Hotdish Minnesota Casserole

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Hotdish is the unofficial state dish of Minnesota, a hearty one-pan casserole that brings together ground beef, vegetables, creamy soup, and a crispy tater tot topping. It's the quintessential potluck and weeknight supper of the Upper Midwest, beloved for its simplicity and crowd-pleasing flavor.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 38 gFat
• 15 gSaturated Fat
• 42 gCarbs
• 4 gFiber
• 6 gSugar
• 28 gProtein
• 1180 mgSodium
• 720 mgPotassium
• 220 mgCalcium
• 3.2 mgIron
• 6 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the beef and vegetable base

• 1 1/2 lbs ground beef (80/20)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 cup frozen cut green beans, thawed
• 1 cup frozen sweet corn, thawed

For the creamy binder

• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream

For the tater tot topping

• 1 bag (32 oz) frozen tater tots
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 2 tbsp grated Parmesan cheese

Directions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium-high heat, brown the ground beef with the diced onion for 8 to 10 minutes, breaking up the meat until no pink remains. Add the garlic and cook 1 minute more, then drain off excess grease.
3. Stir the Worcestershire sauce, salt, pepper, paprika, green beans, and corn into the beef mixture and cook 2 minutes to warm through.
4. In a medium bowl, whisk together the cream of mushroom soup, milk, cheddar cheese, and sour cream until smooth. Fold this mixture into the skillet with the beef and vegetables until everything is evenly coated.
5. Transfer the beef mixture to the prepared baking dish and spread into an even layer. Arrange the frozen tater tots in neat rows across the top, covering the entire surface.
6. Drizzle the melted butter over the tater tots and sprinkle with garlic powder and Parmesan cheese.
7. Bake uncovered for 35 to 40 minutes, until the tater tots are deep golden brown and crispy and the filling is bubbling around the edges.
8. Let the hotdish rest for 5 minutes before serving to allow the filling to set, then scoop generous portions onto plates.

Cook’s Notes

• For the crispiest tots, do not thaw them before baking; arrange them while still frozen.
• Swap the green beans and corn for peas and carrots, or use a frozen mixed vegetable blend if preferred.
• Make it ahead by assembling the beef layer a day in advance; add the tots just before baking.
• Use a 9×13 dish for a thinner casserole with extra crispy topping, or an 11×9 for a thicker, saucier result.

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