These 16 Midwestern recipes are not to be missed, you betcha

The cozy, feed-a-crowd dishes that say “Midwest” with every bite.

Midwestern food has a way of being quietly legendary—unfussy, hearty, and guaranteed to make you feel right at home, dontcha know. These are the dishes you’ll spot at church basements, family reunions, and game-day spreads across the heartland: creamy “salads” that definitely aren’t salads, casseroles that feed an army, bars by the panful, and cozy soups that’ll warm you straight through.

From Tater Tot Hotdish and Johnny Marzetti Casserole to Snickers Salad and Scotcheroos, this collection celebrates the stick-to-your-ribs, bring-a-pan-to-pass cooking the Midwest is famous for. Grab a plate (or a paper one), and get ready for a real treat.

01 of 16

Snickers Salad

Get Recipe: Snickers Salad

“We can debate the merits of calling anything dressed in whipped topping and topped with caramel a ‘salad,’ but what’s not up for debate is how delicious this cool, creamy treat is and how perfect it is for potlucks and parties. Snickers salad is made with just five ingredients and is a crunchy, creamy, sweet-and-tart dessert that will become a family favorite.” —Meghan Splawn, Recipe Developer

02 of 16

German Sausage and Potatoes

Get Recipe: German Sausage and Potatoes

“Over the years, I’ve taken my family’s German potato salad recipe and morphed it into a full one-pan meal. Rather than grill bratwurst separately, I fry fully cooked smoked bratwurst in the same pan as the potatoes, all the better to soak up the sausage flavor. I usually opt for Johnsonville smoked bratwurst because they taste like home, but any fully cooked smoked sausage will work with this recipe.” —Ivy Manning, Recipe Developer

03 of 16

Minnesota Grape Salad

Get Recipe: Minnesota Grape Salad

“I think it’s about time for me to reclaim this retro recipe, not only because it tastes good and is incredibly easy to make, but because creamy, cool, perhaps even Miracle Whip-spiked fruit salads are truly a part of Minnesota’s culinary heritage.” —Devan Grimsrud, Recipe Developer

04 of 16

Braised Pork Roast and Sauerkraut

Get Recipe: Braised Pork Roast and Sauerkraut

“The pork becomes meltingly tender and infuses with the kraut for a dish that’s far more than the sum of its parts. Mom’s been making her braised pork and kraut for at least 57 years, and I seriously think it tastes better every time.” —Sara Bir, former Senior Editor

05 of 16

Hanky Pankys

Get Recipe: Hanky Pankys

“Hanky pankys are a classic Midwestern appetizer, particularly common in the Cincinnati, Ohio area, that are standard fare at holiday parties, tailgates, and game day get-togethers. Although the exact recipes may differ, these savory bites typically combine ground beef and ground pork with Velveeta cheese and herbs and spices.” —Susan Bronson, Contributor

06 of 16

7-Layer Magic Bars

Get Recipe: 7-Layer Magic Bars

“These bars go by a few different names, like 7-Layer Bars or Hello Dollies, but I’ve always known them as Magic Bars. They are a pure Midwestern treat for me, often brought to potlucks to round out a shared meal. All the names for the same dessert might seem confusing, but luckily, there’s nothing confusing about making them.” —Irvin Lin, Recipe Developer

07 of 16

Peanut Butter Balls (Buckeyes)

Get Recipe: Peanut Butter Balls (Buckeyes)

“The combination of chocolate and peanut butter is an obvious winner for anyone who has ever tasted a peanut butter cup, and peanut butter balls, or buckeye balls, are no exception. Named for their resemblance to the nut of the buckeye tree, these chocolate-dipped peanut butter balls are easy to make at home with very little work.” —Irvin Lin, Recipe Developer

08 of 16

Chicago Hot Dogs

Get Recipe: Chicago Hot Dogs

“You don’t have to make a trip to Chicago to enjoy its famous hot dogs; you can make them at home! It won’t be the same, but sometimes close enough is good enough! Especially when you’re craving a hot dog with a little more heft than a squiggle of mustard or—hater’s gonna hate—ketchup.” —Liz Tarpy, Recipe Developer

09 of 16

Johnny Marzetti Casserole

Get Recipe: Johnny Marzetti Casserole

“My best friend’s family made this often when I was growing up, and they, as many Ohioans do, referred to it colloquially as “Marzetti”. Hearty with ground beef and cheesy, tomato-sauced macaroni, it feeds a crowd, and it was their go-to for countless potlucks and church suppers.” —Sara Bir, former Senior Editor

10 of 16

Oh Henry Bars

Get Recipe: Oh Henry Bars

“These delectable bar cookies were inspired by a storied candy bar called Oh Henry! (You gotta love a candy bar with an exclamation point in its name). They’ve been around for over a century and are currently more popular in Canada than America. An Oh Henry! candy bar features a fudgy base topped with a matrix of peanuts suspended in caramel, all covered in chocolate.” —Sara Bir, former Senior Editor

11 of 16

Tater Tot Hotdish

Get Recipe: Tater Tot Hotdish

“A hotdish, also spelled hot dish, is a casserole that was invented in the Upper Midwest as a simple, economical way to feed a lot of people at events like potlucks and family reunions. Made up of four components—a starch, meat, canned or frozen vegetable, and canned condensed soup—they were especially popular during the Great Depression as a one-dish wonder that was filling and crowd-pleasing.” —Devan Grimsrud, Recipe Developer

12 of 16

Wisconsin Stuffing With Beer and Cheese

Get Recipe: Wisconsin Stuffing With Beer and Cheese

“It wasn’t until I became an adult and left my home state of Wisconsin that I learned that putting beer and cheese in Thanksgiving stuffing is not a common practice. My non-Midwestern friends mocked me, but after they tried my stuffing with all its lovely crisped cheese edges and amped-up tangy flavor, they saw the wisdom in the Wisconsin way of doing things.” —Ivy Manning, Recipe Developer

13 of 16

Scotcheroos

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“As a born and bred Minnesotan, I can tell you there is no Midwestern gathering without bars. From birthday parties to funeral lunches to potlucks, you can count on at least a few types of sweets to end the meal. Scotcheroos are a classic example of an easy but delicious Midwestern bar dessert.” —Maren Ellingboe King, Recipe Developer

14 of 16

Iowa Loose Meat Sandwich

Get Recipe: Iowa Loose Meat Sandwich

“This simple sandwich was popularized throughout the Midwest by Maid-Rite, an Iowa-based restaurant chain founded in 1926. Traditionally, loose-meat sandwiches (also called “Maid-Rites”) are served with mustard, pickles, and sometimes chopped onions.” —Haley Scarpino, Associate Editor

15 of 16

Small-Batch Wisconsin Booyah

Get Recipe: Small-Batch Wisconsin Booyah

“Over the years, I’ve tried booyah at church picnics, Halloween fêtes, dive bars, a kegger in college, and at home. I don’t feed 50 people often, so I tinkered and tested until I arrived at a small-batch booyah that you can whip up in the comfort of your home. It’s ideal for chilly nights when it’s dark by 4 p.m., and you need a steaming bowl of protein-rich goodness. —Ivy Manning, Recipe Developer

16 of 16

Bratwurst Sliders

Get Recipe: Bratwurst Sliders

“To keep the patties warm, I set up my slow cooker with a thin puddle of beer and a few onion slices in the bottom—what some Wisconsinites call the ‘brat hot tub.’ The cooked patties soak up the beer and onion flavors and will stay warm in the slow cooker for up to an hour.” —Ivy Manning, Recipe Developer

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