HAM HOTDISH RECIPES

Name: Hotdish (Tater Tot Casserole)
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 8 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 medium yellow onion, finely chopped (about 2 cups); 1 pound 80-percent lean ground beef; Kosher salt and freshly ground black pepper; 2 cups frozen cut green beans, thawed (8 ounces); 1 3/4 cups frozen corn kernels, thawed (8 ounces); Two 10-ounce cans condensed cream of mushroom soup; 1 pound frozen potato tots

HOW TO MAKE TATER TOT HOTDISH | TATER TOT CASSEROLE RECIPE ...

How to Make Tater Tot Hotdish | Tater Tot Casserole Recipe ... image

Hotdish is an easy, one-dish dinner often served in Minnesota at such large gatherings as family reunions, potlucks or church suppers. Don't be turned off by its humble appearance; the combination of cream of mushroom soup, corn, green beans, beef and a delightful crispy potato topping (the more taters, the better!) is universally likeable.

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 35 minutes

Cook Time 1 hours 25 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1/4 cup extra-virgin olive oil
1 medium yellow onion, finely chopped (about 2 cups)
1 pound 80-percent lean ground beef
Kosher salt and freshly ground black pepper
2 cups frozen cut green beans, thawed (8 ounces)
1 3/4 cups frozen corn kernels, thawed (8 ounces)
Two 10-ounce cans condensed cream of mushroom soup
1 pound frozen potato tots

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.

CHEESY KALE BREAKFAST CASSEROLE RECIPE | MOLLY YEH | FOOD ...

Cheesy Kale Breakfast Casserole Recipe | Molly Yeh | Food ... image

Provided by Molly Yeh

Categories main-dish

Total Time 1 hours 20 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons unsalted butter
1 yellow onion, diced
16 ounces crusty sourdough, cut into cubes
1 cup shredded mozzarella (about 4 ounces)
1 cup shredded Gruyere or Swiss (about 4 ounces), plus more for topping
6 ounces kale, chopped (chard or spinach would always work!)
3 1/2 cups whole milk
1/2 cup heavy cream
2 teaspoons Dijon mustard
1 1/2 teaspoons kosher salt
1/4 teaspoon grated nutmeg
8 large eggs
4 sprigs fresh thyme, leaves only
A few shakes hot sauce
Freshly ground black pepper

Steps:

If you're planning to bake this immediately, preheat the oven to 350 degrees F. If you're prepping this the day before, no need to preheat now.
In a skillet (or 4-quart braiser that you can put in the oven), heat the butter over medium heat. Add the onion and cook until softened, 5 to 7 minutes.
Combine the sourdough, mozzarella, Gruyere and kale with the buttery onion mixture, either in a 9-by-13-inch casserole dish or in the braiser.
In a large bowl, whisk together the milk, cream, mustard, salt, nutmeg, eggs, thyme, hot sauce and a bunch of turns of pepper. Pour into the casserole dish over the bread mixture. Top with another little sprinkle of Gruyere. Cover with foil and bake immediately or refrigerate up to 24 hours.
Bake, covered, for 30 minutes. Remove the foil and continue to bake until browned on top and set throughout, about another 30 minutes.

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