The Winter Art of Casserole

Last week, Food Editor at EatingWell Magazine and beloved author of the upcoming The Simple Art of EatingWell Cookbook, Jessie Price, blogged enticingly over at The Huffington Post about her recent experience with a generations-old, upper-Midwestern, cold-weather tradition called “hotdish.”

Never heard of it either?

Let Jessie’s education be our own: a proper hotdish “should include meat of some sort, a starch (potatoes, rice or noodles are common), a bit of vegetable (frozen or canned, preferably, for ease) and a binder, which is typically a creamy soup, such as cream of mushroom.”

And the most commonly whipped-up version, according to her Minnesotan relative, is (wait for it) “Tater Tot hotdish—ground beef with cream of mushroom soup, perhaps some frozen green beans or peas and then a layer of Tater Tots on top.”

Go ahead and take a moment. Let that sink in…to your arteries?

If you haven’t already run off to search hotdish recipes to try, we do recommend Jessie’s, um, leaner and—we’re gonna say it—tastier take on the timeless casserole, which you’ll find if you click on the picture:

image courtesy of

And since we put you in a warmer, healthier state of mind; and since it’s holiday-shopping time; and since we know you’re looking for one of this season’s best cookbooks to give, you owe it to yourself and to those you love to give a copy of The Simple Art of EatingWell Cookbook, on-sale next week!


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