Winter Carnival Tater Tots Hotdish

From the St. Paul Pioneer Press

In 2008, Jerry Kane, Kane's Catering, St. Paul, served this crowd-pleaser at the St. Paul Winter Carnival's Hotdish Tents.

Makes 6 to 8 servings.

1 tablespoon vegetable oil
1/2 cup diced yellow onion
1/2 cup diced green peppers
1/2 cup sliced button mushrooms
1 tablespoon McCormick Montreal Steak Seasoning
1 pinch dried thyme leaves (or fresh, if available)
1 pinch ground black pepper
1 pinch granulated garlic or garlic powder
1 pound ground beef
1 can (family-size) Campbell's Mushroom Soup
1/2-1 pint heavy whipping cream (depends on how wet/dry you want the dish)
1 bag (2 pounds) Ore-Ida Tater Tots
1 cup shredded mozzarella cheese

To assemble meat mixture: In large saucepan, heat oil. Add onion, peppers, mushrooms, steak seasoning, thyme, pepper and garlic. Sweat vegetables over medium heat for 2 to 3 minutes. Add ground beef. Heat until beef is thoroughly cooked. Remove from heat. Drain any excess liquid. Add mushroom soup. Return to heat. Add cream. Cook, stirring often, over medium heat for 5 minutes. Pour into 9-by-13-inch baking dish.

To crisp Tater Tots: Meanwhile, preheat oven to 425 degrees. Spread Tater Tots on cookie sheet. Bake for 10 minutes or until crispy. (Note: Crisping is optional, but it helps Tater Tots retain their shape when combined in hotdish.) Add Tater Tots and cheese to meat mixture. (Or layer Tater Tots and cheese over meat mixture.)

To bake hotdish: Reduce oven temperature to 350 degrees. Bake, uncovered, for 45 minutes or until internal temperature is 165 degrees.