Hot dishes

It’s time for comfort food. Growing up in Minnesota, I never ate casseroles; instead I ate “hot dishes.”

Chicken Casserole/Hot Dish

1 c. cooked, diced chicken

1 c. rice, cooked

1 c. diced celery

2 Tbsp. diced onion

3/4 c. mayo

1 c. cream of chicken soup

1/2 c. almonds

Topping

1/4 stick butter

1 c. cornflake crumbs

Mix all ingredients (except topping) and place in baking dish (can be done a day ahead and baked next day). Mix topping and put on top just before baking. Bake at 350 degrees for 30 minutes. Extra chicken in the recipe is good.

Ground Beef and Rice Casserole/Hot Dish

1 lb. ground beef

1 onion, chopped

1 green pepper, chopped

1/2 c. rice

1-1/2 tsp. salt

1 Tbsp. brown sugar

1/2 tsp. pepper

1 can tomatoes

Lightly brown beef, onion and green pepper. Combine all ingredients in a two-quart casserole. Cover and bake for one hour at 350 degrees.

Baked Tomatoes and Corn Casserole/Hot Dish

2 c. stewed tomatoes

2 c. cut cooked corn

1 green pepper, sliced

1 small onion, sliced

1 Tbsp. butter

1/2 tsp. salt

1/8 tsp. pepper

1 c. dry bread crumbs

2 Tbsp. grated cheese

Simmer tomatoes about five minutes. Add corn, green pepper, onion, butter, salt and pepper. Cook slowly 15 minutes. Place alternate layers of vegetables mixture and bread crumbs in greased baking dish ending with a layer of crumbs. Sprinkle cheese over top and bake in hot oven (400 degrees) about 20 minutes or until brown.