A basic ground beef casserole, gets a bump of flavor from veggies, flavorful seasonings and spicy Rotel tomatoes.
Hamburger Hot Dish Casserole
This "hot dish" casserole recipe is a wildly adapted version of one found in the September 2009 Pillsbury Classic Pot Pies and Casseroles Cookbooklet. These are the mini cookbooks you see at the register as you're waiting to checkout and they usually have some quick and easy dinner ideas.
This issue was loaded with lots of pot pie ideas I hadn't thought of before, lots of yummy casseroles, and some really cute Halloween ideas. As fast as this summer has flown by I have a feeling that winter will be here before we know it!
This recipe is just what we call a simple casserole dish here in the South, but it seems that our Northern Neighbors refer to most casseroles as "hot dishes."
Interestingly enough, they are generally one and the same as ingredients go, even, sometimes, down to the cream soups!
See y'all... I told you, while we do have our differences above and below the Mason Dixon line, we all have much more in common than some folks sometimes want to admit and that certainly show up in our cooking!
This is a very simple casserole and tasty - The Cajun loves it, goes back for seconds, and sometimes, later in the evening, even thirds! Once you have the casserole mixed up and ready to go in the oven, be sure to taste and adjust the seasonings to your preferences.
According to the original recipe, this makes for about 6 servings. Apparently, they haven't met The Cajun, so if you have hearty appetites in your house, you'll probably want to double it for a 9 x 13-inch baking dish.
For more of my favorite casserole dishes, visit my page on Pinterest!
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