Greetings, my beautiful lovelies. It's Emmy. How are you? It's great to see you and welcome back to my kitchen. Today's video is sponsored by Crowd Cow, the marketplace of high-quality meats that allows you as the consumer to create a meaningful relationship with your farmer.

So, the way it works is super simple. You just become a member of Crowd Cow, and then you can choose from a variety of delicious cuts of meat. I chose this cut of beef for today's recipe because it was so tender and flavorful. And the best part is that by buying directly from the farm, you're supporting local farmers and getting the freshest possible ingredients.

I'm really excited to share this recipe with you all today. It's a classic Minnesotan dish that's perfect for a weeknight dinner or a special occasion. And the best part is that it's incredibly easy to make. You can have everything cooked in just under an hour, and it feeds a crowd.

Now, I know what you're thinking. What makes this recipe so special? Well, my lovelies, it all starts with the cream of mushroom soup. This stuff is like magic. It adds such depth and richness to the dish without feeling overly rich or heavy. And it's not just the soup that makes this recipe special - it's also the tater tots.

Oh, those tater tots. I mean, what can't you love about a perfectly cooked tater tot? They're crispy on the outside and soft on the inside, with just the right amount of hash-brown flavor to them. And they add such a fun texture to the dish. I swear, every time I take a bite of this hotdish, I'm transported back to my childhood.

I have to admit, I didn't grow up with hotdish. I never had it for dinner as a kid, and I never thought about making it myself until now. But that's what makes this recipe so special - it's like a taste of nostalgia, even if you're not from Minnesota. And who knows, maybe one day I'll be the one to start a hotdish tradition in my own family.

Now, let's get started on the recipe. First things first, we need to butter up our casserole dish. This is an important step, because it helps everything come together smoothly and prevents it from sticking to the pan. Then, we're going to distribute our ground beef and onions evenly throughout the dish. Make sure to spread them out nice and thin so that they cook evenly.

Next, we're going to add in our cream of mushroom soup and stir until it's all combined. Don't worry if it looks a little lumpy at first - it'll come together as you bake it. Then, we're going to top everything off with our tater tots. This is the fun part! You can arrange them however you like, or just dump them on top and call it a day.

Now that our dish is assembled, we need to pop it into the oven and let it cook for about 30-40 minutes, or until the tots are golden brown and the casserole is hot and bubbly. This is the hardest part of the recipe - waiting for it to be done! But trust me, it's worth it.

When I finally took this dish out of the oven, I couldn't wait to dig in. And let me tell you, it was love at first bite. The tots were crispy and delicious, the casserole was creamy and flavorful, and everything just came together perfectly. I'm so glad I tried making this recipe - it's definitely going into my rotation from now on.

So, that's it for today's recipe. I hope you all enjoy making and eating this Minnesotan hotdish as much as I did. And don't forget to subscribe and hit that notification bell, because I've got plenty more recipes up my sleeve. Thanks for watching, lovelies! Bye!

Listen to this.

Okay, so I have to talk about the tater tots for a second. I mean, what's not to love? They're crispy on the outside, soft on the inside, and they add just the right amount of hash-brown flavor to the dish. And let me tell you, Ore-Ida is still the gold standard when it comes to tater tots. I was a little worried that these ones wouldn't live up to their hype, but oh no - they were perfect.

I love how the tots add a fun texture to the dish. It's like a little party in your mouth, with all the different flavors and textures coming together at once. And the best part is, you can customize them however you like. Want to get creative? Go ahead! Make a pattern on top of the tater tots or sprinkle some extra cheese on top - it's up to you.

Okay, so I'm going to take a big scoop out of this hotdish and dig in. Mmm...this is so good! The cream of mushroom soup really makes the dish, don't you think? It adds such depth and richness without feeling overly heavy or rich. And the onions and ground beef are just perfect - they add a nice savory flavor to the dish.

I'm also really happy with how the tater tots turned out. They're crispy and golden brown, just like I wanted them to be. And they're not too big or overwhelming, either - just the right size to add a fun texture to the dish without overpowering everything else.

So, that's it for today's recipe. I hope you all enjoy making and eating this Minnesotan hotdish as much as I did. Don't forget to subscribe and hit that notification bell, because I've got plenty more recipes up my sleeve. Thanks for watching, lovelies! Bye!

Lovelies, I just have to say it one more time: the tater tots are everything. They're the perfect addition to this hotdish recipe, and they make all the difference. Whether you like them crispy or soft, with cheese on top or without - there's just something special about a perfectly cooked tater tot.

Okay, I'm going to go ahead and take another bite of this hotdish now. And I have to say...it's even better than before! The flavors are all melding together so beautifully, and the tater tots are still perfectly crispy on top. This is seriously one of my favorite comfort foods ever.

And don't even get me started on the nostalgia factor. Every time I take a bite of this hotdish, I'm transported back to my childhood. My mom used to make it for us all the time when we were growing up, and it was always such a special treat. And now that I've made it myself, I feel like I'm carrying on that tradition.

So, if you're looking for a delicious and comforting recipe to add to your repertoire, look no further than this Minnesotan hotdish. It's perfect for a weeknight dinner or a special occasion - just be sure to make it with love, because that's what makes all the difference in the end.

"WEBVTTKind: captionsLanguage: en(upbeat playful music)- Greetings, my beautiful lovelies.It's Emmy.How are you?It's great to see you andwelcome back to my kitchen.Today's video is sponsored by Crowd Cow,the marketplace of highquality meats that allows youas the consumer to createa meaningful relationshipwith your farmer.So the way it works is super simple.You just build your box, chooseyour selection of meats --you can choose poultry,beef, pork, seafood --and then you schedule your delivery date.Your meats are vacuum-packedand frozen at peak freshness,and will arrive at yourdoorstep completely frozen.Every box is recyclable andcompostable and every orderis 100% carbon neutral.You can become a Crowd Cow member for freeand receive 5% off yourentire order and free shippingfor orders over $99.I like Crowd Cow because theyhave great quality meats,but I also like their selection of cuts.There are different kindsof cuts that I can'tnormally find at the grocery store.And I like being able tosupport my local farmer.I can enter my zip code and Crowd Cowwill tell me what farmersare around me locally that I can support.So if you'd like to tryCrowd Cow for yourself,they're offering a speciallimited time offer,so act quickly.New members can receive $100of free meat and free shippingif you use my code down below.Big thanks to Crowd Cowfor sponsoring this videoand for their continued support.Now, today, I'm going tobe making the hotdish,a Minnesotan hotdish.And this is inspiredby my dear friend Manduwho grew up eating this in Minnesota.And it is a very simple, no-nonsense mealthat can feed a crowdrelatively inexpensivelyand very little work is involved.And from what I've gathered,it's pretty much thestate dish of Minnesota.I've never had one.So let's go ahead and make one.So in this skillet, I'vegot some oil heating upand I'm gonna add one medium onion.(onion sizzling)Now I'm gonna add some ground beef.This came in my Crowd Cow order.This the Mahan Wagyu beef.So the origin of hotdish may have comefrom the Great Depression,in times of need,but the tater tot versionwas not popularizeduntil the 1950's.Did you know that tater tots were inventedand created out of the scrapsfrom the french fry making process?Very clever, right?Just chop up the scraps, reshape them,add a little seasoning,then you get tater tots.So today's hotdish is goingto be a tater tot hotdish.From my understanding, a hotdishis basically a casserole.The components are usuallysome kind of vegetables,some come kind of canned soupand some kind of protein.Sometimes the starch canbe tater tots or noodles.So I'm gonna add somegarlic powder to this.Mandu did not specify this,but I think it could use alittle extra something something.This inspiration actuallycomes from Sara --from Simply Sara, she is lovely.If you don't know her channel,I'll put a link down below.Everything she makes looksabsolutely delicious.She made a tater totcasserole on her channel.She included some garlic powder,onion powder and a littlebit of Worcestershire,so I'm gonna do that too.Now, I'm not gonna add anysalt because we're gonna addsome canned soup to this sothat has plenty of salt in it.Gonna add some pepper because I love it.So that took all of maybe five minutes.And now we're going to add a big can ofcream of mushroom soup.You can add cream of celery,you can add cream of chicken,but I remember growing upeating cream of mushroom soup.My brother and I would scoopa little bit straight out of the can.Here we go.Very, very salty.Super salty.It's condensed soup.You're supposed to add some milk to it.It has that flavor of canned mushroom.Very familiar, actually.Here we go.Oh yeah, look at that.That was fun.Get all of that out of there.Next we're gonna addone can of drained corn.Niblets.I remember not eatingthese too often either,but really liking theflavor of canned corn.Right out of the can.Something about that canned flavor.Mix all that soup in there.Ooh.Love that sound.Now I think some people drainthe fat out of the beef,but mine wasn't too fatty.And I personally like a little bit of fat.Supposed to add some frozen green beans.I've also seen this donewith canned green beans.Those are beautiful!Look how bright those look.About half a bag.I like the color of thefrozen green beans --better than the canned.Canned ones always look a bit sad.Gray.You know what I mean?Apparently the Senatorsfrom Minnesota every year,have a hotdish competition.Love that.Put aside politics for amoment, get in the kitchen,have a little friendlycompetition with hotdish.Love it.Add this to a casserole dish.I buttered it.Next, we're gonna distribute this.Kind of give everythinga nice little smooth out.And now for the best part, inmy opinion, the tater tots.Now, I was looking for Ore-Ida tater tots.The kind that everybody elsein America grew up with,but they were completely out.And the only size bag they hadwas the size of a small childand it would not fit in my refrigerator.I got these ones instead.I hope they're good.We'll see.Okay, so now we're gonnatake our tater totsand we're going to arrangethem prettily or not.You can do this however you wish,but I'm going to start in the middleand do a little pattern like this.'Cause I think that's gonna be cute.If you don't have time forthis, just dump the tots on.It'll still be delicious.Okay.So. after we're done withplacing all these tots on,we're gonna put it into a400 degree preheated oven.Some recipes say about a half an hour.Others say an hour.Probably it depends on howthick your casserole is.Essentially everything iscooked in the casserole part.We're just gonna get thetots nice and golden brown.Leave it up to you in termsof how long you bake this for.If you like your tots extracrispy, as you should,then perhaps more on the side of one hour.So I've never made hotdish before.So I will come back when this is beautifuland golden and bubbly.Alrighty, see you in alittle bit, lovelies.(vibrates tongue)(playful music)Lovelies, look at the hotdish!It's beautiful! (chuckles)(upbeat music)Listen to this.(metal scraping)Those are some crispy tots.Yes.And we're just gonnascoop out a big old scoop.Ready?Wow.Alrighty, my lovelies.My first taste of Minnesotan hotdish.Itadakimasu.Yeah, it's not half bad.I'm glad I did not put any salt.The cream of mushroomsoup is plenty salty.Mhmm.The soup also gives it a creaminesswithout feeling overly rich.Although I did see somerecipes that include cheese,so if you want some dairy richness,then some cheese willwork in here as well.I taste the onions and the ground beef.The corn gives it alittle bit of a crunch.I really liked the green beans.Because I used frozen greenbeans, aren't kind of gray,they're still nice and bright for color.Let me have a tater tot.Mhmm.The tater tots aredefinitely my favorite part.They're crisp on the outsidebut soft in the middle.Have that kind of hashbrowny flavor to them.So I love the connectionsand how memory can beso intertwined with a specific food.It can immediately takeyou back to that periodof your life.I did not grow up with hotdish,so I don't have any of thosenostalgic kind of attachmentsor memories associated with this dish,but for what it is, it's not bad.It's a quick meal thatcomes together very fast,requires almost no effort whatsoever.And you can feed a crowdand you can freeze it.So there you have it,Minnesotan hot dish menu.Mandu, I hope I did you proud.Thanks so much for watching and big thanksto Crowd Cow for sponsoring this video.If you'd like to tryCrowd Cow for yourself,you can become a new memberand receive $100 of freemeat and free shippingif you use my link down below.Act quickly, it's for a limited time only.Thanks again for watching.I hope you enjoyed that one.I hope you've learned something.Please share this video with your friends.Follow me on social media,like this video, subscribe,and I shall see you in the next one.Toodaloo, take care.Bye!(playful upbeat music)Hotdish tater tot, tater tot, tater tot.Tot tot, tater tot.Tater tot topped.\n"