The Midwestern staple gets a new look with fresh, homemade ingredients. In place of the usual canned condensed cream of mushroom soup, we make a mushroom béchamel with deeply roasted button mushrooms. Chopped fresh parsley and chives, along with a dash of savory Worcestershire sauce and some Dijon mustard, add life to the ground beef. It's all topped with crunchy-creamy Tater Tots and a squeeze of tangy-sweet ketchup.

read more about this recipe here