To the people of Minnesota, the correct way to make hotdish is a serious business. I have faced multiple side-eyes for playing fast and loose with it sometimes. A few things we can agree on: Hotdish always consists of frozen tater tots, creamy condensed canned soup, cheese, onions, and maybe sausage or bacon. (But if you use sausage, f*ck everyone who uses bacon, and vice versa.) You gotta appreciate the passion, but at the end of the day it is tater tots, cheese, and creamy soup. To me, ours is delicious, but I also have an open mind and I believe in doing it the way you want to do it. We know this one is good because we gathered around it and destroyed it in 48 seconds flat. If we can ever go outside again this will be one of those things you take to a family brunch, one that will knock you out so you don’t have to hang out with that annoying uncle for the rest of the afternoon. Oh, and it serves approximately one-point-six thousand people. Make it your own, make it your way.
Reprinted from Cravings: All Together. Copyright © 2021 by Christine Diane Teigen. Photographs copyright © 2021 by Alex Lau. Published by Clarkson Potter, an imprint of Random House.
2 tablespoons vegetable oil, plus more greasing the baking dish
1 small yellow onion, diced
4 garlic cloves, minced
1 pound ground turkey (or 2 ½ cups finely chopped leftover turkey, mix of dark and white meat)
8 ounces fresh cremini or button mushrooms, sliced (2 ½ cups)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 (10 ½-ounce) can cream of celery soup
¾ cup whole milk
½ cup jarred sliced pickled pepperoncini peppers, chopped
1 ½ cups (6 ounces) shredded sharp cheddar cheese
1 ½ pounds (about 5 ½ cups) frozen tater tots
+ Hot sauce, for serving
Creamy-creamy sauce, strands of ham, and perfectly cooked pasta.
A one-pot meal that brings the flavors of broccoli cheddar soup to comforting baked pasta.
Okay, I’ll admit it—it’s really that good.