Chinese Hot Dish
A great recipe to try! This was originally in a church cookbook and had a typo in the title, originally called "Chinese Rot Dish". That's what we still call it today - but I updated the title to say "Hot Dish".
A great recipe to try! This was originally in a church cookbook and had a typo in the title, originally called "Chinese Rot Dish". That's what we still call it today - but I updated the title to say "Hot Dish".
- Carbohydrate 90.2718016900488 g
- Cholesterol 37.7849421397986 mg
- Fat 14.9543790811998 g
- Fiber 12.3108488281685 g
- Protein 36.5291546667822 g
- Saturated Fat 3.62039980727546 g
- Serving Size 1 1 Serving (907g)
- Sodium 7749.50481685429 mg
- Sugar 77.9609528618803 g
- Trans Fat 1.9237963483596 g
- Calories 621 calories
Step-by-step
- Brown hamburger with onions.
- Mix all the ingredients (except noodles) and bake uncovered at 300 degrees for 2 hours.
- Serve the rest of the noodles in a separate bowl to be added at the discretion of each person.
Many home cooks make the mistake of using boiling water directly on uncooked rice inside a long-bake casserole, which often yields unevenly cooked grains. Baking this dish at 300 degrees Fahrenheit for two full hours allows the liquid to slowly penetrate the starches without scorching the dairy solids found in the condensed cream of chicken and mushroom soups. Swapping canned chop suey vegetables for fresh bean sprouts, water chestnuts, and bamboo shoots fundamentally alters the moisture content of the pan. Preserved vegetables are already cooked and packed in brine, releasing minimal liquid during baking, whereas raw crisp-tender vegetables will shed water as cell walls break down under heat. Compensating for fresh produce requires reducing the added water volume by roughly one-quarter to prevent the rice from turning soggy. Sparing use of soy sauce maintains proper salinity since canned soups already contribute significant sodium before the ground beef enters the mixture. Keeping the baking dish uncovered throughout the entire two-hour cooking window promotes steady evaporation, concentrating the savory savory flavors and encouraging a light crust along the edges. Pairing this heavy starch-and-meat casserole with a sharply dressed green salad provides necessary acid to cut through the rich condensed soup base.
