Onion-Topped Hot Dish Recipe

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Onion-Topped Hot Dish Recipe
Onion-Topped Hot Dish Recipe photo by Taste of Home
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Onion-Topped Hot Dish Recipe

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With ground beef, vegetables, potatoes and onion rings, one hearty serving of this dish satisfies hunger in a hurry.—Marilisa Fagerlind, Glidden, Iowa
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 1 package (16 ounces) frozen California-blend vegetables, thawed
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (32 ounces) frozen shredded hash brown potatoes, thawed
  • 1/4 cup butter or margarine, melted
  • 1/2 teaspoon seasoned salt
  • 20 frozen large onion rings
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, soup, mozzarella cheese, milk, salt and pepper. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with potatoes; drizzle with butter. Top with seasoned salt and onion rings.
Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheddar cheese. Bake 3-5 minutes longer or until cheese is melted. Yield: 6-8 servings.
Originally published as Onion-Topped Hot Dish in Casserole Cookbook 2001, p61

Nutritional Facts

1 cup: 654 calories, 37g fat (17g saturated fat), 104mg cholesterol, 1006mg sodium, 51g carbohydrate (3g sugars, 5g fiber), 31g protein.

  • 1-1/2 pounds ground beef
  • 1 package (16 ounces) frozen California-blend vegetables, thawed
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (32 ounces) frozen shredded hash brown potatoes, thawed
  • 1/4 cup butter or margarine, melted
  • 1/2 teaspoon seasoned salt
  • 20 frozen large onion rings
  • 1 cup (4 ounces) shredded cheddar cheese
  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, soup, mozzarella cheese, milk, salt and pepper. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with potatoes; drizzle with butter. Top with seasoned salt and onion rings.
  2. Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheddar cheese. Bake 3-5 minutes longer or until cheese is melted. Yield: 6-8 servings.
Originally published as Onion-Topped Hot Dish in Casserole Cookbook 2001, p61

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