Fact-checked by Grok 2 weeks ago

Hotdish

Hotdish is a one-dish comfort food originating in the Upper Midwestern United States, particularly Minnesota and North Dakota, consisting of a creamy sauce—often made from canned cream of mushroom soup—that binds together a starch such as pasta or potatoes, a protein like ground beef, and canned vegetables, typically baked in a single dish and topped with items like tater tots or cheese.^[1]^[2] The dish evolved from early 20th-century "hot pot" recipes influenced by World War I food conservation campaigns, with the term "hotdish" first documented in a 1930 Minnesota cookbook, gaining widespread popularity during the Great Depression due to emphasis on affordable, stretchable meals using pantry staples.^[1] Tater tots, introduced in 1953 by Ore-Ida, became a hallmark topping in the mid-20th century, further solidifying hotdish as a regional staple for feeding large families efficiently.^[2] While similar to casseroles, hotdish is distinguished by its strict adherence to the "holy trinity" of starch, protein, and vegetable in a creamy base, reflecting the practical, no-fuss cooking traditions of Midwestern immigrant communities, including Scandinavian and German influences.^[1] It remains a symbol of nostalgia and community, frequently featured at church potlucks, family gatherings, and even legislative competitions like Minnesota's Congressional Hot Dish Competition, where variations showcase local creativity while honoring the dish's humble roots.^[1]^[2]

Definition and Characteristics

Definition

A hotdish is a one-dish meal originating from Midwestern American cuisine, particularly in Minnesota and North Dakota, that typically combines a protein such as ground beef or tuna, a vegetable like canned peas or green beans, and a starch such as potatoes or pasta, all bound together by a creamy sauce often derived from canned cream soups.^[1]^[3]^[4] This structure makes it a complete, self-contained main course designed for simplicity and economy.^[3]^[5] While hotdishes are a type of casserole, they are distinguished by their regional identity and specific reliance on canned cream soups as binders, setting them apart from broader casserole traditions that may use diverse sauces or lack this Midwestern cultural association.^[1]^[4] In Minnesota, the term "hotdish" specifically denotes a hearty, meal-centric preparation rather than just the baking vessel, underscoring its role as a symbol of local culinary heritage.^[4]

Key Characteristics

A hotdish adheres to a straightforward structural formula that combines a starch base—such as tater tots, noodles, or rice—with a protein component like ground meat or canned fish, vegetables that are often canned or frozen, and a binding agent typically in the form of canned cream of mushroom or chicken soup, sometimes topped with cheese or crushed chips for added texture. This composition ensures the dish functions as a complete, one-pan meal, where the binder integrates the elements into a cohesive whole, often during baking.^[1]^[6]^[3] The textural profile of a hotdish is defined by its creamy, moist interior, created by the soup binder that envelops the starch, protein, and vegetables, contrasted against a crispy, golden topping that develops during baking. This duality arises from the baking process, which typically heats the dish at temperatures around 350–400°F (175–205°C) for 45 to 60 minutes until the edges bubble and the surface achieves a browned, crunchy finish, enhancing both visual appeal and eating experience.^[7]^[3] Sensory characteristics emphasize savory, hearty flavors derived from the umami-rich canned soup and robust protein-vegetable pairings, delivering a comforting, filling dish that prioritizes affordability and ease of preparation through a "dump and bake" simplicity—requiring minimal chopping or pre-cooking beyond browning the protein. These traits make hotdish a staple for potlucks and family gatherings, where its straightforward assembly allows for quick serving of warm, cohesive portions. In Minnesota adaptations, wild rice may serve as the starch for a nuttier profile.^[1]^[5]

History and Origins

Early Development

Hotdish emerged in the early 20th century among immigrant communities in Minnesota and North Dakota, where Scandinavian and German settlers adapted familiar casserole traditions to local ingredients and harsh prairie conditions. These groups, including Norwegians, Swedes, and Germans who arrived in large numbers during the late 19th and early 20th centuries, contributed to the dish's foundational elements, drawing from hearty, one-pot meals like Norwegian varmrett (warm dish) and German auflauf. The term "hotdish" itself first appeared in print in 1930, in a recipe from the Grace Lutheran Ladies Aid Cookbook published in Mankato, Minnesota, which called for hamburger, noodles, and tomato soup—a simple combination reflecting the resourcefulness of these rural, Lutheran-dominated communities.^[8]^[9]^[10] The dish's popularity solidified during the Great Depression of the 1930s, when Lutheran church suppers and potlucks in the Upper Midwest emphasized affordable, communal meals to stretch limited resources amid widespread economic hardship. Hotdish became a staple at these gatherings, allowing families and congregations to combine inexpensive proteins, starches, and vegetables into a single, nourishing casserole that could serve many with minimal cost—often prepared by women's aid groups within Scandinavian-influenced churches. This era's emphasis on thriftiness transformed hotdish from a home-cooked necessity into a symbol of Midwestern resilience and social bonding.^[11]^[12] Post-World War I advancements in food preservation played a key role in hotdish's development, as the widespread availability of canned goods enabled easier preparation of these bound casseroles. Campbell Soup Company's introduction of condensed soups in 1897, pioneered by chemist John T. Dorrance, revolutionized home cooking by providing a convenient, shelf-stable binder that eliminated the need for time-intensive sauces. Varieties like cream of mushroom, introduced in the 1930s, became essential for hotdish recipes, allowing immigrants and Depression-era cooks to quickly assemble creamy, cohesive dishes using pantry staples.^[13]^[14]

Modern Evolution

Following World War II, hotdish experienced a significant boom in the Upper Midwest during the 1950s and 1960s, aligning with rapid suburban growth and the rise of convenience cooking. As families moved to suburbs and sought efficient, budget-friendly meals to feed larger households, hotdish emerged as an ideal one-dish solution, leveraging newly available frozen and canned foods. The invention of Tater Tots in 1953 by Ore-Ida, using potato scraps from frozen french fry production, transformed the dish by providing a crispy, affordable topping that became ubiquitous in recipes like tater tot hotdish. This period's emphasis on practicality was further supported by the widespread adoption of Campbell's condensed cream soups, which served as a simple binder, making preparation quick for busy homemakers in states like Minnesota.^[15]^[16]^[1] By the 1970s, hotdish had reached peak popularity as a staple of everyday family meals, promoted through television, radio, and community cookbooks in the Upper Midwest. Cooking shows and broadcasts, such as those on public radio like Garrison Keillor's A Prairie Home Companion, celebrated hotdish as a symbol of Midwestern comfort and togetherness, often featuring it in narratives about communal gatherings. Church and Ladies Aid cookbooks from Minnesota during this era frequently included hotdish variations, reinforcing its role in potlucks and family dinners amid the decade's focus on hearty, no-fuss home cooking. These media and print sources solidified hotdish's cultural status, with recipes emphasizing canned ingredients for ease while evoking nostalgia for simple, shared meals.^[16]^[17] In the 2000s, hotdish began evolving toward healthier and gourmet interpretations, incorporating fresh ingredients while preserving traditional forms in the Upper Midwest. Chefs like Gavin Kaysen introduced upscale versions, such as wild rice hotdish with homemade wild mushroom gravy instead of canned soup, debuted in a 2007 recipe that prioritized local, seasonal produce for enhanced flavor and nutrition. Restaurants like HauteDish in Minneapolis further elevated the dish starting around 2010, blending classic elements with premium components like artisanal cheeses and fresh vegetables to appeal to contemporary diners seeking refined comfort food. Despite these innovations, traditional hotdishes using frozen and canned staples remain prevalent at community events, illustrating the dish's enduring adaptability.^[16]^[1]

Ingredients and Preparation

Core Ingredients

Hotdish, a staple casserole dish originating from the American Midwest, is built around four primary components: a starch for structure and bulk, a protein for substance, vegetables for nutrition and texture, and a creamy binder to hold everything together. These elements are typically combined in layers and baked, with seasonings added for flavor. This modular approach allows for accessibility using pantry staples, particularly canned and frozen items that were popularized post-World War II.^[9] The starch serves as the foundational layer or topping, providing carbohydrates and a crispy or hearty base. Common options include potatoes in forms such as hash browns or tater tots, which add a crunchy exterior when baked; pasta like elbow macaroni or egg noodles, which absorb flavors and create a softer texture; and rice, which offers a neutral, filling base. For instance, frozen tater tots are a hallmark of the classic version, often arranged on top for browning. Pasta-based hotdishes, such as those using egg noodles, are prevalent in tuna varieties for their compatibility with creamy sauces.^[3]^[18]^[19] Proteins provide the savory core and are usually pre-cooked before assembly to ensure even distribution. Ground beef, often referred to as "hamburger" in regional parlance, is the most traditional choice, browned with onions for added depth. Other common proteins include canned tuna, which is drained and flaked for a lighter, seafood-infused option popular in noodle hotdishes; and sausage, either ground or sliced, for a spiced alternative that enhances heartiness. These selections reflect economical, readily available meats that stretch to feed families or crowds.^[3]^[9]^[19] Vegetables contribute color, nutrition, and subtle sweetness or earthiness, often incorporated in canned or frozen forms to simplify preparation and maintain consistency. Typical additions are green beans for crispness, peas for their mild flavor, corn for natural sweetness, and mushrooms for umami, sometimes sliced fresh or from cans. Mixed frozen vegetables, combining peas, carrots, corn, and green beans, are frequently used to provide balanced variety without excess chopping. These elements add bulk while keeping the dish affordable and nutritious.^[18]^[3] The binder is essential for cohesion, creating a creamy matrix that envelops the other ingredients during baking. Canned condensed soups dominate this role, with cream of mushroom being the quintessential choice for its rich, savory profile; alternatives include cream of chicken for milder poultry notes or cream of celery for herbal undertones. These are often diluted with milk or sour cream to achieve the desired sauciness, preventing dryness. Seasonings like salt, pepper, diced onions (sautéed with the protein), and occasionally soy sauce for umami depth, are stirred in to enhance overall taste without overpowering the components.^[3]^[18]^[19]

Cooking Methods

The preparation of hotdish emphasizes simplicity, typically involving the assembly of pre-cooked or ready-to-use components in a single dish for oven baking. The basic process begins with browning proteins like ground beef or turkey in a skillet to cook through and drain excess fat, followed by mixing them with vegetables, a binder such as canned cream soup, and any grains or noodles in a large bowl.^[20]^[21] This mixture is then transferred to a greased casserole dish, often layered for even distribution, with an optional crunchy topping like tater tots, crushed crackers, or cheese arranged on top. The dish is baked uncovered at 350°F (175°C) for 45 to 60 minutes, or until the center is heated through, the top is golden and crisp, and the contents are bubbly, ensuring food safety by reaching an internal temperature of at least 165°F (74°C).^[19]^[22]^[23] Key preparation tips enhance texture and flavor while minimizing issues like excess moisture. Proteins must be fully pre-cooked to avoid undercooking during baking, and any fat should be drained to prevent greasiness.^[24] Canned vegetables require thorough draining and rinsing to reduce liquid and avoid a soggy result, while frozen varieties can be added directly but should be thawed if specified to promote even heating.^[25] For moister results, especially with leaner fillings, the dish can be covered with aluminum foil for the first 20-30 minutes of baking to trap steam, then uncovered to crisp the topping.^[26] The standard equipment is a 9x13-inch (23x33 cm) glass or metal baking dish, which accommodates family-sized portions and allows for easy monitoring of doneness.^[21] In modern adaptations, hotdish can be prepared in a slow cooker by layering ingredients similarly and cooking on low for 6 hours or high for 2-3 hours, ideal for hands-off preparation without an oven.^[20] For quicker cooking in smaller quantities, a microwave-safe dish works at 50% power for 15-30 minutes, stirring midway to ensure uniform heating, though this method may yield a softer texture without the traditional crisp top.^[26] These techniques highlight hotdish's versatility, often pairing proteins with starchy binders and vegetables for a cohesive, one-pan meal.^[19]

Regional Variations

In Minnesota and the Upper Midwest

Hotdish holds a central place in Minnesota's culinary identity, often regarded as the unofficial state dish due to its deep roots in the region's comfort food traditions. Emerging from the state's immigrant communities in the early 20th century, it became a hallmark of Midwestern practicality, particularly in rural and small-town settings across Minnesota and neighboring Upper Midwestern states like North Dakota and South Dakota.^[1]^[9] In Minnesota, hotdish is especially prevalent at community events hosted by Lutheran and Catholic congregations, where it serves as an affordable, crowd-pleasing dish for potlucks and fundraisers. The first printed recipe for hotdish appeared in the 1930 Grace Lutheran Ladies Aid Cookbook from Mankato, Minnesota, reflecting its origins in church ladies' groups that emphasized simple, hearty meals to feed large assemblies. Catholic parishes similarly feature hotdish at suppers and luncheons, such as those organized by the Catholic Daughters of the Americas or events at churches like St. Catherine in Redwood Falls, underscoring its role in fostering fellowship within these faith-based networks.^[9]^[1]^[27]^[28] Among the most iconic variations is tater tot hotdish, a staple that typically combines ground beef, cream of mushroom soup, green beans or mixed vegetables, and a generous topping of crispy tater tots baked until golden. This version embodies Minnesota's love for convenient, frozen convenience foods and is a frequent offering at local gatherings. Another regional adaptation, wild rice hotdish, incorporates Minnesota's state grain—wild rice—along with ground beef or sausage, celery, onions, mushrooms, and creamy soups, highlighting the area's abundant natural resources and creating a nuttier, more textured dish suited to the Upper Midwest's harvest traditions.^[3]^[29]^[30]^[31] Beyond its recipes, hotdish plays a vital cultural role in Minnesota's social fabric, appearing at family reunions, school fundraisers, and neighborhood potlucks as a symbol of hospitality and shared effort. These events reinforce community bonds in the Upper Midwest, where the dish's one-pan simplicity allows hosts to prepare meals for dozens without fuss, making it an enduring fixture in everyday life.^[1]^[32]

Beyond the Midwest

Hotdish has extended its reach beyond Minnesota into neighboring states like Wisconsin, Iowa, North Dakota, and South Dakota, largely through migration of Midwestern families and shared immigrant influences from Scandinavian and German settlers. In western Wisconsin, the term "hotdish" is commonly used alongside "casserole," reflecting cultural overlap with Minnesota traditions. Similarly, in Iowa, the dish appears at community events and political gatherings, though it sometimes faces resistance as an acquired taste outside its core region. In the Dakotas, hotdish gained traction during the Great Depression era as a practical way to stretch limited ingredients, evolving into a staple at local suppers and family meals. This diffusion highlights the dish's adaptability within the broader Upper Midwest, where economic and climatic factors encouraged hearty, one-pot cooking. The dish frequently features in communal settings such as church potlucks, family reunions, and national gatherings, where its portability and crowd-pleasing nature make it ideal for shared meals. Midwestern migrants have carried hotdish recipes to military bases across the country, introducing it to diverse groups through base potlucks and support events that emphasize home-style comfort food. These appearances underscore hotdish's role in fostering community bonds far from its origins, often evoking nostalgia for participants from the region. Adaptations outside the traditional Midwest framework have proliferated, particularly in urban environments where dietary preferences lean toward plant-based options. Vegetarian versions, such as those substituting lentils or tofu for meat while retaining creamy soup bases and vegetable layers, cater to health-conscious eaters and vegans in cities like those in the Iowa-Illinois corridor. Fusion iterations blend hotdish with global flavors, including Mexican-inspired taco hotdishes layered with salsa, seasoned ground beef or beans, corn chips, and queso fresco, as popularized by chefs like Molly Yeh. Asian influences appear in Hmong-style hotdishes incorporating rice noodles, stir-fried vegetables, and soy-based sauces, reflecting immigrant communities' contributions to the dish's evolution. While hotdish's reliance on canned soups and processed elements contributed to a dip in broader appeal amid 2000s health trends favoring fresh, low-sodium meals, it experienced a revival in the 2010s driven by nostalgia and digital media. Food blogs and online recipe shares highlighted creative twists, reigniting interest among younger demographics and diaspora communities. Seminal events, such as the annual Minnesota congressional hotdish competition launched in 2011, further elevated its profile, inspiring nationwide adaptations that balance tradition with modern tastes.^[33]

Cultural Impact

Competitions and Events

The Minnesota Congressional Delegation Hotdish Competition, an annual event from its inception in 2011 until at least 2019, brought together members of Minnesota's U.S. congressional delegation to showcase their culinary takes on the state's iconic comfort food. Hosted typically by a senator, such as Al Franken in its early years and later Tina Smith, the competition featured each participating lawmaker submitting a hotdish prepared or inspired by their office, often incorporating local ingredients like wild rice or wild game to highlight Minnesota flavors. The event fostered bipartisan camaraderie on Capitol Hill, with all eight House representatives and two senators usually entering, and grew into a beloved tradition that celebrated hotdish as a symbol of Midwestern hospitality.^[34] Dishes were judged anonymously by a panel of notable Minnesotans, such as university presidents, journalists, or local experts, based on criteria including taste, authenticity to hotdish traditions, originality, and the use of Minnesota-sourced components. For instance, in 2015, judges including University of Minnesota President Eric Kaler evaluated entries on these factors, awarding first place to Rep. Betty McCollum's "Turkey, Sweet Potato and Wild Rice Hotdish." There were no formal categories like traditional or healthy variants; instead, the focus remained on overall excellence, with winners receiving a symbolic trophy such as a glass baking dish and bragging rights until the next year. The competition also produced a recipe booklet shared publicly, allowing constituents to recreate the entries at home.^[35]^[36] Beyond the national spotlight, hotdish competitions thrive at the community level across Minnesota, particularly at county fairs and church events that emphasize local pride and fundraising. County fairs, such as the Isanti County Fair and Dodge County Free Fair, host annual hotdish contests where entrants must include core elements like a protein, canned soup or dairy, starch, and a Minnesota-grown vegetable, with judging on flavor and presentation to determine winners and prizes. Church-sponsored bake-offs, like those at Homestead Church in Rochester or Grace Lutheran Church in Minneapolis, often serve as fundraisers for veterans' causes or community health initiatives, drawing participants to compete in casual settings that evoke the traditional church basement suppers where hotdish originated. These grassroots events reinforce hotdish's role in fostering social bonds and culinary creativity within Minnesota's tight-knit communities.^[37]^[38]^[39]

Representations in Media

Hotdish has become a recurring motif in American media, symbolizing Midwestern thrift, hospitality, and communal gatherings, often evoking a sense of nostalgic normalcy in depictions of everyday life in Minnesota and the Upper Midwest.^[11] This portrayal underscores its role as more than mere comfort food, representing regional identity and social cohesion in narratives centered on family, community, and resilience.^[40] In television, hotdish appears in cooking shows that celebrate Midwestern cuisine, such as Ree Drummond's The Pioneer Woman, where recipes like the Kicked-Up Tater Tot Hotdish and Spicy Lasagna Hotdish highlight its versatility and appeal as a hearty, one-dish meal.^[41] Similarly, Food Network's Girl Meets Farm features host Molly Yeh preparing classic beef tater tot hotdish, emphasizing its comforting, farm-fresh qualities in episodes focused on regional traditions. Beyond cooking programs, the dish is showcased in the Cooking Channel's Struggle Meals episode titled "Hotdish" (2019), which presents budget-friendly versions as an accessible way to feed groups, reinforcing its practical symbolism in tales of resourcefulness.^[42] Film representations often tie hotdish to themes of familial bonding and simplicity. In the 1996 comedy-drama Manny & Lo, directed by Lisa Krueger, the dish serves as the central meal prepared by a character for two young sisters, illustrating themes of makeshift care and domestic ingenuity amid hardship.^[43] Movies set in Minnesota, such as Grumpy Old Men (1993) and the Coen brothers' Fargo (1996), use regional foods and settings to symbolize unassuming normalcy and the "Minnesota nice" ethos of polite endurance and shared meals. In literature, hotdish features prominently in works exploring Midwestern domesticity and mystery. J. Ryan Stradal's novel Kitchens of the Great Midwest (2015) includes a recipe for hotdish in its opening chapter, using the dish to anchor stories of culinary inheritance and personal growth across generations in Minnesota.^[44] Pat Dennis's Hotdish to Die For (2000) collects culinary mystery short stories where hotdish acts as both a weapon and a cultural touchstone, blending humor with intrigue in small-town settings.^[45] The Hot Dish Heaven Mystery Series by Jeanne Cooney further embeds the casserole in cozy crime narratives, portraying it as a staple of community potlucks and social rituals.^[46] Modern online media has amplified hotdish's visibility, with viral content on platforms like Pinterest and TikTok since around 2015, often framed through humor and nostalgia for "Minnesota nice" values of kindness and simplicity. Recipes and tutorials, such as tater tot variations, garner millions of views, tying the dish to regional pride and viral moments like Minnesota Governor Tim Walz's 2024 Twitter-shared Turkey Trot Tater Tot Hotdish, which amassed over 1.5 million interactions and sparked widespread recreations.^[47] These digital portrayals reinforce hotdish's symbolic role in fostering a sense of shared cultural heritage amid contemporary conversations about identity.^[48]

References

[1]
Everything You Need to Know About Hotdish - Eater
May 15, 2016 · Hotdish is an anything goes one-dish meal from the Upper Midwest, but it's especially beloved in Minnesota and North Dakota.Missing: credible | Show results with:credible
[2]
The Reason Midwesterners Love Hot Dish So Much | Taste of Home
May 14, 2023 · Hot dishes are not a type of food—the are the food. You don't need to specify what's inside it; you just need to trust. I speak from experience, ...Missing: definition credible sources
[3]
Classic Tater Tot Hotdish - Simply Recipes
Rating 5.0 (4) · 1 hrA hotdish, also spelled hot dish, is a casserole that was invented in the Upper Midwest as a simple, economical way to feed a lot of people at events like ...
[4]
What is hotdish? How the casserole became a Minnesota specialty
Aug 12, 2024 · In Midwestern parlance, says Estenson when she spoke to TODAY.com, “a casserole is the dish the food is baked in.” “Casseroles can be hotdishes ...
[5]
What Is Hotdish? Minnesota's Most Famous Food, Explained
Mar 3, 2024 · Hotdish is a meal with veggies, starch, protein, soup base, and a crispy topping, cooked together. It's a main dish, not a casserole.
[6]
The Truth About The Minnesota Hotdish - Mashed
Feb 27, 2020 · A hotdish has three components: a starch, protein, and a vegetable, brought together by a creamy sauce. ... cream of chicken, corn, or mushroom ...
[7]
A Minnesotan's Guide to the Great Tater Tot Hotdish Debate
Sep 21, 2025 · A protein: usually ground beef · A creamy binder: likely from a Campbell's can · A starch: in this case, crispy Tater Tots · Often, canned or ...
[8]
Mankato cookbook gets credit for first hot dish recipe - MPR News
Mar 12, 2016 · A cookbook compiled in 1930 by members of the congregation's Ladies Aid group is being credited as the source for the first printed recipe for hot dish.
[9]
How did hotdish come to be a Minnesota specialty? - CBS News
Feb 13, 2023 · The Grace Lutheran Ladies Aid Cookbook, published in 1930, contains what is believed the be the first hotdish recipe ever printed. Familiar ...Missing: 20th century
[10]
Minneapolis Food Culture | Visit A City
Minneapolis food culture is influenced by Scandinavian/Nordic and German heritage, with "hot dish" casseroles, local fish, and dishes like tater tot hot dish ...
[11]
A Classic Midwestern Dish Becomes a Talking Point in Iowa
traditionally a mix of protein, starch and vegetables ... Klobuchar entered the Final Four Layer Hotdish at the ninth ...
[12]
The History of How A Hot Dish Turned Into Hotdish
Mar 7, 2018 · The hotdish (also called hot dish) is a humble meal served in households and church potlucks all over the upper midwest and really has an ...Missing: credible | Show results with:credible
[13]
Campbell's History
Dorrance, Arthur's nephew, invents the process of condensing soup, leading to smaller packaging: Cans! The invention makes soups more affordable for families ...Missing: hotdish | Show results with:hotdish
[14]
The Origin Of Cream Of Mushroom Soup - Tasting Table
Jan 15, 2023 · John T. Dorrance's mind when he first created condensed Cream of Mushroom Soup in the early 20th century. Dorrance's invention changed the face ...
[15]
The Tater Tot Is American Ingenuity at Its Finest | Eater
Aug 28, 2017 · In 1953, no one at the Griggs' family potato plant in Northern Oregon planned to make anything other than frozen corn and french fries. These ...
[16]
Minnesota Hot Dish History, Facts, and Recipes - Food & Wine
May 23, 2017 · 1930: The first recorded hot dish recipe appears in the Grace Lutheran Ladies Aid Cookbook from Mankato, Minnesota. The recipe calls for two ...Missing: war suburbanization
[17]
DULUTH RELICS - Issuu
The cookbooks hailing from the 1970s and '80s read like a menu from a church potluck, names I'd long forgotten tagged after each recipe. Hotdishes were king, ...
[18]
Classic Minnesotan Tater Tot Hotdish - Emmymade
Rating 4.3 (13) · 40 minSep 18, 2021 · 1 tsp. vegetable oil · 1 C. yellow onion chopped · 1 lb. ground beef · 1/2 tsp. garlic powder · 1/2 tsp. onion powder · 1 tsp. Worcestershire sauce ...Missing: 2000s | Show results with:2000s
[19]
Tuna noodle hot dish | Real Life, Good Food
Ingredients · 1 10-ounce can cream of mushroom soup · 1/2 cup milk · 2 cups cooked noodles · 1 5-ounce can tuna · 1 cup frozen peas · 1/2 cup chopped onion or 2 tsp.
[20]
Slow Cooker Tater Tot Hotdish | NDSU Agriculture
Ingredients · 1 pound ground turkey, cooked · 1 small onion, diced · 16 ounces bag frozen mixed vegetables · 14.5 ounces can cream of mushroom soup, reduced sodium ...
[21]
Cheesy chicken rice hotdish | Real Life, Good Food
Directions · Heat the oven to 375 degrees. · Cook rice · In a large bowl, mix together onion, cream soup, milk, pepper, and garlic. Stir in the chicken, cooked ...
[22]
Chicken wild rice hotdish | Real Life, Good Food
Directions · Preheat oven to 350 degrees F. · Grease a baking dish. · Mix all ingredients and pour into baking dish. · Bake for 1 hour. · Refrigerate leftovers.
[23]
Cauli-Tot Hotdish | Food | Illinois Extension | UIUC
In a food processor combine milk, cornstarch, onion powder, salt, pepper and mushrooms. Process until smooth. Pour into a microwave safe bowl, whisk well, and ...
[24]
Create a Comforting Casserole
Protein: · 2 cups cooked ground beef (about 1 pound, cooked & drained) · 2 cups cooked & diced chicken, turkey, ham, beef, or pork · 2 cups chopped hard-cooked egg.
[25]
[PDF] Casseroles - Cooking matters - Penn State
Drain well before adding to casserole. frozen vegetables, drain them well. You don't need to cook them before adding. • Whole Grains: ...Missing: hotdish preparation pre-
[26]
Making a Casserole from What's on Hand | UNL Food | Nebraska
Combine in a 2- to 2 1/2- quart casserole dish that has been greased or coated with cooking spray. Cover and bake at 350°F for about 50 minutes to 1 hour.Missing: hotdish | Show results with:hotdish
[27]
Salad Luncheon - Catholic Daughters of the Americas - Church of St ...
May 2, 2025 · The Catholic Daughters will be serving their famous hotdish, salads, deviled eggs, breads, bars and beverages. All for $10/adult, and $5 for ...
[28]
Hot Dish Supper - My KLGR
Nov 17, 2024 · Hot Dish Supper at St. Catherine Church 900 E. Flynn St. Redwood Falls, MN on Monday, November 17, 2025. Serving 5:00-6:30 PM
[29]
Minnesota Tater Tot Hotdish - NellieBellie
Rating 4.5 (83) · 55 minJun 13, 2017 · 1 lbs ground beef · 2 cans cream of mushroom soup · 1 cup corn · 1 cup peas and carrots mixed veggies · 1 pkg tater tots · 1 large onion · 1 cup ...
[30]
Wild Rice Hotdish Recipe - Hunter Angler Gardener Cook
Rating 4.9 (9) · 1 hr 20 minApr 29, 2024 · A recipe for wild rice hotdish made with sausage, bacon, cheese and mushrooms. Wild rice casserole is a classic Minnesota dish.
[31]
Minnesota Ground Beef and Wild Rice Hotdish Recipe
Feb 26, 2012 · ingredients: · 1 pound lean ground beef · 1/2 cup onion, diced · 1 cup celery, sliced · 1 cup carrots, sliced · 1 cup Minnesota wild rice, ...
[32]
The enduring appeal of the Minnesota church cookbook - MinnPost
Dec 23, 2021 · Many Minnesotans will reach for a tried-and-true recipe for a favorite cookie, fudge, Mom's banana bread, or “pumpkin dessert” in an old church cookbook.
[33]
Klobuchar wins bipartisan 'Hot Dish Off' - MPR News
Jan 26, 2011 · U.S. Sen. Amy Klobuchar has bragging rights after her Taconite Tater Tot Hot Dish was judged best in a friendly hot dish contest among ...
[34]
McCollum crowned congressional hotdish champ - MPR News
Apr 22, 2015 · WASHINGTON - The annual Minnesota congressional hotdish bakeoff is a culinary celebration of processed food and Sunday church dinners with a ...
[35]
Al Franken's Hotdish Competition Brings a Taste of Minnesota to DC
Sen. Al Franken hosted the fifth annual Minnesota Hotdish Competition on Capitol Hill today, where Minnesota lawmakers had the chance to put their best fork ...
[36]
Hotdish Contest - Isanti County Fair
REGISTRATION DEADLINE EXTENDED TO FRIDAY, JULY 18! THERE'S STILL TIME TO ENTER FOR GREAT PRIZES!!! Hotdish Competition page 1. Hotdish competition page 2.Missing: State | Show results with:State
[37]
[PDF] Hotdish Competition - Dodge County Free Fair
Registration: It's FREE to enter though requesting a non-perishable food item to be donated for the local food shelf. Registration begins at 11:00 a.m. in ...Missing: Congressional | Show results with:Congressional
[38]
https://dodgecountyfreefair.com/files/2019/06/2019_hotdish_competition.pdf
[39]
Why Do We Call Casserole 'Hotdish'? - Valley News Live
Dec 20, 2018 · “What's clearer is that the dish has become a symbol of Minnesotan identity,” Deustch said. “That is exactly why there are so many debates over ...
[40]
Kicked-Up Tater Tot Hotdish - The Pioneer Woman
Rating 4.5 (2) · 1 hr 20 minJan 10, 2024 · This Kicked-Up Tater Tot Hotdish. You'll find top sirloin, plus some heat from jalapeños, Pepper Jack cheese, and Tabasco. And just like my original version, ...Missing: 2000s | Show results with:2000s
[41]
"Struggle Meals" Hotdish (TV Episode 2019) - IMDb
You say hotdishes, Frankie says casserole. Either way, these one-pot hotdishes are an affordable way to feed a group of people, or the family for dinner.
[42]
Manny & Lo - Literary Mama
She improves the girls' diet with “hot dish” she makes out of the canned food on the kitchen shelves, cuts Lo's hair and eases her pregnancy discomforts. She ...
[43]
Grumpy Old Men - Sip Advisor
Jun 12, 2020 · Food: Hotdish is a Minnesota classic. These casseroles come in a variety of forms, but typically combine a starch, a meat, and vegetables, mixed ...<|separator|>
[44]
What is the purpose of all the food scenes in Fargo (1996)? - Quora
Apr 3, 2016 · Food becomes a focus of symbolic activity about sociality and our place in our society." Robin Fox, Professor of Social Theory at Rutgers University.Are the accents in the film “Fargo” accurate?Why is the show Fargo called Fargo and not Minnesota?More results from www.quora.com
[45]
This is J. Ryan Stradal, author of Kitchens of the Great Midwest. Ask ...
Sep 10, 2015 · "Hot dish" is a nomenclature preferred by people in the North / Upper Midwest for dishes that other regions will usually call "casseroles." If ...
[46]
Hotdish To Die For: Dennis, Pat: 9780967634401 - Amazon.com
30-day returnsPat is the author of HOTDISH TO DIE FOR, a collection of six culinary mystery short stories where hotdish is the weapon of choice (18 hotdish recipes are ...
[47]
Hot Dish Heaven Mystery Series by Jeanne Cooney - Goodreads
Hot Dish Heaven Mystery Series · Book 1 · Shelve Hot Dish Heaven · Book 2 · Shelve A Second Helping of Murder and Recipes · Book 3 · Shelve A Potluck of Murder and ...<|control11|><|separator|>
[48]
How To Make Tim Walz's Viral Hotdish Recipe - BuzzFeed
Aug 21, 2024 · Tim Walz tweeted one of his family's "hotdish" recipes: the Turkey Trot Tater-Tot Hotdish. It quickly became a viral moment, garnering over 1.5 ...<|separator|>
[49]
Meet Minnesota's hot dish ambassador — and it's not Tim Walz
Aug 21, 2024 · Amber Estenson, who goes by That Midwestern Mom on social media, went viral for making Gov. Tim Walz's hot dish.Missing: symbolism | Show results with:symbolism