Best Seattle Lunch Hotdish Recipes

CHICKEN POT HOTDISH

Chicken Pot Hotdish image

Provided by Molly Yeh

Time 1h10m

Yield 4 to 5 servings

Number Of Ingredients 13

Ingredients

3 tablespoons unsalted butter
3 carrots, chopped into 1/2-inch pieces
1 large onion, finely chopped
Kosher salt
6 tablespoons all-purpose flour
3 cups whole milk
Chicken soup mix for 3 cups broth (about 1 tablespoon)
1 1/2 pounds boneless, skinless chicken thighs, chopped into 1/2-by-3/4-inch pieces
3/4 cup frozen peas
1/2 teaspoon dried thyme
Freshly ground black pepper
1 1/2 pounds frozen tater tots
Ketchup, for serving, optional

Steps:

Preheat the oven to 400 degrees F.
In a large skillet over medium-high heat, melt the butter. Add the carrots, onion and a pinch of salt and cook, stirring, until soft, about 10 minutes. Stir in the flour until combined and then cook for 1 minute. Add half the milk and cook, whisking continuously, until thickened, about 5 minutes; repeat with the remaining milk. Stir in the chicken soup mix and then add the chicken, peas, thyme and a few turns of pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust the seasonings if desired.
Transfer the mixture to an 8-by-11-inch baking dish (or other 3-quart ovensafe dish) and then cover with the tater tots. Make them snuggly and neat. Bake until the tots are golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

CHINESE HOTDISH

Chinese Hotdish image

Delicious Chinese-inspired hotdish casserole.

Provided by abbybrown

Categories World Cuisine Recipes Asian

Time 1h45m

Yield 6

Number Of Ingredients 12

Ingredients

1 pound ground beef
2 large onions, chopped
2 cups chopped celery, or more to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 ½ cups water
1 cup instant white rice (such as Minute®)
½ (8 ounce) can sliced water chestnuts, drained
3 tablespoons soy sauce
salt and ground black pepper to taste
1 (14 ounce) can bean sprouts, drained
1 (5 ounce) can crispy chow mein noodles, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Add beef, onions, and celery. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Mix in cream soups, water, instant rice, water chestnuts, soy sauce, salt, and pepper. Pour into the prepared casserole dish.
Bake in the preheated oven for 1 hour. Add bean sprouts and stir. Sprinkle on enough chow mein noodles to cover the top of the dish and continue baking until heated through, about 30 minutes more.

Nutrition Facts : Calories 465.2 calories, Carbohydrate 44.8 g, Cholesterol 49.5 mg, Fat 22.3 g, Fiber 4.7 g, Protein 21.4 g, SaturatedFat 6.9 g, Sodium 1398.1 mg, Sugar 4.4 g

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