This can be accomplished without the new Timberline XL– simply place a cast iron pan in the Traeger on high heat and let it get super hot. This is great, not only because it is fun and different, but also because it makes cleanup a breeze, eliminates the need to heat up the kitchen in the summer, and also is a way to impress your friends and family at dinner.īy first smoking the beef on the Traeger for 20-30 minutes before cooking it, you are imparting some great wood-fired flavor in the food. By using the new induction burner alongside the grill, the steps of cooking portions inside are eliminated and instead everything can be done on the grill. As evidenced by this recipe, you can now smoke, saute and bake on the Traeger with ease. PRIMARY INGREDIENTSĬheesy tater tot casserole ingredients WHY COOKING TATER TOT CASSEROLE ON THE TRAEGER WORKSĬooking on the Traeger is not reserved only for grilling and BBQ. We also sauteed the mirepoix on the induction burner, and could easily have cooked the beef in the same pan, at the same time, to cut down on a step. The induction burner makes it possible to cook the entire thing outside on the grill– which makes cooking in the heat of the summer a breeze. Just that small amount of time affords the meat an extra layer of flavor, which really amplifies the dish.įor this recipe, we used the Traeger Timberline XL’s new induction burner to cook up the beef. We simply placed the entire pound of ground beef on a cookie sheet, seasoned it lightly with Garlic Junkie seasoning and placed the tray in the Traeger at 225* with the super smoke feature. To add to the wood-fired flavor of the dish, we began by smoking the ground beef on the Traeger for about 20 minutes. For an added umph to our casserole, we added a generous layer of shredded Cabot Creamery Cooperative cheddar cheese. We took the most traditional route possible– using ground beef, cream of chicken soup and frozen tater tots. Most traditionally, it seems that hotdishes are really tater tot casseroles, topped with frozen tater tots. Certainly there are a lot of ways to make a hotdish your own– from the type of meat used or on hand to the flavor of soup or the ingredients you select as a topping. The main ingredients are simple: meat, canned soup and toppings. When you look up “hotdish” on Google, you find a lot of recipes for this iconic regional casserole. And it certainly was! Finished tater tot casserole WHAT’S A HOTDISH? Partially inspired by the amazing ground beef we had on hand, and partially inspired by the fact that our twins could eat tater tots at every meal, we thought our version of Cheesy Tater Tot Casserole, baked on the Traeger, would result in a delicious meal. Living in Colorado, we don’t have such a culinary tradition (honestly, Colorado has very few culinary traditions or styles), so we thought we’d try something different when making dinner recently. Scoop out a nice chunk and dig in.In the midwest, “hotdish” is a common potluck offering that families enjoy. Remove and let the dish stand for 15-20 minutes. Cook for 10 minutes more or until the cheese melts and gets golden brown on the edges. Spread the remaining cheese evenly on top and place back in the oven. Bake the hotdish for one hour or until the tater tots are crispy and the filling is bubbly.Add a single layer of the tater tots on top of the filling. Dump the hotdish filling into a greased casserole dish and spread evenly. In a large mixing bowl, combine the ground venison, gravy, 6 ounces of cheese, Top the Tater Dip, sweet corn, green beans, and jalapeño. Alternately, you can skip this step and use the canned cream of mushroom or celery soup_._ Check for taste and remove from the heat to cool. Reduce the gravy to a simmer, occasionally stirring, allowing it to get very thick (you’re looking for condensed soup-thick). Lastly, stir in the heavy cream and bring to a boil.
When the butter/flour mixture turns golden brown, stir in the stock and bring it to a boil. Stir in the flour evenly and cook until the mixture begins to bubble and turn a golden brown (this is the roux or thickening agent that will help make the gravy thick and rich). Add the mushrooms, salt, pepper, thyme, and sauté the ‘shrooms until they’re thoroughly cooked.
In a cast iron skillet or saucepot over medium-high heat, add the oil or butter and coat the pan.Set aside the bacon for finishing the hotdish. Reserve the grease for later uses, like frying fish. Cook the bacon in a skillet or in the oven on a sheet pan until it’s very crispy.
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