Hot Dish

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 what they would call any type of a casserole dish.  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.  In other parts of the country, some would term this a goulash or casserole, but in Minnesota, everything that’s cooked in one pot is likely called “hotdish” or “hot dish”, which are used interchangeably.

Here are two of our favorites:

Hot Dish (a stove-top recipe)- From 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 by topping with red pepper flakes.

Pizza Hot Dish (an oven recipe)- From Judy Halverson

• 2 lbs. hamburger, browned together with diced onions and your favorite seasonings, such as salt, pepper, and Italian seasoning
• 12 oz. extra wide egg noodles, uncooked
• 2 cans Chef Boy ar Dee pizza sauce
• 1 jar of sliced mushrooms (or we like fresh ones better)
• ½ pound of shredded mozzarella cheese
• We like to kick it up with 4 T. red pepper flakes.

Combine and bake together for 45 minutes at 350 degrees Fahrenheit.  Put on more cheese and bake for 5 minutes.  Stir occasionally.

Venison Tater Hotdish from Hank Shaw