Hotdish has been the name of the game for the past several weeks. I have spent the last several weeks diving deep into the history and flavors of the classic hotdish. It really has been a fun and interesting topic. It has origins near where I live and there have been some really interesting surprises along the way. Hotdish is probably also one of the more heavy dishes I have made and I am ready for a little bit of reprieve from all the tater tots I have been eating lately. Tater tot overdose? My scale is ready to move on to something a bit more healthy (booze).
What We Have Covered For The Hotdish Series
To end our deep dive, it is always fun to take a minute to reflect back to the things we learned and the recipes we made. We covered the following in our hotdish deep dive series:
- Like usual, we had an announcement post to kick things off.
- We looked at several hotdish and casserole recipes from around the internet. Boy, there were some good flavors in this post.
- There was a stab at defining hotdish and separating it from what a casserole is. There is a difference.
- We looked at the history of hotdish and how it evolved into the comfort food Midwesterners know today.
- There was a close look at the elements that make up a hotdish
- We made some super tasty tater tots from scratch.
- We also made some cream of mushroom soup that I absolutely adore. This dish has been to our regular rotation of meals.
- C. W. Anderson is credited with having the first printed hotdish recipe. We made it!
- Another Midwest hotdish classic, the Chow Mein hotdish was made.
- Using our homemade tater tots and cream of mushroom soup, we made a fresh, from scratch, tater tot hotdish.
That really about covers it. We really have gotten into the nitty gritty of the Midwest classic, the hotdish, and I hope you enjoyed it! As for me, I have plenty of leftovers, so I will be eating hotdish for WEEKS!