Tater Tot Hotdish, long a school cafeteria favorite, is basically browned ground beef seasoned with S&P topped with condensed cream of mushroom soup under tater tots and yellow cheddar, baked and browned. This can be improved.
Here some nearly finished browned ground chuck and lamb seasoned with seasalt and fresh cracked black pepper, garlic, italian herbs, cumin, sweet Hungarian paprika and worchestershire sauce await draining. On deck are chopped homegrown tomatoes, homegrown green and red pepper, chopped white onion, chopped celery (including tops). and fresh sliced mushrooms. Whenever I get the celery/green pepper/onions together, I feel a little like the Big Guy and the other end of the Old Muddy.
'Ello, 'ello, what's this? A different kind of pepper? Sweet? Spicey? Yes. Chop it up; throw it in.
Sauteed green and red peppers, onion, garlic, celery, and mushrooms now meet up with the fresh homegrown chopped beefsteak tomatoes to cook and reduce. The Lodge porcelain coated three quart caserole was essentially the only pot.
The assembled hotdish (previously cooked meat and vegetables topped with one can of Campbell's Healthy Choice Cream of Mushroom Soup (A/K/A mushroom white sauce in-a-can) under thawed onion seasoned Tater Tots topped with shredded mozarella, cheddar, and monterey jack cheese). Seasoned asparagas toasted bread crumbs and toasted pinon nuts. The glass of Moo is for SWMBO.
The served plate. Plenty of Heinz 57. Glass of cab. Yum, yum, yum!