Joe's Hotdish

It's a hot dish, because we're from MN, don’t cha know? 😂 This recipe is so fast and simple, it’s practically a cheat code for those nights when you’re too busy to even find your keys. I used to whip this up for my son when he was little, and he loved it so much, it became known as Joe’s Hotdish—

Ingredients:

• 1 pound ground beef
• 1 (12 to 16-ounce) bag of dried egg noodles
• 2 (10.5 ounces) cans of cream of mushroom soup
• Milk
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder 
• 1/2 teaspoon Tony Chacheres spice
• salt and pepper to taste

Instructions:

1. Bring a medium to a large pot of water to a boil and cook the egg noodles according to the package instructions.
2. While the pasta is cooking, heat a large pan over medium-high heat and brown the ground beef, breaking up pieces with a meat chopper or wooden spoon.
3. Once the beef is browned, stir in the cream of mushroom soup, milk, onion powder, and garlic powder. NOTE: Use milk to thin out - I don't measure, I just kinda pour it in.  I would start with 1/4 cup and go up from there. 
4. When the noodles are cooked, drain them and add the noodles to the pan. Stir to combine everything and allow to sit for one minute.
5. Season with salt and pepper to taste and enjoy!

Notes

Yum-A-Setti

16 oz egg noodles
1 TB Olive Oil
1 Onion, large, chopped
1 1/2 lbs ground beef
1 can Tomato Soup
1 can Mushroom Soup
1 cup Milk
Salt and Black Pepper, to taste
1/2 t Paprika
1/2 t Dried Parsley
Garlic
Tony's Seasoning


How to make it

1.) Preheat the oven to 350 – spray a large oven dish with cooking spray.
2.) Cook the pasta, in a large pot, as per the instructions on the packet.
3.) Meanwhile, saute the Onion in the Olive Oil until soft – add the Ground Beef and cook until done.
4.) As soon as the Pasta is done – drain and return to the pot.
5.) Add the cooked Meat, Tomato and Mushroom Soups and Milk to the Pasta – stir through – season to taste with Salt and Pepper.
6.) Transfer to the prepared oven dish – sprinkle with Paprika and Parsley – bake 25 – 30 minutes.

Scalloped Potatoes and Ham

So what do you do with all that left over ham?  Add it to scalloped potatoes.  When I used to work at Cook's Table in Wells we had a cook named Darlene.  Darlene was a very special woman that died way to early.  But I do remember when she made scalloped potatoes it was made with cream of chicken soup. I know that it sounds weird but it is oh so good. 

5 russet potatoes
1/4 cup onion chopped
1 can cream of chicken soup
1 cup milk
2 Tbsp butter
2 cups shredded cheddar cheese, divided
2 cups ham
salt and pepper
Onion powder
Garlic powder

Preheat oven to 375.
Heat cream of chicken soup, milk, butter, and 1 1/2 cups shredded cheese together until melted. Whisk until smooth.  Add onions and stir all together.
Peel and slice potatoes 1/4 inch thickness.  (slice evenly so they bake evenly).
Add a small amount of cheese sauce to bottom of pan.
Layer potatoes ham and cheese sauce.  I did three layers and pushed all the potatoes down so they were covered with cheese sauce. Sprinkle remaining cheese on top.
Cover with foil for about an hour and remove foil.  Continue to cook for approximately another 15-30 more minutes.  Remove from oven and let sit for 15 minutes before serving.

Chicken Tetrazzini

I have made a lot of tetrazzini in my years but this recipe I believe is one of the best.  I really liked the chardonnay in it.  This is NOT for the person on a diet.  We paired it with watermelon.  Figured it would cancel each out for calories - right??

1 stick butter 

1/2 cup flour
2 cups heavy whipping cream
1 (14 oz can) chicken broth
1/3 cup chardonnay
1 Tablespoon chicken granules
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
3 cups cooked chicken breasts, shredded
8 ounces spaghetti, cooked and drained
1/2 cup shredded Parmesan cheese
1 small can mushrooms or fresh  mushrooms - to your tasting

2 T butter
1/2 cup panko crumbs
1/4 teaspoon salt

Preheat oven to 325.  Melt 1 stick of butter in a large pot over medium-high heat.   Whisk in the flour until blended and cook for 1 minute, whisking constantly.  Stir in cream, broth, wine, and seasonings and bring to a boil.  Lower the heat and cook for 7-8 minutes or until thick and bubbly, whisking constantly.   Remove from heat and stir in chicken, pasta, mushrooms and cheese.   Spoon mixture into a greased 13x9 baking dish.  Melt 2 tablespoons of butter in a skillet and stir in panko crumbs until they start to brown.  Remove from heat, stir in salt and sprinkle crumb mixture over the top of the chicken mixture.  Bake for 20 minutes.  Let stand 5 to 10 minutes before serving.

 

Macaroni Chicken Casserole

This recipe came from one of my good friends Janice.  She is one of the girls that I stamp with each month.  We take turns stamping at each others house and the hostess cooks supper while the rest of us bring the side dishes.

2 Cups uncooked Macaroni
2 Cups cooked Chicken
2 Cups Chicken Broth or Milk
2 Cans Chicken of Mushroom Soup
2 Tablespoon minced onion
1/2 lb grated cheese

Mix all ingredients together and put into greased casserole dish.  Bake at 350 for one hour covered.  Let sit for a few minutes before serving.

Creamy Chicken Hotdish

If you are from Minnesota you call it hot dish.  If you are from Iowa you call it a Casserole. Well since I am an official Minnesotan I am going to call this hot dish.  This is a good hot dish when you need to feed a lot of people.  It goes a long way.  Serve this with peas and some buns from scratch and you have the ultimate comfort food. 

1/2 cup chopped onion
1/4 cup butter
1 (12 oz) cooked and drained egg noodles
2 (10 oz) cans cream of chicken soup - undiluted
1 (14.5 ) can chicken broth - or homemade - whatever you like
1 cup sour cream
2 cooked chicken breasts shredded or cubed - what ever you prefer

2 cups shredded cheese
36 Ritz crackers
1/4 cup melted butter

1. Preheat oven to 350.
2. In a large pot over med-high heat, saute onions in butter until onions are tender.
3. Add in cream of chicken soup, sour cream and cheese; gradually stir in broth.
4. Cook over medium heat until cheese melts; stir in chicken and egg noodles; taste and adjust seasoning with salt and pepper.
5. Transfer mixture to a greased 2 ½ quart casserole.
6. Crush up Ritz crackers and add melted butter.  Sprinkle cracker crumbs over hot dish.
7. Bake in a preheated oven for 30-35 minutes or until heated through and golden brown.

Tator Tot Casserole

This is one of my husbands favorite casseroles. I have to confess this really is not my favorite.  I will eat it,  but there is way better casseroles out there lol.  I think this is one of those casseroles that you either hate it or love it.  My son's friends love this recipe.  For their birthdays and for Christmas this is what they ask for.  So I am happy to oblige.  Enjoy!

Ingredients:

• 1 lb hamburger or ground turkey
• 1 15 oz can veg all
• 1 can (10 3/4 oz) cream of mushroom soup
• 2 cups cheddar cheese
• Salt and pepper to taste
• 1 bag of Ore-Ida Crispy Crowns Tator Tots (they are the flat ones) or regular tator tots

Preheat oven to 350 degrees. Grease a 2.5 quart casserole dish. In a large skillet saute hamburger, season with salt and pepper to taste.  Cook completely and drain.  In a small bowl combine the cream of mushroom soup and veg all, add hamburger. Stir all together.   Put the meat mixture in the bottom of your casserole dish and cover with cheese.  Place tator tots on top to cover the cheese mixture.You can add more Tator tots or less - up to you.  Bake in preheated oven for 40-45 minutes or until casserole is heated though and tots are nice and crispy. (I like to broil this for just a minute so the tots get nice and crispy) You don't have to but make sure if you do broil to keep a close eye on this as it can burn fast.

Creamy Chicken and Noodles

I love any chicken and noodles.  So when I seen this recipe I instantly knew I would have to try it.  I tried it when my sister came to visit and she thought it was good so I knew it was a keeper. 

Ingredients:

1 (0.6 oz) envelope Italian dressing mix
1 (8.0 oz) package wide egg noodle
2 Tbsp butter, softened
3 cups cooked chicken
1 cup whipping cream or evaporated milk
1/4 cup fresh grated Parmesan cheese

Directions:

 

Cook noodles according to package directions; drain well, and return noodles to pan.

 

Stir in the 2 Tbsp butter and toss to coat.  Stir in chopped chicken, milk, cheese, and the dressing mix.  Cook mixture over medium high heat, tossing to coat evenly approximately 5 minutes or until thoroughly heated.  Serve immediately.