Hotdish

[brainard6]

What is your go to hotdish?

Here is my favorite

1 pound lean ground beef

1 onion, chopped

3 tablespoons chopped cilantro

2 cloves garlic minced

1 – 15 ounce can tomato sauce

1 small can black olives, sliced

1 cup sour cream

1 cup cottage cheese

1 – 4 ounce can green chilies, chopped

2 cups cheddar cheese, grated

1 – 10 ounce bag tortilla chips

Oven Temp: 350°

Cooking Time: 30 minutes

Brown the meat, onions and garlic in a hot skillet and then drain.

Add tomato sauce and olives.

Set aside.

Mix together the cottage cheese, sour cream, 3 tablespoons chopped cilantro, 1 cup grated cheese and chilies.

Break up the mexican tortilla chips and put a layer in bottom of pan. Cover with a layer of the meat mixture and a layer of the cottage cheese mixture.

Repeat layers, ending with a layer of broken chips.

Cover with the remaining cup of shredded cheese.

[joe_stack20]

That sounds awesome, gonna have to give this one a try

[TruthWalleyes]

This reminds me of a hotdish that i make:

Brown 1# hamburger, add 1/2 onion.

Add 1 can of cambells nacho soup, Stir until hot.

In baking dish

Put anykind of chips on the bottom of the pan, I use some kind of tortilla.

Then add the hamburger/onion/nacho on top

Then add lettuce, chopped tomato, cut green/black olives, Fresh onion, and a bunch of motzeralla?SP? cheese.

Place in oven at 400 until cheese is golden brown. Approx 20 minutes.

I call this Nacho Surpreme!

Always add sour cream and hot/mild taco sauce when it's on your plate!

I add halopenos, green peppers into the mix of toppings, and black pepper and cayene/red pepper to the ground hamburger.

Delicious!

[SkunkedAgain]

Break up the mexican tortilla chips and put a layer in bottom of pan. Cover with a layer of the meat mixture and a layer of the cottage cheese mixture.

Repeat layers, ending with a layer of broken chips.

This sounds more like a mexican lasagna! Sounds good though. If I made this, I'd definitely be wearing my sombrero and slurping a margarita during the process.

[McGurk]

I grew up eating this once a week:

1 lb browned ground beef

2 cups cooked white rice

1 can cream of mushroom soup

whatever veggie Mom felt like throwing in.

mix all together, and salt and pepper to taste (the taste has to come from somewhere!)

Sounds horrible, but I get a craving for it occasionally.

Oh yeah; and her version of goulash:

1 lb browned ground beef

2 cups cooked macaroni

1 large can diced tomatoes

simmer in large skillet, and salt and pepper to taste (heavy on the pepper)

I haven't made either one in over a decade, but I miss those days...

[reinhard1]

i remember those days also. i guess thats where my interest in cooking came from. those days were tight money wise and our parents made stuff strech. very simple and very good. now look at you , you went wild. good luck.

[sdpikehntr]

This is one from the college days when all I ate was deer meat, spuds and can soup.

Drunk Mix (best when made after hours)

In a large skillet combine and brown the following:

2 lbs. ground venison or beef

1 med onion diced

2 tbs butter

Drain and add:

3 Large spuds sliced (make the slices thin)

1 can cream Onion

1 can cream Mushroom

1 box uncle bens long grain wild rice

1 pack dry onion soup mix

4-5 cups of hot water (or until skillet is full)

Salt & Pepper to taste

any other seasoning to taste (season all, tabasco...)

Stir, bring to boil and reduce heat to simmer stiring often; ready to eat when the spuds and rice are tender/soft.

Serve with bread and beer (beer for adults only)

[fishinchicks]

I grew up eating this once a week:

1 lb browned ground beef

2 cups cooked white rice

1 can cream of mushroom soup

whatever veggie Mom felt like throwing in.

mix all together, and salt and pepper to taste (the taste has to come from somewhere!)

Sounds horrible, but I get a craving for it occasionally.

Oh yeah; and her version of goulash:

1 lb browned ground beef

2 cups cooked macaroni

1 large can diced tomatoes

simmer in large skillet, and salt and pepper to taste (heavy on the pepper)

I haven't made either one in over a decade, but I miss those days...

We call it hamburger rice hotdish. We make it on the stovetop - brown the meat, add the liquids and rice (using enough liquid for the rice to cook), and cook until rice is done. Seasonings depend on what veggie or cream soup is used. We use quick cooking rice, so the whole dish could take as little as 15 minutes to make.

[SkunkedAgain]

I wouldn't be afraid to add shredded cheese to any of these dishes

[hoggs222]

Mine is Sauerkraut Hotdish

1 large can or jar of sauerkraut, drained (32oz)

1-1/2 cups of uncooked rice

2 lb of hamburger

1 lg onion (diced)

1 can of cream of mushroom soup

1 can of cream of chicken soup

2 cans of water

2 cans sliced Water Chestnuts

Chow Mein noodles

Brown hamburger and onion; add other ingredients. Bake at 350 for 60 minutes covered, 20 uncovered. (add chow mein noodles on top for the last 20 minutes)

I posted this on another post and someone said they tried it and used 3 cups of chicken stock, instead of water.

[KEN W]

Those all sound good.....They are all kind of exotic.No one picks tator tot hotdish?

also this one.....chow mein hotdish....

1 lb of hamburger

1 lg onion (diced)

1 can of cream of chicken soup

1 can of milk

1 can sliced Water Chestnuts

1 can of mixed vegitables

Soy Sauce

Chow Mein noodles

[BobT]

Quote:

I grew up eating this once a week:

1 lb browned ground beef

2 cups cooked white rice

1 can cream of mushroom soup

whatever veggie Mom felt like throwing in.

mix all together, and salt and pepper to taste (the taste has to come from somewhere!)

Sounds horrible, but I get a craving for it occasionally.

Oh yeah; and her version of goulash:

1 lb browned ground beef

2 cups cooked macaroni

1 large can diced tomatoes

simmer in large skillet, and salt and pepper to taste (heavy on the pepper)

We call it hamburger rice hotdish. We make it on the stovetop - brown the meat, add the liquids and rice (using enough liquid for the rice to cook), and cook until rice is done. Seasonings depend on what veggie or cream soup is used. We use quick cooking rice, so the whole dish could take as little as 15 minutes to make.

Why do you say it sounds terrible. Sounds pretty good to me. Like Fishinchicks, we make this often. I usually take it a little further and add carrots, beans, peas, corn, etc. You know.....

[LMITOUT]

My favorite is tater tot hotdish.

Brown a pound of hamburger with some chopped onion. Salt and pepper to taste.

Mix in a can of cream of celery soup and a can of milk. Stir on low heat until it begins to thicken.

In a casserole dish layer tater tots, hamburger mix, and french-style green beans. Repeat until dish is full.

Sometimes I'll add some whole kernal corn as well but stop short of using an entire can.

Put into oven at 350 degrees for an hour.

[TruthWalleyes]

I also grew up on the Hamburger Rice, Tator Tot, & of course Goulash!

These look almost identical to my moms recipes.

[fishinchicks]

We will be introducing our exchange student to tator tot hotdish next week. We need to butcher another hog soon...I am having to meter out the ground meat.

[HookEmHard84]

Here one thats a little different:

The "Gradeschool" Hot-Dish

Bake a bunch of chicken nuggets and tator-tots for about 10 mins.

Chop the nuggets into small pieces.

Mix nuggets and tots in a bowl with some Cream of Chicken/Celery?Mushroom whatever you want.

Spice with Lawrys and put it in a caserole dish.

Add layer of cheddar cheese and crushed up crackers.

Bake another 10-15 mins

Brings you right back to the gradeschool lunch room!

[Jackpine Rob]

Wild Rice Hotdish

2 cups wild rice

1 can cream of chicken soup

1 can cream of mushroom soup

1 can chicken broth

1 ½ lb. ground venison

3 stalks celery

1 medium onion

2 small cans sliced mushrooms

Boil wild rice until partially puffed, changing water at least 3 times. (Initial water will look like coffee) Total boil time 20 minutes.

Brown burger, drain, put in large mixing bowl.

Chop onion and celery, add drained mushrooms, sautee lightly in oil/butter, drain and add to bowl.

Add soups, broth, and less than 1 can of water, mix ingredients.

Drain rice, add to bowl and mix.

Can be baked in oven in covered casserole – 350 for 35-45 minutes, stirring several times.

Can be placed in crockpot, heat for 2+ hours.

Can be microwaved – covered dish. (Works, but cooking times vary widely)

If additional liquid is needed during cooking, water or chicken broth can be used.

NOTE: Hand-parched real wild rice and the "paddy version" fake rice are two different animals. The cooking times for the stuff you get in the grocery store tend to be longer than traditionally harvested and processed rice. It helps if you know your average puff/partial puff times.

[hoggs222]

Here is one that my Grandma used to make for me. It's simple and great. I make a double batch it doesn't last too long.

Ring Noodle Hotdish

1 pkg. ring noodles (smaller like spaghettio’s)

1 small-medium onion diced

½ cup green or red bell pepper diced

½ cup celery diced

1 can chicken gumbo soup

1 can cream style corn

1 # hamburger

Brown burger and onion

Cook ring noodles

Mix everything together and bake at 350 for 1 hour

[Dark Cloud]

Hotdish? Us civilized eastern tenderfoots call em casseroles, lol.

My girlfriend made one the other day with a few bags of those small diced hash browns, two pounds of diced ham, a bag each of peas and corn, a can each of cream of celery soup and and creamy chicken soup, a little milk, some crushed red pepper, garlic powder, salt. Mixed all up then some parm cheese on top and baked...

Looking forward to trying some with sauerkraut...

[Dark Cloud]

I made a huge tray of "hot dish" this past weekend for all the guys at camp. It was well recieved... I called it Venison Stew Casserole

I took about 1.5 pounds of venison cubes and seasoned them with McCormics steak seasoning then dusted em with some flour. I seared em in a little olive oil then added a can of veggie broth and a can of french onion soup. I let them slow braise for about 2 hours...

I them browned up 2 pounds of venison burger seasoned with salt, pepper, and garlic powder...

I drained the cubes and burger and mixed it with

two bags of hash brown cubes

two bags of mixed veggies

a can of golden mushroom soup

a can of cream of mushroom soup

a can of cream of celery soup

a can of milk

a bunch of salt and pepper

liberal amount of redhot

I baked it for a good hour at 350(stirred it a few times). It was a little runny so I stirred in a can of those french fried onions and put another can on top. then baked it another half hour...