Hotdish is a baked or stove-top casserole and commonly appears at family reunions and church suppers in Minnesota, where there is a heavy French influence from Quebec. Often, this is simple cooking, featuring ground beef and canned vegetables or soup, such as cream of mushroom soup, and a starch such as pasta, wild rice, or tater tots.
Minnesota hotdish recipes are among the most famous of Minnesota recipes. In most other parts of the country, a “hotdish” is simply a casserole. You can expect several versions of this staple to appear at family gatherings and church basement suppers in enclaves of Minnesota culture that are rooted in Scandinavian traditions.
Here are two of our favorites:
Hot Dish – Lynn Christianson
In one large casserole pot, brown 2 lbs. hamburger, some onion, and green pepper. Add seasoning salt, sugar, salt, pepper, garlic powder, season all, Tabasco, Worcestershire, red pepper flakes, 2 cans tomato soup, 2 cans organic vegetable soup, 2 large can whole tomatoes, and 1 small can tomato sauce, together with uncooked medium macaroni shells. Simmer on stove top for 1 hour on low heat. We like to kick it up with 4 T. red pepper flakes.
Pizza Hot Dish – Judy Halverson
- 2 lbs. hamburger, browned with onions and seasonings
- ½ bag extra wide egg noodles, uncooked
- 2 cans Chef Boy ar Dee pizza sauce
- 1 jar of mushrooms (or better yet fresh sliced)
- ½ package of shredded mozzarella cheese
- We put this recipe under our South of the Border favorites, as we like to kick it up with 4 T. red pepper flakes.
Combine and bake together for 45 minutes at 350 deg. Put on more cheese and bake for 5 minutes. Stir occasionally.