Apparently Bromley is a last name. And Hot Dish is some sort of Midwestern casseroley concoction. Though the person who introduced us to this recipe is a west coaster through and through. (And is a friend of the Bromleys, whoever they are.)
Also, we have no photo of this recipe for you. But we can assure you that this casserole hot dish is perfectly savory and delicious. In a cream of mushroom soup sort of way.
(Seriously, we love this hot mess).
Here's what you need and how you do it
1 large onion, chopped
1 Tablespoon butter or margarine
1 green bell pepper, chopped
1 pound ground beef, turkey or pork
8 to 10 fresh mushrooms, sliced
8 ounces pasta
1/2 teaspoons salt
Ground pepper to taste
1/2 cup green olives, sliced
1 cup grated cheddar
1 can cream of mushroom soup
1/2 soup can of milk
3/4 cup cashews, chopped (or, if nut allergy is a concern, use chow mein noodles)
Sauté onion, butter, mushrooms and bell pepper. Set aside.
Sauté the ground meat. Add all to a large bowl.
Cook the pasta. Drain and add to bowl.
Preheat oven to 350 degrees.
Then, add salt, pepper, olives and cheese.
Mix well and spread in a buttered 9 x13-inch baking dish.
Mix the soup and 1/2 can of milk and pour over the noodle mixture.
Bake for 45 minutes to 1 hour until heated through. During the last fifteen minutes, top with cheese and cashews.
For a printable version of this recipe, click here.