All-American Hot Dish

"I adopted this recipe in the February 2005 recipe adoption. This makes an easy and quick weeknight meal that is good and filling. DH really loves stuff like this. Personally, next time I make this, I will probably add some chili powder or garlic or both to spice it up a little. I have tried the skillet version only; I have not tried the oven method."
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Ready In:




  • Cook and stir the meat and onion in a large deep skillet until the meat is brown.
  • Drain off the excess fat.
  • Stir in the UNDRAINED corn and the rest of the ingredients except the cheese.
  • TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes.
  • Top with cheese and serve hot.
  • TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole.
  • Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally.
  • Uncover and bake until the mixture thickens, about 15 minutes.
  • Top with cheese and serve hot.

Questions & Replies

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  1. I grew up on this dish. Stumbled across this while I was downsizing my recipe collection, so I wouldn't have to type it in. I'll probably make this in the near future - and hope my dd's love this like I do.
  2. This was pretty good.The kids liked it and it is a quick dinner.


“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
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