Tuna Hot Dish

Here is my spin on a Midwest favorite:  Tuna Hot Dish.  Egg Noodles, tuna, creamy sauce spiked with Parmesan cheese and peas.  This is a classic comfort food for most!

Tuna Hot Dish

Serves 6-8

Ingredients:

1/2 LB Egg Noodles

1 Small Onion, Diced Fine

2 Cans Cream of Mushroom Soup

1 Cup Milk

3 Cans Tuna, Drained

1 LB Frozen Peas, Thawed

1 Teaspoon Black Pepper

2/3 Cup Parmesan Cheese

1/2 LB Potato Chips, Crushed

Step 1:  Prepare the egg noodles according the package.  Once cooked, drain.

Step 2:  While the noodles are cooking, preheat the oven to 375 degrees Fahrenheit.  Grease or butter a 9x13 baking pan or casserole dish.  Set aside.

Step 3:  In a large bowl, mix together the onion, the cream of mushroom soup, milk, tuna, peas, pepper and Parmesan cheese.  Add the cooked and drained noodles to the bowl and stir together.

Step 4:  Pour the contents of the bowl into the prepared pan.  Top with crushed potato chips.  Place in oven (uncovered) and bake for 30 minutes or until thoroughly heated through.  Serve hot.

Crockpot Unstuffed Cabbage Rolls

If you love cabbage rolls, here is an easy way to get all those great flavors in the crockpot . . .without having to roll them up!  Please note, you can make this recipe with ground turkey or ground beef - both are very tasty.

Crockpot Unstuffed Cabbage Rolls

Serves 6+

Ingredients:

1 and 1/2 LBS Ground Turkey or Ground Beef

3/4 Cup Rice 

2 LBS Cabbage (1 medium-sized head)

1 (14.5) oz Can of Diced Tomatoes

1 Large Onion

4 Cloves of Garlic

3 Teaspoons Nature's Seasoning (or use 1/2 salt, 1/2 pepper)

2 Tablespoons Parsley

1 Tablespoon Marjoram

1 (14.5 oz) Can of Low-Sodium Chicken Broth

2 Tablespoons Lemon Juice

Step 1:  Clean and dice the onion.  Add to a large bowl.  Also to the bowl, add the meat, uncooked rice, Nature's Seasoning, parsley, and marjoram.   Mince the garlic and add that to the bowl as well. Mix well.  Set aside.

Step 2:  In medium bowl or large measuring cup, combine the tomatoes, lemon juice and broth.  Stir and set aside.

Step 3:  Wash the cabbage.  Peel the outer leaves off and discard.  Remove the core and discard.  Cut the cabbage into thin slices.  Set aside.

Step 4:  Assembly.  Spray your crockpot with non-stick cooking spray (or use a crockpot liner).  Place 1/2 the meat mixture in the crockpot and spread out (doesn't need to be perfect).  Place 1/2 the cabbage on top of the meat layer.  Pour about 1/2 the tomato mixture over the cabbage.  Now, repeat these steps.  Place the last of the meat on top of the cabbage layer.  Distribute the best you can.  Add the remaining cabbage and then pour the remaining tomato mixture over the cabbage.  

Step 5:  Cover and cook on low for 8 hours, until meat is cooked through and cabbage is wilted.

Turkey Broccoli and Cauliflower Hotdish

I walked into the kitchen the other day and there was a frozen turkey residing in my sink.  I looked at my hubby who promptly replied, "I plan to put it on the smoker tomorrow".  Awesome.  Sounds delish . . .. and then it ended up unexpectedly raining.  So, that left me with the task of roasting a turkey - and we at it for the next 3 days.  What's your favorite thing to do with leftover turkey?  Sandwiches?  Soup?  Hotdish?  Pasta?  Chow Mein?  Well, all of those are good suggestions - and here is what we went with on day 3 of leftovers.  I hope you enjoy.

Turkey Broccoli and Cauliflower Hotdish

Ingredients:

16 oz (1 lb) of Broccoli - Cauliflower Frozen Vegetable Blend, defrosted

3 Cups Turkey (shredded or cut into small pieces)

2 Tablespoons Butter

1 Small Onion, Diced

8 oz Fresh Sliced Mushrooms 

3 Tablespoons Whole Wheat Flour

1 and 1/2 Cups Low-Sodium Chicken Broth (or Turkey broth if you have it)

2 Tablespoons Dry Sherry

3 Tablespoons Half and Half

1/2 Cup Parmesan Cheese

Salt and Pepper

1/4 Cup of Sliced Almonds or Breadcrumbs

Step 1:  Preheat oven to 375 degrees Fahrenheit.  Grease a 9 x 13 baking dish.

Step 2:  Pour the vegetables into baking dish, spread out into and even layer.  Distribute the turkey on top of the broccoli and cauliflower.  Set aside.

Step 3:  In a medium skillet, melt the butter over medium heat.  Add the onions and mushrooms and saute until the onions just begin to brown.  Stir in the flour until the onions and mushrooms are well coated.  Pour in the broth and stir to combine.  Bring to a boil and cook for 1 minute.  Next, add the sherry, 1/2 and 1/2, and the cheese.  Stir to combine.  Season to taste with salt and pepper.  

Step 4:  Pour the mushroom mixture over the top of the turkey and vegetables.   Sprinkle with either the sliced almonds or breadcrumbs (your choice).  Place in oven uncovered and bake for 30 minutes or until heated thoroughly.

Cheeseburger Melt Hot Dish

Old Mother Hubbard went to her cupboard to find her cupboards were bare.  

Story.Of.My.Life.

But then I rummage through the freezer and realize that I have some already-cooked hamburger as well as a lot of shredded cheese . . .

And then this happened:  Cheeseburger Melt Hot Dish

That's right people - I turned it into a casserole.  A gosh-darn-dang AWESOME one to-boot.  Simple ingredients.  Real food.

Cheeseburger Melt Hot Dish

Serves 6-8

Ingredients:

1 lb Hamburger, browned and seasoned 

1/2 lb of French Bread (or approximately 1/2 loaf of a long loaf)

2 Cups Shredded Cheddar Cheese

4 Oz Cream Cheese, Cubed

1 Cup of Mushrooms (approx. 2 small cans of canned mushrooms)

1/2 Cup Onion, Diced (white or yellow onion)

2 Tablespoons Butter

2 Tablespoons Flour

1 Can (14.5 oz) of Chicken Broth (we prefer low-sodium)

1 Cup Milk

Step 1:  Spray a 9x13 pan.  Set aside.  

Step 2:  Cube the bread into medium-sized/bite-sized pieces and scatter among the bottom of the cake pan.

Step 3: Add in the hamburger, mushrooms and onion in layers.  First sprinkle the hamburger over the bread.  Then scatter the mushrooms over the meat.  Then distribute the onions over the mushrooms.

Step 4:  Time to start the cheese sauce!  In a medium saucepan, melt the butter.  Add in the flour and whisk until it comes together in a blob and keep stirring it over medium heat for about 30 seconds.  Then, pour in half the chicken broth and keep whisking until flour and broth mix together.  Add the remaining chicken broth and continue whisking until combined.  Next, add in the milk and keep whisking for about a minute (do not boil - keep it over medium heat).  Now, add the cream cheese and keep whisking until it is melted into the liquid.  Then, add the cheddar cheese and stir until it has melted into the sauce.  Turn the heat up a bit, keep stirring, and once it begins to simmer/bubble - turn off the heat and pour the sauce over the bread/hamburger/mushroom/onion.

Step 5:  Bake for 30-45 minutes until heated through and bubbly.

And it is great as leftovers too!

Easy Shepard's Pie Hot Dish

Looking for a great make-ahead meal that is full of comfort?  Give this shepard's pie hot dish a chance and you will leave your family wanting more.  I personally like this recipe because 1) it uses real mashed potatoes and 2) it doesn't have a ton of mashed potatoes.  If you really like mashed potatoes, you may want to double the potatoes (and milk/butter accordingly).

Easy Shepard's Pie Hot Dish

Serves 6-8

Ingredients:

2 LBS Ground Beef

1 Tablespoon Worcestershire Sauce

1 Large Onion, Diced

1 Tablespoon Chopped Garlic

Salt and Pepper

1-14.5 oz Can Carrots

1-14.5 oz Can of Peas

1.5 LBS Potatoes (approx 4 - 6 medium sized)

1/2 - 3/4 Cup Milk

1 Tablespoon Butter

3 Packettes of Dry Gravy Mix ("Brown" flavor or Beef flavored) + Ingredients to Prepare it - or 3 Cups of Prepared Gravy

Step 1:  Peel your potatoes and cut them into quarters.  Place into a large pot and cover them with enough water so that there is an inch of water above them.  Place on stove and bring to boil.  Let boil for 15 - 20 minutes, until fork tender.  Drain and return to the pot.  Mash the the potatoes and add 1/2 cup milk and the butter.  Continue to mash until creamy.  If they seem dry, add a bit more milk and mash again.  Set aside.

Step 2:  Meanwhile, in a large fry pan, brown your hamburger along with the onion, garlic and Worcestershire sauce.  Cook until well browned.  Taste - season with salt and pepper.  Go scant on the salt, as the gravy will add some salt to the finished dish.

Step 3:  Prepare the gravy according package instructions, this should yield 3 cups of finished gravy.

Step 4:  In a 9x13 cake pan, add the hamburger mixture.  Next, drain the peas and carrots and add them to the hamburger.  Mix to combine.  Pour the gravy over the top and mix to combine again.  Dot the mashed potatoes on top (I put 8-blobs on mine and then spread them out a bit).  There will not be enough mashed potatoes to evenly spread on top - which is why you 'dot' them.

Step 5:  If you plan to eat immediately, bake it in a 350 degree oven for 45 minutes, until hot and bubbly.  

Step 5 (if making ahead):  Do not bake now.  Cover the pan and store in the fridge up to 2 days.  Then, bake uncovered in a preheated oven to 350 degrees for 1 hour until hot and bubbly.  

Beef Paprika Hot Dish (Casserole)

Here's another great hot dish recipe!  I found this one in my vintage Minnesota cookbook.  Yum!

Beef Paprika

Serves 6-8

Ingredients:

1.5 lbs Ground Beef

1 Cup Chopped Onion

2 Cloves Garlic, Chopped

2 Tablespoons Flour

2 Teaspoons Salt

1/4 Teaspoon Pepper

1 Tablespoon Paprika + additional for serving

7-Oz Can of Mushrooms or 1 Cup Fresh Sliced Mushrooms

1 Can Cream of Chicken Soup

1 Cup Water

1 Cup Sour Cream

1/4 Cup Parsley

12-Oz Egg Noodles (dry weight) - Cooked and Drained

Brown the beef, onions and garlic together in fry pan  Stir in flour and seasonings.  Add mushrooms, water and soup.    Cook over low heat for 10 minutes, stirring occasionally.  Blend in sour cream; remove from heat.  Stir parsley into the noodles and add to the meat/mushroom sauce.  Pour into a greased casserole pan and place in preheated 350 degree oven and bake for 1/2 hour, or until heated through.

Chili Corndog Casserole

So, I have this slight obsession with corndogs.  I've always loved them, but it's not something I typically buy or even eat often.  But I do really love them.  I also love chili dogs.  Once again, not something I buy when I'm out or even eat very often.  Then I came up with this crazy idea:  what if I made a casserole with all these ingredients in it?!?!?  Boo-ya!  You can thank me later.

Chili Corndog Casserole

Serves 4

Ingredients:

4 Hot Dogs

1 Small Can of Chili with No Beans

1 Box Jiffy Cornbread Mix + Ingredients needed to prepare

3 Green Onions

Cheddar Cheese, Shredded 

Step 1:  Grease and prepare a 8x8 or 9x9 baking dish.  Preheat the oven according to the Jiffy Cornbread box (following the instructions for 'Johnny Cake').

Step 2:  Prepare the Cornbread batter as directed on the Jiffy box.  Set aside.

Step 3:  Slice the hot dogs in coins and add to the cornbread batter.  Stir until well combined and pour into the prepared baking dish.  Bake according to the Jiffy Cornbread box (following the instructions for 'Johnny Cake').

Step 4:  While the cornbread is baking, open the can of chili and empty into a heatproof container and microwave until hot.  As well, clean and slice up the green onions.

Step 5:  Once the cornbread/hotdogs are done baking, cool for 5 minutes.  Cut into slices for serving.

Step 6:  To serve, top each piece with a heaping spoonful of chili, a sprinkling of cheese and smattering of green onions.

YUM YUM YUM!

Sunny Italy Hot Dish

Looking for a great way to change up your ho-hum spaghetti routine?  This recipe could be the winner for you!  It's all your regular spaghetti ingredients spiffed up some extra cheese and pepperoni and then baked.  Not only is it delicious, you can assemble it ahead of time - and then bake it later.  Yeah baby - that's my kind of recipe!  We are in full blown hockey season here, so I assembled this in the morning before I went work.  Later that day, I just popped into a preheated oven and voila!  Delicious dinner, happy hockey player.

Sunny Italy Hot Dish

Serves 6-8

1 LB Ground Meat (I use sweet italian sausage)

1 LB Shredded Mozzarella (approximately 2 cups)

1/2 LB Spaghetti Noodles

1 Egg

1 Cup Milk

28 OZ Spaghetti Sauce

Parmesan Cheese

Pepperoni

Step 1:  Grease a 9x13 pan and set aside.

Step 2:  Brown the ground meat and drain.  Meanwhile, cook the noodles as directed on the package.  

Step 3:  Drain the noodles and place in the 9x13 pan.  In a small bowl, mix together the egg and milk.  Pour it over the noodles.

Step 4:  Now, sprinkle the mozzarella over the noodles.  Then, sprinkle the cooked, ground meat over the mozzarella.   Pour the spaghetti sauce over the ground meat.  Top with pepperoni and sprinkle generously with Parmesan cheese.

Step 5:  Bake in a preheated 350 degree oven for 45 minutes-1 hour or until hot in the center.

To make ahead, complete steps 1-4.  Then, cover the pan and store in the fridge for up to 24 hours.  When it's time to bake it, you may need to bake for an additional 10-15 minutes.

Yum.  Mad props to my girlfriend who originally shared this recipe many, many years ago.  My family loves, loves, loves it! 

Sandwich Hot Dish - Ham and Turkey

I'm without a stove top right now and I'm not even sure when we're gonna fix it.  It's been one of those months . . .with a lot of unexpected expenses.  And then my glass-top stove top cracked and that is now the the icing on the cake.  Or the cheese sauce on the sandwich.  Which ever way you want to look at it.

And now I'm reduced to relying on the oven (which still works) and the microwave . . and let's not forget about all those electronic appliances that have accumulated over the years (that I tend to complain about all the time).   You know the ones . . .the sandwich maker, the Foreman grill, etc etc.  All of them great if you are only feeding yourself and not your family.

This hot dish though - this, this is a different story.  Ooey gooey cheesy.  Yummmmmmmmmm!

Sandwich Hot Dish - Ham and Turkey

Ingredients:

10 Slices of Bread, torn in pieces

1 lb Ham Lunch Meat

1 lb Turkey Lunch Meat

10 Tablespoons of Butter

3/4 Cup Flour

3 and 1/2 Cups Milk

16 oz of Processed Cheese, Cubed (such as Velveeta)

1/2 Cup Parmesan Cheese

2 Tomatoes, Sliced

Step 1:  Preheat oven to 350 degrees Fahreneheit.  Lightly grease a 9 x 13 baking pan.

Step 2:  Place bread in the bottom of the pan, layering if needed.

Step 3.  Lay the ham lunch meat on top of the bread, distributing evenly.  Do the same with the turkey lunch meat.

Step 4:  In a pot, melt the butter over medium heat.  Whisk in the flour until smooth and cook for 2 minutes, whisking constantly.  Gradually whisk in the milk and cook for 3-4 minutes, whisking constantly until thickened.  Add both cheeses and stir until melted and smooth.

Step 5:  Pour the cheese mixture over the turkey layer.  Place tomato slices on top.

Step 6:  Bake for 20 - 25 minutes or until hot and bubbly.  

Cowboy Joe Casserole

Do you ever just feel a little down and out and a little bit tired but you're not sure why?  Well, I call it the winter funk.  Everybody is just sick and tired of the snow.  And that's where I was when I had been cruising the interwebs and found a recipe for Cowboy Lasagna.  I figured this could be the last hurrah for winter . . .and then get the heck outta here and bring on spring.  

It sounded pretty good:  ground beef, onion, tomato, cheese, tots.   What could go wrong?

This recipe is certainly easy enough to throw together.  I'll warn you though - 1) it's like a sloppy joe casserole with tater tots and is very sweet.  2) If you are not a corn fan, omit the corn.  That's what I'll be doing the next time I make this.

Ick.   Corn.  

Corn is best consumed by itself - not mixed in with other stuff.  And it's not a vegetable.  It's a grain.  'Nuff said.

Cowboy Joe Casserole

1.5 lbs Ground Beef

1 Small Onion, diced

1 Can Tomato Soup (condensed)

3 TB Mustard Powder

2 TB Garlic Powder

1 Tsp Ground Black Pepper

1 Can of Corn (optional), drained

1 Small Jar Pickled Pepperocini's, diced

1 TB Worcestershire Sauce

2 Cups Cheese (I used Colby)

1 Bag Tater Tots

Spray pan and set aside.  Preheat the oven to 350 degrees Fahrenheit.

In a large skillet, add the meat, onion, mustard powder, garlic powder, Worcestershire and ground black pepper.  Cook on medium high heat, breaking up the meat as it cooks.  Cook until well done.  At this point, stir in the can of tomato soup (do not dilute), the corn, and the pepperocini's.  Stir well.  Pour into the prepared pan.  Evenly distribute the cheese.  Next, evenly distribute the tator tots.  Bake for 1/2 hour - 45 minutes or until the tots are golden brown.  

I do have to admit though, this did taste better the next day as leftovers for lunch :)

A few notes for the next time I make this:

1)  My family (myself included) thought this was a little sweet - I would ditch the tomato soup and use salsa or diced tomatoes instead.

2) I would also omit the corn