January 20, 2023 at 3:10 p.m.
Hot dishes for cold temperatures
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.
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.
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 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.
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.
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!
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.
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.