Previously, it appeared that there was a church potluck every other week. Every time, it was an opportunity to do activities that other people did on a regular basis. Back then, there wasn’t much international cuisine at potlucks, but every now and then, some new components would appear–usually in the form of a casserole or dessert. Church supper hot meal is one of the dishes from that era, and preparing it has been a blast from the past.
Hot dish is a 1930s invention that allows you to serve a large number of people for a low cost. It was first described in a cookbook published in 1930 by the Grace Lutheran Ladies Aid in Minnesota, and that version included tomato soup and spaghetti. But here’s the beauty of hot dishes: you can cook them with any ingredients you have on hand. The secret to this hot dish recipe is a layer of crunchy chow mein noodles on both the top and bottom of this unexpectedly delicious casserole.
However, we’ve seen hot dishes created with tater tots, crumbled potato chips, croutons, and other ingredients. The essential recipe for any hot food is to have at least one protein, one starch, and one vegetable. In the center is a beef and vegetable mixture combined with the mother of all casserole bases: cream of mushroom soup.
To cook this casserole, brown the ground beef in a skillet and set it aside. Then, in the same pan, sauté the vegetables in butter before simmering with water to make a delicious sauce. The beef, vegetables, and cream of mushroom soup are then mixed and served over a bed of crispy chow mein noodles. After baking for 20 minutes covered, add the cheese topping and the remaining noodles and bake for another 10 minutes or so.
And that’s it for this vintage recipe. You may substitute any of the vegetables, create your own spice mix, and use anything you have on hand to make this delicious meal. It is exactly what they would have done in the past!
