. Looks good there. Love from Minnesota.
I’m from Michigan and we say casserole. I’ve only heard hot dish in Wisconsin and Minnesota
Chef John would make a great Lutheran.
❤ I love casserole's especially with tater totts!
I made this tonight and, while not a cassserole guy, it was delicious and I would do it again. I cutt he recipe in half moving to an 8x8 pan.
My.. 1st Chef John DV..... I don't know what to say. The creative process has... an... endpoint. It is hard to find and easy to zip right by it when you are on a roll and Chef John you are on a roll!
I hardly ever grate the cheese myself, and it comes out just fine. I have my wife grate it for me.
This had me looking up recipes for tater tots which we don't find ready-made over here. And wishing that we did.
Had same problem but after some research I found that "Aviko" potato crochet balls are pretty much the same ingredients as tatertots :)
@@BorysXES thanks Borys, japanese?
@@lindainparis7349 Polish 😁
Thank you for another tasty looking recipe provided with your customary and very entertaining and amusing commentary.
That looks like a great cool weather comfort food meal. Not a fan of turkey though so I will be trying it with some ground pork. Can't see any reason that wouldn't work out. Either way I will eat it.
This will go on next week's menu. No cream o'yuck soup put a cassarole on the must try list.
Alternative Universe Shepherd's pie.
Aren't we lucky that potatoes are so versatile? You know what else works? Crinkle cut chips.
i might try this with hash brown topper... cheers
I just had lunch of tater tots with chunks of chicken with mixed vegetables and mushrooms. This was made by my daughter.
is this Walz's 'hotdish' w/mushrooms? yum 😋
Made it. Family loved it. Added to the rotation!
Looking at other tater tot hot recipes, this is a massive step up! Thank you for sharing.
I'm making it tonight starting in about.... 40 minutes!
Turkey Tater Tot Hot Dish is far superior to Turkey Tater Tot Cold Dish, which is tbf better than Turkey Tater Tot Lukewarm Dish
*slow clap
Nice variation. Midwest food is underrated.
Now that's a mouth full!
Wisconsin native here. I won't tell you my age, but I went to college in the first half of the 80s.... I would make this very similarly to Chef John's example here, with just a couple changes. I'd use ground beef, switch up the cheese with gruyere and use more veg, like maybe finely chopped carrots, or cabbage... Maybe even some green beans or peas, lol. I was in my 30s before I tried what we call tater tot casserole. Unless it's going to a potluck meal. THEN it's a hot dish. I know it makes no sense. Hey, I don't make the rules! 😊
Wow Chef! 😎 This one has me in the Autumnal mood to bake and crockpot some comforting meals for sure! Yum... My family is vegetarian (like every Californian hippy should be) and we like this with vegi meat. But I totally like the idea of the "no soup for you" method. I'm gunna try this soon, and we will certainly enjoy. 💕 Thank you for all your great videos! 💖🥰
try it with canned brown lentils and double the mushrooms, it'll taste delicious!
HEB Carry’s a cream of jalapeño and cream of poblano. I’m going to try this with one of those
That's our Minnesota state food. Well done sir!
looks great, the worst thing in these kind of cassaroles is soggy tater tots. but this looks crispy and delicious
Making me homesick, Chef (Sioux Falls native here).
If you use a 5# bag, you can put tots on the bottom and have extra tots for lunch the next day 😊
I make a very similar dish but take the base in the direction of stroganoff, use beef instead of turkey and I add red wine and Worcestershire sauce also a pinch or two of cumin. Looks good though.
I live in Minnesota. Yes, putting the tots in perfect rows is mandatory.
Turkey, peppers and the cheesy topping, Come on, it does not get any better than this! I'm going to make this recipe for Thanksgiving. I can't wait to try it. Thank you Chef John 🍁🍲🧡
Always brown the tots in the oven before adding to the top of the casserole or they won't taste like they cooked long enough.
Agree! And cheese goes under the tots for maximum tot crispness.
You are correct JOHN No Green beans!!!!!!!! Looks awesome. I cook Tots to about 80% done so they are Crunchy then put them on the HOTDISH!!!!!
I literally learned about this dish only today from Josh Weismann
You summoned the Midwesternerns
This looks really good. I think I'll make this for a potluck
Very easy to follow! Nice. I'm making for Thanksgiving!
An actual midwest tater tot casserole, Illinois style, is ground beef, onion, cream of mushroom soup, tater tots, and optionally cheese.
Looks amazing!
I can totally see myself making this with a ground turkey or chicken white chili base.
I’m in WI and call this a casserole. I think the term “hot dish” may be more MN 🤷🏻♀️
I'm a Michigander, and I've always heard it called casserole as well. But whether it be casserole or hot dish, this looks delicious!
I’m from Minnesota.
It’s hot dish which might be a Scandinavian thing.
Glad you started with the shooms so I could pull the ripcord early.
This was so good even though we didn't have red peppers or chilies
About to make it now with the above, except I forgot the smoked paprika
This is much better than the TT hot dish I have. This doesn't use cream of mushroom soup! And no green beans.......I live in Minnesota with some peculiar food........
This video made me laugh at loud with all the tot quick maths. Thanks John
Pam here…you need that meat masher tool works so much better to break up ground meat…best thing ever invented!
That soup would of course be cream of mushroom.. the Bain of my food experience. It is mushroomed scented salt.
If this were blended into a drink, it could be a Hot Totty.
I guess my husband and I aren’t as concerned about our health as we should be, because we always make this with ground sausage or pork, and the ‘cream of’ soup, of course! We’ll have to give this one a try.