This recipe, Tater Tot Hot Dish with Mushroom Risotto, is a variation of the Authentic Minnesota Tater Tot Hot Dish. Like all great flukes it happened because I didn’t read the recipe carefully and ended up with way too much liquid so I had to find a way to make it less soggy. I had a bag of Alessi Risotto with Mushrooms so I quickly cooked it up and added it to the mixture. 

You’ll notice I said mixture. Oops. Another mistake. I mixed all of the ingredients instead of layering them. 

Even though I am an authentic Minnesotan, I did not grow up on Tater Tot Hot Dish. I did date a guy whose mom made it (and he raved about) but that was as close to it as I got until I made it last year.

OMG it is delicious! And it’s perfect for cold weather. I have not tried it in the InstantPot because I just don’t think the Tater Tots would do well in it. They really need to get crisped up in the oven.

You can see the original recipe here.

Tater Tot Hot Dish with Mushroom Risotto

Preheat oven to 350 degrees.

1 lb ground beef, browned

2 can Campbell’s Cream of Mushroom Soup

2 can vegetables (I used corn and peas because I didn’t have two cans of either one of them)

1 packaged prepared Alessi risotto with mushrooms, or any packaged rice with mushrooms

While the oven is preheating, brown the ground beef (seasoning to taste as you cook) and drain off the grease.

In a mixing bowl combine soup, ground beef, drained vegetables and risotto. Mix well. Place mixture in baking dish or casserole.

Arrange tater tots on top of mixture.

Bake, uncovered, at 350 degrees for 50 minutes.

Top with your favorite variety of shredded cheese as you serve.

That’s it! This is a great hot dish for a winter day when you have to go out and shovel snow. Goes well with any boxed white wine.