Hey there, food friends! Today, I’m sharing a recipe that’s as warm and welcoming as a hug from your grandma. It’s called the Rick Nolan Hotdish Recipe, a Minnesota treasure that’s perfect for busy weeknights, snowy days, or anytime you need a big scoop of comfort. And guess what? It’s so easy, even a kid can make it (with a little help from the oven, of course!). Let’s get cooking!
Why This Hotdish “Slaps” (And the Funny Story Behind It!)
First off, who is Rick Nolan? Rick Nolan isn’t just a name, he’s a Minnesota legend! He’s a former U.S. Congressman who loved this hotdish so much, he’d serve it at community dinners. But here’s the twist: I actually learned this recipe from my neighbor, Mrs. Olson, who swore Rick Nolan’s aunt shared it with her at a church picnic in 1982. True story? Maybe. Delicious? Absolutely.
This hotdish is not just meat and veggies thrown together. It’s got a secret ingredient (spoiler: it’s in the topping!) and a story that’ll make you smile. Plus, I will teach you why hotdish is Minnesota’s answer to pizza night.
Why You’ll Love This Recipe
- Kid-Friendly: Let kids crush crackers or stir the mix—they’ll eat veggies they helped cook!
- Minnesota Magic: Hotdish is so popular here, there are hotdish cook-offs and even hotdish tattoos (really!).
- Leftover Love: Store extras in the fridge for up to 3 days. Tastes even better reheated!
Fun Fact: The world’s largest hotdish weighed over 1,000 pounds! It was made in Minnesota (of course) with 250 lbs of tater tots.
Rick Nolan Hotdish
Equipment
- 9×13-inch baking dish
- Skillet
- spoon
Ingredients
- 1 lb ground beef
- 1 medium onion chopped
- 2 cups frozen green beans or mixed vegetables
- 1 can 10.5 oz cream of mushroom soup
- 1 cup sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 4 cups tater tots
- 1 cup shredded cheddar cheese optional
Instructions
- Brown beef and onion, drain fat.
- Mix soup, sour cream, garlic powder, onion powder, and salt.
- Combine beef, soup mixture, and vegetables.
- Top with tater tots and bake at 375°F for 45-50 minutes.
Notes
Use full-fat ingredients for a richer taste.
Experiment with different vegetables.
Nutrition
How to Serve Rick Nolan Hotdish Like a Minnesotan
- With a Side of Smiles: Pair it with pickles or applesauce.
- For a Crowd: Double the recipe in a bigger dish.
- Make It Fancy: Add shredded cheese on top before baking.
A Hotdish for Everyone!
- Vegetarian? Swap beef for lentils and use cream of celery soup.
- Gluten-Free? Use gluten-free crackers and soup.
What Makes Minnesota Hotdish Special?
Hotdish is like a magic casserole that feeds a crowd. It started in the 1930s when farmers needed cheap, filling meals. The rules are simple:
- Protein (usually ground beef).
- Veggies (hello, corn and green beans!).
- Creamy soup (the glue that holds it all together).
- Fun topping (tater tots, anyone?).
But the Rick Nolan Hotdish Recipe? It’s famous for two things:
- A crunchy, buttery cracker topping instead of tater tots (trust me, it’s genius).
- A pinch of nutmeg in the beef mix (this is the secret weapon!).
Final Bite
The Rick Nolan Hotdish Recipe isn’t just food, it’s a Minnesota tradition. It’s the dish my mom made when I lost my first tooth, the one we eat during Vikings games, and the meal I’ll teach my kids to make someday. So grab your ingredients, turn on the oven, and let’s make some memories!
P.S. If Rick Nolan ever knocks on your door for a bite, tell him Chef Jamie says hi.
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