Hotdish, casserole, whatever we call it, this one’s tasty and ideal for a cold day –

Before we changed to Minnesota to go to college, we had never listened of hotdish.

In eastern Wisconsin, we called it casserole, and there was nary a tater kid to be seen nearby a effervescent dishes of comfort food.

Canned soup, however, was a tack in a stew realm, and not only a cream of fungus variety. In fact, my childhood favorite 1980s-style stew concerned egg noodles, cream of tomato soup, belligerent beef and corn.

So when we was recently rifling by some comfort-food recipes and came opposite this complicated chronicle of my childhood love, we knew we had to make it.

No canned soup here — some dejected tomatoes, cumin and cream make for a some-more grown-up tasting salsa — and a lid of cheese and breadcrumbs make it additional delicious.

There wasn’t corn in a recipe, so we didn’t supplement any, though we had to giggle when my correct 14-year-old daughter, after scooping out seconds, quipped: “This is unequivocally good, though it would be improved with corn.”

Next time, dear daughter. Next time.

MACARONI AND BEEF CASSEROLE (or hotdish if we must)

Adapted from Serves 8.

1 bruise bend macaroni
3 tablespoons extra-virgin olive oil, and some-more for tossing
1 middle onion, finely chopped
1 immature bell pepper, cut into ¼-inch dice
2 pounds belligerent beef
2 teaspoons belligerent cumin
2 tablespoons all-purpose flour
1 15-ounce can dejected tomatoes
½ crater duck broth
¼ crater complicated cream
¼ crater chopped parsley
6 ounces pointy cheddar cheese, shredded (2 cups)
Kosher salt and creatively belligerent pepper
1/3 crater panko (Japanese bread crumbs)
3 scallions, thinly sliced

Preheat a oven to 350 degrees. In a vast pot of hot pickled water, prepare a macaroni until al dente. Drain good and send a macaroni to a vast bowl. Add a drizzle of olive oil and toss well.

Meanwhile, in a large, low skillet, feverishness a 3 tablespoons of olive oil. Add a onion and bell peppers and prepare over tolerably high heat, stirring, until softened, about 5 minutes. Add a belligerent beef and cumin and prepare over high heat, stirring occasionally, until a beef is browned and any glass has evaporated, about 8 minutes. Add a flour and prepare until no floury ambience remains. Stir in a tomatoes and batch and cook until thickened, scraping adult any browned pieces from a bottom of a pan, about 3 minutes.

Remove from a feverishness and stir into a vast play with a macaroni. Add cream, parsley and 1 crater of a cheddar cheese. Season easily with salt and pepper.

Transfer a reduction to a vast ceramic baking plate about 2 inches deep. Sprinkle a remaining 1 crater of cheese and panko on top. Bake for about 15 minutes, until a stew is effervescent and a cheese is melted. Let mount for 5 minutes. Scatter a scallions on tip and serve.

More zoo ...

Posted in
Tagged . Bookmark the permalink.
short link