What Is Hotdish? Learn More About the Trending Midwestern Comfort Food and How To Make It

I love a good casserole. But lately, my social media feed has been showing me an entirely new baked entree I’ve never heard of before: the hotdish. The hearty dish synonymous with Minnesota has recently landed squarely in the national spotlight thanks to Tim Walz, the former Minnesota governor and democratic vice presidential candidate. Walz's reign as a two-time champion of a Minnesota hotdish competition certainly helped put it on the map. So, keep reading to learn more about hotdish and how to make one yourself.

Hotdish versus casserole

What is hotdish? While often confused with casserole, there are key distinctions between the two, according to Amber Estenson , the queen of all things Midwest on TikTok. Hotdish must be complete meal or main course featuring vegetables, meat, starch (like macaroni or potatoes) and a creamy sauce (usually from a can of "cream of something" soup). It can’t be a side or breakfast, like green bean casserole. Think of casserole as the physical dish, and hotdish as the food baked within.

Estenson also clears up the hot-button topic of grammar. Is it "hot dish" or "hotdish"? Both are acceptable, but she leans towards "hotdish" as a single word to emphasize its unique status. And yes, it's a collective noun, like sheep—so you can have a table full of "hotdishes."

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Where did it come from?

The ubiquity of hotdish in Minnesota goes beyond just deliciousness. The dish likely originated from layered chowders of the 1700s. However, its rise in popularity also coincides with historical events. World War I rationing led to stretching meat with noodles, rice and vegetables. Then came convenience foods, making hotdish a quick and easy solution for busy families. Finally, the rise of cars and electric ovens allowed for easy transportation and baking of complete meals for community gatherings.

But hotdish hasn't remained stagnant. The late 20th century saw influences from other cuisines, with home cooks adding "exotic" ingredients like soy sauce, taco seasoning and pineapple to their traditional recipes. This willingness to experiment continues today, with modern takes like mozzarella stick hotdish and taco hotdish.

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Classic Tater Tot hotdish recipe

Ready to give hotdish a try? Try this classic Tater Tot version from Food Network’s Molly Yeh (who lives in Minnesota!). This dish will last for two days in the fridge.

Ingredients:

• 1 Tbs. neutral oil
• 2 medium shallots, finely chopped
• Kosher salt
• 2 lbs. ground beef, 93% lean
• 12 oz. frozen chopped green beans
• ¼ cup unsalted butter
• ½ cup all-purpose flour
• ¼ cup low-sodium chicken stock
• 2½ cups low-sodium chicken stock
• ½ cup heavy cream
• Freshly ground black pepper
• 1 tsp. fresh thyme leaves
• ¼ tsp. freshly grated nutmeg
• 2 lbs. frozen Tater Tots

Instructions:

• Total time: 1 hr 20 minutes
• Yield: 6-8 servings

1. Arrange a rack in the upper third of the oven and preheat it to 450°F. In a large skillet over medium-high heat, add the oil. Add the shallots and a pinch of salt and cook, stirring, until softened. Add the ground beef and season with salt. Brown the beef, breaking it up.
2. Stir in the green beans and cook for a few minutes, until thawed. Use a slotted spoon to transfer the mixture to a 9 x 13-inch casserole dish and spread it out evenly. Set aside.
3. Return a cleaned skillet to medium heat. Melt the butter and whisk in the flour to make a paste. Cook, whisking. Whisk in the chicken stock very gradually, whisking continuously. Whisk in the heavy cream, black pepper, thyme and nutmeg. Increase the heat and continue whisking until it just begins to simmer, then reduce the heat to low and simmer for five minutes.
4. Pour the mixture over the ground beef and combine. Top with Tater Tots, cheese (if desired), salt and pepper.
5. Bake until the tots are golden brown and crisp, about 35 minutes. Let cool slightly, top with parsley and serve with ketchup if desired.

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