As children of a midwestern mom growing up in northern New York we were raised on a steady diet of casseroles and hotdishes. As anyone from the north or a flyover state can attest, you normally associate these cream sauced-gut busters with church functions, pot lucks and subsequent naps on the couch. Call us old fashioned but that just fine by our standards. We used turkey instead of ground beef to keep things marginally healthier, but the real goal here is to even come close to what momma used to make.
Equipment Needed: 13 x 9 Baking Pan, Wooden Spoon, Frying Pan, Chef’s Knife, Cutting Board
Serving Suggestion: Family Style
Suggested Wine Pairing: Pinot Noir, Chardonnay
Suggested Beer Pairing: Stout, Extra Special Bitter or English Ale, Medium-bodied Ales
- 1 lb ground turkey ($5.99/lb)
- 1 package of frozen tater tots ($4.49/32 oz bag)
- 1 medium onion ($0.99/lb)
- 2 cloves garlic ($2.99/lb)
- 2 TBSP extra virgin olive oil ($9.99/32 oz)
- 1 can cream of mushroom soup ($1.69/10.75 oz can)
- 1 can green beans ($1.59/14.5 oz can)
- Preheat your oven to 375°F. Dice the onion and mince the garlic.
- Put your pan over medium heat and add the olive oil. Toss in the onions and garlic with a healthy pinch of salt and pepper and cook until lightly softened (about 5 minutes).
- Add the ground turkey and cook, stirring occasionally, until the turkey has browned lightly (about 8 minutes).
- Once cooked, stir in the can of soup, drain the can of beans and stir them in too then pour the whole lot into your baking pan.
- Lay a single layer of tater tots across the top so it’s completely covered. Pop it in the oven until the tots have browned (about 35-45 minutes). Serve with ketchup and hot sauce for the true north country experience.