HOTDISH (TATER TOT CASSEROLE)
Hotdish is an easy, one-dish dinner often served in Minnesota at such large gatherings as family reunions, potlucks or church suppers. Don't be turned off by its humble appearance; the combination of cream of mushroom soup, corn, green beans, beef and a delightful crispy potato topping (the more taters, the better!) is universally likeable.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Add the oil to a large skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.
- Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato tots. Bake uncovered for 1 hour; the potato tots should be golden brown. Serve.
CHICKEN POT HOTDISH
Provided by Molly Yeh
Categories main-dish
Time 1h10m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- In a large skillet over medium-high heat, melt the butter. Add the carrots, onion and a pinch of salt and cook, stirring, until soft, about 10 minutes. Stir in the flour until combined and then cook for 1 minute. Add half the milk and cook, whisking continuously, until thickened, about 5 minutes; repeat with the remaining milk. Stir in the chicken soup mix and then add the chicken, peas, thyme and a few turns of pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust the seasonings if desired.
- Transfer the mixture to an 8-by-11-inch baking dish (or other 3-quart ovensafe dish) and then cover with the tater tots. Make them snuggly and neat. Bake until the tots are golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.
BRISKET HOTDISH
This is my Midwest Jewish mashup for a low-maintenance crowd-pleasing Passover main dish. A hotdish is a meal in a dish with a protein (brisket, you have to have it on Passover!), vegetables (carrots, celery and peas), starch (potato smiles) and something to bind it together (the thick stewy braising liquid) ...it's rich and comforting but not overly heavy thanks to all of the veggies. Passover happens in Spring and it's still really cold where I live, so this warm cozy dish just makes sense!
Provided by Molly Yeh
Categories main-dish
Time 4h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Season the brisket on all sides with salt and pepper.
- In a large oven-safe braiser, heat the oil over medium-high heat. Add the brisket and cook, turning occasionally, until browned, about 10 minutes. Reduce the heat to medium. Add the leeks, carrots, and celery. Season with salt. Cook, stirring often, until softened, about 10 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the tomato paste and stir to toast, 1 minute. Add the wine to deglaze and use a wooden spoon to scrape any brown bits from the bottom of the pan. Bring the wine to a boil and cook for 3 to 5 minutes. Add 2 1/2 cups of stock, the tomatoes and rosemary. Bring back to a boil, then reduce the heat to medium-low. Simmer, covered, stirring occasionally, until the beef is tender, about 2 hours.
- Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
- Remove the lid from the brisket and continue to cook until the sauce is reduced and thickened to a stew-like gravy, 20 to 30 minutes. Turn off the heat. Using two forks, break up the meat into smaller chunks, but not shredded. Add the peas and stir to combine. Arrange the potato smiles on top in concentric circles.
- Bake until golden, steamy and bubbling, 45 to 50 minutes. Let cool slightly. Garnish with the parsley and chives. Serve with ketchup, if desired.
GRANDMA'S BUSY DAY CASSEROLE
Make and share this Grandma's Busy Day Casserole recipe from Food.com.
Provided by Bev Sharon
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Brown and drain hambuger.
- Peel and slice potatoes into thin slices.
- Add two cans of vegetable soup.
- Mix well.
- Cover and bake at 350 degrees for 1 hour (or until potatoes are done).
Nutrition Facts : Calories 305.1, Fat 13.8, SaturatedFat 5.1, Cholesterol 77.1, Sodium 415.5, Carbohydrate 17.8, Fiber 1.8, Sugar 1.9, Protein 26.1
BUSY DAY CHICKEN RICE CASSEROLE
This is my family's favorite one dish meal - mine too, since it is so easy to put together! I use skinless, boneless chicken breasts but mixed chicken pieces can be used, too. I also use the low fat, low sodium canned soups and the taste is still great!
Provided by Carol
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom.
- Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 27.7 g, Cholesterol 72.6 mg, Fat 5.7 g, Fiber 1.2 g, Protein 30.5 g, SaturatedFat 1.4 g, Sodium 988 mg, Sugar 1.7 g
BUSY DAY CASSEROLE
This is a very delicious and fast meal. My wife is always asking me to make it. You can substitute the mushroom soup for your favorite gravy.
Provided by Meyer336
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Brown 1 lb of ground beef and drain.
- Mix tator rounds or tots and browned beef in large mixing bowl.
- Place mixture into a glass baking dish and top with mushroom soup.
- Place the mixture into oven preheated to 450 degrees and bake for 15 minutes.
- Take casserole out and top with cheese. Place dish back into oven for an additional 5 minutes to allow the cheese to melt.
Nutrition Facts : Calories 742.4, Fat 47.8, SaturatedFat 18.1, Cholesterol 75.6, Sodium 1765, Carbohydrate 52.7, Fiber 6.4, Sugar 1.5, Protein 27.1
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