My Church Supper Hot Dish

A warm, cheesy hot dish is the kind of recipe that feels like a hug on a plate.
This My Church Supper Hot Dish is built from pantry staples and finishes in under an hour.
It’s perfect for potlucks, weeknight dinners, or feeding a crowd with minimal fuss.
Pair it with a crisp salad or a classic side like coleslaw for a complete meal.

A creamy coleslaw pairing brightens the richness and keeps each bite balanced.

Why You’ll Love This My Church Supper Hot Dish

– Budget-friendly: uses inexpensive pantry staples and stretches well.
– Crowd-pleaser: familiar flavors everyone recognizes and loves.
– Make-ahead friendly: assemble ahead and bake when ready.
– Flexible: swaps easily for different proteins, pastas, or veggies.
– Comforting texture: creamy interior with a melty, golden top.
– Minimal cleanup: one skillet and one baking dish most of the time.

The taste is savory and homey, blending browned beef and sweet onion with the umami of cream of mushroom soup and the stretch of melted cheese.
Textures contrast nicely: soft pasta and tender vegetables inside, with a slightly crisp breadcrumb-cheese top that gives a satisfying bite.

"Five stars — My family asked for seconds and the leftovers were even better the next day. Simple, reliable, and cozy." — Real reader review

Serve with a crunchy slaw to cut through the richness and add freshness.

Key Ingredients for My Church Supper Hot Dish

Ground beef

Ground beef provides rich, savory flavor and a hearty protein base that keeps the casserole filling.
Choose 80/20 (lean-to-fat) for the best balance of flavor and moisture; leaner beef can dry out and may need a tablespoon of oil or extra soup.
If substituting ground turkey or plant-based crumbles, expect a milder flavor — boost seasoning with an extra pinch of salt and 1 teaspoon Worcestershire or soy sauce.

Condensed cream of mushroom soup

The soup acts as the classic binder and flavor backbone, giving the dish creaminess, gloss, and umami without extra steps.
Buy a brand you trust for consistency; low-sodium versions let you control salt but may taste flatter.
To substitute, use homemade mushroom béchamel (equal volume) for fresher flavor, but reduce added milk or broth to keep the final texture thick.

Pasta (egg noodles or macaroni)

Pasta provides the starchy body that soaks up juices and binds the casserole.
Cook to just al dente so it holds shape during baking; overcooked noodles will turn mushy.
If you swap for rice or quinoa, expect a firmer bite and different moisture needs — add a splash more soup or broth.

Shredded cheese (cheddar or mozzarella)

Cheese supplies gooey melt and richness; cheddar gives sharpness while mozzarella yields stretch.
Buy block cheese and grate it yourself for better melt and fewer anti-caking additives.
A different cheese like Monterey Jack or Colby will shift the flavor — use a blend for balance.

Full Ingredient List for My Church Supper Hot Dish

– 1 lb ground beef
– 1 onion, chopped
– 2 cups mixed vegetables (frozen or fresh)
– 1 can condensed cream of mushroom soup
– 2 cups cooked pasta (like egg noodles or macaroni)
– 1 cup shredded cheese (like cheddar or mozzarella)
– Salt and pepper to taste
– 1/2 cup breadcrumbs (optional, for topping)

Step-by-Step Instructions for My Church Supper Hot Dish

Step 1: Preheat your oven to 350°F (175°C)

Set your oven so it reaches temperature before you assemble the hot dish; consistent heat ensures even baking.
Pro Tip: The oven should feel warm when you open it and the temp should read 350°F on a calibrated oven thermometer.

Step 2: Brown the ground beef and onion

Heat a skillet over medium and add the ground beef and chopped onion. Cook until the beef is no longer pink and the onion is translucent, breaking the meat into small pieces.
Pro Tip: Look for even browning and slightly crisped edges on the beef; it should smell savory and slightly sweet from the onion.

Step 3: Stir in mixed vegetables

Add the mixed vegetables to the skillet and cook for a few minutes until warmed through and just tender, especially if using frozen. Drain any excess liquid if the mixture seems watery.
Pro Tip: The vegetables should be brightly colored and softened, not mushy; a quick taste will confirm doneness.

Step 4: Add cream of mushroom soup and cooked pasta

Stir in the condensed soup and the cooked pasta, combining thoroughly so the pasta is coated. Mix until the filling looks creamy and homogenous.
Pro Tip: The mixture should look glossy and saucy — not soupy. If it seems dry, add 1–2 tablespoons of milk.

Step 5: Season with salt and pepper

Taste a spoonful and season with salt and pepper to your preference; a little extra salt often helps the flavors pop.
Pro Tip: Proper seasoning will make the filling taste lively; under-seasoned filling tastes flat when baked.

Step 6: Transfer the mixture to a baking dish

Spread the filling evenly into a greased 9×13 or similarly sized baking dish so it cooks uniformly. Smooth the top with a spatula for even browning.
Pro Tip: The surface should be level and slightly compacted so the topping sits neatly.

Step 7: Top with shredded cheese and breadcrumbs

Sprinkle shredded cheese across the top and add breadcrumbs if using for crunch. The cheese layer should be even to ensure uniform melting and browning.
Pro Tip: The cheese should completely cover the surface with a scattering of breadcrumbs for golden color.

Step 8: Bake for 25–30 minutes until bubbly

Place the dish in the preheated oven and bake until bubbling around the edges and the cheese is melted and starting to brown. Let rest a few minutes before serving.
Pro Tip: Look for small bubbles along the edge of the dish and a golden top; the aroma will be rich and toasty.

Expert Tips for My Church Supper Hot Dish

– Cook pasta al dente: undercook by 1 minute so it finishes perfectly in the oven.
– Temperature tip: maintain 350°F; higher heat browns too quickly and dries the interior.
– Texture troubleshooting: if filling is runny, bake uncovered 5–10 extra minutes; if dry, stir in 2 tablespoons milk.
– Equipment tip: use a light-colored metal or ceramic baking dish for even heat distribution.
– Cheese melt tip: shred from a block for best melt; pre-shredded cheese can be dusty and resist melting.
– Common mistake: overcooking vegetables; add frozen veg last to avoid mush.
– Make-ahead tip: assemble in a casserole dish, cover tightly, and refrigerate up to 24 hours before baking.
– Serving tip: let rest 5 minutes before scooping to set the layers and avoid a loose, watery serving.

Try pairing this casserole with a crisp side; a simple coleslaw recipe adds a refreshing counterpoint.

Storage & Freezing for My Church Supper Hot Dish

Refrigerator storage: cool to room temperature, cover tightly, and store in the fridge for 3–4 days in an airtight container or the original baking dish covered with foil.
Freezer storage: freeze a fully assembled, unbaked dish wrapped in plastic and foil for up to 3 months, or freeze baked portions in airtight, freezer-safe containers for 2–3 months.
Thawing: move a frozen casserole to the fridge and thaw 24 hours before baking, or reheat from frozen adding 10–20 minutes to baking time.
Reheating: cover with foil and bake at 350°F until heated through (25–35 minutes for refrigerated portions). For single servings, microwave on medium power in short intervals.
Containers: use oven-safe glass or metal for baking; for leftovers, airtight plastic or glass containers prevent freezer burn.

Storing with a crisp topping separate preserves texture; a quick chilled slaw also keeps well alongside leftovers.

Variations & Substitutions for My Church Supper Hot Dish

– Turkey & Mushroom Swap: Replace ground beef with ground turkey and add extra fresh mushrooms. The result is lighter but still savory; add a teaspoon of soy sauce to boost umami.
– Creamy Chicken Version: Use shredded rotisserie chicken in place of beef and swap cream of mushroom for cream of chicken for a milder, creamier profile.
– Vegetarian Hot Dish: Substitute beef with seasoned lentils or sturdy plant-based crumbles and use vegetable soup or a béchamel; you’ll get a similar texture with a meat-free flavor.
– Tex-Mex Twist: Add a can of diced green chiles, swap cheddar for pepper jack, and stir in a teaspoon of cumin. Expect a bolder, slightly spicy casserole perfect with avocado on top.

Frequently Asked Questions About My Church Supper Hot Dish

Q: Can I make My Church Supper Hot Dish ahead of time?
A: Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. If fully baked ahead, cool to room temperature then refrigerate and reheat at 350°F until warmed through.

Q: What vegetables work best in My Church Supper Hot Dish?
A: Mixed peas, carrots, corn, and green beans are classic because they hold shape and add color. For freshness, use lightly steamed fresh veggies or quick-thawed frozen ones to avoid excess water.

Q: How do I prevent a soggy bottom in My Church Supper Hot Dish?
A: Ensure pasta is drained well and slightly undercooked; remove excess liquid from the meat-veggie mixture before combining. Use a shallow baking dish to allow steam to escape.

Q: Can I use low-fat or low-sodium ingredients for My Church Supper Hot Dish?
A: Yes, but compensate for flavor with herbs, a splash of Worcestershire, or a pinch of extra salt. Low-sodium soup may need more seasoning; low-fat beef may need an extra tablespoon of oil.

Q: How do I get a crunchy topping on My Church Supper Hot Dish?
A: Mix breadcrumbs with a little melted butter or olive oil before sprinkling over the cheese. Broil for 1–2 minutes at the end of baking if you want extra browning—watch closely to avoid burning.

Final Thoughts on My Church Supper Hot Dish

This My Church Supper Hot Dish is simple, forgiving, and perfect for feeding a family or a potluck crowd.
Please leave a star rating in the recipe card below and pin this My Church Supper Hot Dish to Pinterest for later.

For further inspiration and classic variations, see the trusted recipe from Taste of Home’s Church Supper Hot Dish.
If you want an Instant Pot approach, check this adapted method for speed at Instant Pot Church Supper Hotdish.
For another archival take and community comments, read the Punchfork entry at Church Supper Hot Dish | Punchfork.