The History of the Minnesota Tater Tot Hotdish (2024)

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What is the history of the Tater Tot Hotdish in Minnesota? ›

The first published recipe for hotdish was in a 1930s community cookbook published by the Grace Lutheran Ladies Aid from Mankato, Minnesota. The 90-year-old recipe was submitted by Mrs. C.W. Anderson.

What is known, though, is that the term "hotdish" first appeared in a 1930 Mankato cookbook, published by Grace Lutheran Ladies Aid. "What's clearer is that the dish has become a symbol of Minnesotan identity," Deustch said. "That is exactly why there are so many debates over what a hotdish can be."

1930: The first recorded hot dish recipe appears in the Grace Lutheran Ladies Aid Cookbook from Mankato, Minnesota. The recipe calls for two pounds of "hamburger" (i.e., ground beef), Creamette brand elbow macaroni and canned peas.

Tater tot hotdish is an old-school, family-friendly Minnesota classic weeknight dinner. You might call it a casserole, but we Minnesotans call it a hotdish.

Tater tots were invented by F. Nephi Grigg of Ore-Ida in 1953 as a way to use excess potato shavings that came from making frozen french fries. Originally, the shavings were sold as livestock feed. The term “tater tot” is a proprietary name owned by Ore-Ida.

The dish originates in the Upper Midwest region of the United States, where it remains popular, particularly in Minnesota, South Dakota, Wisconsin, North Dakota, and eastern Montana.

The people of Minnesota are also undeniably “nice.” When you visit the Midwest, you'll be greeted by smiles, friendly hellos, and likely an offer of food.

Gravlax, Spätzle, halušky, cabbage rolls, potato dumplings, and pierogis are very popular in Minnesota, all of which were brought by immigrants from Northern Europe. "Minnesotan sushi" is an appetizer that contains a pickle, covered in cream cheese and wrapped in ham, and cut into slices like sushi.

The word "hotdish" was first used in a 1930 Minnesotan cookbook published by the Grace Lutheran Ladies Aid. This landmark recipe called for hamburger meat, onions, celery, canned peas, canned tomato soup, and Creamettes — Minnesotan macaroni — all to be stirred together and baked.

Macaroni and cheese is the oldest written casserole recipe found in 1250.

What's the difference between a hotdish and a casserole? ›

Is Hotdish the Same as a Casserole? What Minnesotans — and some North Dakotans — call hotdish is a type of casserole, although its definition is somewhat narrower. A hotdish must be a main course, and almost always a hearty one that includes a protein, starch and at least some vegetables.

All hotdishes are casseroles, but not all casseroles are hotdishes. But the main difference between hotdish and other casseroles is where you make it. What someone in Minnesota or North Dakota would call hotdish, a person in Indiana would simply know as tater tot casserole.

What can I serve this with? This tater tot casserole could be served as a side dish itself alongside roasted meats such as roast chicken, turkey, beef or ham. If you're serving this as the main dish then why not try serving this tater tot casserole with green beans, spinach, or a bountiful fresh salad.

There are several stories of how Tater Tots got its trademarked name, but Steve Grigg, Nephi's son, prefers the version in which Ore-Ida employee Clora Lay Orton came up with the name in a factory-wide contest. Tater Tots were slow to take off when they first appeared in grocery stores in 1956.

All hotdishes are casseroles, but not all casseroles are hotdishes. But the main difference between hotdish and other casseroles is where you make it. What someone in Minnesota or North Dakota would call hotdish, a person in Indiana would simply know as tater tot casserole.

These potato pieces were too small for proper fries, but there were too many of them to be discarded. One day in 1953, F. Nephi Grigg came up with a delicious solution: He chopped up the potato scraps, shaped them into bite-size cylinders, then fried them golden and crunchy. Thus were born Ore-Ida Tater Tots.

Recipes for casseroles start appearing in American cookbooks in the late 19th century but the dish really grew in popularity during the Depression and World Wars. Vegetables and starches helped to pad a meal so that a small portion of meat could become a more filling dish during times of hardship.