Some dishes are local staples. I recall stopping in at a restaurant in Scotland, South Dakota, where the population is mostly of German descent, and they were cooking Haggis. With a Scots surname, I didn’t get a choice in what I ordered – I was given “Haggis”. Robert Burns wouldnae hae recognized it – by the time the South Dakota ladies had modified the recipe, it was downright tasty – worthy of a second helping.
Brookings, on the other hand, was a spot where tater tot casseroles showed up with amazing regularity – weddings, funerals, potlucks – the tater tots were a staple. This recipe comes from the KBRK Cookbook – p 27, and was contributed by Margie Cole.
2 lbs hamburger
Onion
Cream soup, any kind
tater tots
Brown hamburger and onion, drain. Stir in soups, add a little milk and mix with hamburger. Pour into a 9×13 pan and cover with tater tots. Bake for 45 minutes at 350 degrees.
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