#295 – Tater Tot Hotdish and Rhubarb Dessert

hosted by Laverne Diede & Rhonda Fitterer

Quick Tater Tot Hot Dish

  • 1 lb. ground beef or turkey
  • 1 small onion, chopped
  • Salt & pepper to taste
  • 1 package (16 oz.) frozen tater tots.
  • 1 can (10-3/4 oz.) condensed cream of mushroom soup
  • 2/3 cup milk or water
  • 1 cup shredded cheddar cheese

Preheat oven to 350 degrees. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Season with salt and pepper. Transfer to a greased 2-quart baking dish. top with tater tots. Combine soup and milk; pour over potatoes. Sprinkle with cheese. Bake, uncovered, 30-40 minutes or until heated through.

Rhubarb Dessert


  • 1 pkg. graham crackers crushed, about 2 cups
  • 1/4 cup sugar
  • 1/2 cup melted butter


  • 6 cups rhubarb
  • 1 cup sugar
  • 1 Tbsp. cornstarch
  • 1- 3 oz. box red Jell-O
  • 1 1/2 cups miniature marshmallows
  • 8 oz. Cool Whip
  • 3 – 3 oz. packages French Vanilla pudding
  • 4 1/2 cups milk
  • 2 graham crackers, crushed for topping

Preheat oven to 375 degrees. Combine crust ingredients and pat onto the bottom of a 9×13-inch baking dish; bake for 8-10 minutes. Set crust aside; cool completely. In a large saucepan, combine rhubarb, sugar, cornstarch, and red Jell-O; cook on low heat until rhubarb has broken down into a sauce, about 45 minutes to 1 hour. Allow rhubarb mixture to cool and spread over crust. Layer marshmallows over rhubarb mixture, then spread Cool Whip over marshmallows. In a separate bowl, mix pudding with milk until smooth; pour over Cool Whip. Top with crushed graham crackers. Refrigerate overnight or for at least 4 hours to set.


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