Foods of the World Forum Homepage
Forum Home Forum Home > The US and Canada > The Midwest and Great Plains
  New Posts New Posts RSS Feed - The Hotdish Thread
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.

Thank you, from the Foods of the World Forums!

The Hotdish Thread

 Post Reply Post Reply
TasunkaWitko View Drop Down
Admin Group
Admin Group

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9296
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: The Hotdish Thread
    Posted: 22 August 2018 at 11:27
This thread is dedicated to conversation regarding the Midwestern tradition known as Hotdish. Recipes can indeed also be posted here, if you'd like; or, they can be posted on their own, possibly with a link to this thread.

To open this august discussion, I am shamelessly "borrowing" this article, from; the article states emphasizes Minneota as the home of hotdish, and also mentions North Dakota; however, I would have to add Montana - or at least eastern and central Montana - to that list, and wouldn't be surprised to see portions of Iowa, South Dakota and possibly even Nebraska there, as well.

Quote Everything You Need to Know About Hotdish

All about the nostalgic Upper Midwest staple

By Lina Tran
May 15, 2016

Hotdish, the unofficial state cuisine of Minnesota, is a comfort food staple found in households across the Upper Midwest. Incorporating a mixture of simple, thrifty ingredients and mix-it-together cooking techniques, it invokes a sense of nostalgia amongst fans. Here, now, is everything you need to know about the celebrated homespun staple known as hotdish.

What is hotdish?

Hotdish is an anything goes one-dish meal from the Upper Midwest, but it's especially beloved in Minnesota and North Dakota. A creamy sauce binds three essential hotdish components together: starch, protein, and vegetable. And while the rest of the country might call this a casserole, take heed — though all hotdishes are casseroles, the reverse is not true. According to How to Talk Minnesotan, hotdish is ubiquitous throughout the Gopher State:

Quote It can grace any table. A traditional main course, hot dish is cooked and served hot in a single baking dish and commonly appears at family reunions and church suppers. Hotdish is constructed on a base of canned cream of mushroom soup and canned vegetables. The other ingredients are as varied as the Minnesota landscape. If you sit down to something that doesn't look like anything you've ever seen before, it's probably hotdish.

When and how did it originate?

The documentary Minnesota Hotdish: A Love Story speculates the Great Depression secured hotdish as a food staple and effective, affordable way of feeding entire families, with canned food and limited meat. The word "hotdish" was first used in a 1930 Minnesotan cookbook published by the Grace Lutheran Ladies Aid. This landmark recipe called for hamburger meat, onions, celery, canned peas, canned tomato soup, and Creamettes — Minnesotan macaroni — all to be stirred together and baked.

But hotdish was likely preceded by a 1910s American dish called "hot pot." According to the hotdish documentary, World War I marked a pivotal moment for American casseroles and thrifty one-dish meals, with the onset of the U.S. Food Administration's "Food Will Win the War" campaign. The home front war effort called for families to conserve food so surplus food could be shipped overseas to feed soldiers and combat famine. The Food Administration published recipes for "Meatless Mondays" and "Wheatless Wednesdays." Casseroles and hot pot soon became a popular method of stretching a pound of meat for a whole family's dinner.

The invention of commercial tater tots, circa 1956, changed the history of hotdish forever. Since then, many Midwestern cooks have covered their hotdishes with a layer of crispy tater tots. La Choy Chow Mein noodles, potato chips, and fried onions are also commonly used hotdish toppings.

[Here is a] high-end version of hotdish from HauteDish in Minnesota:

What's the appeal?

North Dakota transplant and food blogger Molly Yeh writes, "If you were to place [hotdish recipes] on an X/Y chart where X = how much it looks like barf, and Y = how delicious it is, they would be maxed out on both accounts. That's the charm of a hotdish."

Despite its overwhelmingly beige aesthetic, hotdish is beloved for its convenience, economy, lack of pretense, and nostalgia. Recipes are passed down through parishes and families with as much gravity as oral histories. And while people love to love it, they might love making fun of this strange obsession even more. Stand-up comedian (her specialty is hotdish humor) and author Pat Dennis wrote Hotdish to Die For, a collection of six mysteries in which hotdish is the choice weapon, and edited Hotdish Haiku. The book of poems explores native hotdish love:

Quote Herd of Lutherans
Running to church hotdishes
Natural stampede

Dennis describes the dish as "a can of vegetables, can of cream of mushroom soup, white rice, and I-got-it-on-sale meat." And while that may not be appealing, she says people love hotdish because it's "not a food, but a memory."

The "Tater Tot Hotdish" song expresses the same sentiment, and goes like this:

Quote Gonna make a tater tot hotdish
Gonna set my heart at ease
Gonna make a tater tot hotdish
To review old memories
My mother made a tater tot hotdish
And Grandma made it with a touch of cream
And even after years of fine dining
I still can taste it in my dreams

Hotdish may seem remarkably mundane, but it sparks heated competition — especially among Minnesotan politicians. The Minnesota Congressional Hot Dish Competition is held annually and stakes state senators and representatives against each other in a friendly food battle that's decided by a blind taste test. The winner takes home a plaque made from a glass casserole dish. "It's always nice to put aside our differences and come together over some great hotdish," Senator Al Franken commented in a release following the 2016 event. For the record, his hotdish entry this year was a "Land of 10,000 Calories Hotdish."

One of the most fun things about making hotdish probably is naming it afterwards. Here's a sample of some of the wackier hotdishes out there:

Ketchup Surprise Hotdish
Back of the Refrigerator Hotdish
Turkey Wiener Doodah Hotdish
Organ Meat-Cashew Hotdish
Gobble It Up Minnesota Hotdish
Suspend the Rules and Pass the Hotdish
Hot Tot Berbere Tator Dishinator
Drop It Like It's Hotdish

You've convinced me. How do I make it?

The basic formula is meat + canned creamed soup + vegetables = hotdish. Everything is thrown into casserole dish and baked until it is steaming hot and has a golden crust on top. How to Talk Minnesotan provides a starter recipe for generic hotdish that calls for two cans of cream of mushroom soup, one pound of cooked "pulverized meat," and two cans of (notably nonspecific) vegetables. The ingredients are combined in a large bowl and stirred. Add a little salt to your liking and pour everything into a dish. Top that with fried onions or some Chow Mein noodles and bake it at 400 degrees "until a brown crust forms."

As a result of my Montana childhood and young-adulthood, two examples of my own hotdish memories include a) tuna, any vegetable, cream of mushroom soup and macaroni-and-cheese topped with cheese and crushed crackers to b) hamburger, mixed vegetables and cream of celery or cream of chicken soup topped with tater tots and cheese. Another is simply hamburger, egg noodles and cream of chicken mushroom, once again topped with cheese as well as crushed potato chips. Probably the most fondly-remembered exhibits I can offer are chicken + peas + cream of mushroom soup + rice, topped as always with cheese, sometimes with crushed whatever-is-in-the kitchen...and hamburger + mixed vegetables + tomato soup, topped with mashed potatoes and cheese.

The possibilities are, in many ways, endless. Since then, I've "learned to cook" things that are "better," at least on paper; however, as the article states above, the memories and nostalgia that go with these hotdishes are, to use a cliché, priceless!

Do you have any hotdish memories?
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Sponsored Links

Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group

Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4699
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 22 August 2018 at 11:41
Ive been told that, in Minnesota, the difference between a casserole and a hot dish is that everything is mixed together, in a casserole, but the ingredients are layered in a hot dish.

Don't know if that's really true. But it's a fun factoid.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

This page was generated in 0.062 seconds.