On May 6, 3:06 pm, zxcvbob > wrote:
> I'm sure this is larger than what you want, but embodies everything that
> is "hotdish". Use it for inspiration :-)
>
> American Legion Funeral HotDish
> (Colette Flynn, owner of Catered by Colette in St. Louis Park, MN)
>
> 5 lbs. ground beef
> 1 large onion, chopped
> 1 (16-oz.) bag frozen sliced carrots
> 1 (16-oz.) bag frozen cauliflower florets
> 1 (16-oz.) bag frozen chopped broccoli
> 1 (50-oz.) can of cream of mushroom soup
> 1 (50-oz.) can cream of chicken soup
> 1 bunch celery, chopped
> 1/4 cup soy sauce
> 1 tsp. white pepper
> 3 (12-oz.) bags chow mein noodles
>
> Fry hamburger and chopped onion in a large cast-iron pan, breaking it up
> into small pieces with a potato masher. Place in a large roaster. Mix
> frozen vegetables, soups, chopped celery, soy sauce, and pepper in a
> bowl. Pour into roaster and blend with meat. Fold in two bags of chow
> mein noodles, cover, and bake at 325 degrees for 75 minutes. Remove from
> oven. Sprinkle remaining bag of chow mein noodles on top. Put cover back
> on and bake another 15 minutes. Serves 50.

That sounds just weird enough. I'm only making 1 casserole dish
worth, so that would make it
1 lb of chopped protein
1 sm chopped onion
couple ribs celery chopped
10 oz pk of mixed veggies (I did just buy a couple heads of
cauliflower)
tablespoon of soy sauce, pepper and a bag of crumblies for the top
and 2 cans cream-of soup

I did find the recipes for tater tot hotdish and tuna hotdish, but
they were different enough that I couldn't quite put my finger on what
made them "hotdish". If I have a chance to go to the store this week,
I'll pick up the chow mein noodles, otherwise it'll have to be
crumbled Triskets or Ritz crackers.

But I'm saving your recipe intact for the end-of-year party at my
daughter's school. With parents, kids, and teachers, that'll make one
good main dish!
Thank you
maxine in ri