I Tried Andrew Zimmern’s 5-Ingredient Casserole—It’s Perfect and So Easy

Even though I’m from the Midwest, a place known for casseroles and hotdishes, I didn’t grow up eating them. My mom, on the other hand, did, and perhaps she ate them more often than she would’ve liked. Not because casseroles and hotdishes aren’t great, but because my grandmother’s baking talents didn’t extend to her cooking.

When it came to seasoning, she had a light touch and a heavy hand when it came to temperature and cooking times. In other words, her food was bland and very dry. That’s why when tasked to try Andrew Zimmern’s five-ingredient casserole—a tater tot hotdish—I was hesitant. Was my mom’s experience a foreshadowing of what was to come? I didn’t know, but I was willing to find out.

What Is a Hotdish?

The first thing you should know about hotdishes: While a hotdish can be a casserole, not all casseroles are hotdishes.

The first known hotdish recipe was published in Mankato, Minnesota, in the Grace Lutheran Ladies Aid cookbook. It was made with ground beef, canned peas, pasta, and tomato soup. A truly Midwestern dish, this 1930s dinner-table staple was created out of necessity. It was the Great Depression, and money was tight. The ingredients were economical and could be stretched to feed a family. This hotdish hit all the food groups in a resourceful way.

Twenty-some years later, the Ore-Ida company introduced the tater tot, which soon became a beloved way to top the hotdish.

How To Make Andrew Zimmern’s Hotdish

Start by browning two pounds of ground beef (Andrew uses half turkey, half beef) and a diced onion in a skillet. Season with salt and black pepper and then pour the cooked mixture into a 9×13-inch baking dish.

Cover the top with a pound of frozen green beans and two cans of undiluted condensed cream of mushroom soup. Andrew recommends Campbell’s.

Scatter a 24-ounce bag of frozen tater tots on top and bake in a 400°F oven until potatoes are golden and crispy, about 40 to 45 minutes. The result is a delicious, comforting casserole that’s truly this easy to make.

My Honest Review of Andrew Zimmern’s Hotdish Recipe

It leans very Midwestern, in a good way. Andrew’s hotdish tastes like a cozy home filled with family photos and a broken-in sofa. I haven’t had much experience with this type of food, but I liked it.

The ground beef and mushroom soup provided great umami. Once fully cooked, the green beans, which started out frozen, added an almost fresh touch to the dish. The tater tot topping sealed my appreciation, providing the perfect potato-y crunch with every bite. All in all, I liked it. And I’d make it again but with some tweaks.

My Tips and Tweaks

• Add Mushrooms: Next time, I would cut the amount of meat in half and swap in a carton of finely chopped mushrooms. Since I like vegetables, especially mushrooms, this seems like the perfect, delicious swap.
• Add Herbs: I couldn’t help but wonder how much better this dish would taste if I had just added some thyme or other dried or fresh herbs. Next time, I’ll give it a go, adding it to the beef mixture after it’s cooked.
• Less Soup, Add Cheese: As a Midwesterner, I’m a proud cheese-lover. Shredded cheddar cheese would add flavor and fun. There’s a reason cheese pulls are a “thing.”