The never ending debate: hotdish or casserole? As a born and raised Minnesotan, I stand firm in my beliefs that the correct term is hotdish. This hotdish in particular is one of our family’s absolute favorites! It is truly the perfect meal to bring to the field to warm the bellies of hard working farmers, but also just as perfect for a cold winter night at home with the family. Packed with beef, gravy, potatoes, and cheese this recipe is sure to win the hearts, and the bellies, of the meat and potato lovers in your life! 

Here is what you will need:

• 6 Russet or Yukon Gold potatoes
• 1 or 2 pounds of ground beef
• 1 small onion, diced
• 1 can of corn, drained
• 14.5 oz can Cream of Mushroom Soup
• 1 soup can milk
• 1 clove garlic, minced
• 1 cup shredded cheddar cheese

White Sauce:

• 4 Tbsp Flour
• 4 Tbsp Butter
• ½ tsp ground black pepper
• ½ tsp salt
• 2 cups milk (2% or whole)

Here is what you will do: 

The very first thing you should do is preheat your oven to 375 so it is ready to go when you are! Then get started by scrubbing the potatoes well. Lay them on a kitchen towel to dry before peeling and slicing them. This recipe turns out great using either Yukon Gold or Russet potatoes. If preparing with Yukon Gold, you don’t even need to peel the potatoes! As the potatoes are drying off, locate a 9×13 baking dish. Spray the bottom with non-stick cooking spray so you can layer the potatoes in as you slice. 

Once the potatoes have dried, or you have dried them, grab a cutting board and knife. You will slice the potatoes in thin cross sections. I usually make them about ⅛ inch thick, but I have never actually measured. Just wing it, but don’t get them so thin that you cut yourself, or so thick that they take too long to cook. As you slice the potatoes, layer them in the bottom of the baking dish. You should end up with 2-3 layers, it will not and should not be perfect. 

Now it is time to make the white sauce. In a medium size saucepan over low-medium heat, melt the butter. As the butter melts, whisk in the flour one tablespoon at a time. It will get really thick and that is okay. Measure one cup of milk and add it to the saucepan. Continue whisking until there are no more clumps. Add the final cup of milk as well as salt and pepper to taste. Continue whisking over low heat until the sauce begins to thicken. It should be similar to gravy, not too watery but not too thick. When you feel it has reached the desired consistency, pour over the potato layer.

The oven should be preheated by now. Place the baking dish with the potato and white sauce mixture in the oven. Bake for 25-35 minutes, or until the dish is bubbly and the potatoes are starting to soften. The potatoes don’t need to be fully cooked as they will go back in the oven for a bit with the meat mixture later on. 

While the potatoes are cooking, you will prepare the meat mixture. In a large skillet brown the ground beef and onion, season with salt, pepper, and minced garlic. This recipe works well with one pound, 1.5 pounds, or two pounds of ground meat. I usually lean towards 1.5-2lb. If you are feeling adventurous use one pound of ground beef and one pound of ground pork, it is one of Ryan’s favorite flavor combinations! 

When the meat is finished cooking, slowly stir in the Cream of Mushroom soup, one soup can of milk, and the corn. Let the mixture simmer over low heat for five minutes or so. While this mixture is simmering, take a few minutes to shred the cheese you will use to top the hotdish. You can buy shredded cheese, but it tastes and melts so much better when you shred it yourself! 

When the potatoes are done cooking, remove them from the oven. Top with the meat mixture and finally the cheese. Bring the oven temperature down to 350 and return the hotdish (casserole) to the oven. Bake for 20-25 minutes or until bubbly and cheese is melted. 

When the hotdish has finished cooking, remove it from the oven and let it rest at room temp for 5-10 minutes before digging in. I promise it is worth the wait! 

This is one of my favorite meals to make for the harvest crew in the fall. It is hearty, warm, and full of the good stuff…aka meat and potatoes! Aside from being a great harvest meal, it is one our family enjoys regularly. You can even prepare it ahead of time, just make sure you cook the potatoes before adding the meat mixture to the top. Store in the refrigerator for 1-3 days before cooking and serving. 

Enjoy!

Hearty Harvest Hotdish

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Course Main Course

Cuisine American

Ingredients

  

• 6 Russet or Yukon Gold Potatoes
• 1-2 lb Ground beef or ground beef+ground pork
• 1 small onion diced
• 1 can corn drained
• 10.5 oz Cream of Mushroom Soup
• 1 can milk use soup can
• 1 clove garlic minced
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1 cup shredded cheddar

White Sauce

• 4 Tbsp butter
• 4 Tbsp flour
• 2 cups milk

Instructions

 

• Preheat oven to 375.
• Scrub, dry, and slice the potatoes. Line them on the bottom of a 9×13” baking dish sprayed with cooking spray.
• In a medium size saucepan over low-medium heat, melt the butter. As the butter melts, whisk in the flour one tablespoon at a time.
• Measure one cup of milk and add it to the saucepan. Continue whisking until there are no more clumps. Add the final cup of milk as well as salt and pepper to taste. Continue whisking over low heat until the sauce begins to thicken. It should be similar to gravy, not too watery but not too thick.
• When the sauce has reached the desired consistency, pour over the potato layer.
• Place the baking dish with the potato and white sauce mixture in the oven. Bake for 25-35 minutes, or until they are bubbly and starting to soften. The potatoes don’t need to be fully cooked as they will go back in the oven for a bit with the meat mixture later on.
• In a large skillet, brown the ground beef and onion. Season with salt, pepper, and minced garlic.
• When the meat is finished cooking, slowly stir in the Cream of Mushroom soup, one soup can of milk, and the corn. Let the mixture simmer over low heat for five minutes or so.
• When the potatoes are done cooking, remove them from the oven. Top with the meat mixture and finally the cheese. Bring the oven temperature down to 350 and return the hotdish (casserole) to the oven.
• Bake for 20-25 minutes or until bubbly and cheese is melted.