Home Recipes Cuisines North America Midwest
Rachel SeisUpdated: Feb. 16, 2022
From wild rice hot dish to Cincinnati chili, we're naming the most midwestern foods ever. Did your favorite make the cut?
#30: Broccoli Chicken Casserole
Get Recipe: Contest-Winning Broccoli Chicken Casserole
The casserole might as well be the official dish of the Midwestern states. Always comforting, easy to throw together on a weeknight and-more often than not-loaded with a generous portion of cheese, casseroles-like this broccoli chicken cheesy version-are a Heartland favorite for good reason.
Rich Fruit Kuchens
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This German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the "Kuchen Room" for this coffee cake. —Stephanie Schentzel, Northville, South Dakota
Breaded Pork Tenderloin
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Meat is a hard sell with my teenage daughter unless I make it look like a restaurant dish. Drizzle ranch dressing or barbecue sauce on top and it's a home run. —Donna Carney, New Lexington, Ohio
State Fair Cream Puffs
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The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. —Ruth Jungbluth, Dodgeville, Wisconsin
Meat Loaf with Oatmeal
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A simple blend of seasonings results in a hot and hearty meat loaf that's big on flavor and very satisfying. —Lauree Buus, Rapid City, South Dakota
Indiana-Style Corn Dogs
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One of the best parts of the many fairs and festivals in Indiana is the corn dogs! My family loves corn dogs, so I fix them fairly often at home. —Sally Denney, Warsaw, Indiana
Contest-Winning Chicken Wild Rice Casserole
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While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. —Elizabeth Tokariuk, Lethbridge, Alberta
Crunchy-Coated Walleye
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Potato flakes make a golden coating for these fish fillets, which are a breeze to fry on the stovetop. —Sondra Ostheimer, Boscobel, Wisconsin
Easy Cornish Pasties
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These are a bit different from traditional pasties, but the ingredients are probably already in your kitchen. My husband really enjoys these, so I like to double the recipe and freeze the extras to have on hand for a quick meal. —Judy Marsden, Ontario, California
Basil Grilled Corn on the Cob
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Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. —Caitlin Dawson, Monroe, Ohio
Brandy Old-Fashioned Sweet
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The concept of an old-fashioned dates back to the early 1800s and includes whiskey, bitters, cherry juice, sugar and water. This old-fashioned recipe, which is extremely popular in Wisconsin, uses brandy in place of whiskey and lemon-lime soda instead of water for a milder co*cktail. —Taste of Home Test Kitchen
Old-Time Custard Ice Cream
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I think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and is the perfect splurge on a hot summer afternoon. —Martha Self, Montgomery, Texas
Swedish Meatballs
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Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone’s mouth starts watering. —Marybeth Mank, Mesquite, Texas
Sharp Cheddar Scalloped Potatoes
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Try as I might, I can never follow a recipe exactly. Here's what I came up with when I made a family friend's scalloped potatoes recipe in my own kitchen. These potatoes are so good—you'll just keep going back for more. —Susan Simons, Eatonville, Washington
Homemade Pierogi
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Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. —Diane Gawrys, Manchester, Tennessee
Gooey Butter Cookies
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As a native of St. Louis, I wanted to make a cookie version of the famous gooey butter cake. And although many gooey butter cake recipes use a cake mix, these cookies are made from scratch. —Julia TenHoeve, Richmond, Virginia
Chicago-Style Beef Rolls
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I have fond memories of eating these big, messy sandwiches at a neighbor's house when I was growing up. Freeze any extras and save for another meal! —Trisha Kruse, Eagle, Idaho
Sauerkraut Hot Dish
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We often serve this hearty dish at family gatherings, and the men especially seem to enjoy it. My sister gave me the recipe about 15 years ago. It’s been a favorite ever since. The unusual blend of ingredients is a pleasant surprise. —Nedra Parker, Dunbar, Wisconsin
Midwestern Meat Pies
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When I moved to the Midwest in 1966, I discovered many ethnic foods that I had never heard of before. One of my friends introduced me to this recipe, similar to sandwiches from Nebraska's widely known Runza restaurant chain, and it quickly became a favored dish in my home. —Dolly Croghan, Mead, Nebraska
Grilled Beer Brats with Kraut
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I made this for my son’s 21st birthday bonfire, which included a dozen buddies. The kraut topping flavors are fabulous. —Keeley Weber, Sterling Heights, Michigan
Sugar Cream Pie
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I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana
Homemade Cincinnati Chili
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The chocolate in this recipe threw me off at first, but now it's the only way I make chili. You'll find layers of delicious flavor in this heartwarming dish. It's well worth the time it takes! —Joyce Alm, Thorp, Washington
Tater Tot Breakfast Casserole
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I keep frozen spuds on hand for meals like this Tater Tot breakfast casserole. It’s a super brunch, breakfast or side dish for kids of all ages. —Nancy Heishman, Las Vegas, Nevada
Toasted Ravioli Puffs
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I call toasted ravioli a fan favorite because it disappears faster than I can make it. With just five ingredients, this is how you start the party. —Kathy Morgan, Temecula, California
Kansas City-Style Ribs
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Our family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle. —Linda Schend, Kenosha, Wisconsin
Michigan Cherry Pie
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This tart Michigan cherry pie is delicious with the streusel topping but even better crowned with a scoop of vanilla ice cream. —Diane Selich, Vassar, Michigan
Chili Coney Dogs
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From the youngest kids to the oldest adults, everyone in our family loves these hot dogs. Inspired by the classic Coney dog, they’re so easy to throw together in the morning or even the night before. —Michele Harris, Vicksburg, Michigan
Chicago-Style Deep-Dish Pizza
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My husband and I tried to duplicate the deep-dish pizza recipe from a popular restaurant, and I think our Chicago-style deep-dish pizza turned out even better. The secret is baking it in a cast-iron skillet! —Lynn Hamilton, Naperville, Illinois
Buckeyes
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These chocolate peanut butter balls (no bake!) are always popular at my church's annual Christmas fundraiser. They resemble chestnuts or buckeyes—hence the name. —Merry Kay Opitz, Elkhorn, Wisconsin
Deep-Fried Cheese Bites
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These beer-battered cheese curds are the ultimate in delicious comfort food. Some folks like to serve them with ranch dressing, ketchup or barbecue sauce for dipping. —Katie Rose, Pewaukee, Wisconsin
Originally Published: December 31, 1969
Rachel Seis
As deputy editor for Taste of Home magazine, Rachel has her hand in everything you see from cover to cover, from writing and editing articles to taste-testing recipes to ensuring every issue is packed with fun and fabulous content. She'll roll up her sleeves to try any new recipe in the kitchen—from spicy Thai dishes (her favorite!) to classic Southern comfort food (OK...also her favorite). When she's not busy thinking of her next meal, Rachel can be found practicing yoga, going for a run, exploring National Parks and traveling to new-to-her cities across the country.