I have to go to Duluth soon for a work trip. What’s worth checking out?

Simple, but pretty delicious. :)

Ingredients:

1 pound lean ground beef
1 medium onion, chopped
1 10 oz. package frozen corn or 1 can of canned corn
1 can cream of mushroom soup mixed with one can of milk or a 12 oz. jar beef gravy
1 16 ounce package frozen tater tots
Salt/pepper/season to taste

Directions:

Brown the ground beef and onion in a large skillet; drain off grease. Add the corn and soup or gravy and mix well. Pour into a 2 quart casserole dish. Arrange the tater tots on top.

Bake in a preheated 350° oven for 45 minutes to 1 hour or until the tater tots are crisp and lightly browned.

Serves 6

1 can tuna, drained
1. Can cream of mushroom soup
1. Bag, egg noodles
1. Celery stalk, cleaned and diced
2 cups shredded Velveta cheese
12 OZ. potato chips, crushed

Cook the noodles ’till soft. Fold in soup, tuna, celery and cheese into a 9-in casserole dish. Put it into a 325 oven for 30 minutes. Add crushed chips. Cook for an additional 15 minutes. Serve.

dauphinois potatoes a classic french dish you can put a lot of different spins on. I dont have a set in stone recipe I just know how to do it from culinary school.

Take enough potatoes (i prefer red or yukon gold to just regular potatoes) to fill about 1/2 your baking pan with and peel and slice them thin

Put them in a large pot and pour enough cream (heavy whipping cream is about the best you can get in the store but manufacturing cream is the best) to cover the potatoes by an inch or so in the pot and start them to a low to medium boil (cream/milk scorches easy watch out). Also if you want to go more health concious replace half or all of the cream with milk

Add in salt, pepper, onion powder, garlic powder, seasoning to taste

Add in diced onions and garlic to taste (you want to use a pretty big amount of garlic it really makes the dish)

Boil until potatoes are fork tender (soft all the way through) and put a thin layer of potatoes down in you baking dish then layer with cheese (swiss or gruyere is classic I have never tried with anything else) then put another layer of potatoes then a layer of cheese until all the potatoes are in the dish. You can also add a meat of your choice or veggies in with the cheese layers if you want. You can also top it with bread crumbs for a nice crust. Once everything you want is in the dish pour the cream you boiled the potatoes in the dish over everything filling it up to just below the top of the potatoes. Cover in foil and bake finish the last few minuets in the oven without the foil so the top browns.

Is first up, tomorrow night. I’ll try and post a picture. I noted that this recipe is straight off of a Minnesota tourism website, so it must be a good starting point.