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home : news : news
February 8, 2023

1/20/2023 3:09:00 PM
Hot dishes for cold temperatures

Cold temps and wet snow call for one thing in the kitchen: hot dishes.

The classic staple of any Midwestern kitchen is a good hotdish, and I’m going to share my favorites with you today.

They are usually pretty easy because even if they have a lot of ingredients, you typically just have to mix them together and then just let them bake for a while. Whether that’s in a crock pot or oven, it’s a pretty simple process.

Here’s my favorite creamy, meaty dishes to warm the soul this winter.

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HASH BROWN 
CASSEROLE
1 8 oz. carton light sour cream
15 oz. (1/2 package, about 4 c.) frozen shredded hash brown potatoes
1 c. diced cooked ham
1 c. cubed American cheese (4 ounces)
1/4 c. chopped onion
1/8 tsp. ground black pepper
1 c. cornflakes
3 tbsp. butter, melted

Preheat oven to 350 degrees. In a large bowl, combine soup and sour cream. Stir in frozen potatoes, ham, cheese, onion, and pepper. Transfer mixture to an ungreased 2-quart square baking dish. In a small bowl, combine cornflakes and melted butter. Sprinkle over potato mixture.

Bake, uncovered, for 50 to 55 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.

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This next one is more of a side, but it’s such a good side, and a good spin on corn!


PEPPERJACK CORN CASSEROLE
1 egg
1 15.25 oz. can whole kernel corn, drained
1 14.75 oz. can creamed corn
1  1/4 c. crushed rectangular or round crackers, divided
1  1/2 c. shredded pepper Jack cheese, divided
1/2 tsp. bottled hot pepper sauce
1/4 tsp. salt
2 tbsp. butter, melted

Preheat oven to 375 degrees. Butter a 2-quart au gratin or baking dish. In a medium bowl, beat egg slightly. Stir in whole kernel corn, creamed corn, 3/4 cup of the crushed crackers, 1 cup of the cheese, hot sauce and salt. Spread evenly in prepared baking dish.
In a bowl, stir together melted butter and remaining 1/2 cup crackers. Stir in remaining 1/2 cup cheese. Sprinkle evenly over casserole. Bake about 45 minutes or until topping is golden brown. Let stand 10 minutes before serving.

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This one is almost like Thanksgiving all in one pan! I love having turkey outside of Thanksgiving, and this is a perfect recipe for it!

CREAMY TURKEY CASSEROLE
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (10-3/4 oz.) condensed cream of onion soup, undiluted
5 oz. cubed Velveeta
1/3 c. mayonnaise
3-1/2 to 4 c. shredded cooked turkey
1 pkg. (16 oz.) frozen broccoli florets or cuts, thawed
1-1/2 c. cooked white rice
1-1/2 c. cooked wild rice
1 can (8 oz.) sliced water chestnuts, drained
1 jar (4 oz.) sliced mushrooms, drained
1-1/2 to 2 c. salad croutons

Combine the soups, cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms.

Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350 degrees for 30 minutes; stir. Sprinkle with croutons. Bake until bubbly, 8-12 minutes longer.

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This recipe is very similar to a traditional tater tot hot dish, but has a few different things in it, so enjoy it if you don’t want to stray too far away from the traditions!

COWBOY 
CASSEROLE
1/2 lb. lean ground beef (90% lean)
1 can (8-3/4 oz.) whole kernel corn, drained
2/3 c. condensed cream of chicken soup, undiluted
1/2 c. shredded cheddar cheese, divided
1/3 c. 2% milk
2 tbsp. sour cream
3/4 tsp. onion powder
1/4 tsp. pepper
2 c. frozen tater tots

Preheat oven to 375 degrees. In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper.

Place 1 cup tater tots in a greased 3-cup baking dish. Layer with beef mixture and remaining tater tots; sprinkle with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.

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MIDWEST MEATBALL CASSEROLE
2 cans (8 oz. each) tomato sauce, divided
1 large egg
1/4 c. dry bread crumbs
1/4 c. chopped onion
1 teaspoon salt
1 lb. lean ground beef (90% lean)
1 pkg. (10 oz.) frozen mixed vegetables
1/2 tsp. dried thyme
1/8 tsp. pepper
1 pkg. (16 oz.) frozen shredded hash brown potatoes, thawed
1 tbsp. butter, melted
3 slices processed American cheese, cut into 1/2-inch strips

In a large bowl, combine 2 tablespoons tomato sauce, egg, bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls.

Place meatballs on a greased rack in a shallow baking pan and bake at 375 degrees for 15-20 minutes or until meatballs are no longer pink; drain.

Meanwhile, in a large skillet, combine remaining tomato sauce with vegetables and seasonings. Cover and simmer 10-15 minutes or until heated through; stir in meatballs and set aside.

Place potatoes in a greased 11x7-in. baking dish. Brush with butter and bake at 375° for 15-20 minutes or until lightly browned. Remove from the oven; top with meatball mixture. Arrange cheese strips in a lattice pattern on top. Bake, uncovered, for 20-25 minutes longer or until heated through and cheese is melted.

TFD: If people are doubting how far you can go, go so far that you can’t hear them anymore.



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