Want to know more about Tim Walz? Try making his hot dish recipe

With Minnesota Gov. Tim Walz now Vice President Kamala Harris’ running mate, there is a lot of recent interest outside of state borders about who this guy is.

Some quick Googling will tell you that he was a soldier, a teacher, a coach and a congressman before being elected the state’s 41st governor in 2018. But what many Walz newcomers might not know is that he also knows his way around a kitchen.

Walz already took Washington by storm a decade ago as a three-time winner of the Minnesota Congressional Delegation Hotdish Off for his versions of the quintessential Minnesota casserole. But can a politician even cook without controversy? A photo he posted in 2022 of a half-eaten hotdish was heavily criticized on social media for his use of peas.

Still, his attention to detail around food is lauded among colleagues. Lt. Gov. Peggy Flanagan recently praised him for cutting her daughter’s pancakes into little squares.

Gov. Tim Walz took to X to boast about his hot dish prowess.

Here on the Star Tribune Taste team, we’re confident that the quickest way to get to know someone is to eat their food. So, if you’re new to Walz, or hot dish, give it a try. We promise, it doesn’t taste “weird.”

Turkey Trot Tater Tot Hot Dish

Serves 4 to 6.

Note: From Rep. Tim Walz, who won the 2014 Minnesota Congressional Delegation Hotdish Off with this (peas-less) recipe.

1 lb. ground turkey

1 garlic clove, finely chopped

½ teaspoon dried sage

1 egg

½ cup chopped green onions

1 teaspoon freshly ground pepper, plus more as needed

2 teaspoon salt, divided

1 tablespoon olive oil

1 lb. of fresh green beans, stems removed and chopped into bite-sized pieces

4 slices bacon

6 tablespoon butter, divided

1½ cup chopped baby bella mushrooms

5 to 6 tablespoon flour

2½ cup whole milk

½ cup half and half

¼ cup chopped onions

3 cup shredded sharp cheddar cheese, divided

1 (32-oz.) package Tater Tots

Preheat oven to 375 degrees. In a medium bowl, combine turkey, garlic, sage, green onions, egg, pepper and 1 teaspoon salt. In a skillet over medium heat, heat olive oil and then brown the turkey mixture. Remove from stove and transfer mixture to a large bowl.

In a pot of boiling water, blanch green beans for 2 to 3 minutes. Using a slotted spoon, plunge the beans into ice water. Once cool, drain completely and add to turkey mix.

In a skillet over medium heat, fry bacon until crisp. Remove from pan, and cool bacon on paper towels. Chop bacon into ¼-inch pieces and add to turkey mix. Gently combine turkey mix, beans and bacon and spread in a 9- by-13-inch baking pan.

In a large skillet over medium-high heat, heat 2 tablespoons butter. As soon as foam begins to subside, add mushrooms and cook, stirring continuously, until mushrooms are browned, about 4 to 6 minutes.

In a medium saucepan over medium heat, melt remaining 4 tablespoons butter. Slowly and evenly sprinkle flour into the butter. Cook for 2 minutes, then slowly whisk in the milk and half and half. Cook for 2 more minutes, then add diced onions, remaining 1 teaspoon salt, and pepper to taste. After 1 minute, stir in 2 ½ cups cheese and cook, stirring, until melted. Pour cheese mixture evenly over casserole. Scatter Tater Tots over the top, then scatter remaining shredded cheese. Bake until golden brown, about 45 minutes. Remove from oven and serve.