MINNEAPOLIS (WCCO) — The 10th annual Hotdish Revolution was held in Northeast Minneapolis over the weekend, and first place for People’s Choice went to Lisa Sarvie.

Her recipe included a rather unorthodox ingredient: a jar of “That Pickle Guy” brand New Orleans style Classic Muffaletta Mix.

The “Spicy Award” went to Aaron Neumann. His invention was the very Nordeast-friendly “Hipster Hotdish,” topped by tater tot spectacles and bacon moustaches. It’s all built on a foundation of Heggie’s pizza and also includes, of course, PBR and Sriracha sauce.

The “Kid’s Award” went to Henry Koski’s Tater Tot Bacon Ravioli in a White Wine Cream Sauce. And the “Jello Award” went to Alizah Pierce’s Jello Filled Cheeseburger.

You can find recipes for all three below.

Lisa Sarvie’s Tater Tot Hotdish


1 32 oz. Bag Ore Ida Tater tots
3 cups shredded sharp cheddar cheese (about 3 8 oz. pkgs shredded cheese)
1-1/2 lbs. ground beef
2 medium onions, minced
1 16 oz. jar “That Pickle Guy” brand New Orleans style Classic Muffaletta Mix (Costco)
1 12 oz. bag frozen cut green beans, completely thawed (or very lightly steamed)
2 tsp. Penzey’s brand Fox Point Seasoning
1/2 can (10-12oz) cream of mushroom soup
1/2 can (10-12oz) cream of chicken soup
1/2 cup 2% milk
1/2 cup chive/onion sour cream…i.e. Tater Topper
Ground black pepper
1/2 cup chopped green onions


Preheat oven to 325-degrees

Begin by layering a 9×13 baking dish with Tater Tots.

Upon the layer of Tater Tots, spread 1-1/2 cup shredded sharp cheddar cheese.  Set aside.

Heat a large frying pan to medium-high on the stove top.  Add ground beef and minced onions.   Stir continuously until the hamburger is lightly browned along with the onions, usually about 10-15 minutes.  Remove the hamburger and onions from the stove top and allow to cool briefly, around 5 minutes.  Drain the fat/liquid from this mixture and turn the ground beef and onions into a large mixing bowl.  Add 1 tsp. salt and 1 tsp. ground black pepper.  Along with the hamburger and onions, very gently combine; muffaletta mix, green beans, Penzey’s Fox Point Seasoning, cream of mushroom soup, cream of chicken soup, milk and sour cream.

Grab a spatula and use it to carefully turn the mixture from your bowl to the top of your Tots-lined dish.  Next, sprinkle on the remaining 1-1/2 cup cheddar cheese.  Then place another layer of Tots on the cheese.  Bake in your 325-degree oven for about 1 hour.  Remove and allow to cool for about 10 minutes.  Sprinkle on the chopped green onions and serve.

(credit: Aaron Neumann)

(credit: Aaron Neumann)

Aaron Neumann’s Hipster Hotdish


Heggies 12″ frozen cheese pizza.
2 portobello mushrooms- cleaned, stems removed, sliced to 1/4″ strips
1 large red bell pepper, sliced to 1/4″ strips
1/2 cup shallots, minced
5 cloves garlic, minced
1/2 pound crispy bacon, cooked and crumbled (reserve 1 to 2 uncrumbled strips)
5 tbls. bacon grease
2 tsp dijon mustard
1 tbls vinegar
1 28 oz. bag Ore Ida Mini Tater Tots
1 cup Sriracha
1 15 oz jar Newman’s Alfredo Pasta Sauce
1 16 oz can (aka Tallboy) Pabst Blue Ribbon beer
1 cup mozzarella cheese, grated
Irony (optional)


Read and execute baking directions for Heggies pizza. Cut into 3-inch squares. Arrange the squares so they completely cover the bottom of 9×13 baking dish.

In medium bowl combine alfredo sauce and sriracha.   Set aside.

Heat a large frying pan on medium-high and add half of the bacon grease (about 2-1/2 tbls). Toss in shallots and fry for 2 minutes. Add garlic and fry for another 2 minutes. Turn heat to high and add the sliced red peppers and mushrooms. Stir fry for 4 minutes. Remove from heat and use a spoon to spread the mushroom and red pepper mixture on to pizza squares. Set aside.

In a saucepan, heat 8 oz Pabst Blue Ribbon beer on high and simmer on a low boil for 10 minutes to reduce somewhat. Remove from heat and add dijon mustard, vinegar and the remaining 2-1/2 tbls bacon grease. Whisk vigorously.

Heat oven to 350 degrees.

Continue layering the 9×13 pan by pouring the alfredo/sriracha sauce on to the pizza squares and vegetables. Next spread on the crumbled bacon followed by the beer dressing.

Completely layer the top with Tots followed by the mozzarella cheese. Arrange bacon strips to resemble a mustache while using Tots to create thick-framed glasses. Add irony to taste.

Bake in oven for 40-45 minutes. Allow to cool for 5 minutes. Serve.

Henry Koski’s Tater Tot Bacon Ravioli in a White Wine Cream Sauce


Bacon – 1 lb cooked, drained, crumbled and set aside
1 bag Tater Tots, baked according to instructions and set aside to cool
½ large onion, small dice
2 ½ packages wonton wrappers (Nasoya)
8 oz. Chive cream cheese
Triple cheddar blend shredded cheese – 4 oz.
½ t. dried dill
salt and pepper to taste

After bacon is cooked, reserve about 1 T bacon grease. Sautee onion until almost browned (or browned if preferred). In medium bowl, combine onion, cream cheese, crumbled bacon, dill, cheddar cheese, salt and pepper. To assemble ravioli, take two wrappers (they peel apart) and place one tater tot in the center of one wrapper. Place about a tsp of the cheese/bacon mixture on top of tot. Wet edges of wonton wrapper and place second wrapper on top. Press edges together to form a seal. Place in casserole dish and continue until you run out of ingredients.


1 stick butter
8 T flour (½ cup)
2 cups white wine (may use vegetable or chicken stock)
4 cups whole milk
8 oz. Chive cream cheese
4 t. salt
dried or fresh parsley to taste

For the sauce, in a medium to large sauce pan, over low-medium heat, begin to melt one stick butter. Add flour while whisking, to form a roux. When butter is melted, add wine, milk, salt, pepper, parsley, and cream cheese. Cook and whisk on low-medium heat until thickened.

To assemble dish, pour sauce over ravioli. Top with parmesan or cheddar cheese if desire. Bake at 375 for 30-45 minutes (really, until done). Garnish with chives and parsley if desired.

Serves 16.

(credit: Alizah Pierce)

(credit: Alizah Pierce)

Alizah Pierce’s Jello Filled Cheeseburger


Make the “tomato”, “lettuce” and “cheese” by chilling red (strawberry), green (llime) and yellow (lemon) Jello in round cake pans, about a 1/2″ thick. Use black cherry Jello for the “meat”, about 3/4″ thick.

Combine mango, and peach flavors to make the “bun”. Pour this liquid Jello along with 1 pint heavy whipping cream into a wide bowl. While this cools the cream will rise to the top. Turn this shape upside down for the bun (see photo) and sprinkle with sesame seeds.


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