Minnesota Wild Rice Hotdish is a legendary dish that appears at almost all cold-weather Minnesota potlucks, especially “up north”. The farther north you get, the more likely you are to run into a wild rice dish on local menus, church dinners, or a friend’s house. Wild Rice Hotdish Soup, on the other hand, is not something I ran into very often and I am on a personal mission to change that.
Wild Rice Hotdish Soup
Minnesota Wild Rice Hotdish Soup is a comforting and hearty dish that combines the rich flavors of wild rice and lean ground beef with a creamy base, making it perfect for a cozy dinner on a chilly night. This soup blends the traditional elements of a hotdish with the comforting qualities of a creamy soup, creating a unique and satisfying meal.
My from-scratch recipe skips all of the typical “cream-of” soups and opts for a homemade version.
Why You’ll Love This Recipe
- Comfort Food To The Max: This soup is an ideal dish for those seeking a flavorful and comforting meal. Its rich combination of lean ground beef, wild rice, and a creamy base creates a hearty and satisfying experience.
- Customizable: I love this because it is so versatile; it can be served either as a main dish or a starter. Variations in ingredients and seasonings can cater to varied tastes and dietary preferences, too. Don’t be afraid to experiment!
- Simple To Make: It is simple to make and doable for cooks of all skill levels, whether you are a rookie or an expert.
Traeger Chicken Wild Rice Casserole
Recipe Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Diced Onion
- Diced Celery
- Lean Ground Beef
- Onion Powder
- Garlic Salt
- Oregano
- Ground Black Pepper
- Water
- Au Jus Mix or Beef Bouillon
- Cooked Wild Rice
- Cream
- Butter
- Flour
Try our Beef Dumpling Soup too!
How To Make This Recipe
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Brown – Cook ground beef, celery, onions, and seasonings in a skillet until browned.
- Simmer – Transfer the meat to a stockpot, add water, au jus mix, and wild rice. Simmer.
- Roux – Melt butter, whisk in flour, and cook until browned. Add to soup.
- Finish – Stir in the roux, cook until thickened, remove from heat, and add cream.
- Enjoy – Serve hot with crusty bread.
Try my Instant Pot Wild Rice!
Wild Rice Hotdish Soup FAQ
Wild rice isn’t RICE at all. Wild rice is the seed of a grass that grows extensively in Minnesota and Wisconsin, and also a bit in Canada. It is naturally gluten-free, if that’s a concern for you, and has a rich nutty flavor and is high in protein, dietary fiber, and amino acids.
You should try and avoid the “cultivated” varieties if you can. They are less expensive, but also less flavorful and lower quality. I always stock up when I go visiting northern Minnesota, or you can find local retailers up there that’ll ship it to you for much less than you can get it in the grocery stores if you aren’t local to the area.
Yes, you can prepare it in advance and refrigerate it, which can also enhance the flavors.
Store in an airtight container in the refrigerator. Reheat on the stove or microwave until hot and bubbly.
Yes, other rice varieties can be used, though it will alter the flavor and texture. The cook time for other types of rice is also different, so be sure not to overcook!
Try my Creamy Chicken Wild Rice soup!
More Midwest Favorites
- Smoked Meatloaf – This recipe transforms the classic meatloaf by introducing the smoky flavor of a Traeger grill. Perfect for those looking to add a twist to a traditional dish, it brings a unique taste through the use of wood pellets and slow smoking.
- Smoked Burgers – Elevate your burger game with this smoked burgers recipe. It showcases how a smoker can add depth and a unique flavor to a classic hamburger, making it a great choice for outdoor cooking enthusiasts.
- Smoked Ham – This recipe offers a new take on smoked ham using a Traeger grill. It’s perfect for holidays or special occasions, infusing the ham with a rich smoky flavor that’s sure to impress.
- Smoked Chicken Salad – Transform your chicken salad sandwich with this recipe that incorporates smoked chicken. It’s an ideal choice for a flavorful lunch, blending smoky hints with the freshness of a salad sandwich.
- Sweet Chili Chicken Leg Quarters – This recipe offers a sweet and spicy take on chicken leg quarters, using a sweet chili sauce to add a kick. It’s a great option for those who enjoy a balance of flavors in their poultry dishes.
- Fried Walleye – This fried walleye recipe is a treat for fish lovers, offering a crispy exterior while keeping the fish moist inside. It’s a simple yet satisfying way to enjoy freshwater fish.
- Beer Can Chicken – Combining beer and a Traeger grill, this beer can chicken recipe promises a moist and flavorful bird with a fun cooking method. It’s a great conversation starter for gatherings.
Wild Rice Hotdish Soup
Wild Rice Hotdish Soup is a warm, comforting bowl of rich, delicious beef broth, onions, celery, ground beef, and tender wild rice. It is your favorite casserole, in soup form and minus all of the "Cream Of" additives.
Ingredients
Meat Mixture
- 1 cup diced onion
- 1/2 cup diced celery
- 1 cup sliced carrots
- 1 1/2 pounds lean ground beef
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon oregano
- 1/4 teaspoon ground black pepper
Soup
- 4 cups water
- 1 packet dry Au Jus mix, you can sub beef bouillon if you prefer
- 3 cups cooked wild rice
- 1/2 cup cream
Roux
- 5 tablespoons salted butter
- 4 tablespoons flour
Instructions
- Place the ground beef, celery, onions, and the seasonings into a large skillet. Cook the over medium to medium-high heat until the burger is fully browned. Drain off any excess fat.
- Place the meat into a medium stock pot along with the water, carrots, au jus mix, and wild rice. Simmer for 10 minutes over medium heat.
- While the soup is simmering, melt the butter in a small skillet and whisk in the flour to make a roux. Continue cooking over low heat, whisking frequently, until the roux is browned.
- With the soup simmering, stir in the roux and cook until slightly thickened. Should be the consistency of a thinner gravy at this point.
- Remove from heat and stir in the cream. Serve immediately with warm crusty bread and a fresh green salad.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 763Total Fat: 43gSaturated Fat: 21gUnsaturated Fat: 22gCholesterol: 160mgSodium: 214mgCarbohydrates: 53gFiber: 3gSugar: 5gProtein: 40g
Nutrition data provided here is only an estimate.
The color of your soup will depend a lot on what type of beef broth or bouillon you use. Some are darker than others. See these photos, taken back in 2017 when this post was originally published. It looks much different than the latest version (above). Same recipe…looks different! I also added carrots this time around. Both bowls were delicious, so no matter what yours looks like, I’m sure you’ll love it!
S Hernandez
Saturday 8th of November 2025
Why wouldn't you do the roux before adding the water , seasoning and rice? Fewer pans.
Nicole Johnson
Saturday 8th of November 2025
I mean - you are using multiple pans regardless of when you do the roux. But feel free to adjust to your cooking style and preferences! ;) I can't follow a recipe word-for-word to save my life, so I relate.
EL
Thursday 6th of October 2022
Do you mean whisk in the flour? You said this for #3-"While the soup is simmering, melt the butter in a small skillet and whisk in the butter to make a roux."
Nicole Johnson
Friday 7th of October 2022
Yes! Thanks for catching that. I updated it in the recipe. Thanks for visiting!
Dr Martin Huang
Wednesday 20th of December 2017
This is so good and so suitable to have it in this cold winter. Fantastic.