Vegetarians don’t have to miss out on the goodness of hotdish:Ĭheesy corn hotdish (a personal favorite!) Modern Hotdish Recipes Ring bologna hotdish (a personal favorite!) There are lots of protein options when it comes to hotdish: Leftover turkey tater tot hotdish Other Meat And Seafood Hotdish Recipes Spaghetti hotdish with garlic bread crumb toppingĬheesy chicken hotdish with broccoli and bacon Minnesota hotdish recipe (with rice and hamburger) Simple hamburger hotdish with tomato, corn, and cheese Hamburger-Based Hotdish RecipesĪ lot of hotdish recipes are hamburger-based. I’d go as far to say that hotdish is the most iconic dish in Minnesota. Many recipes can be prepared a day in advance. Why Is Hotdish So Popular In The Upper Midwest?īecause it’s cheap, easy to make, and feeds a crowd. It’s mixed with canned soup (like cream of mushroom or cream of chicken), browned meat (usually hamburger, sometimes ham, chicken or turkey), and is sometimes topped with crushed Corn Flakes, chow mein noodles, French fried onions or something else crunchy.īut there are a million different variations on this, and these rules may not always apply.Ĭasserole, on the other hand, is less likely to have canned soup as an ingredient, and is more broad of a culinary term. Hotdish typically has a base of noodles, rice, or frozen or canned vegetables. ![]() Up 12 from the previous November.” So, What Is Hotdish? “As of the November 1986 State Hotdish Survey, there were 3,732 hotdish recipes in Minnesota. may call it casserole, but us Upper Midwesterners know it as hotdish (I’m looking at you, Minnesota, South Dakota, North Dakota, and Wisconsin!)Īnd we, perhaps, have more versions of it than anyone else. Which is why I’m devoting an entire post to this most beloved dish. My mom would make hotdish at least once a week.Īll in all, I’d say I have some major hotdish credibility. I grew up in rural Minnesota, attending a Lutheran church in the country that loved its potluck dinners. Remove the casserole from the oven, sprinkle with parsley, and serve.Today, we’re going to dive into hotdish, the beloved Upper Midwestern staple.With the tater tots covering the casserole in an even layer, place the skillet in the oven and bake until the tots are golden brown and crispy, about 25 minutes. Once the mixture is thick enough to support the tater tot layer, turn off the heat and add the tots in a straight line across the skillet, working your way down to the other end.Simmer until liquid is reduced slightly, about 10 minutes. Stir in the frozen vegetables and bring the mixture to a simmer. ![]() Add the beef broth, salt, pepper, fresh herbs, and Worcestershire sauce, and stir to combine.Bring to a simmer and reduce until the liquid has mostly evaporated. Once it begins to stick to the bottom of the skillet, add the red wine and stir, scraping up any browned bits off the skillet. Stir the tomato paste into the meat mixture.Add the onions and garlic to the beef and cook until soft and fragrant.Add the beef and cook, using a wooden spoon to crumble up the meat, until browned. In a cast-iron or oven-proof skillet, heat the oil over medium heat.¼ cup finely chopped parsley, for serving.2 ½ cups frozen mixed vegetables, such as peas, carrots, corn, and green beans.1 teaspoon Worcestershire sauce, or about 2 dashes.1 tablespoon finely chopped fresh rosemary.
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