Fargo Hot Dish Recipe 45

FARGO HOT DISH RECIPE - (4/5)

Fargo Hot Dish Recipe - (4/5) image

Provided by deb49

Number Of Ingredients 12

Ingredients

1 pound ground beef
1/2 cup chopped onion
2 cups spaghetti sauce
1/4 teaspoon black pepper
1 (8-ounce) package cream cheese, softened
1 cup sour cream
1/4 cup mik
1/2 teaspoon garlic powder
1/4 teaspoon salt
8 ounces wide egg noodles, cooked and drained
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 cup shredded cheddar cheese

Steps:

Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray. In a large skillet over medium-high heat, cook ground beef and onion 5 to 7 minutes, or until browned; drain off excess liquid. Stir in spaghetti sauce and pepper; heat 2 minutes. In a medium bowl, combine cream cheese, sour cream, milk, garlic powder, and salt; mix well. In the baking dish, layer half the noodles, half the meat mixture, half the cream cheese mixture, and all the spinach. Repeat layers with noodles, meat mixture, and cream cheese mixture. Cover with aluminum foil. Bake 40 to 45 minutes, or until heated through. Remove foil, sprinkle with cheese, and bake 5 more minutes, or until cheese is melted.

MARIANNE'S HOT DISH

Marianne's Hot Dish image

This is a twist on Tater Tot® hot dish. This is an easy recipe to personalize. You can use any ground meat or a mixture of beef and pork. I often use smoked Gouda cheese, Havarti cheese, and I bet Swiss cheese would be good, too. The vegetable can be easily switched to any vegetable you like (string beans, broccoli, or mixed veggies). I would use fresh or frozen rather than canned if you can.

Provided by GENTLEWOMAN

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 1h30m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound ground beef
½ onion, minced
3 large cloves garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) package sliced fresh mushrooms
1 (8 ounce) package fresh sugar snap peas
5 slices American cheese, or more to taste
1 ½ cups frozen diced southern-style hash brown potatoes, or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer ground beef mixture, using a slotted spoon, to a 2-quart casserole dish; retain drippings in the skillet.
Spread cream of mushroom soup over ground beef mixture.
Cook and stir mushrooms in the beef drippings over medium heat until tender and browned, 5 to 10 minutes; spread over soup layer in casserole dish.
Arrange snap peas over mushroom layer; cover with American cheese slices. Layer potatoes over cheese.
Bake in the preheated oven until cheese is melted and potatoes are browned and crisp, about 1 hour.

Nutrition Facts : Calories 501.4 calories, Carbohydrate 21.1 g, Cholesterol 101.4 mg, Fat 32.2 g, Fiber 2.9 g, Protein 31.5 g, SaturatedFat 14.5 g, Sodium 1074.7 mg, Sugar 3.6 g

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