In Minnesota, the word "casserole" is basically a foreign language. If you want to fit in between Duluth and Mankato, you call it hotdish. And if you’re talking about the gold standard of this regional comfort food, you’re talking about the Tim Walz hotdish.
The guy has a literal dynasty. Before he was Governor or a Vice Presidential candidate, Walz was a U.S. Representative who treated the annual Minnesota Congressional Hotdish Competition like the Super Bowl. He didn't just participate; he dominated, winning three titles in four years. People think hotdish is just "stuff in a pan," but there is a weirdly specific science to why his versions—especially the legendary Turkey Trot Tater Tot Hotdish—kept taking home the trophy.
The Secret Sauce is Actually a Roux
Most Midwestern families reach for a red-and-white can of Campbell’s Cream of Mushroom. It’s the glue of the region. But Tim Walz? He skips the can.
His award-winning Turkey Trot recipe relies on a from-scratch béchamel sauce. You’re melting butter, whisking in flour, and slowly adding whole milk and half-and-half. It’s a lot more work. You’ve got to stand there and whisk until your arm aches. Honestly, it’s the difference between a soggy mess and a creamy, velvet-like base that holds the turkey and veggies together without that metallic "canned" aftertaste.
What goes into the Turkey Trot?
He calls it the Turkey Trot because it uses ground turkey instead of the traditional heavy ground beef. It sounds like a health play, and maybe it is—Walz once claimed he lost 85 pounds eating this stuff while training for a marathon—but he balances that lean meat with some seriously heavy hitters:
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- Hormel Bacon: You fry four slices until they’re crispy, then chop them into quarter-inch bits.
- Sharp Cheddar: Not just a sprinkle. We’re talking three cups of Kraft sharp cheddar. Two and a half go into the sauce; the rest goes on top for that golden crust.
- Baby Bella Mushrooms: These are sautéed in butter until they’re browned and earthy.
- Fresh Green Beans: He blanches them first. Two minutes in boiling water, then an ice bath. It keeps them from turning into mush during the 45-minute bake.
The "Hermann the German" and the Taco Twist
While the Turkey Trot is his most famous, it wasn't his only win. In 2013, he won with the Hermann the German Hotdish. This one was a total New Ulm tribute. It featured bratwursts submerged and boiled in a bottle of August Schell beer (Minnesota's second-oldest family-owned brewery) before being chopped up and mixed with tater tots.
Then came 2016. He won again with the Turkey Taco Tot Hotdish. This one is a bit of a lightning rod for "hotdish purists." It’s got black olives, mild green chilies, and taco sauce. After it comes out of the oven, you’re supposed to top it with shredded iceberg lettuce and diced tomatoes. It’s basically a giant pan of nachos but with tots instead of chips. Some people in the Twin Cities still argue about whether lettuce belongs on a hotdish, but the judges—including a Washington Post food critic—clearly didn't mind.
Why the Tater Tot Layer Matters
You can’t just dump the tots on. There’s a technique. If you crowd them, they steam and get soft. If you don't bake it long enough, they stay pale.
Walz’s instructions usually call for a 45-minute bake at 375°F. You want those tots to be "golden brown." Some home cooks who have tested the recipe suggest going even longer—up to 55 minutes—and adding the final layer of cheese only in the last 15 minutes. This prevents the cheese from burning while allowing the potato starch to fully crisp up.
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A Bipartisan Kitchen
The whole reason we even know about these recipes is because of former Senator Al Franken. He started the "Hotdish Off" back in 2011. The goal was simple: get the Minnesota delegation to stop arguing about policy for five minutes and eat together.
It worked, mostly. You’d have Republicans like Michele Bachmann bringing her "Southwest Metro Hotdish" and Democrats like Amy Klobuchar showing up with "Taconite Tater Tot Hotdish." Walz’s consistent wins became a bit of a running joke in D.C. He famously called it a "hotdish dynasty."
Misconceptions About the Spice Level
There was a bit of a viral moment where Walz joked that "black pepper is as far as it goes for spice" in Minnesota. People took it literally. But if you look at his actual recipes, he’s using:
- Smoked paprika
- Chili powder
- Cumin
- Jalapeños (in some variations)
So, he’s not exactly afraid of flavor. He’s just playing into the "Midwest Nice" persona. The Turkey Trot recipe specifically uses sage and a lot of garlic to give the turkey some depth so it doesn't just taste like "nothing meat."
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Making It Yourself: A Few Pro Tips
If you're going to attempt the Tim Walz hotdish at home, don't just follow the PDF blindly. There are a few "hidden" ways to make it better that weren't necessarily in the original press releases.
Use a 12-inch Skillet
The original recipe says to use a 10-inch skillet for the turkey and then move everything to a 9x13 baking dish. If you use a 12-inch cast iron or heavy skillet, you can do almost all the prep in one pan. It saves you from washing an extra bowl, and you get to keep all those brown bits (the fond) from the turkey and bacon in the sauce.
Don't Skimp on the Blanching
A lot of people skip the ice bath for the green beans because it feels "extra." Don't. If you put raw or just-boiled beans in the oven for 45 minutes without that cold-shock, they turn grey. The ice bath keeps them bright green and gives the dish some visual pop.
The "Full Tot" Strategy
The recipe is vague on the bag size. Honestly? Get the 32-ounce bag. You want total coverage. There should be no gaps where the sauce can peek through and make the tots soggy. You're building a potato armor.
Actionable Steps for Your First Batch
If you're ready to cook like a Minnesota governor, start here:
- Prep the aromatics first: Dice your onions, green onions, and garlic before you even turn on the stove. This dish moves fast once the roux starts.
- Source the right turkey: Go for 93% lean. The 99% lean stuff is too dry and will crumble into dust in the sauce.
- Watch the salt: Since you're using bacon AND three cups of cheese, be careful with how much extra salt you add to the white sauce. Taste it before you pour it over the meat.
Once the timer dings, let it sit for 10 minutes. If you dig in immediately, the sauce will be too runny. Letting it rest allows the starches to set, giving you that perfect, scoopable square of Minnesota history.