All American Hot Dish Food

ALL-AMERICAN HOT DISH

All-American Hot Dish image

I adopted this recipe in the February 2005 recipe adoption. This makes an easy and quick weeknight meal that is good and filling. DH really loves stuff like this. Personally, next time I make this, I will probably add some chili powder or garlic or both to spice it up a little. I have tried the skillet version only; I have not tried the oven method.

Provided by Ginny Sue

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb lean ground beef
1/2 cup onion, Chopped, 1 Md
1 (8 ) can whole kernel corn
1 (8 ounce) can tomato sauce
1/4 cup ripe olives, Pitted, Sliced or Halved
4 ounces noodles, Uncooked, About 2 Cups
2 cups water
1 teaspoon oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, Shredded

Steps:

Cook and stir the meat and onion in a large deep skillet until the meat is brown.
Drain off the excess fat.
Stir in the UNDRAINED corn and the rest of the ingredients except the cheese.
TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes.
Top with cheese and serve hot.
TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole.
Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally.
Uncover and bake until the mixture thickens, about 15 minutes.
Top with cheese and serve hot.

ALL-AMERICAN HOT DISH

ALL-AMERICAN HOT DISH image

A succulent and scrumptious dish made with lean ground beef, cheddar cheese and a zesty tomato sauce. 216

Categories Vegetables Main Dish Cheese Beef Ground Beef Corn Meats

Time 50m

Yield 6

Number Of Ingredients 22

Ingredients

ground beef
onions
corn
tomato sauce
olives
noodles
water
oregano
salt
black pepper
cheddar cheese
ground beef
onions
corn
tomato sauce
olives
noodles
water
oregano
salt
black pepper
cheddar cheese

Steps:

Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Serve hot.

Nutrition Facts :

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