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Hearty ‘Hotdish’

November 30, 2017
By Donna Erickson - Prime Time With Kids , OVParent

Here's our tasty, family-friendly version of a Minnesota "Hotdish." Hotdish, you say? It's the Minnesota name for "casserole" - a baked main-dish combo of vegetables, meat and rice or potatoes, all mixed together with a cream sauce or canned soup. (It gets really cold in Minnesota!)

This satisfying recipe melds tradition and taste in every bite with the nutty flavor of wild rice and the crunch of the water chestnuts. While our family hasn't entered this favorite in one our Minnesota hotdish competitions, I can assure you it's a winner with family and friends.

When you have holiday leftovers in your refrigerator, turkey can be substituted for the chicken, and a generous dollop of cranberry relish or sauce on the side makes a colorful, tasty accompaniment.

Article Photos

For scheduling convenience, the prep work can be done ahead, if you wish. With your kids, assemble the recipe in a baking dish, cover and refrigerate overnight. It will be ready to pop in the oven the next day for dinner. While it bakes, slice up hearty crusty bread, toss salad greens with fresh orange slices and a vinaigrette, and you're all set for a delicious hot meal to keep the chill off.


Serves 6-8

Fact Box

Just how cold is it in Minnesota? Check out the Minnesota Cold channel on?YouTube, where they pound a nail with a frozen banana and make maple syrup candy in the snow.

1 (10-1/2 ounce) can cream of chicken soup

1 (10-1/2 ounce) can cream of mushroom soup

3/4 cup mayonnaise

1 1/2 cups cooked wild rice

1 1/2 cups cooked long grain white rice

4 cups cut-up cooked chicken or turkey

1 cup diced celery

1 cup diced red pepper (substitute green bell pepper)

3/4 cup chopped green onions

1 (8-ounce) can water chestnuts, drained and loosely chopped

1/3 cup slivered almonds, lightly toasted

Chopped fresh parsley (optional)

Preheat oven to 350 degrees F.

In a large bowl, combine soups and mayonnaise. Stir in cooked wild and white rice, chicken, celery, red pepper, green onions and water chestnuts.

Transfer into a 9-by-13-inch baking dish. Bake, uncovered, 50-55 minutes until bubbly.

Remove from oven and sprinkle toasted almonds and fresh parsley on top.

Serve piping hot.



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