Rep. Chip Cravaack’s Minnesota Wild Strata

Recipe from Sen. Al Franken's Website
2nd annual hotdish off Rep. Chip Cravaacks Minnesota Wild Strata

(credit: Sen. Al Franken)


  • Loaf of French bread, sliced and cubed
  • 12 eggs, beaten
  • 4 cups milk, divided
  • 3 tsp. dry mustard
  • 15 oz. extra sharp cheddar cheese, shredded
  • 2 lbs. ground pork sausage, browned and drained
  • 1 C. cooked Minnesota wild rice
  • 1 (10.75 oz) can Cream of Mushroom soup


Place French bread in a well greased 9 x 13 inch baking pan.  Mix eggs, three cups milk and dry mustard together.  Carefully pour over bread. Sprinkle cheese, sausage and wild rice over bread.

Cover with foil and refrigerate overnight.  Before baking, mix cream of mushroom soup and 1 cup milk together and spread over bread mixture.

Bake covered at 375 degrees for one hour.  Let sit 15 minutes before serving.

  • Franken’s 2nd Hotdish Off Ends In Bipartisan Tie « CBS Minnesota

    […] and was made with wild rice, turkey and water chestnuts. Cravaack’s winning entry was a Minnesota Wild Strata, an egg bake that also featured wild rice, as well as pork sausage and cream of mushroom […]

  • Congressional Hot Dish and Morning Roundup « The Heavy Table – Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog

    […] split the MN Congressional delegation hot dish honors (their respective recipes are here and here), thoughts on Restaurant Week at Saffron, labels from Borealis Fermentery (a Belgian-style brewery […]

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