According to Minnesotans, this recipe would be considered “hot dish.” When I moved to Minnesota last year, I had no idea what “hot dish” was, but I soon found out that it was essentially a casserole — usually with a cream of mushroom or chicken soup. Michael made this green bean and red potato hot dish last week with the green beans that my parents gave us.
The verdict? Michael says it was one of the best “haaaaat dishes” he’s ever eaten. I, on the other hand, have never liked green beans all that much. But I liked this casserole too — especially the delicious red potato topping!
Green bean and red potato hot dish
By Jane and Michael’s Gourmet Extravaganza
- 1 can (10 3/4 oz) of cream of mushroom soup
- 1 can (10 3/4 oz) of water
- 3 or 4 bratwurst, sliced
- 1 lb fresh green beans, snipped and cut into 1 1/2 inch pieces
- salt and pepper, to taste
- 7 red potatoes, diced
- 2 Tbsp olive oil
- 1/4 cup panko
- 1/4 cup Parmesan cheese
- 1 tsp parsley
Preheat oven to 350 degrees. Parboil the green beans for 4-5 minutes, drain, and set aside. Cook the sliced bratwurst until browned. Mix with cream of mushroom soup, water, par-boiled green beans, salt, and pepper and spread evenly in a 9 x 9 inch pan.
In a large bowl, drizzle the potatoes with olive oil. Toss with panko, Parmesan cheese, and parsley. Arrange the potatoes evenly over the green bean mixture in the pan, and sprinkle any extra panko crumbs on top. Bake hot dish for 40 minutes or until bubbly and browned on top.