You’ve probably heard the term "hotdish" thrown around more than a few times lately. For folks outside the Upper Midwest, it sounds like a vague description of any plate that isn't cold. But in Minnesota? It’s a lifestyle. It is a specific, structured, and deeply emotional culinary category. And honestly, no one has done more to bring the tim walz hot dish recipe into the national spotlight than the Governor himself.
He didn't just share a family secret. He won competitions with it. Specifically, the "Hotdish Off" hosted by former Senator Al Franken. Walz took the top prize multiple times—2013, 2014, and 2016—proving that his kitchen game is as serious as his political one.
The most famous of these is the Turkey Trot Tater Tot Hotdish.
Most people expect a hotdish to be a "dump and bake" situation involving a red-and-white can of condensed soup. Walz went a different direction. He makes his own mushroom béchamel from scratch. It’s a move that probably won over the judges but might make a busy parent on a Tuesday night do a double-take.
What’s Actually Inside the Turkey Trot Tater Tot Hotdish?
Let’s get the ingredients out in the open. You aren't just tossing things in a pan and hoping for the best. This recipe is layered. It’s intentional. It’s got a bit of a "from-scratch" ego that elevates it above your average church basement potluck fare.
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Here is what you need for the award-winning 2014 version:
- The Protein: 1 lb ground turkey and 4 slices of bacon (chopped).
- The Binder (The "Homemade" Soup): 6 tbsp butter, 5-6 tbsp flour, 2.5 cups whole milk, and 0.5 cup half-and-half.
- The Veggies: 1 lb fresh green beans (blanched), 1.5 cups chopped baby bella mushrooms, and 0.25 cup chopped onions.
- The Flavor Kick: 1 clove garlic, 0.5 tsp dried sage, 0.5 cup chopped green onions, salt, and plenty of black pepper.
- The Crown: 1 package of tater tots and 3 cups of shredded sharp cheddar cheese.
Basically, it's a turkey pot pie that traded its crust for a layer of crispy potato cylinders.
Why Turkey Instead of Beef?
It’s a fair question. The classic Minnesota hotdish usually starts with ground beef. Walz has mentioned in interviews—and his daughter Hope has playfully trolled him about it—that they use turkey to keep things a bit lighter. Or, as he joked in a viral video, because "turkey is special."
How to Make It Without Ruining the Tots
Nobody wants a soggy tot. That is the cardinal sin of Midwestern cooking. To get the tim walz hot dish recipe right, you have to follow a specific sequence. You can't just stir everything together and walk away.
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- Prep the Meat: Mix the turkey with garlic, sage, green onions, egg, salt, and pepper. Brown it in a skillet with olive oil until it's done. Dump that into your 9x13 baking dish.
- The Green Bean Trick: Blanch your fresh green beans in boiling water for 2-3 minutes, then shock them in ice water. This keeps them from turning into gray mush in the oven. Mix them into the turkey.
- Bacon and Mushrooms: Fry the bacon until it’s crispy. Chop it up. Then, sauté the mushrooms in butter until they are deeply browned. Add both to the baking dish.
- The Béchamel: This is the "secret sauce." Melt the remaining butter, whisk in the flour to make a roux, and slowly add the milk and half-and-half. Stir in the onions and most of the cheese until you have a thick, velvety cheese sauce.
- Assemble and Bake: Pour that cheese sauce over the turkey and veggie mix. Line up your tater tots on top like little soldiers. Sprinkle the rest of the cheese over the tots.
Bake it at 375°F for about 45 minutes. You’re looking for "golden brown and bubbling." If the tots aren't crunchy, keep it in there.
The 2016 Variation: Turkey Taco Tot Hotdish
If the Turkey Trot version is too traditional, Walz also won the 2016 competition with a "Taco" version. This one is arguably more "Discover-worthy" because it’s a bit chaotic. It involves taco sauce, green chilies, black olives, and sour cream mixed directly into the base.
Some purists in the r/minnesota subreddit lost their minds over the inclusion of black olives and cherry tomatoes. Honestly? It works if you like that 90s "taco salad" vibe. But if you want the "authentic" Walz experience, stick to the Turkey Trot.
The Cultural Significance of the "Lutheran Binder"
In Minnesota, cream of mushroom soup is often called "Lutheran Binder." It’s the glue that holds society—and casseroles—together. By replacing the canned stuff with a homemade roux and fresh mushrooms, Walz was essentially doing a high-end riff on a folk classic.
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It’s a bit like a chef making a gourmet "fancy" grilled cheese. It respects the original but tries to prove it can be better.
Does it actually taste good?
Yes. It’s salty, creamy, and crunchy. It’s comfort food in its purest form. Is it healthy? I mean, it has green beans, but there’s also half a cup of half-and-half and a mountain of cheese. It’s balance. Sorta.
Common Mistakes to Avoid
- Skipping the Blanching: If you put raw green beans in, they stay too crunchy. If you use canned, they turn to slime. Blanching is the middle ground.
- The "Cold Milk" Disaster: When making the cheese sauce, add the milk slowly. If you dump it all in at once, your roux will clump and you'll have a lumpy mess.
- Crowding the Tots: Give the tots a little breathing room so the heat can hit the sides. That's how you get the crunch.
Final Actionable Steps for Your Kitchen
If you're ready to tackle the tim walz hot dish recipe, start by clearing out your 9x13 glass baking dish—it’s the only acceptable vessel for this task.
- Buy the good tots. Don't get the off-brand ones that crumble; you need structural integrity.
- Shred your own cheese. Pre-shredded cheese is coated in potato starch to keep it from sticking in the bag, which means it won't melt as smoothly into your homemade béchamel.
- Make it ahead. You can actually assemble the base a day early, keep it in the fridge, and just add the tots and bake when you're ready for dinner. Just add 10 minutes to the cook time if the dish is cold.
Whether you're making this for a political watch party or just because it's a Tuesday and you're hungry, this recipe is a solid piece of Midwestern culinary history. It’s hearty, it’s unpretentious, and it’s a guaranteed crowd-pleaser for anyone who appreciates the holy trinity of meat, potatoes, and cheese.