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Tater Tot Casserole. In the style of Dixie.

SGHSGH Posts: 28,474
edited January 2016 in EggHead Forum
Fellows, here is a real treat to compliment the sausage loaf exceedingly well. They compliment each other like peanut butter and jelly. With the formalities aside, here it is as you requested my friends.

Ingriedants:
1 pound ground beef. I prefer 70/30 as it doesn't dry out. 
1 can of cream of mushroom soup.
1 bag of quality tater tots.
Provolone cheese.
Parmesan cheese. (Block, not powder). 

For the remaining cheese, use what you like. Shredded cheddar, Montery Jack, Colby Jack or a combination of different cheeses etc, etc. The sky is the limit here. Again, just use your preference for the top layer. 

Directions. 
First, brown the ground beef. It doesn't matter if it's frozen or thawed. Examples of both frozen and thawed. They work equally well.

Frozen.



Thawed.


After browning drain the meat well. Unlike the sausage loaf, you do not need not want the excess grease. 

Drain meat.


After draining, spread meat into a baking dish.


Stir in 1 can of Cream of Mushroom per 1 pound of ground beef. 



Now lay down a layer of sliced Provolone.


Now lay down a good tight layer of tater tots. Once you lay down your layer of tater tots, salt them to your taste. 


Now really put the the shredded mozzarella, cheddar, etc, etc, to it. Don't be scared of the cheese. Put it to it. The more the better. 




Due to its thickness, cook at 350 degrees to avoid scorching the cheese. Don't be tempted to run this higher than 350. Cook until hot through and through. As a rough guide, as long as the very center reads 140 degrees, you are good to go. 





About 10 minutes before it is done, top with a coat of the best Parmesan that you can find. Not powder.
Parmesan block. This is a outstanding one. I use it on chargrilled oysters.
Parmesan block.  
 

This is can be cooked in the oven, BGE, or my personal favorite, a big unit. However for clarity, smoke adds very little to this dish. To be honest, most folks seem to prefer it without smoke. As such, cook it at your discretion. 

Tips:
You can make this as big or as small as you want. Just keep the proportions the same. 1 can to 1 pound. Or 1,000 cans to a 1,000 pounds. The 1 to 1 ratio works perfect.  
Once you lay down your layer of tater tots, don't forget to salt them. I go pretty heavy, but I like salt.  
If possible, use a good quality Parmesan, not a can of powder. It makes all the difference in the world. 
Drain the meat well. You do not want the end result to be greasy. 
Bake at no higher than 350 to avoid scorching the cheese. 
Skip the smoke. It brings nothing to the table with this dish. 
Dont be scared to really put the cheese to it. This in not Jenny Craig, it's SGH.
Last but certainly not least, hope that yall enjoy it my friends. 

Unit #1 purring along at 350 degrees. 


Hope that y'all enjoy it as much as I do my friends. 

Location- Just "this side" of Biloxi, Ms.

Status- Standing by.

The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

«134

Comments

  • ThatgrimguyThatgrimguy Posts: 4,507
    edited January 2016
    First! Can't wait to try it!
    XL, Small, Mini & Mini Max Green Eggs, KJ III, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s
  • ThatgrimguyThatgrimguy Posts: 4,507
    Screw the ground beef. I'm making it with leftover sausage loaf.
    XL, Small, Mini & Mini Max Green Eggs, KJ III, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s
  • SGHSGH Posts: 28,474
    Screw the ground beef. I'm making it with leftover sausage loaf.
    You should not have leftover sausage loaf brother Grim. If you do, you are slacking in the eating department my friend ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • First....this is unnatural, insane, unthinkable....and yet @SGH and his posey of unthinkable food gods have blessed us with yet another unbelievable entree.  I cannot wait to try is out....  In the words of the great Wayne and Garth.... We're not worthy!!!!  
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
  • SciAggieSciAggie Posts: 6,481
    This looks fantastic - I have it bookmarked. Some fine comfort food. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • That looks great. And thats one I bet my kiddos will LOVE. I'll be making this one with ground deer. 

    Little Rock, AR

  • bgebrentbgebrent Posts: 19,636
    Looks outstanding brother!  Stick to your bones grub.  Thanks for the detailed post!
    Sandy Springs & Dawsonville Ga
  • YukonRonYukonRon Posts: 16,792
    Thank you for sharing, making this for our sons birthday tomorrow.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • TbentTbent Posts: 225
    Good stuff! Just like my mom used to make. She'd throw some diced onion in with half of it for my pops. 
    L, S, MM, Mini
    Washington, IL
  • LegumeLegume Posts: 12,929
    SGH said:

    This in not Jenny Craig, it's SGH.


    Genius.  Quote of the day.
  • jls9595jls9595 Posts: 1,530
    In Manchester, TN
    Vol For Life!
  • DMWDMW Posts: 13,832
    Meat - Check
    Cream - Check
    Mushrooms for texture - Check
    Potatoes - Check
    Cheese, plenty of it - Check

    That's pretty much comfort food right there, gonna have to try this. I'm planning wings for tomorrow, might have to make this to go with.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
  • yes sir I am going to make that for Monday big game.  thanks for the idea and details hope all is well happy new year
    Large egg panhandle of florida
  • GATravellerGATraveller Posts: 8,199

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • jabamjabam Posts: 1,829
    @SGH you never cease to amaze me. This will be cooked tomorrow in our house!!!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
  • byrne092byrne092 Posts: 746
    Man oh man, everything about this screams awesome!
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO Flameboss 500

    St. Louis, MO
  • Dyal_SCDyal_SC Posts: 5,345
    Looks awesome!  
  • FarmerTomFarmerTom Posts: 685
    Thank You SGH.  Already got it printed out to add to my BGE recipe binder.  Looking forward to trying it.  I appreciate your simple, down home recipes.  Being fairly new to cooking, easy is a big plus.  

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

  • SGHSGH Posts: 28,474
    FarmerTom said:
     I appreciate your simple, down home recipes.  
    Thank you brother. Sometimes it's the small and simple things that really shine. In my humble opinion, this is one of them. Hope that you enjoy it my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • ScottborasjrScottborasjr Posts: 3,494
    edited January 2016
    Just getting together what I want to cook with @SGH suggestions has made me tired. I will therefore take a nap before executing said recipes.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • TinyfishTinyfish Posts: 1,755
    SGH have you ever used leftover brisket as the meat? I think the brisket would add that extra flavor and smokiness to the dish. Any ways a great   work week dinner for sure.
  • ryanttryantt Posts: 2,490
    cazzy said:
    For the cheese, I suggest you use a three cheese blend:


    Mind blown
    XL BGE, KJ classic, Joe Jr, UDS x2 


  • bluebird66bluebird66 Posts: 2,557
    Looks awesome, may try it today!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • johnmitchelljohnmitchell Posts: 6,114
    That is truly a thing of beauty.... Well its off to the store again.. Thanks for posting..
    Greensboro North Carolina
    When in doubt Accelerate....
  • Tinyfish said:
    SGH have you ever used leftover brisket as the meat? I think the brisket would add that extra flavor and smokiness to the dish. Any ways a great   work week dinner for sure.
    SGH said:
    Screw the ground beef. I'm making it with leftover sausage loaf.
    You should not have leftover sausage loaf brother Grim. If you do, you are slacking in the eating department my friend ;)
    I'm betting that goes for leftover brisket as well. 

    Little Rock, AR

  • DredgerDredger Posts: 1,468
    Can't wait to try this one! I've been making a similar version for years using elbow macaroni instead of tater tots. Color me enlightened. Love tater tots way more than elbow macaroni. Good one @SGH. Copied and ready to go.
    Large BGE
    Greenville, SC
  • PhatchrisPhatchris Posts: 1,726
    edited January 2016
    Yeah dude!... Gotta try this one as well as the loaf... Does the sausage have to be Jimmy Dean or will a local product work?
  • MickeyMickey Posts: 19,647
    I love you man B)
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

  • johnmitchelljohnmitchell Posts: 6,114
    I am thinking of squeezing in another layer of tots and cheese, sort of layered like a lasagne....
    Greensboro North Carolina
    When in doubt Accelerate....
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