Publisher Photo
Publisher Photo
This is my favorite dish to pass at potlucks. The down-home ingrdients make it a guaranteed crown=pleaser. The recipe is often requested, and I never hesitate to share it.—.Dorothy Friez, McLaughlin, South Dakota
Recommended: Top 10 Potluck Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

Ingredients

  • 1 pound ground pork
  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 package (7 ounces) elbow or ring macaroni, cooked and drained
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 2 cans (11-1/2 ounces each) condensed chicken with rice soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Seasoned salt to taste
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter, melted

Directions

Preheat oven to 350°. In a large skillet, cook meat, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in macaroni, corn, soups and seasonings.
Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Cover and bake 45 minutes. Uncover and bake 15 minutes longer or until heated through. Yield: 12 servings.
After preparing a double batch of Potluck Hot Dish on the stove, transfer half to a 13- x 9- x 2-inch baking dish and sprinkle with buttered bread crumbs. Bake as directed. Freeze the reamining portiion in an airtight container. When ready to use, thaw, transfer to a 13- x 9- x 2-inch baking dish, sprinkle with buttered bread crumbs and bake as directed.
Originally published as Potluck Hot Dish in Taste of Home Ground Beef Cookbook 1999, p250

Nutritional Facts

1 cup: 301 calories, 13g fat (6g saturated fat), 51mg cholesterol, 781mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 18g protein.

  • 1 pound ground pork
  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 package (7 ounces) elbow or ring macaroni, cooked and drained
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 2 cans (11-1/2 ounces each) condensed chicken with rice soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Seasoned salt to taste
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter, melted
  1. Preheat oven to 350°. In a large skillet, cook meat, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in macaroni, corn, soups and seasonings.
  2. Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Cover and bake 45 minutes. Uncover and bake 15 minutes longer or until heated through. Yield: 12 servings.
After preparing a double batch of Potluck Hot Dish on the stove, transfer half to a 13- x 9- x 2-inch baking dish and sprinkle with buttered bread crumbs. Bake as directed. Freeze the reamining portiion in an airtight container. When ready to use, thaw, transfer to a 13- x 9- x 2-inch baking dish, sprinkle with buttered bread crumbs and bake as directed.
Originally published as Potluck Hot Dish in Taste of Home Ground Beef Cookbook 1999, p250

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