Taking the internet by storm, Tim Walz’s New Ulm Hotdish with Brats won him an award and is now being shared with you! This tater tot casserole is a creamy, cheese dish loaded with sausage and topped with the popular potato. A classic Midwest staple!
Table of Contents
Why You Will Love This Recipe
This recipe from Tim Walz has gone viral on social media like TikTok!
Tim Walz, Governor of Minnesota from the Midwest (and Kamala Harris’ pick for Vice President), has won competitions for hotdish recipes (tater tot casseroles) and has shared a couple recipes with everyone!
This tater tot casserole recipe is named New Ulm as it is a specific town in Minnesota, where he lives, and is also the location of the Schell’s brewery. So this specific recipe is a tribute to that area, using those ingredients.
I have listed the recipe exactly as he shares it, but have included several notes and modifications you can choose to make down below in the Kim’s Tips section.
Ingredients
Full quantities and recipe details are in the recipe card at the bottom of this post.
Here are the ingredients you need for this sausage hotdish!
Brats – any flavor that you like! You need one package which is approximately 6 links and around 12-14 ounces. See Kim’s Tips below about the consistency in case you want to double up on the sausage.
Schell’s Beer – a specific brand of beer. I am assuming he used a lager. You can use any lager if you do not have Schell’s. See Kim’s Tips below for more details.
Cream of Mushroom Soup
Cream of Cheddar Soup – also called Cheddar Cheese soup
Shredded Cheddar Cheese
Tater Tots
Milk – to help thin the soups just a little
Yellow Onion – the onion variety is not specified, but yellow makes most sense.
Celery
Garlic Powder
Instruction Overview
These steps are outlined as written by Tim. See Kim’s Tips below for some thoughts on modifications.
First bring the beer, onion, and garlic powder to a boil in a medium pot.
Add the brats, whole, and simmer for 10 minutes. (If needed, add some water to make sure they are submerged). Remove and set aside.
Preheat your oven to 350 degrees F.
In a medium bowl, mix together the soups, celery, milk, and shredded cheese.
Slice the brats and add to the soup mix.
Prep a baking dish with either butter or nonstick spray. Pour in the brat cheese mixture.
Lay the tater tots on top of the casserole.
Sprinkle with some remaining cheese.
Bake for 1 hour until everything is hot and bubbling, the tots are cooked through, and the top cheese is melted.
Kim’s Tips
I left this recipe as-is from what Tim Walz shared. But I do have several notes, comments, and ideas that you can choose to incorporate if you wish!
Dish Size – there is no indication in his recipe of what size dish to use.
I found a 9×13 dish was too big. The casserole was very shallow. It was perfect in my 9×9 dish, which is on the deep end, as you see in this picture. If your 9×9 inch dish is not deep, it will likely bubble over. So really, the perfect solution would be something in the middle based on what you have. If you do not have a deeper 9×9 dish, the 9×13 might be your best bet to avoid a mess.
Beer – in his recipe, Tim says to use a Schell’s beer. But they make various kinds. Of their beers, they have 3 lagers so I am assuming it was a lager, which is what I use here.
If you cannot find Schell’s, you can use any lager.
Onions – I add the beer soaked onions into the soup mixture along with the brats! I figure why waste them and they bring added flavor and beer taste to the filling!
Cheese Placement – in the recipe, it is not clear if the cheese sprinkled on top is in addition to what is mixed in or not. So I chose to mix in the 1 cup of shredded cheese and then add a little more on top.
Serving – this casserole is very, very saucy. You can leave it as-is. Some other options are to double up the brats to give more bulk, or serve it with some rice or noodles. Adding veggies like bell pepper, broccoli, cauliflower, or green beans would also taste great!
FAQs
A hotdish is a casserole, typically a tater tot casserole.
A hotdish is a type of casserole.
Minnesota calls casserole a hotdish.
The first record of hotdish is from 1930 in a Grace Lutheran Ladies Aid Cookbook from Mankato, Minnesota.
More Casserole Recipes
Tim Walz’s New Ulm Hotdish with Brats
Equipment
- 9×9 Baking Dish deep, or 9×13 inch dish, or something in between
- Measuring Cups
- Measuring spoons
- Knife
- Nonstick Spray or butter, for dish
Ingredients
- 1 package brats any flavor, 12-14 ounces, 6 links
- 1 bottle Schell's beer lager, or can
- 1 yellow onion chopped (1/2 cup)
- 1 teaspoon garlic powder
- 1 cup celery chopped (about 4 stalks)
- 1 can cream of mushroom soup
- 1 can cream of cheddar soup (cheddar cheese soup)
- ½ cup milk
- 1 cup sharp cheddar cheese shredded, for filling
- 2 pounds tater tots (1 package)
- ½ cup sharp cheddar cheese shredded, for topping
Instructions
- Add the beer, onions, and garlic powder to a medium pot. Bring to a boil.1 bottle Schell's beer, 1 yellow onion, 1 teaspoon garlic powder
- Add the brats (whole) and if needed, add water to make sure they are submerged. Reduce heat to medium low and simmer 10 minutes.1 package brats
- When the brats are done, remove from the liquid and set aside.
- In a medium bowl combine the soups, celery, shredded cheese, and milk.1 cup celery, 1 can cream of mushroom soup, 1 can cream of cheddar soup, ½ cup milk, 1 cup sharp cheddar cheese
- Slice the brats as thick or thin as desired and add to the soup mix. Stir to combine.
- Grease your baking dish with butter (or nonstick spray).
- Add the brat soup mixture into the baking dish.
- Top the casserole with rows of tater tots.2 pounds tater tots
- Bake for 1 hour until very hot, bubbling, and the tots are cooked through.
- Sprinkle a little cheese on top of the tots during the last 15 minutes of baking.½ cup sharp cheddar cheese
- Remove from the oven and serve.
