Hotdish (1930, Minnesota, USA)

Hotdish is an Upper Midwest legend that combines ground beef, cream of mushroom soup and canned vegetables into a hot, rib-sticking meal. Be sure to top it with tater tots!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Course Main Course

Cuisine American, Midwestern

Servings 9 Servings

Equipment

9×13 Baking Dish
Normal Kitchen Utensils

Ingredients

2 Lbs Ground Beef and/or Turkey
2 Lbs Frozen Tater Tots
2 15 Oz. Cans Peas Drained
2 10.75 Oz. Cans Condensed Cream of Mushroom Soup
1 Medium White or Yellow Onion Chopped
8 Oz. Cheddar or Colby Jack Cheese, Grated (~2 C)
1 1/2 Tbsp Butter or Oil
1 1/2 Tbsp Garlic Powder
Salt and Pepper to Taste

Instructions

Add 1 Tbsp of the butter or oil to a skillet over medium high heat. Add the chopped onion and heavy pinches of salt and pepper. Sauté 5-7 minutes until the onions are translucent and a good amount of liquid is cooked out of them.
1 Medium White or Yellow Onion, 1 1/2 Tbsp Butter or Oil, Salt and Pepper to Taste
Add the ground beef/turkey and another heavy pinch of salt and pepper. Break up the ground beef/turkey as it cooks. Cook another 5-7 minutes, until the meat is browned. Drain off any excess liquid and test for salt and pepper. Stir in the garlic powder.
2 Lbs Ground Beef and/or Turkey, 1 1/2 Tbsp Garlic Powder
Preheat your oven to 350 degrees.
Grease a 9×13 baking dish with the remaining butter/oil and pour the meat mixture in. Spread it evenly.
Spread the cream of mushroom soup over the meat mixture.
2 10.75 Oz. Cans Condensed Cream of Mushroom Soup
Pour the peas evenly over the soup mixture.
2 15 Oz. Cans Peas
Top with the grated cheese.
8 Oz. Cheddar or Colby Jack Cheese, Grated
Arrange the tater tots in one layer over the top. Sprinkle them with salt and pepper.
2 Lbs Frozen Tater Tots
Bake uncovered on the middle rack at 350 for 50-55 minutes, until the tots are crispy and the hotdish is cooked through.
Let it rest 5 minutes before serving.

Notes

You can sub peas for corn, green beans or carrots. You can also use frozen veggies instead of canned. Just thaw them first.

Consider a combo of 1 Lb beef and 1 Lb turkey. The beef adds flavor and texture to the turkey.

This dish would also be good with ground pork or sausage.

Keyword 1930, Beef, Cream, Hotdish, Mushroom, Peas, Tater, Tot

Hotdish’s name was first coined in a 1930 cookbook by the Grace Lutheran Ladies Aid. While the originating cookbook was Minnesotan, Hotdish is popular throughout all of the Upper Midwest. Recipes varies widely, but the gist of a solid Hotdish is condensed soup, canned veggies and meat (preferably bought on sale). Tater tots are arguably just as important.

Nowadays, Hotdish is a little different from the O.G. 1930 recipe (and this recipe reflects the updates). The tomato soup is now usually cream of mushroom and, since the 1950’s, tater tots have been a big part of the dish (though potato chips and fried onions are common substitutes). The original recipe had Creamettes, which are a brand of Macaroni noodles, but that is no longer a requirement.

Check out Eater’s article on Hotdish to learn more about this historic meal.

Hotdish (1930, Minnesota, USA)