It's a Hotdish, Silly!
Tis the season for food and friend-centered gatherings, and here at Webaloo, we have, indeed, gotten the memo!
Thursday, November 15, was the First Annual Webaloo Hotdish Potluck, an event that was met with rave reviews and full bellies by the time all was said and done. With most of the company’s 22 employees being under 30, and too young to fully understand hotdish culture, such an event may not have been possible without a few phone calls home to consult the family recipe archives. Years of focus on new technologies, computer programming and cutting edge graphic software meant many were out of touch with a can of Campbell’s Cream of Mushroom Soup and canned green beans. Together, however, the younger and more mature generations pulled off one of the finest potlucks Stillwater has seen in years.
Office favorites included Dana Misner’s Buffalo Chicken and Jayne Bement-Miller’s innovative take on the classic Tator-Tot Hot Dish. Valiant first efforts were made by several younger staff members including Stillwater’s very own Jill Fischer and Minneapolis resident Emily Shelstad, shown in the photo. Thanks to the young men in the office, there were plenty of pickles and potato chips to go around.
Recipes
Buffalo Chicken Hot Dish
2 cups cooked chicken breast, diced
2 – 8oz packages cream cheese, softened (can be reduced fat but not non-fat)
½ cup Blue cheese dressing (can be light)
½ cup Blue cheese crumbles
¾ cup to 1 cup hot sauce, such as Franks
2 cups shredded Cheddar cheese - divided
2 cups crushed corn tortilla chips
Preheat oven to 350 degrees
Spray a 9” x 13” pan with non-stick cooking spray
Mix together all ingredients EXCEPT 1 cup Cheddar Cheese and tortilla chips
Spread mixture in prepared pan
Top with tortilla chips and remaining Cheddar cheese
Bake fat 350 for 30 to 45 minutes – until cheese is melted and bubbly
Serve with celery sticks, if desired
Green Bean Casserole
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR . Sprinkle with remaining onions. Bake 5 min.
TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
Spaghetti Casserole
1 lb ground beef – browned.
1 package frozen corn – thawed/drained.
1 package spaghetti noodles cooked and drained.
1 small can – 8 oz. tomato sauce
1 cup ketchup
1 cup Italian salad dressing ( Wishbone – this adds taste and keeps noodles from drying out)
Season to taste with garlic salt, and parmesan cheese ( the powdered type).
Heat in oven at 350 for 30 minutes.
Cheesy Hashbrowns
2 lb. bag hash brown potatoes
1 pt. sour cream
2 c. grated Cheddar cheese
1 can cream of chicken soup
1 stick melted butter
1 chopped onion
1 c. Corn Flakes
Mix frozen hash browns, sour cream, cheese, chicken soup, butter and onion together. Stir into potatoes until thoroughly mixed. Sprinkle corn flakes with 1 tablespoon Melted butter on top. Bake 1 hour at 375 degrees in a 9 x 13 inch pan.
Italian Pasta Salad
7 oz. box noodles
1 sm. can sliced ripe olives
1/4 c. green pepper, diced
1/4 c. onion, diced
1 oz. pepperoni (optional)
1 sm. can sliced mushrooms
Add some Italian salad dressing
Add Parmesan cheese
Mix all together in a bowl and serve.
