I couldn’t call myself a true Minnesotan without having one or two solid hotdish recipes up my sleeve. If you’re not familiar, “hotdish” encompasses a range of oven-baked dishes, mostly pasta or rice-based. They can contain various types of meat and vegetables, often flavored with canned soups. Hotdishes show up en masse at church potlucks here in the Midwest.
This hotdish recipe is one my mom has been making for decades. There’s nothing fancy about it. A hearty weeknight meal that will easily feed five. Hotdish is perfect for this time of the year, when it feels good to pre-preheat your oven to keep the kitchen extra toasty warm.
If you’re cooking for a large group and looking for something that doesn’t cost a lot, hotdishes are your golden ticket. I hope you enjoy this recipe as much as my family has over the years!
- Looking for more hotdish recipes? Check out this classic: Chow mein noodle hotdish
- Need a hotdish cookbook? Check out Hot Dish Heaven: Classic Casseroles from Midwest Kitchens
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Ring Bologna Hotdish Recipe
Yield: Serves 5 or 6
Cook Time: 30 to 35 minutes
If you're looking for a healther version of this hotdish, substitute whole wheat pasta and turkey sausage.
My favorite way to eat this hotdish is with a generous splash of hot sauce.
10 ounces egg noodles
1 can creamed corn (15 ounces)
2 cans cream of mushroom soup (10 3/4 ounces each)
1/2 cup whole milk or half-and-half
3 tablespoons sugar
Salt and pepper
13 ounce package ring bologna
Preheat oven to 375F. Cook noodles according to package instructions to al dente. Don't overcook the noodles because they will continute to cook in the oven. Drain noodles and rinse with cold water. Pour noodles into a large mixing bowl. Cut ring bologna into 1/2 inch coins. Combine corn, soup, milk, sugar, salt and pepper. Add corn mixture to pasta. Add ring bologna. Place pasta in casserole dish and bake for 30 to 35 minutes.