30+ Easy Hotdish Recipes (Classic Minnesota Comfort Food)
Today, we’re going to dive into hotdish, the beloved Upper Midwestern staple.
I grew up in rural Minnesota, attending a Lutheran church in the country that loved its potluck dinners. My mom would make a hotdish recipe at least once a week. All in all, I’d say I have some major hotdish credibility.
Hotdish Or Casserole?
People in different parts of the U.S. may call it casserole, but us Upper Midwesterners know it as hotdish (I’m looking at you, Minnesota, South Dakota, North Dakota, and Wisconsin!)
And we, perhaps, have more versions of it than anyone else.
From How To Talk Minnesotan:
“As of the November 1986 State Hotdish Survey, there were 3,732 hotdish recipes in Minnesota. Up 12 from the previous November.”
So, What Is Hotdish?
At its core, hotdish follows a pretty simple formula: a starch, a protein, a binder, and a crunchy topping, all baked together in one dish (usually a 9×13 pan).
The starch is typically noodles, rice, or potatoes (tater tots are a classic choice).
The protein is most often browned hamburger, though ham, chicken, turkey, or even canned tuna show up regularly.
The binder is where hotdish gets its signature: canned condensed soup – cream of mushroom and cream of chicken are the reigning champs – mixed with milk or sometimes sour cream to hold everything together in one creamy, cohesive dish.
The topping is what gives hotdish its textural finish: crushed Corn Flakes, chow mein noodles, French fried onions, or crushed crackers, all there to add crunch against the soft filling underneath.
Canned soup became the backbone of hotdish for the same reason it shows up in so much mid-century American cooking: it was fast, cheap, shelf-stable, and turned into a rich, creamy sauce with almost no effort – exactly what a farm family or a church potluck committee needed on a weeknight or before a big gathering.
But – and I can’t stress this enough – there are a million variations on this formula, and plenty of beloved hotdishes break every rule I just laid out. Some skip the canned soup entirely. Some skip meat. Some skip the crunchy topping. If it’s baked in one dish and built to feed a crowd, Upper Midwesterners will probably still call it hotdish.
Casserole, on the other hand, is a broader culinary term used across the whole country, and casseroles are less likely to lean on canned soup as a base ingredient.
Why Is Hotdish So Popular In The Upper Midwest?
Because it’s cheap, easy to make, and feeds a crowd.
Many recipes can be prepared a day in advance. Many can be frozen.
It’s also a great dish to make during the cold winter months, when it feels good to turn on the oven and heat the kitchen up a little bit.
I’d go as far to say that hotdish is the most iconic dish in Minnesota.
Hamburger-Based Hotdish Recipes
A lot of hotdish recipes are hamburger-based. Here are some favorites:
Cheesy sour cream hamburger hotdish
Simple hamburger hotdish with tomato, corn, and cheese
Minnesota hotdish recipe (with rice and hamburger)
Spaghetti hotdish with garlic bread crumb topping
Chicken And Turkey Hotdish Recipes
Cheesy chicken hotdish with broccoli and bacon
Leftover turkey tater tot hotdish
Other Meat And Seafood Hotdish Recipes
There are lots of protein options when it comes to hotdish:
Ring bologna hotdish (a personal favorite!)
Meatless Hotdish Recipes
Vegetarians don’t have to miss out on the goodness of hotdish:
Vegetarian chili tater tot hotdish
Roasted veggie enchilada hotdish
Cheesy corn hotdish (a personal favorite!)
Modern Hotdish Recipes
The classics are great – but check out these recipes if you’re looking for something new to try:
Southwest sweet potato tater tot hotdish
Tuna casserole with dill and potato chips
Butternut bacon and apple hotdish
More Hotdish Inspiration & Information
- Share a meal: Friend have a baby? Neighbor feeling under the weather? Bring them a hotdish! Many hotdish recipes travel and freeze well.
- Congressional hotdish recipes: Hotdish is so big in Minnesota, that every year our Congressional delegation participate in a hotdish contest! Get their recipes here.
- Hotdish is perfect for a potluck. To keep it warm after baking, simply transfer to a slow cooker and set it to warm.
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Common Hotdish Ingredients
You won’t need anything fancy or hard to find for hotdish. That’s part of the appeal! Here’s a rundown of the ingredients that show up again and again across Upper Midwest kitchens.
Canned condensed soup. The backbone of classic hotdish. Campbell’s cream of mushroom and cream of chicken are the most common, though cream of celery and cheddar cheese soup sometimes show up too. This is what gives hotdish its signature creamy texture without a lot of effort.
Ground meat. Hamburger is the most traditional choice, browned and drained before it goes into the mix. Ground turkey works as a leaner substitute.
Other proteins. Beyond hamburger, you’ll see diced ham, shredded or cubed chicken, leftover turkey, canned tuna, and even ring bologna in more old-school recipes.
A starch. Egg noodles and tater tots are the two biggest players, but rice, elbow macaroni, and diced potatoes all show up regularly depending on the recipe.
Frozen or canned vegetables. Frozen mixed vegetables, canned corn, green beans, and peas are common additions, as they are convenient, affordable, and they hold up well to baking.
Cheese. Shredded cheddar is the classic choice, stirred into the mixture or sprinkled on top (sometimes both).
Milk or sour cream. Used to thin out the canned soup slightly and add extra creaminess to the base. For a fun twist, try adding some Top the Tater (a seasoned sour cream popular in Minnesota).
A crunchy topping. This is what separates hotdish from a plain casserole in a lot of people’s minds. Crushed Corn Flakes, French fried onions, and chow mein noodles are the classics, usually mixed with a little melted butter before going on top.
Butter. Often melted and drizzled over the crunchy topping to help it brown and crisp up in the oven.
Basic seasonings. Salt, pepper, garlic powder, and onion powder are the most common – hotdish isn’t usually heavily spiced, letting the comfort-food basics do the talking.
Tips for Making Hotdish
Make it ahead of time. Most hotdish recipes can be fully assembled a day (or two) in advance and refrigerated unbaked, then popped in the oven when you’re ready. This makes hotdish a lifesaver for busy weeknights, potlucks, or bringing a meal to a new mom or a sick neighbor.
Freeze it for later. Hotdish freezes beautifully, either baked or unbaked. If freezing unbaked, assemble everything except the crunchy topping (add that fresh right before baking so it doesn’t go soggy). Thaw in the fridge overnight before baking, or bake straight from frozen – just add extra time.
Don’t skip browning your meat first. If your recipe calls for hamburger or ground turkey, brown and drain it before mixing everything together. Skipping this step (or not draining the fat) is the fastest way to end up with a greasy, watery hotdish.
Add the crunchy topping at the very end. Whether you’re using Corn Flakes, French fried onions, or crushed crackers, add them in the last 10 to 15 minutes of baking, not at the start. Otherwise they’ll burn or turn soggy from the moisture underneath.
Use a 9×13 pan unless the recipe says otherwise. This is the standard hotdish size for a reason; it feeds a crowd (usually 8-10 servings) and bakes evenly. If you’re halving a recipe, an 8×8 pan is your best bet.
Keep it warm for potlucks with a slow cooker. Once your hotdish is baked, transfer it to a slow cooker set to “warm.” This keeps it at serving temperature for hours without drying it out or overcooking it, perfect for church potlucks or family gatherings where people show up at different times.
Taste and adjust the seasoning before baking. Canned soup brings a lot of sodium to the table already, so taste your mixture before you add extra salt. This is also your last chance to add a bit more garlic powder, onion powder, or black pepper if things are tasting flat.
Let it rest for 5-10 minutes before serving. Hotdish is hot (hence the name) straight out of the oven, and letting it rest briefly helps it set up so it holds together on the plate instead of falling apart into a soupy mess.