Best Casserole and Hotdish Recipes (2024)

FAQs

What is the difference between a hotdish and a casserole? ›

What Minnesotans — and some North Dakotans — call hotdish is a type of casserole, although its definition is somewhat narrower. A hotdish must be a main course, and almost always a hearty one that includes a protein, starch and at least some vegetables. It can't be a breakfast or side dish, for instance.

John Wayne first wrote the casserole recipe, but it looks a little different today. John Wayne Casserole was first popularized by the 1979 cookbook, "Cooking with Love from Cara and Her Friends," a collection of different celebrities' favorite dishes.

Macaroni and cheese is the oldest written casserole recipe found in 1250.

Only a Midwestern staple for which every home cook has a go-to recipe waiting in their back pocket. A hotdish is essentially a casserole that typically consists of a starch (potatoes or pasta are most common), frozen vegetables, a meat, and a can of cream-of-something soup.

The dish originates in the Upper Midwest region of the United States, where it remains popular, particularly in Minnesota, South Dakota, Wisconsin, North Dakota, and eastern Montana. Hotdish is cooked in a single baking dish, and served hot (per its name).

casseruola. an earthenware casserole. the food cooked in a casserole. (cibo cotto in casseruola)

A seemingly simple, tender noodle dish with plenty of cheesy, tangy flavor, and the refreshing garden sharpness of chives, Jackie Kennedy's Special Casserole is delicate and hearty at the same time, heartwarmingly homemade yet delightfully classic.

"The standard size of a casserole dish is 9 by 13 inches. However, due to varying shapes, they are often measured by volume, with three quarts being average,” says Contrino. “It is important to note that if a recipe calls only for a casserole dish, it is most likely asking for a 9- by 13-inch rectangular size.

Casseroles were used as a means to stretch a leftover meal, which was especially important during the Great Depression and World War II. The term “hot dish” first appeared in a cookbook in 1930 by a Mankato, Minnesota church group called Grace Lutheran Ladies Aid.

' In the UK, the terms casserole and stew tend to be used interchangeably, although some distinguish them by saying stews are cooked on a stovetop while casseroles are cooked in an oven.

What is the oldest dish still eaten? ›

The name even comes from a dish — sauce pan in French.

What is the Minnesota tater tot Hotdish? Tater tot hotdish is a casserole dish that contains starch, meat, cheese, and veggies mixed with soup. The most classic example is ground beef, topped with tater tots and flavored with thick cream of mushroom soup sauce.

In Fargo, ND, a hot dish is basically a warm-ya-up, comforting casserole that's bursting with goodness. We think we hit the nail on the head with our recipe for Fargo Hot Dish. It's a layered casserole that features hearty noodles, ground beef tossed with tomato sauce, a savory cheese filling, and more.

The Midwest is home to many regional specialties and some of the most iconic foods of the United States. Though most midwestern food is not fancy cuisine, many of these dishes are symbols of Americana: hot dogs, fruit pies, pizza, chili, ice cream, and hotdishes—not fancy, but very, very good-tasting foods.

According to Eater, the elements that are absolutely necessary to include in hotdish are a starch, protein, and vegetable bound together by a creamy sauce, usually cream of mushroom soup. It's all baked in one dish and served piping hot.

What is known, though, is that the term "hotdish" first appeared in a 1930 Mankato cookbook, published by Grace Lutheran Ladies Aid. "What's clearer is that the dish has become a symbol of Minnesotan identity," Deustch said. "That is exactly why there are so many debates over what a hotdish can be."

just keep in mind a hot dish is a one pot meal. a casserole is either a one casserole meal. or a side dish that you bake in a casserole dish and hope that heals.

The word "hotdish" was first used in a 1930 Minnesotan cookbook published by the Grace Lutheran Ladies Aid. This landmark recipe called for hamburger meat, onions, celery, canned peas, canned tomato soup, and Creamettes — Minnesotan macaroni — all to be stirred together and baked.