Mariannes Hot Dish Recipes

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

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 Vegetable Casserole

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

BUSY DAY HOTDISH

Busy Day Hotdish image

Provided by Molly Yeh

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 16

Ingredients

4 tablespoons unsalted butter, plus more for the baking dish
2 pounds ground beef (93 percent lean)
Kosher salt and freshly ground black pepper
1 large red bell pepper, chopped
1 bunch scallions (about 6), chopped
2 teaspoons paprika
1 cup frozen corn, thawed
1/3 cup all-purpose flour
2 1/2 cups low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons chopped fresh Italian parsley
1 tablespoon Dijon mustard
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh thyme
One 1-pound bag frozen seasoned curly fries
2 cups shredded Swiss cheese

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.

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