Easy Hot Dish Recipes

Steps:

• Preheat oven to 375 degrees.
• Sauté beef, onion and celery'til well browned.
• Drain grease.
• Add vegetables and soup.
• Simmer a few minutes.
• Place in a 9 x 13" baking dish.
• In a mixing bowl combine flour, baking powder and salt.
• Blend in shortening.
• Add milk and mix'til all is combined.
• Drop by full tablespoons onto meat mixture in baking dish.
• Bake for approximately 20 minutes.

Steps:

• Preheat the over to 400°F.
• Spray 9x13 cake pan with cooking spray.
• Put the ground meat in the bottom of the pan, spreading it evenly. Press it down.
• Spoon 2 cans of soup on top of the meat, spreading it evenly.
• Put the frozen potato nuggets on top of the soup, spreading them evenly.
• Do not cover the pan with anything.
• Put the pan in the oven and bake for 25-30 minutes.
• Take the pan out and sprinkle the cheese on top of the potatoes.
• Bake for additional 10 minutes.

Steps:

• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch glass or ceramic baking dish.
• Heat a medium Dutch oven over medium heat. Add the butter, and once it melts, add the beef and sprinkle with 1 teaspoon salt. Cook, crumbling with a wooden spoon, until browned, 4 to 5 minutes. Add the bell pepper and scallions (saving a handful of the greens for garnish) and cook until the vegetables begin to wilt, 2 to 3 minutes. Add the paprika and several grinds of pepper, then stir to coat the beef in the spices. Stir in the corn.
• Sprinkle the flour over the beef and stir to incorporate. Cook and stir until the flour begins to toast, about 2 minutes. Add the broth and cream gradually while stirring. Bring to a simmer and cook until the sauce thickens, 3 to 4 minutes. Stir in the parsley, mustard, dill and thyme. Pour the mixture into the prepared baking dish. Arrange the curly fries in a tight layer over the top. Sprinkle with the cheese. Bake until the cheese and fries are crispy and the sauce is bubbly, about 40 minutes. Sprinkle with the reserved scallion greens and serve hot.

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.

Steps:

• Cook and stir the meat and onion in a large deep skillet until the meat is brown.
• Drain off the excess fat.
• Stir in the UNDRAINED corn and the rest of the ingredients except the cheese.
• TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes.
• Top with cheese and serve hot.
• TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole.
• Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally.
• Uncover and bake until the mixture thickens, about 15 minutes.
• Top with cheese and serve hot.

Steps:

• Combine all ingredients except noodles.
• Bake 25 minutes at 350.
• When done, sprinkle noodles over top and serve.