A MINNESOTAN'S BEEF AND MACARONI HOTDISH
My grandpa's recipe. Old-school and traditional Minnesota staple.
Provided by JDawg
Categories Main Dish Recipes Casserole Recipes Noodles
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Cook beef in large skillet over medium heat, stirring occasionally, until browned, about 5 minutes. Transfer beef to a bowl.
- Cook macaroni, bell pepper, and onion in the same skillet over medium heat for 3 minutes. Add cooked beef, tomato sauce, tomatoes, Worcestershire sauce, soy sauce, salt, basil, oregano, ground black pepper, chili powder, garlic powder, and hot pepper sauce. Pour in beef broth. Cover skillet and simmer until macaroni is tender, about 15 minutes. Remove lid and simmer, stirring occasionally, until thickened, 5 to 10 minutes.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 35.9 g, Cholesterol 46.4 mg, Fat 12.8 g, Fiber 3.8 g, Protein 19.6 g, SaturatedFat 4.8 g, Sodium 1039.5 mg, Sugar 7 g
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.
MINNESOTA HOT DISH CASSEROLE
Got meat and potato lovers at your house? Well, this comforting Minnesota Hot Dish Casserole has both, plus a serving of good-for-you veggies too! Even on a busy weeknight, in under 50 minutes this one can be on the table to satisfy your hungry gang. From Mr. Food.
Provided by LINDA BAILEY
Categories Vegetables
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees F. Brown ground beef,onion and salt in a skillet over medium heat,stirring until meat crumbles and is no longer pink. Drain. Spoon ground beef into a sprayed 2-1/2 quart baking dish. .
- 2. In a small bowl combine soup and milk,mix well Layer frozen vegetables,soup mixture and cheese over ground beef. Top with frozen potatoes. Bake 30 minutes or until potatoes are golden.
Chow Mein Hotdish, also known as Minnesota Hotdish or Chow Mein Casserole is classic midwestern casserole comfort! This ground beef and rice casserole with creamy soup and a crunchy chow mein noodle topping, is super easy to throw together or can be made ahead and frozen!
Provided by Terri Gilson
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F/ 175 degrees C and spray the inside of a large casserole dish with non-stick cooking spray.
- Brown ground beef in large skillet with chopped onion over medium- high heat.
- Cook celery in 1/2 cup water in microwave (covered) for 4- 5 minutes until soft. Drain off remaining water.
- Add celery, tomato soup, mushroom soup and rice to ground beef.
- Combine ground beef mixture with chow mein noodles (dry) into prepared casserole dish and sprinkle on soya sauce.
- Bake in oven for 20 minutes. Serve warm.
Nutrition Facts : Calories 336 kcal, Carbohydrate 19 g, Protein 40 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 107 mg, Sodium 899 mg, Sugar 3 g, ServingSize 1 serving
MINNESOTA HMONG HOTDISH
To me, the heart and soul of a hotdish - which my friends call 'reverse poutine' - is really about using what you have on hand. Whatever you choose, leave a little bite to the vegetables so you get some different textures.
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 servings (plus extra sauce)
Number Of Ingredients 18
Steps:
- Make the sauce: Heat a large skillet over medium heat and add the lemongrass, onion, galangal, ginger, garlic and lime leaves. Add the curry paste and cook, stirring, just until a fond forms on the bottom of the pan, about 2 minutes, being careful not to burn the aromatics. When the curry paste is a crimson red, stir in the roasted red peppers and tomatoes. Add the coconut milk, bring to a simmer and cook until the sauce is reduced, pale orange and bubbling, 15 to 20 minutes. Remove the lime leaves.
- Carefully transfer the sauce to a blender and puree until smooth. Strain through a fine-mesh sieve and season with salt to taste. (For a thicker sauce, cook a few minutes more to further reduce.)
- Make the hotdish: Preheat the oven to 425˚ F. Heat a large skillet over medium-high heat. Add the pork, season with salt and pepper and cook, breaking up the meat, until no longer pink, 4 to 5 minutes.
- Meanwhile, toss the onion and root vegetables with the olive oil on a baking sheet; season with salt and pepper. Roast until just tender but still with a little bite, 12 to 15 minutes. Cut into 1/2-inch cubes.
- Reduce the oven temperature to 375˚ F. In a large bowl, combine the pork, roasted vegetables and 2 cups of the curry sauce; the mixture should have the consistency of a stew. Transfer to a 3-quart casserole dish, packing the mixture down, then scatter the tater tots evenly on top.
- Bake until the tater tots are golden and cooked through, about 20 minutes. Once out of the oven, top the hotdish with cilantro, scallions and lime wedges.
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