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Close up of red hotdish in low bowl
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Red Hamburger Hotdish: A Recipe from the Farm

A Midwest comfort food. Perfect for a quick and hearty meal for your family and a different way to use hamburger!
Author Mariah Nienhuis

Ingredients

  • 1 lb. hamburger
  • 7 basil leaves chopped or 1 tsp dried basil
  • 2 garlic cloves minced or 1 tsp dried garlic powder
  • ½ tsp dried oregano
  • ½ tsp black pepper
  • 1 teaspoon salt
  • 1 can 6 oz tomato paste
  • 1 can 10.5 oz cream of mushroom
  • ¼ cup ketchup
  • ¼ cup cream
  • 12 oz egg noodles
  • ¾ cup mozzarella cheese shredded

Instructions

  • Preheat the oven to 325 degrees. In a large saucepan boil the noodles according to package directions.
  • Next, in a large skillet on medium-high heat fry up the hamburger and while that is frying add the basil, garlic, oregano, black pepper and salt.
    Garlic Scapes and basil on cutting board
  • When it is cooked through remove from heat and drain the fat.
    Browned hamburger in Smithey Cast iron
  • Return to medium heat and add the tomato paste, cream of mushroom, ketchup, and cream. Stir until thoroughly combined and add in noodles with the beef mixture.
    Sauce added to browned hamburger
  • Transfer to a casserole dish and sprinkle with mozzarella cheese.
    Cheese on top of hotdish ready to go in the oven
  • Bake with lid on for 30 minutes or until heated through. Enjoy with a vegetable side and a slice of sourdough bread!
    Out of the oven and ready to eat

Notes

Leftovers can be stored in the fridge in the casserole dish with a lid or an airtight container for 3-5 days.
https://thefarmchicken.com/red-hotdish-with-hamburger-a-recipe-from-the-farm/