Duluth's Ojakangas takes on Minnesota's unofficial state dish in this reprint, first published in 2008, featuring 500 casseroles to suit all tastes and occasions. But don't expect run-of-the-mill potluck recipes. Instead, treat yourself to everything from fresh vegetable gratins and filling breakfast stratas to creamy crab dip and blueberry-peach bread pudding — anything baked in a dish is fair game. Her pertinent list of need-to-know hot dish basics offers tips for both novice and experienced cooks. The award-winning author writes that the idea of the book is to provide healthier, tastier casserole dishes. Mission accomplished.

See the review in the Star Tribune.