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Congresswoman Betty McCollum

Representing the 4th District of Minnesota

McCollum Takes Third in 8th Annual Minnesota Delegation Hotdish Competition

April 25, 2018
Press Release

Congresswoman Betty McCollum (DFL-Minn.) took third place in today’s Minnesota Delegation Hotdish Competition with her entry “SPAM Good Hotdish.”

The eighth annual competition, hosted for the first time by Senator Tina Smith (DFL-Minn.), featured entries of Minnesota’s signature dish from every member of the state’s Congressional delegation.

Nothing brings Minnesotans together like hotdish. I’m pleased that Senator Smith has continued this friendly competition with our state’s favorite comfort food,” Congresswoman McCollum said. “Congratulations to Rep. Tom Emmer on winning today, and thanks again to my colleagues for sharing their favorite hotdish recipes with all of us.”

Congresswoman McCollum’s recipe for “SPAM Good Hotdish” is below:

SPAM Good Hotdish

  • 1 12 oz. package of egg noodles
  • 1 12 oz. can Spam
  • 2 tbsp. olive oil
  • 1 cup diced yellow onion
  • 1 cup diced green pepper
  • 2 tbsp. butter
  • 1 10.5oz can condensed cream of mushroom soup
  • 1 cup light cream
  • 4 oz. can diced pimentos 
  • 1 tsp. salt
  • 1 tsp. pepper
  • Pinch paprika
  • Enough fried onions to cover
  • 2 oz. can diced pimentos
  • 1/4 cup chopped fresh parsley

Cook noodles in a large stockpot according to the package instructions. While the noodles are cooking, use a skillet to fry the diced spam in olive oil on medium heat until warm throughout. Drain noodles, return to stockpot, and fold in the warmed Spam. Keep mixture on medium-low heat. In a saucepan, sauté the diced onion and pepper in butter until tender. Fold diced vegetables into the stockpot with the noodles-Spam mixture and keep on low heat. In separate pot, combine cream of mushroom soup and cream. Cook until warm. Add warm, combined soup to stockpot, stirring well to mix. Add 4 oz. can of pimentos and spices to stockpot and fully combine. Transfer mix to greased casserole dish, top with fried onions and the 2 oz. can of pimentos, and bake uncovered at 350 degrees for 30 minutes. Garnish with parsley before serving.