Warm up to a hearty hot dish

BY LORIE SKARPNESS lskarpness@parkrapidsenterprise.com

During mid-August and September darkness comes earlier and cool night air is a reminder of autumn’s approach. Minnesota is known for its hot dishes. Try one of these recipes submitted by Heartland Lakes area cooks to serve up as a cozy supper.

German Bratwurst Casserole

From the kitchen of Nancy Minkel

4 servings

4 to 6 brats

2 potatoes, cut into 1-inch chunks

2 apples, (I like Granny Smith or Macintosh), sliced

1 sweet onion, sliced

1 cup sauerkraut, drained

2 Tbsp. apple juice or water

2 tsp. caraway seeds

Slice the brats into “coins” about 1/2 inch thick. Boil and drain. Preheat the oven to 350 degrees. Grease a 2-quart casserole dish. Toss all ingredients together and place in the casserole dish. Sprinkle with caraway seeds. Cover and bake for 1 hour. Remove lid and bake another 30 min.

Meatball Sandwich Casserole

From the kitchen of Jean Hendrickson

3 lbs. frozen homemade meatballs homemade or a 2 to 3lb. bag of frozen meatballs

26-oz. jar spaghetti sauce

1 cup mozzarella cheese, shredded

1 cup Italian blend cheese, shredded

1/2 cup Parmesan cheese, shredded

1 loaf fresh Italian bread, cut into slices

Garlic Butter:

1/2 stick butter room temp

1 Tbsp. minced garlic

1 tsp. Italian seasoning

Preheat the oven to 375 degrees. Prepare the garlic butter by mixing the garlic, Italian seasoning, 2 tablespoons of the Parmesan cheese and butter together and spreading them on the bread slices on 1 side only.

Arrange the bread on the bottom of the dish and up on the edges of a 9-by-13-inch baking dish. Sprinkle half of the cheese on the bread and place in the oven for about 10 minutes to melt the cheese.

In a saucepan, heat the meatballs and sauce until warmed throughout, then pour the meatballs/sauce over the bread in the middle of the baking dish. The side bread should be standing up so it’ll get crispy.

Add the remaining cheese and additional spices if desired. Place in the oven and bake for approximately 20 minutes at 375 degrees or until the cheese is melted and bubbly.

Slow Cooker Chicken Pot Pie

From the kitchen of Mary Niklaus

1 large onion diced

1 large russet potato, peeled and diced

3 skinless boneless chicken breasts, diced

1 can (10.5 oz.) cream of celery soup

1 can (10.5 oz.) cream of chicken soup

1 cup low sodium chicken broth

1 Tbsp. fresh parsley

1/2 tsp. poultry seasoning

Black pepper to taste

3 cups frozen mixed vegetables, defrosted

8 baked biscuits, homemade or refrigerated

Add onion, potato, and chicken to a 4-quart slow cooker. In a small bowl, combine cream of celery soup, cream of chicken soup, broth and seasonings. Stir into chicken mixture and cook on high for 4 hours or low 7 hours. Add mixed vegetables and cook for 1 hour more. Meanwhile, bake biscuits as directed in the recipe or on the refrigerated biscuit container.

Stir pot pie mixture, spoon into bowls and top with biscuits.

Readers are invited to submit their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com