20 Comforting Hotdish Recipes Deliciously Easy

Sometimes, all you need is a hearty hotdish to turn a regular meal into a cozy celebration of comfort food. Whether you’re craving the creamy goodness of a classic tuna noodle or the rich flavors of a tater tot-topped masterpiece, our roundup of 20 comforting hotdish recipes is here to inspire your next kitchen adventure. Easy to make and even easier to love, these dishes promise to warm your heart and belly. Dive in!

Classic Tater Tot Hotdish

Every bite of this Classic Tater Tot Hotdish is a nostalgic trip to comfort town. **Layer**, **bake**, and **devour**—this dish is as easy as it gets.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup whole milk
• 1 tsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 cups frozen tater tots
• 1 cup sharp cheddar cheese, shredded

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium-high heat, brown the ground beef, breaking it into crumbles, about 5-7 minutes. Drain excess fat.
3. Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3 minutes.
4. Stir in the frozen peas and carrots, condensed cream of mushroom soup, whole milk, Worcestershire sauce, kosher salt, and black pepper. Cook until the mixture is heated through, about 2 minutes.
5. Transfer the beef mixture to the prepared baking dish, spreading it into an even layer.
6. Arrange the frozen tater tots in a single layer over the beef mixture.
7. Bake in the preheated oven for 25 minutes.
8. Sprinkle the shredded sharp cheddar cheese evenly over the tater tots. Return to the oven and bake until the cheese is melted and bubbly, about 5 minutes.
9. Let the hotdish stand for 5 minutes before serving to allow the layers to set.

Crispy tater tots give way to a creamy, savory filling with a hint of sweetness from the peas and carrots. Serve it straight from the dish for a family-style meal that’s sure to disappear fast.

Beef and Vegetable Hotdish

Packed with flavor and comfort, this beef and vegetable hotdish is your next weeknight hero. **Layer** hearty ingredients, **bake** to perfection, and **dig in** for a meal that’s as satisfying as it is simple.

Ingredients

• 1 lb ground beef, 80/20 blend
• 2 cups russet potatoes, peeled and diced into 1/2-inch cubes
• 1 cup carrots, julienned
• 1 cup green beans, trimmed and halved
• 1/2 cup unsalted butter, clarified
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed to 110°F
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 cup sharp cheddar cheese, grated

Instructions

1. Preheat oven to 375°F and grease a 9×13-inch baking dish with clarified butter.
2. In a skillet over medium-high heat, brown the ground beef until no pink remains, about 5 minutes. Drain excess fat and set aside.
3. Steam the potatoes, carrots, and green beans until just tender, about 8 minutes. Tip: Avoid overcooking to maintain texture.
4. In a saucepan, melt the remaining clarified butter over medium heat. Whisk in flour to create a roux, cooking until golden, about 2 minutes.
5. Gradually add warmed milk to the roux, whisking continuously to prevent lumps. Cook until the sauce thickens, about 5 minutes. Tip: Keep the heat medium to avoid scorching.
6. Season the sauce with salt, pepper, and smoked paprika. Remove from heat and stir in half the cheddar cheese until melted.
7. Layer the steamed vegetables and beef in the prepared baking dish. Pour the cheese sauce evenly over the top.
8. Sprinkle the remaining cheddar cheese over the sauce. Bake for 25 minutes, or until bubbly and lightly golden. Tip: For a crispier top, broil for the last 2 minutes.

Bold flavors meld in this hotdish, with the smoked paprika adding a subtle depth. Serve it straight from the oven with a side of crusty bread to soak up the creamy sauce.

Cheesy Broccoli and Cauliflower Hotdish

Transform your weeknight dinner with this Cheesy Broccoli and Cauliflower Hotdish—comfort food that’s bold, cheesy, and unapologetically delicious. Toss the rules, this dish is all about flavor and ease.

Ingredients

• 1 1/2 cups sharp cheddar cheese, freshly grated
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tbsp clarified butter
• 1 tbsp all-purpose flour
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp freshly grated nutmeg
• 2 cups broccoli florets, blanched
• 2 cups cauliflower florets, blanched
• 1/2 cup panko breadcrumbs
• 1 tbsp extra virgin olive oil
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with clarified butter.
2. In a medium saucepan over medium heat, melt the remaining clarified butter. Whisk in the flour to create a roux, cooking for 1-2 minutes until golden.
3. Gradually whisk in the whole milk and heavy cream, ensuring no lumps remain. Bring to a simmer, then reduce heat to low.
4. Stir in the Dijon mustard, smoked paprika, and nutmeg. Season with salt and pepper. Cook for 2-3 minutes until the sauce thickens.
5. Remove from heat and fold in 1 cup of the grated cheddar cheese until melted and smooth.
6. Arrange the blanched broccoli and cauliflower florets in the prepared baking dish. Pour the cheese sauce evenly over the vegetables.
7. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. In a small bowl, mix the panko breadcrumbs with olive oil and scatter over the cheese.
8. Bake for 20-25 minutes, or until the top is golden and bubbly. Let stand for 5 minutes before serving.

Bursting with creamy, cheesy goodness, this hotdish offers a satisfying crunch from the panko topping. Serve it straight from the oven with a side of crusty bread to soak up every last bit of sauce.

Wild Rice and Mushroom Hotdish

Hit play on comfort food season with this Wild Rice and Mushroom Hotdish—a creamy, earthy bowl of goodness that’s as easy to make as it is to devour.

Ingredients

• 1 cup wild rice, rinsed
• 2 cups chicken stock, homemade preferred
• 1 tbsp clarified butter
• 8 oz cremini mushrooms, thinly sliced
• 1 large shallot, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt, to adjust seasoning

Instructions

1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine wild rice and chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until rice is tender and liquid is absorbed.
3. While rice cooks, heat clarified butter in a large skillet over medium heat. Add mushrooms and shallot, sautéing until mushrooms are golden and shallots are translucent, about 5-7 minutes.
4. Stir in garlic and thyme, cooking for an additional 1 minute until fragrant.
5. Fold cooked wild rice into the mushroom mixture, then pour in heavy cream and Parmesan cheese, stirring until well combined and creamy.
6. Transfer mixture to a greased baking dish, spreading evenly. Bake for 20 minutes, or until top is lightly golden and edges are bubbly.
7. Let stand for 5 minutes before serving to allow flavors to meld.

Zesty with a hint of earthiness, this hotdish boasts a creamy texture with a satisfying chew from the wild rice. Serve it straight from the oven with a sprinkle of fresh thyme for a rustic touch.

Turkey and Stuffing Hotdish

Just when you thought Thanksgiving leftovers couldn’t get any better, this Turkey and Stuffing Hotdish **elevates** them to a whole new level. **Combine** the comfort of classic flavors with the ease of a one-pan wonder.

Ingredients

• 2 cups shredded roasted turkey, preferably dark meat
• 3 cups day-old stuffing, preferably herb-seasoned
• 1 cup heavy cream
• 1/2 cup turkey stock, homemade preferred
• 2 tbsp clarified butter
• 1 cup frozen peas and carrots, thawed
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg

Instructions

1. **Preheat** your oven to 375°F (190°C) to ensure even cooking.
2. **Grease** a 9×13 inch baking dish with clarified butter, coating all surfaces to prevent sticking.
3. **Layer** the shredded turkey evenly across the bottom of the dish, creating a solid base.
4. **Spread** the thawed peas and carrots over the turkey, distributing them uniformly for balanced bites.
5. **Pour** the heavy cream and turkey stock over the layers, ensuring the liquid seeps into every crevice for moisture.
6. **Top** with the day-old stuffing, pressing down lightly to compact the layers without crushing them.
7. **Sprinkle** freshly ground black pepper and grated nutmeg over the top for a fragrant finish.
8. **Bake** for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
9. **Rest** the hotdish for 5 minutes before serving to allow the flavors to meld beautifully.

This hotdish **delivers** a creamy interior with a crispy, golden top—a textural dream. **Serve** it with a side of cranberry sauce for a sweet contrast, or enjoy it straight from the pan for ultimate comfort.

Vegetarian Lentil and Sweet Potato Hotdish

Just when you thought comfort food couldn’t get any cozier, this Vegetarian Lentil and Sweet Potato Hotdish swoops in. **Bold flavors**, **hearty textures**, and **zero guilt**—because who said indulgence can’t be nutritious?

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 4 cups vegetable broth
• 1 cup grated sharp cheddar cheese
• 1/2 cup panko breadcrumbs
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, cumin, smoked paprika, and cinnamon. Cook for 1 minute until fragrant.
4. Add the rinsed lentils and diced sweet potatoes to the skillet. Pour in the vegetable broth, ensuring all ingredients are submerged. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender and the sweet potatoes are soft.
6. Season the mixture with salt and pepper to taste. Transfer to the prepared baking dish.
7. Sprinkle the grated cheddar cheese evenly over the top, followed by the panko breadcrumbs.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
9. Let the hotdish stand for 5 minutes before serving to allow the flavors to meld.

Lusciously creamy sweet potatoes meet earthy lentils in this dish, with a crispy, cheesy topping that’s irresistible. Serve it straight from the oven with a side of crisp green salad for a contrast in textures.

BBQ Pulled Pork Hotdish

Absolutely no one does comfort like a BBQ Pulled Pork Hotdish—**bold flavors**, **melty cheese**, and **a crispy topping** that’ll have you coming back for seconds.

Ingredients

• 2 cups pulled pork, smoked and shredded
• 1 cup sharp cheddar cheese, grated
• 1/2 cup Monterey Jack cheese, grated
• 1 cup BBQ sauce, homemade or premium store-bought
• 1/2 cup sour cream
• 1/4 cup clarified butter
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp smoked paprika
• 1/4 cup buttermilk
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with clarified butter.
2. In a large bowl, combine the pulled pork, BBQ sauce, and sour cream. Spread evenly in the prepared dish.
3. Sprinkle the grated cheddar and Monterey Jack cheeses over the pork mixture.
4. In another bowl, whisk together the flour, baking powder, and smoked paprika. Add the buttermilk and beaten egg, stirring until just combined.
5. Drop spoonfuls of the dough over the cheese layer, spreading lightly to cover.
6. Bake for 25-30 minutes, or until the topping is golden brown and the edges are bubbly.
7. Let the hotdish rest for 5 minutes before serving to allow the layers to set.

The **crispy, buttery topping** contrasts perfectly with the **smoky, tender pork** underneath. Serve with a drizzle of extra BBQ sauce and a side of pickled jalapeños for a kick.

Cornbread-Topped Chili Hotdish

Hearty meets homestyle in this Cornbread-Topped Chili Hotdish—comfort food that packs a punch with bold flavors and a golden, buttery crust.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup corn kernels, frozen or fresh
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1 cup buttermilk
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium-high heat, brown the ground beef, breaking it into crumbles, about 5 minutes.
3. Add diced onion and minced garlic to the skillet; sauté until translucent, about 3 minutes.
4. Stir in chili powder, cumin, and smoked paprika; cook for 1 minute until fragrant.
5. Mix in kidney beans, diced tomatoes, and corn kernels; simmer for 10 minutes. Tip: For deeper flavor, let the chili mixture simmer uncovered.
6. Transfer the chili mixture to the prepared baking dish, spreading evenly.
7. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
8. In another bowl, combine buttermilk, beaten egg, and melted butter.
9. Pour the wet ingredients into the dry ingredients; stir until just combined. Tip: Avoid overmixing to keep the cornbread tender.
10. Spread the cornbread batter over the chili mixture, covering completely.
11. Bake for 20-25 minutes, until the cornbread is golden and a toothpick inserted comes out clean. Tip: Rotate the dish halfway through for even browning.

Zesty and satisfying, this hotdish boasts a juicy chili base with a sweet, crumbly cornbread topping. Serve it straight from the oven with a dollop of sour cream or a sprinkle of sharp cheddar for extra indulgence.

Buffalo Chicken Hotdish

Every bite of this Buffalo Chicken Hotdish packs a punch, blending spicy, creamy, and crunchy into one irresistible bake. Perfect for game day or a cozy night in, it’s a crowd-pleaser that’ll have everyone coming back for seconds.

Ingredients

• 2 cups shredded, cooked chicken (preferably free-range)
• 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
• 1/4 cup unsalted butter, melted
• 1 cup heavy cream
• 1/2 cup crumbled blue cheese (artisanal, if possible)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup panko breadcrumbs
• 1 tbsp clarified butter
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large bowl, combine the shredded chicken, Frank’s RedHot sauce, and melted butter, tossing until the chicken is evenly coated.
3. Spread the chicken mixture evenly at the bottom of the prepared baking dish.
4. Pour the heavy cream over the chicken layer, ensuring it’s evenly distributed.
5. Sprinkle the crumbled blue cheese and shredded cheddar cheese over the cream layer.
6. In a small bowl, mix the panko breadcrumbs with garlic powder, smoked paprika, and sea salt. Sprinkle this mixture over the cheese layer for a crispy topping.
7. Bake in the preheated oven for 25 minutes, or until the top is golden brown and the edges are bubbly.
8. Let the hotdish rest for 5 minutes before serving to allow the layers to set.

The Buffalo Chicken Hotdish emerges from the oven with a golden, crunchy top that gives way to a creamy, spicy interior. Serve it with a side of crisp celery sticks and a drizzle of ranch dressing to balance the heat.

Green Bean Casserole Hotdish

Unleash the ultimate comfort food twist with this Green Bean Casserole Hotdish—creamy, crunchy, and utterly irresistible.

Ingredients

• 1 lb fresh green beans, trimmed and halved
• 2 cups cremini mushrooms, thinly sliced
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp clarified butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1 cup grated aged cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup crispy fried onions
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Blanch green beans in boiling salted water for 3 minutes, then plunge into ice water to stop cooking. Drain and set aside.
3. In a large skillet over medium heat, melt clarified butter. Add onions and mushrooms, sautéing until golden, about 5 minutes.
4. Stir in garlic and flour, cooking for 1 minute to remove raw flour taste.
5. Gradually whisk in milk and heavy cream, ensuring no lumps remain. Bring to a simmer, stirring constantly until thickened, about 3 minutes.
6. Remove from heat. Stir in cheddar and Parmesan cheeses until melted. Season with smoked paprika, salt, and pepper.
7. Fold in blanched green beans, transferring mixture to the prepared baking dish. Top evenly with crispy fried onions.
8. Bake for 25 minutes, or until bubbly and golden on top. Let stand for 5 minutes before serving.

A harmonious blend of textures awaits—crispy onions give way to tender beans in a velvety cheese sauce. Serve alongside a crisp salad for contrast or dive in as the ultimate standalone comfort dish.

Ham and Swiss Hotdish

Let’s dive into a comfort classic with a twist—**Ham and Swiss Hotdish**. This hearty, creamy bake is your weeknight savior, packed with layers of flavor and ready in a flash.

Ingredients

• 2 cups diced, cooked ham (preferably applewood-smoked)
• 1.5 cups shredded Swiss cheese (aged for sharpness)
• 1 cup heavy cream (ultra-pasteurized)
• 1/2 cup unsalted butter (clarified)
• 1 cup all-purpose flour (sifted)
• 2 cups whole milk (organic, vitamin D fortified)
• 1 tbsp Dijon mustard (whole grain)
• 1 tsp sea salt (fine grind)
• 1/2 tsp white pepper (freshly ground)
• 1 cup panko breadcrumbs (Japanese-style, unseasoned)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. In a saucepan over medium heat, melt the clarified butter, then whisk in the sifted flour to create a roux. Cook for 2 minutes until golden.
3. Gradually add the whole milk and heavy cream, whisking constantly to prevent lumps. Bring to a gentle simmer.
4. Stir in the Dijon mustard, sea salt, and white pepper. Cook for 3 minutes until the sauce thickens.
5. Layer the diced ham in a greased baking dish, then pour the creamy sauce over it.
6. Sprinkle the shredded Swiss cheese evenly on top, followed by the panko breadcrumbs for a crispy finish.
7. Bake for 25 minutes, or until the top is golden and bubbly. Let it rest for 5 minutes before serving.

This hotdish emerges with a **crispy, golden crust** hiding a **creamy, cheesy interior**. Serve it with a side of pickled vegetables to cut through the richness, or enjoy it straight from the dish for ultimate comfort.

Seafood Chowder Hotdish

Unleash the ultimate comfort food with this Seafood Chowder Hotdish—creamy, chunky, and packed with ocean flavors. Perfect for those chilly nights when only a bowl of warmth will do.

Ingredients

• 1 cup unsalted butter, clarified
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 2 cups heavy cream
• 1 lb mixed seafood (shrimp, scallops, and cod), diced
• 1 cup Yukon Gold potatoes, peeled and cubed
• 1/2 cup celery, finely chopped
• 1/2 cup carrots, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to season
• 1/4 cup fresh parsley, chopped

Instructions

1. Melt the clarified butter in a large pot over medium heat until it shimmers.
2. Add the finely diced yellow onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Sprinkle the all-purpose flour over the onions and garlic, stirring constantly to form a roux, about 2 minutes.
4. Gradually whisk in the whole milk and heavy cream, ensuring no lumps remain, and bring to a gentle simmer.
5. Add the diced mixed seafood, cubed Yukon Gold potatoes, chopped celery, and carrots to the pot, stirring to combine.
6. Season with fresh thyme leaves, smoked paprika, salt, and freshly ground black pepper, then simmer uncovered for 20 minutes, or until the potatoes are tender.
7. Stir in the chopped fresh parsley just before serving for a burst of color and freshness.

Silky smooth with chunks of tender seafood and veggies, this chowder is a hug in a bowl. Serve it with a crusty baguette for dipping or top with extra parsley for a pop of color.

Loaded Baked Potato Hotdish

Absolutely nobody can resist the comfort of a Loaded Baked Potato Hotdish—it’s the ultimate crowd-pleaser that combines creamy, cheesy, and crispy textures in every bite.

Ingredients

• 2 lbs russet potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 1 cup sour cream
• 1 cup sharp cheddar cheese, grated
• 1/2 cup bacon, cooked and crumbled
• 1/4 cup unsalted butter, melted
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chives, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a large bowl, combine the sliced potatoes, heavy cream, sour cream, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until the potatoes are evenly coated.
3. Transfer the potato mixture to the prepared baking dish, spreading it out into an even layer.
4. Drizzle the melted unsalted butter over the top of the potatoes, ensuring even coverage.
5. Sprinkle the grated sharp cheddar cheese and crumbled bacon evenly over the top.
6. Bake in the preheated oven for 45 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
7. Remove from the oven and let it rest for 5 minutes before serving. This allows the layers to set for easier serving.
8. Garnish with finely chopped chives for a fresh, colorful finish.

Best served hot, this dish boasts a creamy interior with a crispy, cheesy top layer. For an extra kick, drizzle with hot sauce or serve alongside a crisp green salad to balance the richness.

Pizza-Inspired Pepperoni Hotdish

Zesty and unapologetically indulgent, this Pizza-Inspired Pepperoni Hotdish twists classic flavors into a bake-and-serve marvel. Layer bold pepperoni, melty cheeses, and a golden crust for a dish that’s as fun to make as it is to devour.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup pepperoni slices, quartered
• 1/2 cup marinara sauce, preferably San Marzano
• 1 large pasture-raised egg, lightly beaten
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
2. In a food processor, pulse flour and butter until mixture resembles coarse crumbs. Tip: Keep butter cold for a flakier crust.
3. Gradually add ice water, pulsing until dough just comes together. Turn onto a floured surface; knead gently into a ball.
4. Roll dough to fit the pie dish. Trim edges; prick base with a fork. Blind bake for 10 minutes.
5. Whisk ricotta, Parmigiano-Reggiano, egg, oregano, red pepper flakes, and salt until smooth. Spread over crust.
6. Layer marinara sauce, then mozzarella, and finally pepperoni. Tip: Reserve some pepperoni for a crispy top.
7. Bake for 25 minutes, until edges are golden and cheese bubbles. Tip: Let stand 5 minutes before slicing for cleaner cuts.

Amazingly textured with a crisp crust giving way to a creamy, spicy interior, this hotdish shines when served with a drizzle of chili oil or a side of peppery arugula.

Breakfast Sausage and Egg Hotdish

Let’s dive into a breakfast game-changer that’s as easy to make as it is delicious. This dish combines hearty flavors with a creamy texture, perfect for starting your day right.

Ingredients

• 1 lb breakfast sausage, casings removed
• 6 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, grated
• 1 tbsp clarified butter
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 cups frozen hash browns, thawed

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with clarified butter.
2. In a skillet over medium heat, cook the breakfast sausage until browned, about 5 minutes. Drain excess fat.
3. Spread the thawed hash browns evenly at the bottom of the prepared baking dish.
4. Layer the cooked sausage over the hash browns.
5. In a bowl, whisk together the lightly beaten eggs, heavy cream, smoked paprika, cayenne pepper, sea salt, and black pepper until well combined.
6. Pour the egg mixture over the sausage and hash browns in the baking dish.
7. Sprinkle the grated sharp cheddar cheese evenly over the top.
8. Bake in the preheated oven for 25 minutes, or until the eggs are set and the cheese is bubbly and slightly golden.
9. Let the hotdish rest for 5 minutes before serving to allow the layers to set.

Fluffy eggs, savory sausage, and crispy hash browns come together in this comforting hotdish. Serve it with a dollop of sour cream or a side of fresh avocado for an extra touch of richness.

Zucchini and Squash Hotdish

Craving a cozy, veggie-packed comfort dish? This zucchini and squash hotdish is your weeknight hero—loaded with fresh flavors and baked to perfection.

Ingredients

• 2 cups zucchini, thinly sliced
• 2 cups yellow squash, thinly sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp clarified butter
• 1 tsp garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1/4 tsp nutmeg, freshly grated
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat oven to 375°F and grease a baking dish with clarified butter.
2. In a large bowl, toss zucchini and yellow squash slices with sea salt and let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
3. Layer the zucchini and squash slices in the prepared baking dish, alternating for visual appeal.
4. In a small saucepan over medium heat, warm heavy cream with minced garlic, black pepper, and nutmeg until just simmering. Remove from heat.
5. Pour the cream mixture evenly over the layered vegetables, ensuring all slices are lightly coated.
6. Sprinkle grated Parmesan cheese and fresh thyme leaves on top.
7. Bake for 25-30 minutes, or until the top is golden and bubbly.
8. Let the hotdish rest for 5 minutes before serving to allow the flavors to meld.

Velvety cream and Parmesan create a lush backdrop for the tender zucchini and squash. Serve it straight from the dish with a sprinkle of extra thyme for a rustic touch.

Summary

Zesty and heartwarming, these 20 comforting hotdish recipes are your ticket to easy, delicious meals that feel like a hug in a dish. Whether you’re feeding a crowd or just craving some cozy comfort food, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the warmth!