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Minnesota Hot Dish
My family runs a corn and cattle farm in Minnesota, so you could say this dish is right up my alley, as I am a meat-and-potatoes kind of gal. I remember running into the farmhouse upon hearing the big brass dinner bell ring, and although we don’t have a bell in our home, the ding ing of the timer or closing of the oven door acts as a similar cue. When this dish is served, it’s not hard to call people into the kitchen.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Entrées
Ingredients
Scale
- 1 onion, diced
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 (16-ounce) package frozen mixed vegetables
- 1 (10.75-ounce) can cream of mushroom soup
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1 (32-ounce) package frozen potato puffs
Instructions
- Preheat the oven to 400 degrees F and lightly coat an 8 × 8-inch baking dish with cooking spray.
- In a large skillet, sauté the onion in olive oil over medium heat. Add the ground beef and cook, stirring to break up the meat, until the meat is no longer pink. Drain any excess fat and return the meat to the pan. Add the frozen vegetables, soup, milk, cheese, and salt. Stir and simmer for 2 minutes.
- Pour into the baking dish and top with the frozen potato puffs. Bake for 40 minutes, until the potatoes are golden and heated through. Serve.
