In Minnesota and North Dakota, it is not a casserole — it is hotdish, and the distinction matters to the people who grew up carrying one into a church basement in January. These midwestern hotdish recipes are built for deep winter: one 9x13 pan, a creamy condensed-soup base, and a starch on top that turns golden in the oven.
Below are ten hotdishes worth making, from the classic tater tot version to funeral potatoes and a from-scratch mushroom base for the canned-soup skeptics. Every one lists real amounts, pan sizes, and bake times, plus answers to the questions cooks actually argue about.
Photo: Tater tot hotdish at a church-supper table via Wikimedia Commons
Table of Contents
- Classic Tater Tot Hotdish
- Cheesy Beef Tot Hotdish
- Green Bean Hotdish
- Funeral Potatoes
- Shepherd’s Pie Tot Hotdish
- Broccoli Cheese Hotdish
- Cheesy Corn Hotdish
- Cheesy Potato Bake
- Overnight Breakfast Hotdish
- King Ranch Chicken Hotdish
1. Classic Tater Tot Hotdish
Brown 1 1/2 pounds of ground beef with 1 diced onion in a large skillet over medium-high heat, about 8 minutes, then drain the fat thoroughly. Stir in two 10.5-ounce cans of condensed cream of mushroom soup, 1/2 cup of milk, 2 cups of frozen mixed vegetables, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread the mixture in a greased 9x13 pan.
Arrange one 32-ounce bag of frozen tater tots in a single tight layer over the top — do not thaw them first. Bake uncovered at 375°F for 40 to 45 minutes, until the tots are deep golden and the filling bubbles at the edges. Rest 10 minutes before serving so it sets enough to scoop.
Photo: Tater tot hotdish via Wikimedia Commons
2. Cheesy Beef Tot Hotdish
This is the classic with a cheese upgrade that holds up at potlucks. Brown 1 pound of ground beef with 1 diced onion, drain well, and stir in one 10.5-ounce can each of cream of mushroom and cream of chicken soup, 1 cup of frozen corn, and 1 teaspoon of garlic powder. Spread in a greased 9x13 pan and top with 1 cup of shredded cheddar.
Lay 1 bag of frozen tater tots over the cheese in a single layer and bake at 350°F for 30 minutes. Pull it out, sprinkle 1 more cup of cheddar over the tots, and bake 10 to 15 minutes more until melted and bubbling. The cheese layer under the tots keeps the filling extra creamy.
Photo: Cheesy beef casserole via Wikimedia Commons
3. Green Bean Hotdish
The church-supper side that eats like a main. Whisk one 10.5-ounce can of condensed cream of mushroom soup with 1/2 cup of milk, 1 teaspoon of soy sauce, and 1/4 teaspoon of black pepper in a big bowl. Fold in 4 cups of frozen cut green beans (thawed and patted dry) and half of a 6-ounce can of crispy fried onions.
Spread in a greased 9x13 pan and bake at 350°F for 25 minutes. Top with the remaining fried onions and bake 5 to 10 minutes more, until the onions are golden and the edges bubble. To make it a true hotdish meal, stir in 2 cups of shredded cooked chicken before baking.
Photo: Green bean casserole via Wikimedia Commons
4. Funeral Potatoes
Yes, that is really the name — this cheesy hash-brown bake shows up after every Midwestern funeral luncheon, and nobody minds. It also appears at graduations, church suppers, and Christmas breakfasts under friendlier aliases. Stir one 30-ounce bag of thawed shredded hash browns with 2 cups of sour cream, one 10.5-ounce can of cream of chicken soup, 2 cups of shredded cheddar, 1/2 cup of melted butter, 1 diced onion, and 1 teaspoon of salt.
Spread in a greased 9x13 pan and top with 2 cups of crushed cornflakes tossed in 1/4 cup of melted butter. Bake at 350°F for 45 to 50 minutes, until the top is golden and the center is bubbling. Let it rest 10 minutes — it firms up as it cools and scoops cleanly.
Photo: Funeral potatoes via Wikimedia Commons
5. Shepherd’s Pie Tot Hotdish
Brown 1 1/2 pounds of ground beef or lamb with 1 diced onion, then stir in 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Add 2 cups of frozen peas and carrots plus 1/2 cup of beef broth and simmer 5 minutes until slightly thickened. Spread in a greased 9x13 pan.
Top with one 32-ounce bag of frozen tater tots in a single layer instead of the traditional mashed potatoes. Bake at 400°F for 40 minutes until the tots are crisp and the filling bubbles. It is shepherd’s pie logic with a tot crust — weeknight-friendly and kid-approved.
Photo: Shepherd’s pie via Wikimedia Commons
6. Broccoli Cheese Hotdish
Cook 4 cups of frozen broccoli florets until just tender, drain very well, and chop. Whisk one 10.5-ounce can of condensed cheddar cheese soup with 1/2 cup of mayonnaise, 1 beaten egg, 1 diced onion, and 1/2 teaspoon of salt. Fold in the broccoli and 1 cup of shredded cheddar.
Spread in a greased 9x13 pan and top with 1 sleeve of crushed Ritz crackers tossed in 1/4 cup of melted butter. Bake at 350°F for 30 to 35 minutes, until golden and bubbling at the edges. The cracker topping stays crisp for days of leftovers — if it lasts that long.
Photo: Broccoli cheese gratin via Wikimedia Commons
7. Cheesy Corn Hotdish
Stir one 15-ounce can of whole-kernel corn (drained), one 15-ounce can of creamed corn, 1 cup of sour cream, 1/2 cup of melted butter, and one 8.5-ounce box of corn muffin mix until just combined. Fold in 1 cup of shredded cheddar. Pour into a greased 9x13 pan — the batter will be thick and lumpy, which is correct.
Bake at 350°F for 45 to 50 minutes, until the top is deep golden and the center is just set. It lands somewhere between cornbread and spoonbread, and it reheats beautifully. Serve it next to any beef hotdish and watch it disappear first.
Photo: Cheesy corn casserole via Wikimedia Commons
8. Cheesy Potato Bake
Whisk one 10.5-ounce can of cream of mushroom soup with 1 cup of sour cream, 1/2 cup of melted butter, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Fold in one 30-ounce bag of thawed diced hash browns, 2 cups of shredded cheddar, and 4 sliced green onions. Spread in a greased 9x13 pan.
Top with 1 cup of crushed potato chips or buttered breadcrumbs for crunch. Bake at 350°F for 50 to 60 minutes, until the top is browned and the center is completely hot. This is the plain-tee-shirt version of funeral potatoes — same comfort, fewer mix-ins.
Photo: Baked cheesy casserole via Wikimedia Commons
9. Overnight Breakfast Hotdish
Cube 8 cups of day-old bread and toss with 1 pound of browned breakfast sausage, 2 cups of shredded cheddar, and 1 diced bell pepper in a greased 9x13 pan. Whisk 8 eggs with 2 cups of milk, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of dry mustard, then pour evenly over the bread. Cover and refrigerate overnight.
In the morning, bake uncovered at 350°F for 45 to 55 minutes, until puffed, golden, and set in the center. The overnight soak is the whole trick — dry bread drinks up the custard and the texture turns silky. Feed a houseful of guests with zero morning effort.
Photo: Breakfast strata via Wikimedia Commons
10. King Ranch Chicken Hotdish
Stir 3 cups of shredded cooked chicken with one 10.5-ounce can each of cream of mushroom and cream of chicken soup, one 10-ounce can of diced tomatoes with green chiles (drained), 1 diced onion, 1 diced bell pepper, 1 teaspoon of chili powder, and 1/2 teaspoon of cumin. Rotisserie chicken from the grocery store makes this a genuine 15-minute assembly job. This Texas-born bake fits right into hotdish territory.
Layer the chicken mixture in a greased 9x13 pan with torn corn tortillas and 2 cups of shredded cheddar, ending with cheese. Bake at 350°F for 30 to 35 minutes until bubbling. Rest 10 minutes before cutting into squares — it slices like lasagna.
Photo: King Ranch chicken casserole via Wikimedia Commons
Frequently Asked Questions
What is the difference between hotdish and casserole?
In Minnesota and North Dakota, hotdish means a complete one-pan meal — meat, starch, vegetable, and a creamy binder — rooted in church-supper tradition; casserole is the generic term everywhere else.
Should I thaw tater tots before baking?
No — arrange them frozen in a single layer so they crisp instead of steaming; thawed tots turn soggy and never quite brown.
Why is my hotdish watery?
Usually undrained beef fat or watery frozen vegetables; drain meat thoroughly, pat thawed veg dry, and use condensed soup undiluted unless the recipe says otherwise.
Can I assemble hotdish the night before?
Yes — assemble the filling and refrigerate, but add the tots just before baking so they stay crisp; add 10 minutes to the bake time from cold.
What size pan does a standard hotdish recipe need?
A 9x13-inch pan fits almost every classic recipe and feeds 8; halve the recipe for an 8x8 pan and start checking 10 minutes early.
Final Thoughts
These midwestern hotdish recipes share one philosophy: dinner should be simple, filling, and big enough for whoever shows up. Master the 9x13 formula — browned meat, creamy binder, veg, crispy top — and you can improvise a hotdish from whatever winter throws at your fridge.
Sources
- Chopped — Minnesota-Style Tater Tot Hotdish
- The Feedfeed — Classic Minnesota Tater Tot Hotdish
- Tasting Table — Shepherd’s Pie-Inspired Tater Tot Hotdish
Gallery
Photo: Tater tots via Wikimedia Commons
Photo: Hotdish table spread via Wikimedia Commons
Photo: Tater tot hotdish in a pan via Wikimedia Commons
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