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Hot Dish Winner

1st Place-Holland Hotdish Revolution People’s Choice Award
Tater Tot Hotdish

Lisa Sarvie, NE Minneapolis (Holland Neighborhood)

1 32 oz. Bag Ore Ida Tater tots
3 cups shredded sharp cheddar cheese (about 3 8 oz. pkgs shredded cheese)
1-1/2 lbs. ground beef
2 medium onions, minced
1 16 oz. jar “That Pickle Guy” brand New Orleans style Classic Muffaletta Mix (Costco)
1 12 oz. bag frozen cut green beans, completely thawed (or very lightly steamed)
2 tsp. Penzey’s brand Fox Point Seasoning
1/2 can (10-12oz) cream of mushroom soup
1/2 can (10-12oz) cream of chicken soup
1/2 cup 2% milk
1/2 cup chive/onion sour cream…i.e. Tater Topper
Salt
Ground black pepper
1/2 cup chopped green onions

Preheat oven to 325-degrees

Begin by layering a 9×13 baking dish with Tater Tots.

Upon the layer of Tater Tots, spread 1-1/2 cup shredded sharp cheddar cheese. Set aside.

Heat a large frying pan to medium-high on the stove top. Add ground beef and minced onions. Stir continuously until the hamburger is lightly browned along with the onions, usually about 10-15 minutes. Remove the hamburger and onions from the stove top and allow to cool briefly, around 5 minutes. Drain the fat/liquid from this mixture and turn the ground beef and onions into a large mixing bowl. Add 1 tsp. salt and 1 tsp. ground black pepper. Along with the hamburger and onions, very gently combine; muffaletta mix, green beans, Penzey’s Fox Point Seasoning, cream of mushroom soup, cream of chicken soup, milk and sour cream.

Grab a spatula and use it to carefully turn the mixture from your bowl to the top of your Tots-lined dish. Next, sprinkle on the remaining 1-1/2 cup cheddar cheese. Then place another layer of Tots on the cheese. Bake in your 325-degree oven for about 1 hour. Remove and allow to cool for about 10 minutes. Sprinkle on the chopped green onions and serve.

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