![]() You don’t need to serve anything with it. It can be assembled the night before meaning no preparation the day of and, of course, it cooks in one pan. It also meets the requirements for a successful breakfast hotdish, Minnesota style. This Midwestern version is hearty, delicious and super-comforting. Like the dumpling, the egg casserole has been re-invented many different ways. Am I about to wax poetic about an egg casserole? You betcha! It can also occupy an esteemed place at the breakfast table. But hotdish is not just for dinner - er, supper. ![]() Many a hotdish has been served at my family table many times, with many recipes calling for the omnipresent cream-of-something soup. This is a place where dinner is often called ‘supper’ and the casserole is known as a ‘hotdish.’ I’m from Minnesota - the land of Paul Bunyan, Babe the Blue Ox, the Coen brothers, Bob Dylan, a gas station designed by Frank Lloyd Wright, the US Hockey Hall of Fame, a boatload of lakes and Prince. Serve with hot sauce.As we settle into the long, cold, dark days that come with the final slog through winter, we - your pals from The Awl and The Hairpin - will be bringing you some of our favorite casserole recipes (and crockery recommendations ). Turn the heat up to 475☏ and bake until the tater tots are fully golden brown, another 10–15 minutes. Starting from the outside of the skillet, arrange the tater tots until the entire top is covered, reserving any remaining tater tots for another use.īake until the filling bubbles and the tater tots are crispy and light golden brown, 30 minutes. Pour the filling into the skillet, then sprinkle the remaining 1 cup cheese evenly over the top. ![]() Grease the bottom and sides of an 8x11-inch baking dish with vegetable oil or non-stick cooking spray. (If using chopped leftover turkey, add it in at the end here.) Stir until well combined. Add the soup, milk, pepperoncini, and ½ cup (2 ounces) of the cheese. Add the ground turkey, mushrooms, salt, and pepper and cook, stirring occasionally and breaking up the turkey with a wooden spoon, until the turkey is no longer pink, 5–6 minutes. Add the garlic and cook, stirring, 1 minute. Add the onion and cook, stirring occasionally, until lightly golden, 9–10 minutes. Heat the oil in a large (at least 4-quart) pot-such as the Cravings braiser-over medium heat. Published by Clarkson Potter, an imprint of Random House. Photographs copyright © 2021 by Alex Lau. Copyright © 2021 by Christine Diane Teigen. Oh, and it serves approximately one-point-six thousand people. If we can ever go outside again this will be one of those things you take to a family brunch, one that will knock you out so you don’t have to hang out with that annoying uncle for the rest of the afternoon. We know this one is good because we gathered around it and destroyed it in 48 seconds flat. To me, ours is delicious, but I also have an open mind and I believe in doing it the way you want to do it. (But if you use sausage, f*ck everyone who uses bacon, and vice versa.) You gotta appreciate the passion, but at the end of the day it is tater tots, cheese, and creamy soup. A few things we can agree on: Hotdish always consists of frozen tater tots, creamy condensed canned soup, cheese, onions, and maybe sausage or bacon. I have faced multiple side-eyes for playing fast and loose with it sometimes. To the people of Minnesota, the correct way to make hotdish is a serious business.
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