18 Hotdish Recipes for Every Night of the Week

Until recently, if someone in your vicinity mentioned 'hotdish,' chances are pretty high that you were at that very moment in Minnesota (or at least talking to a Minnesotan). This is the term that the state uses to refer to what the rest of the country calls a casserole (and some North Dakotans have also become vocal in claiming the hotdish as their own). There are some arguments that the casserole and hotdish are two different things, but besides a vague reference to how a hotdish must be a main course and must contain a complete meal and that casseroles can also be sides (think: gratins or veggie bakes), we might be talking about two names for the same animal. But not so fast — perhaps it’s the spirit of the particular casserole that makes it a hotdish, one that usually dips deeply into nostalgia. This would explain the proliferation of those topped with potato tots of late. They’ve been having such a moment, you could be forgiven for thinking they were a new trend; but almost from the launch of Tater Tots in the 1950s, Ore-Ida marketed them as ideal toppings for casseroles and hotdish. And truly, they’re not wrong. We say, bring on the nostalgia, and bring on the hotdish.

Let’s just dive right in with our reigning queen of hotdish, Molly Yeh. Part of the argument for what makes a hotdish a hotdish is whether it includes a can of condensed soup, a very common inclusion in the midcentury. This was for money-saving reasons, for cutting down on prep and for a quick way to get intense flavor into a hotdish; and we still love a condensed-soup hotdish for nailing that nostalgia factor. But here, Molly modernizes the practice by using dry soup mix for a springboard into instant flavor, and otherwise packs this hotdish with veggies and chicken, and of course, lots o’ tots.

We don’t buy a rule you’ll find on the internet that says that hotdish isn’t for breakfast. This one, instead, says, why not? It has the best properties of both quiche and hotdish, combining elements so interestingly, from ham to asparagus to Cheddar and fresh herbs.

Chicken noodle casserole is a classic nationwide, but this hotdish is inspired by Molly’s daughter’s love of chicken noodle soup. Lemon and dill brighten the deeply comforting elements, from chicken to egg noodles to cream. Some toasty buttery cracker crumbs on top bring a decidedly hotdish finish.

What a special hotdish, that pays homage to the state’s Hmong population. You can’t talk about Minnesota without talking about its Hmong, an ethnic group from China and Southeast Asia, who came to the United States in large numbers in the 1970s, due to conflict in Laos, and settled in large numbers in Minnesota, a state that welcomed them with open arms. This hotdish, from Hmong Minneapolis chef Yia Vang, brings together a pork tomato coconut curry and a crisp tot topping that also soaks it up — because he is Hmong, but he is also decidedly Minnesotan.

You might also know a casserole like this one as a Frito pie, but regardless of terminology, this is one that kids of all ages will go bonkers for. Beneath that golden topping lies an old-school ground beef taco filling, and you’ve got fresh fixings right on top that let you eat taco with a spoon rather than out-of-hand. And that combination of corn chips that absorb the juices plus the ones that get very toasty on top will have everyone coming back for more until that skillet is practically clean enough to just put away.

Make it a tot topping — but different! Here, the tots are pulsed in a food processor so that they’re more finely chopped, but they still get just as crispy in the oven. The chicken stew beneath is simple and fresh.

No hotdish list would be complete without just a basic ground beef and tots version. This one can be customized, depending on if you’re feeling like taking it in a ketchupy direction, or maybe one with fresh herbs, or pumping it up with cheese. This recipe swaps the traditional can of soup with a homemade one that’s built with beer, cream and fresh thyme. The difference is subtle, maintaining the spirit of the original but with more of a lightness that comes with making it from scratch.

Is there anything that doesn’t taste good under a blanket of golden tots? We’d venture that the answer is no. Here, a deeply red and delicious paprikash, the Hungarian stew that really celebrates paprika, brings together chicken, carrots, onions and peas, gets that potatoey finish that transforms it from a stew to a hotdish.

Total serendipity brings us this very original hotdish. Molly found a recipe for “Chinese hotdish” in a church cookbook, and set out to make her own version that incorporated some favorite ingredients from her Chinese American upbringing. The result is truly packed with deliciousness unlike any other hotdish you’ve ever had, with black bean sauce, Chinese sausage, jasmine rice and chile crisp, and a topping of crispy wonton strips that give the skillet such an impressive look (and fantastic crunch).

This is a chicken and biscuits-meets-hotdish-via-New York City deli. A creamy chicken stew is the base, and some malty biscuits become the topping, themselves crowned with everything bagel seasoning. The recipe is inspired by Molly’s time in New York when she met her husband, and this makes sense, because if we’ve ever come across a marry-me meal, this dish is one of them.

Wild rice is another proud product of Minnesota, so wild rice hotdish recipes abound. This one combines its wonderfully earthy chew with chicken and Gouda, along with celery and leeks. And because a crisp contrast topping is key, this one gets a layer of cracker crumbs that get their crunch enhanced in the oven.

When you’re jonesing for Swedish meatballs but just not in the mood to roll all those little balls, turn to this hotdish from Valerie Bertinelli. Here, the ground beef is just cooked in a skillet but seasoned with allspice and nutmeg for that signature Swedish meatball essence, and cloaked in that essential white sauce. A blanket of tots rolled over the top goes extra crispy in the oven with a sprinkling of Cheddar.

Record scratch! Tots don’t have the monopoly on hotdish — potato smiles might be the only thing more delightful on top of a casserole than tots. Here, they top a classic Passover braised brisket, rich and savory with leeks and carrots, celery, garlic and fresh herbs.

Let’s review, first, Croque Madame’s classical, i.e., non-hotdish form. It’s for whatever reason the lady version of a Croque Monsieur, a ham sandwich that’s griddled and served positively swimming in a cheese sauce. Add an egg on top, whether sunny-side up or poached, and it transforms into a Croque Madame. And these are supremely satisfying sandwiches, but not the sort of thing you’d be making one at a time for a crowd. This genius hotdish turns it into a meal for multiples, layering in toast, custard, cheese and then eggs on top.

Italian sausage, kale and fontina make for the most wonderful partners in soups, roasts and pasta dishes, and this surprise fourth element, wild rice, gets right in there and adds another layer of texture and flavor that you didn’t realize you needed. It’s truly heavenly, with fresh parsley and cracker crumbs lending a bright crunch. A simple and lemony arugula salad provides a welcoming bracing contrast.

Molly keeps us guessing with this hotdish that is so different from all the others, in the best possible way. The steak cubes, seasoned with baharat and golden raisins, get tender in the stew, and she connects the dots between this Middle-Eastern-inspired filling and the best Texan chilis, by going for a cobblery topping that takes its marching orders from the Southwest, with jalapeño cornbread. It’s a fusion that works so well, you’ll wonder why people don’t combine these elements more often.

It’s not a vegetarian hotdish, of course — there is bacon in there, after all. But here, butternut squash is the main event, and it goes creamy and savory stewing in white wine and veggie broth. (“Sweater weather in food form,” says Molly.) A biscuit topping lets you sop up all those autumnal juices.