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Hotdish is a popular casserole in the American Midwest, made by mixing ingredients and cooking them in a heatproof dish. It typically includes starch, protein, greens, and a bond, and can be made with various ingredients such as ground beef, chicken, or tuna. Tater tot hotdish and tuna hotdish are common recipes, and the origins of the word may come from the Norse Varmrett. Hotdish is convenient, freezes well, and is a common feature of Midwestern potlucks.
Hotdish is a type of casserole that is very popular in the American Midwest. While hotdish isn’t terribly overbearing to look at, it’s a much-loved dish in its native lands and has won a few converts in other regions as well. Like other casseroles, the hotdish is made by mixing an assortment of ingredients and cooking them in a large heatproof dish. There are numerous hotdish recipes that incorporate everything from ground meats to frozen dishes, and church cookbooks are a great source for interesting hotdish recipes.
The origins of the word are somewhat obscure. Many Americans use the term “hot pot” to refer to any type of casserole, lasagna, or baking sheet. Midwestern hotdish definitely falls into this food family. Some people have suggested that hotdish may be a translation of the Norse Varmrett, or “hot pot”. Norwegians settled permanently and spoke Norwegian in the Midwest, so this is certainly possible.
There are four main constituents of a hotdish: starch, protein, greens, and a bond. Noodles are a common starchy choice, as are potatoes and sometimes even biscuits. Common protein choices include ground beef, chicken and tuna, while creamy soups like cream of mushroom are common tie-ins. Usually only one or two vegetables are used, with options such as green beans, corn, peas, broccoli, onions or carrots being very common.
Tater tot hotdish is one of the most well known and loved hotdish recipes. Typically the cook sautees a meat such as ground beef with onions and other vegetables of your choice, before mixing it with cream soup and pouring this mixture over a layer of little bottles in a saucepan. Even the cheese can be mixed in, to make the dish even richer. The hotdish is cooked, covered, for about 45 minutes, and can be left uncovered briefly to finish, so that it has a crispy top. Tuna hotdish is also very common, typically made with noodles as a starch.
Since hotdish only involves a baking sheet and pan, it’s pretty convenient. Some versions freeze well, so cooks can make a large batch of hotdish and then cook it as needed. The saucepan can also be used as a container and serving dish for potlucks, and consequently hotdish is a common feature of Midwestern potlucks. Depending on the ingredients, the dish can also be relatively inexpensive and nutritious to assemble, making it a good choice for cooks on a budget.
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