Grace Evelyn’s ‘Hotdish’

Here it is: Comfort Food for a any night of the week.  In honor of Grace Evelyn Johnson: 1919-2007.

Many of our favorite recipes are connected to family traditions, treasured memories and, well, family members.  This “hotdish” or “casserole” is about as common as you can find. But is becomes entirely unique because it came out of Grace Evelyn Johnson’s kitchen and was served a thousand times at her table. The aroma in the kitchen, the sounds of chopping celery and onions and browning ground hamburger or turkey bring back all kinds of poignant memories of a little kitchen in a sweet little house in on West 11th Street in Williston, North Dakota.

Once again this year, we’ve invited family members and friends around the country to prepare this “One-Dish-Wonder” on Sunday evening, January 30. Let us know how you enjoyed this and the conversations it sparked around your table.

Ingredients ~

• 2 pounds lean ground beef, turkey or chicken
• 2-3 stalks celery, chopped
• 1 onion, diced
• 1 green pepper, chopped
• 1 can whole tomatoes, (undrained)
• 1 can Cream of Mushroom Soup
• 1 can water
• 1 Tablespoon Lea & Perrins Steak Sauce
• 1 cup rice, (uncooked)
• Horseradish, to taste (optional–really, optional)

Method ~

Brown the meat.  Combine celery, onion, green pepper, tomatoes, soup, water, Lea and Perrins Steak Sauce, and rice. At least try the horseradish.

Bake at 350° for 45 minutes to an hour, or until rice is tender.