Tater Tot Hotdish, sans Cream of Mushroom Soup

Tater Tot Hotdish
“What do you mean no cream of mushroom soup? It can’t be done!”

Oh, but it CAN! I have discovered the secret to Ah-may-zing Tater Tot Hot Dish and it’s a little something called SOS Mix. I found SOS (Soup or Sauce) Mix on Pinterest and was interested in giving it a go because they claimed it could be used as a less-preservative-filled substitute for condensed, canned cream of [anything] soup. They claimed correctly. My first venture with the powdery substitute was this delicious Tater Tot Hotdish. It tasted great, the consistency was spot on, and it didn’t add as much cooking time as I thought it would.

Once again, I didn’t really go by specific measurements on some things, but honestly it’s hard to screw up a hotdish. Especially one with tater tots.


Get the original recipe at OneGoodThingByJillee.com. This will make ~3 Cups of mix. Enough to substitute about 9 cans of cream of [whatever] soup


  • 2 cups powdered non-fat dry milk
  • 3/4 cup cornstarch
  • 1/4 cup instant chicken bouillon (regular or low sodium)
  • 2 Tbsp dried onion flakes
  • 2 tsp Italian seasoning (optional)


  1. Mix it all up in a jar!
  2. To use as a substitute for 1 can of condensed cream of [whatever] soup whisk 1/3 C dry mix into 1 1/4 C water. Heat over the stove until it’s reduced to the consistency you need. WATCH it like a hawk and stir constantly. It will easily boil over and it will easily burn so keep stirring and keep watching.
1/3 C SOS mix + 1 1/4 C water + heat = this tasty goo
1/3 C SOS mix + 1 1/4 C water + heat = this tasty goo

Tater Tot Hot Dish


  • One 32oz bag frozen tater tots
  • 1 lb ground chicken
  • 1 onion, sliced
  • 1 pkg (5 oz? I can never remember how much these things weigh) fresh mushrooms, sliced
  • ~1 tsp chili powder
  • 1/3 C SOS Mix (recipe above)
  • 1 1/4 C water
  • ~1 C sour cream
  • ~1 1/2 C shredded sharp cheddar cheese, divided


  1. Preheat oven to 350°F. Grease a 9×13 baking dish. Add frozen tater tots. Set aside.
  2. In a large frying pan, brown the ground chicken. Add chili powder onions, and mushrooms cook until onions are tender. Spoon over the tater tots. Set aside.
  3. In a small saucepan whisk SOS mix into water. Bring to a boil over medium-high heat and cook, stirring constantly, until reduced to a thick “condensed cream of mushroom soup” consistency. Add sour cream, stir until smooth. Add 1/2 C shredded cheese, stir until smooth. Pour over ground chicken/onions in the 9×13 baking dish as evenly as possible; it won’t cover the whole thing.
  4. Sprinkle remaining 1 C shredded cheese evenly over the top of the hotdish. Bake for 30-45 minutes.

2 thoughts on “Tater Tot Hotdish, sans Cream of Mushroom Soup

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