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Recipes from the Fourth Annual Minnesota Congressional Delegation Hotdish Off

Wednesday, March 12, 2014

Rep. Tim Walz's Hotdish--Winner

Turkey Trot Tater-Tot Hotdish

1 pound of fresh green beans, chopped into bite sized pieces
4 slices of Hormel bacon
1 clove of garlic, finely chopped
6 tablespoons butter
5-6 tablespoons flour
2 ½ cups Whole milk
½ cup half and half
2 teaspoons salt
3 cups Kraft shredded sharp cheddar cheese
1 pound Jennie-O ground turkey
½ teaspoon sage
1 teaspoon pepper
1 egg
1 tablespoon olive oil
½ cup green onions
¼ cup chopped onions
1 ½ cup chopped baby bella mushrooms washed and well dried
1 package tater tots

Pre-heat the oven to 375°F.
In a medium bowl, mix turkey, garlic, sage, green onions, egg, pepper and one teaspoon salt.
Using a 10 inch cast iron skillet, heat the olive oil and then cook the turkey to the well-done temperature of 165°F and place in 9 X 13-inch baking dish. (Browning similar as you would for ground beef).
Blanch the green beans by dropping them into boiling water for 2-3 minutes. Using a slotted spoon, remove and plunge them into ice water. Once cool, drain completely and gently mix them in with the turkey in the dish.
Fry the bacon until crispy then chop into ¼ inch pieces. Add bacon into turkey mixture.
Heat 2 tablespoons of butter. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Stir continuously and gently with wooden spoon for 4-5 minutes or for about two minutes after browning point. Remove from heat and add to casserole dish.
In a sauce pan, melt remaining butter over medium heat. Little by little, sprinkle flour into the butter. Let cook for 2 minutes, then slowly whisk in the milk and half and half. Cook for 2 more minutes, add diced onions and salt and pepper. After a minute, stir in 2 ½ cups of cheese until melted.
Pour cheese mixture over the ingredients.
Scatter tater tots over the top and remaining cheese.
Bake 45 minutes or until golden brown.

Sen. Al Franken's Hotdish


Grandma Phoebe's Sunday Supper

2 lbs. fresh ground pork sausage
(can use your favorite individual pork sausages)

2 lbs sauerkraut:
1 cup tomato juice
3 Honeycrisp apples, peeled, cored, cut into chunks
1 tsp caraway seeds

6 to 8 cups mashed potatoes prepared with milk and butter
(fresh, left-over, or instant)

Pre-heat oven to 350 degrees

1. Pour off 3/4 of the brine from the sauerkraut. Place remaining mixture in a pot. Add tomato juice, apple chunks, and caraway seeds. Simmer for 30 minutes, stirring occasionally. Turn heat to Med-Hi and partially reduce liquid.
Set aside.

2. Slice or crumble pork sausage. Set aside.

3. Prepare 6 to 8 cups mashed potatoes with butter and milk. Can use leftovers or instant. Set aside.

4. Assemble hot dish by evenly spreading sauerkraut on bottom. Followed by mashed potatoes. Top with sausage slices or crumbles.

5. Bake at 350 for 35 to 45 minutes, until sausage is cooked and dish is heated all the way through.

Serve with your favorite rolls, a simple salad, and corn. Makes 6 to 8 servings.

Sen. Amy Klobuchar's Hotdish

‘It's So Cold My Hotdish Froze' Dessert Hotdish Recipe


For Filling:
4 oz cream cheese
¾ cup Crystal Sugar powdered sugar
1 ½ - 2 cups creamy peanut butter (depending on preference)
½ cup Kemps milk
8 oz package frozen whipped topping- thawed

For Golden Graham Crust:
2 cups ground General Mill's Golden Grahams cereal
1/3 cup Crystal Sugar granulated sugar
1 stick Land O' Lakes butter- melted
Fudge sauce


Preheat oven to 375 degrees.
Mix Golden Grahams crumbs, sugar, and melted butter until well blended.
Press mixture into hotdish pan.
Bake for 7 minutes.
Let cool for a few minutes, then put into freezer to chill.
Beat together cream cheese and powdered sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Once crust is chilled, spread layer of fudge sauce onto Golden Graham crust.
Spoon peanut butter filling into dish.
Cover, and freeze until firm.
Top with crushed peanuts and Golden Grahams. Drizzle with heated fudge sauce.

Rep. Collin Peterson's Hotdish


Hunter's Hotdish

1 pound ground venison
1 medium onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup milk
1 16 oz. package frozen mixed vegetables
1 16 oz. package frozen tater tots
1 1/2 cups cheddar jack cheese

Brown the ground venison with the chopped onion; once properly cooked, drain off any fat. Stir in the soups, milk, and frozen vegetables. Move the mixture to a 9x13" baking dish. Arrange frozen tater tots on top.

Bake in preheated 350 degree oven for 30 minutes, or until your hotdish is bubbly and tater tots are brown and crisp. Sprinkle cheese over tater tots, return dish to oven and bake for an additional 10-15 minutes for a perfectly melted topping.

Rep. Betty McCollum's Hotdish

Minnesota Wild Rice and Chicken Hot Dish


½ cup chopped onions
½ cup sliced mushrooms
¼ cup butter
1/3 cup flour
Dash of Salt
Spices, including pepper
1 cup of thinly sliced carrots
¾ cup of cut green beans or peas
1 ¾ cup of chicken broth
¾ cup of milk or half and half
¼ cup of sherry or white wine
¾ cup -1 cup of cooked wild rice
3 cups of cooked chicken cut into bite sized pieces
Tater Tots

Sauté vegetables in butter. Cook until tender and then stir in flour to sort of make a roux. It should be fairly thick. Add seasonings. Add chicken broth and milk or half and half. Stir. Add sherry or white wine. Stir until thickened and bubbly. Stir in chicken, beans or peas, and rice. Pour mixture into dish. Top with Tater tots.

Bake at 400 degrees for about 15-20 minutes.

Rep. John Kline's Hotdish

Morning "Hot Chow" Hotdish

2 lbs hash browns
1 lb maple sausage
2 cups peppers and onions, chopped
8 oz shredded cheese
16 oz sour cream
1 can cream of mushroom soup
2 cups MOM Brands cereal, crushed
4 Tbsp melted butter

Brown sausage and drain. Mix sausage, hash browns and chopped vegetables, and press into 9x13" pan. Sprinkle shredded cheese on top. Mix sour cream and soup, and spread on top. Mix crushed cereal and melted butter, and sprinkle on top. Bake 350 for one hour.

Rep. Michele Bachmann's Hotdish

Polar Vortex-Mex Hotdish


Two lbs ground beef
Two lbs ground pork
1 link of chorizo, chopped
3 cups of tater tots
4 oz black beans
4 oz Green Giant corn
1 large onion
1 red bell pepper
1 orange bell pepper
1 jalapeno pepper
1 poblano pepper
1 serrano pepper
2 cloves minced garlic
2 tbsp chopped cilantro
2 tbsp extra virgin olive oil
1 cup of beef broth
1/3 cup tomato sauce
2 tbsp of ketchup
1 tbsp of mustard
1/3 cup brown sugar
1 tbsp Worcestershire sauce
1 tbsp tomato paste
½ tsp cumin
½ tsp oregano
½ tsp black pepper
1 tsp kosher salt
½ tsp smoked paprika
½ tsp cayenne pepper
½ tsp ancho chili powder
½ cup of Land O Lakes cheddar cheese
½ cup of Land O Lakes Monterrey Jack cheese
2 tbsp crumbled queso fresco

Chili Sauce Ingredients (Optional)

1 (4 oz) can tomato sauce
1/2 cup water
1 tbsp honey
1 tsp lemon juice
1 glove minced garlic
1/2 tsp chili powder
1 tsp cumin
1 tsp instant minced onion
1 tbsp white vinegar
1/2 tbsp garlic powder
1/2 tbsp garlic salt
1/4 tbsp paprika
1/4 tbsp sugar
1/4 tbsp cayenne pepper


In a large pot brown the chorizo, ground beef and pork with 1 tbsp olive oil
Dry mixture: in a separate bowl, mix together all spices
Wet mixture: in a separate bowl, combine ketchup, tomato sauce, paste, mustard, brown sugar, Worcestershire, and half of the beef broth
Sauté chopped onion, bell peppers, poblano, serrano, jalapeno and until caramelized, then add garlic
Stir black beans and corn into caramelized mixture
Add the dry mixture, and stir until evenly coated
Reintroduce beef, pork, and chorizo
Stir in the wet mixture, bring to a simmer, cover and reduce for about 30 minutes.
Add remainder of beef broth and reduce for another 20 minutes, stirring every few minutes
Pre-heat oven to 425, cook tater tots for 20 minutes, season with cumin, chili powder, salt, and pepper
In baking dish pour meat mixture and spread evenly; cover with layers of cheese and tater tots
Bake for 20 minutes
Optional: drizzle homemade chili sauce, crumble queso fresco, and chopped cilantro over top and serve

Rep. Keith Ellison's Hotdish

Pride of the 5th

1 pound of raw chicken breast-cut into bite sized pieces
¼ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon garlic salt
½ teaspoon red pepper flakes
¼ cup of Extra-Virgin Olive Oil

3 cups cooked rice
2 tablespoons taco seasoning
¼ cup Your favorite salsa

½ red onion
1 yellow pepper
1 orange pepper
1 green pepper
1 jalapeno

1-1.5 cups of monterey jack cheese
Cover top with slightly crushed blue corn tortilla chips

Supplies: 2 skillets or pans and 1 greased 9x13 dish

Preheat the oven to 400 degrees.

Cook 1.5 cups of uncooked rice according to package directions. Add cooked rice to warm pan and add taco seasoning. After rice and seasoning are incorporated, add salsa. This should be done on medium to low.

Add ¼ cup of Extra-Virgin Olive Oil to Ziplock bag. Add cumin, chili powder, garlic salt, and red pepper flakes to bag. Cut raw chicken into bite sized pieces then add to bag with seasonings and olive oil. Close bag and allow chicken to marinate for 10 min. Open bag and place contents into hot skillet. Remove chicken once cooked and let rest.

Slice and dice onion, peppers and jalapeno. Add onions to pan that contained chicken and saute until soft. Then add peppers and jalapeno. When vegetables are warm, add the chicken back in to the pan.

Pour the rice into the bottom of the 9X13 dish and spread evenly on the bottom. Then add the chicken and peppers evenly on top of the rice. Sprinkle cheese on top of dish and place in oven for 10 minutes or until cheese is bubbly. Remove hotdish from oven and gently crumble blue corn tortilla chips on top of the dish.

Rep. Rick Nolan's Hotdish

Ranger's Hunting Camp Hotdish

The Legend

Deep in the piney woods of Crow Wing County, near where the Big Pine and Little Pine Rivers meet, lies a hunting camp known only to Congressman Rick Nolan, his ancestors, and his descendents. On the Opening Day of Deer Season - a Nolan family national holiday - the hunters gather, as they have for more than a century, to prepare and enjoy a hotdish so darn good they swear every forkful adds a day to their lives. Kinda like fishing, if you know what we mean.


1 pound mild Italian sausage
1 strip thick cut bacon - chopped and cooked by Rick
2 skinless, boneless chicken breast halves, chopped
1 Mary's Garden Onion
1 cup of Nolan's Wild Rice - picked by Rick
2 cups organic chicken broth
1 package of wild mushrooms
1 cup of chopped celery
6 oz. package of slivered almonds
3 cloves garlic, crushed
1 (10.75 oz.) can of Minnesota's favorite cream of mushroom soup
1 (10.75 oz.) can of Minnesota's favorite cream of chicken soup


In large skillet combine the sausage, chicken, mushrooms, onion, garlic, cloves and celery. Sauté over medium heat until sausage and chicken are browned and veggies are tender. Crumble sausage, drain fat from skillet and return sausage to skillet.

2. Cook and chop the bacon. Drain and add to mixture.

Cover the cook the wild rice in 2 cups organic chicken broth.

Preheat oven to 350 degrees F.

Stir in the chicken broth, cream of mushroom soup, cream of chicken soup, sautéed mushrooms and wild rice. Mix well and spoon mixture into a lightly greased 9 x 13 inch baking dish. Sprinkle with almonds.

Cover dish and back in preheated oven for 1.5 hours, or until cooked through. Uncover to crisp the almonds last 5 minutes or so.

Rep. Erik Paulsen's Hotdish

Grandma's Minnesota Nice Mock Lasagna

1 pkg (7 oz) spaghetti
1 pkg (8oz) cream cheese
1 small carton cottage cheese
1 carton small (8 oz) sour cream
1 1/2 pounds hamburger
1 jar (24oz) Ragu spaghetti sauce (meatless)
9x13 casserole dish

Heat oven to 350 degrees. Brown hamburger. Drain grease. Add spaghetti sauce. Cook spaghetti and place in bottom of 9x13 casserole dish. Add layer of cream cheese, cottage cheese, sour cream. Pour hamburger and sauce mixture over top. Bake 45 - 60 minutes.





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