The Humble Hotdish

I grew up in one of those Minnesota farming communities where, according to humorist Garrison Keillor, "all the women are strong, all the men are good-looking, and all the children are above average".

Our days revolved around chores and fun on the farm and, of course, the many meals needed to fortify the farm family for their labors.

My mother was a born and bred Midwestern woman, and she knew how to feed her six kids and hungry husband meals that were both filling and economical. Yes, I grew up on that most famous of rural meals - the hotdish.

The hotdish, which in more cultured circles is referred to as a casserole, is a versatile entree which can include leftovers from the previous day's meals. What else would you do with that half pound of chicken or half cup of corn that wasn't eaten at supper? (And, yes, our evening meal was called supper, our noon meal was named dinner and the snacks in between were "a little lunch" and often included sandwiches, coffee, and cake.)

Here's how to make your own version of a Midwestern hotdish which will serve six to eight people:

Start with one starch:

1-½ C Minute rice, uncooked (plus 1-½ C water)

OR

Half bag of noodles/pasta (egg noodles, spaghetti, vermicelli, etc.), cooked according to package directions

OR

6 or 7 potatoes, cut into bite-sized pieces, uncooked

Add one sauce:

1 jar or can spaghetti sauce

OR

2 cans cream of mushroom, chicken or celery soup

(Canned soup is high in sodium but Campbell's offers a healthier, low

sodium version, also)

OR

A basic white sauce

Add some protein:

½ to 1 pound of cut up, cooked chicken

OR

1 can of tuna

OR

½ to 1 C ham or Spam, diced

OR

½ to 1 pound of browned ground hamburger, pork, turkey or sausage

Season to taste with:

½ C chopped onion, 1 T onion powder or ½ packet Lipton onion soup mix packet (dry)

Garlic powder, if desired

Salt and pepper to taste

If desired, add vegetables:

Add one-half to three-fourths C frozen, fresh or canned vegetables (peas are my favorite add-in)

OR

1 can of Veg-All mixed vegetables

Hotdishes including uncooked potatoes or rice should be cooked at 375 degrees for an hour or until potatoes are tender or rice is cooked.

Other hotdishes may simply be warmed in the oven at 350 degrees or on the stove top on medium heat once all the ingredients have been mixed together. It's ready to eat when it has been warmed through.

Don't worry about having leftovers as this is one dish that tastes even better the next day. Brown baggers will appreciate taking tasty leftover hotdish for lunch provided, of course, they have access to a microwave to warm it up.

Children find hotdishes easy to eat as all the ingredients are tender and already cut into small pieces, and the flavor of the vegetables tend to blend into the tastes of the other ingredients.

Whenever you're looking for a dish that's stick-to-your-ribs delicious, consider the lowly hotdish...and don't forget the jello!