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My Church Supper Hot Dish

A warm, cheesy hot dish that's perfect for potlucks and weeknight dinners, built from pantry staples and finished in under an hour.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Use 80/20 for the best balance of flavor and moisture.
  • 1 cup onion, chopped Provides sweetness and flavor.
  • 2 cups mixed vegetables Can be frozen or fresh.
  • 1 can condensed cream of mushroom soup Acts as a binder and adds creaminess.
  • 2 cups cooked pasta Egg noodles or macaroni work best.
  • 1 cup shredded cheese Cheddar or mozzarella recommended.
  • to taste salt and pepper Season to preference.
  • 1/2 cup breadcrumbs Optional for topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Brown the ground beef and onion in a skillet over medium heat until the beef is no longer pink and the onion is translucent.
  3. Stir in the mixed vegetables and cook until warmed through.
  4. Add the cream of mushroom soup and cooked pasta, mixing thoroughly.
  5. Season with salt and pepper to your preference.
  6. Transfer the mixture to a greased 9x13 baking dish.
  7. Top with shredded cheese and breadcrumbs if using.
  8. Bake for 25–30 minutes until bubbly.

Notes

Let the hot dish rest for 5 minutes before serving for easier slicing. Can be made ahead and refrigerated before baking.