Tater tot hotdish

Janell Whitcomb lives in Princeton, where she grew up. She has three children – Izzy, 14, Charlie, 12, and Jace, 3.

Whitcomb is a bookkeeper with Wadsworth Management and part-time with Granite City Construction and Design Corp. She is four classes shy of receiving an associate of applied science degree in business management with an emphasis on business administration, and a two-year accounting degree.

Whitcomb is historian for the local American Legion Auxiliary and also its junior activities advisor. She is on the 10th District Legion Auxiliary executive board and chairs that Auxiliary’s emergency fund.

Besides involvement in the Legion Auxiliary for 22 years, Whitcomb’s interests include her children, her work with the Legion Auxiliary Juniors (for women up through age 18), work with the Princeton football boosters club, volunteering, helping neighbors, music, scrapbooking, gardening, cooking and baking.

Janell and daughter Izzy made 740 cookies, 54 brownies, 20 Rice Krispie bars, and 60 bags of snack mix for the local Legion Auxiliary’s sending of treats to service personnel during the holiday season. She helped make sure the seventh grade football team, that son Charlie is on, had something to eat during practice this year and has been regularly cooking meals for local Legion activities.

“I like helping people and making them smile,” she said. Referring to her recipe, she said, “Even the most pickiest eater will love this hotdish.”



2 pounds hamburger

1 envelope onion soup mix

1 can cream of mushroom soup

1 can cream of chicken soup

2 soup cans of milk

32 oz. bag frozen tater tots


Brown the hamburger and drain off grease. In saucepan heat and mix the cream soups, milk and onion soup mix. Place hamburger in a 9”x13” glass baking dish. Pour the soup/milk mixture over the hamburger. Place tater tots over the top. Bake at 350 degrees for 1 1/2 hours.