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(More customer reviews)Contrary to the reviewer from Boxford, MA, I assert that this book is classic Minnesotan. As a native Minnesotan, I can attest to the authenticity of these recipe selections; indeed, all the hot dish classics are here: brunch casserole, tater tot hot dish, chicken and rice, tuna and noodles, and more. The aforementioned reviewer may have read past the definition of "hot dish" at the beginning of the book: "casserole-like food common in the Midwest; normally consists of a starch, a meat, and a vegetable mixed together with a sauce, often canned soup" (from _Dictionary of American Regional English_). Hot dishes are neither gourmet nor health food, but they are a comfort for us folks in the upper Midwest. This book could not have been compiled by a better expert: Ann Burckhardt was the former editor for the Taste section of the Star Tribune newspaper and the original Betty Crocker Cooky Book. If you want a classic Midwestern style cookbook full of recipes for your church potlucks or hearty family suppers, look no further.
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What do you get when you mix Tater Tots, ground beef, and cream of mushroom soup? Tater Tot Hot Dish, of course! Retired Minneapolis Star Tribune Taste section editor-the delightful auntie every discerning foodie wants to call their own-Ann Burckhardt brings back the comfy casseroles of the fifties and sixties with modern updates for busy families, swingin' singles, and twenty-first-century potluckers in Hot Dish Heaven.
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