Molly Yeh’s Classic Beef Tot Hotdish | Girl Meets Farm | Food Network

Molly's beef and casserole is the ideal cozy comfort food for a cold day!
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Cookbook author, food blog writer and Midwest transplant Molly Yeh welcomes her country life and makes dishes motivated by her Jewish and Chinese heritage– with a taste of the Midwest, too.

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Level: Easy
Total: 1 hr 20 minutes
Active: 45 minutes
Yield: 6 to 8 servings


1 tablespoon (13 grams) neutral oil
2 medium shallots, carefully sliced
Kosher salt
2 pounds (908 grams) ground beef, 93% lean
12 ounces (340 grams) frozen sliced green beans
1/4 cup (56 grams) unsalted butter
1/2 cup (65 grams) versatile flour
1/4 cup (60 grams) pale ale (or sub 1/4 cup/60 grams low-sodium chicken stock).
2 1/4 cups (540 grams) low-sodium chicken stock.
1/2 cup (120 grams) whipping cream.
Newly ground black pepper.
1 teaspoon fresh thyme leaves.
1/4 teaspoon freshly grated nutmeg.
2 pounds (908 grams) frozen Tater Tots.


If you're feeling wild: a couple of big handfuls of shredded cheddar cheese, for topping.
If you're feeling fancy: chopped flat- leaf parsley, for topping.
If you're feeling like you and I need to be BFFs: catsup, for serving.


Organize a rack in the upper third of the oven and pre-heat it to 450 degrees F.

Heat a large skillet over medium-high heat and include the oil. Include the shallots and a pinch of salt and cook, stirring, till softened, 5 to 7 minutes. Include the ground beef and season it with 1 teaspoon of salt. Brown the beef, breaking it up with a spoon or spatula. Stir in the green beans and cook for a couple of minutes, till defrosted. Use a slotted spoon to move the mix to a 9 x 13-inch casserole meal and spread it out evenly. Set aside while you make the creamed soup.

Dispose of the juices that stay in the frying pan, clean it out, and return to medium heat. Melt the butter and blend in the flour to make a paste. Prepare, whisking, for 2 minutes. Whisk in the pale ale, then include the chicken stock very gradually, in 3 or 4 additions, whisking continuously and allowing the mix to thicken before each addition. Whisk in the heavy cream, a lot of turns of black pepper, the thyme, and the nutmeg. Increase the heat and continue blending frequently up until it just begins to simmer, then reduce the heat to low and simmer extremely carefully for 5 minutes, blending occasionally. Taste and adjust the spices as preferred. Pour or ladle the mix all over the ground beef and fold together to include. Leading with completely lined up rows and columns of Tater Tots (including a layer of cheese under or over the toddlers, if wanted) and season with salt and pepper.

Bake up until the kids are golden brown and crispy on top; begin checking for doneness at 35 minutes (or a couple of minutes earlier if you have cheese on top). If you want to get the toddlers even crispier, finish with a couple of minutes under the broiler. Let cool slightly, leading with parsley, and/or serve with ketchup if preferred.

TO MAKE AHEAD: Complete the steps up through topping with toddlers (and cheese, if using), putting together in a 9 x 13-inch metal casserole dish. Let cool, cover in plastic or foil, and refrigerate or freeze up until ready to cook. It'll last 2 days in the refrigerator and 3 months in the freezer. If reheating from the fridge, continue as directed but add on a couple of more minutes in the oven to ensure that it's heated up through. To reheat from frozen, cover loosely with foil (camping tent it if there's cheese on top), and bake at 350 degrees F for an hour, then uncover, increase the heat to 450 degrees F, and bake until the crackers are golden brown and the innards are heated up through; start checking for doneness at 20 minutes.

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Molly Yeh's Classic Beef Kid Hotdish|Girl Fulfills Farm|Food Network.

Molly Yeh's | | Food Network

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About the Author: Yvette Cook


  1. wait,why waste the from the beef when it can just be added to the sauce made with the roux?that is already a good flavor base for the sauce

    1. True, but the liquid from the beef, could be greasy. This is why I wouldn’t use it. Who wants to taste food cooked in it’s own grease?

    2. @DJ Noneofyourbusiness well if the liquuid will simmer further, the fat can be used to create the roux, and will lessen the amount of butter needed.

  2. I would also add a small can of niblets corn to this cassarole and maybe some mushrooms. This looks good enough to eat though!!

  3. Why wait for Molly Yeh?! She’s already always pretty perfect for cooking with that! 🍳🔪

  4. The casserole sounds delish but I LOVE your range! Looks vintage to me and might be a General Electric. More details about it please…

  5. I always prebake my tots and NEVER line them up, neat and orderly makes me nauseous.. those tots needed a cheese blanket

  6. Molly, very nice recipe young lady. If you have a Kroger grocery store near you, they sell a store brand flat disc tater tot & taste/ texture is the same as the ones you used, as good as Ore-Ida, Simplont, etc… but more budget friendly, bake more even & any toppings added stay on the flat top of the tot disc better, just a tip

  7. I hate a cream sauce with ground beef! It’s much better with tomatoes base and peas and carrots. In fact I made it tonight for dinner and it was the best!!!
    This reminds me of porcupine meatballs which actually make me gag! I’m from Iowa so don’t say I don’t understand because I’m not from the Midwest!

  8. Like others suggested, add a layer of grated cheese just below AND above the tots!

    I’d go overboard with grated white & yellow cheddar & mozzarella & pepper jack cheeses: YES!!!

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