Classic Ground Beef and Cream of Mushroom Hotdish

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. Preheat the oven to 375°F. 15 min
2. Finely dice the yellow onion and 2 celery stalks, mince the 3 garlic cloves, and slice the 8 oz cremini mushrooms. 8 min
3. In a large bowl, whisk together the 2 cans condensed cream of mushroom soup, ½ cup sour cream, ½ cup whole milk, 1 tablespoon Worcestershire sauce, ½ teaspoon dried thyme, ½ teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper until smooth; set aside. 4 min
4. Bring a large pot of salted water to a boil and cook the 6 oz wide egg noodles until just al dente, about 1 minute less than package directions; drain and set aside. 8 min
5. Timing-sensitive step. Heat 1 tablespoon neutral oil in a large oven-safe skillet or Dutch oven over medium-high; add the ground beef and cook, breaking it up, until browned and no pink remains, about 6 minutes; drain excess fat. 6 min
6. Timing-sensitive step. Reduce heat to medium, add the onion and celery to the beef, and sauté until softened, about 4 minutes, then add the garlic and cook 1 minute more until fragrant. 5 min
7. Timing-sensitive step. Add the sliced cremini mushrooms to the pan and sauté until they release their liquid and begin to brown, about 5 minutes. 5 min
8. Pour the cream of mushroom mixture over the beef and vegetables, add the drained egg noodles and 1 cup frozen peas, and stir everything together until evenly coated. 2 min
9. Sprinkle 1 cup shredded sharp cheddar cheese evenly over the filling, then arrange the 32 oz frozen tater tots in a tight single layer on top. 3 min
10. Bake uncovered at 375°F for 30–35 minutes until the tater tots are golden and crispy and the filling is bubbling around the edges. 33 min
11. Let the hotdish rest for 5 minutes before scooping and serving. 5 min