I’m not sure who Erlin is or how this hot dish came to be called by this name, but it was my absolute favorite hot dish growing up. This is another hot dish that came from the McKinley School cookbook. Here is the recipe in the cookbook:
My meat lover Mom increased the meat by a 1/2 pound and I still make it that way. I think it’s funny how vague the amounts and directions are given in this old cookbook. Maybe being inexact in a recipe could be a good thing because the cook can always make it their own by adding additional ingredients or with the preparation.
I changed a few things. Of course I added garlic! I also sprinkled the flour over the meat and let it cook or brown a little before adding the milk and corn. It turned out really good, but it always seems to taste good no matter how it’s made. How can you go wrong with meat, potatoes and corn?! I always eat this with cranberry sauce too.
This is a good time of year for me to have comfort foods that I had growing up. It brightens up the drab, cold and long winter!
My Version of Erlin’s Hot Dish
1 1/2 pounds of extra lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 can cream corn
2 c. low-fat milk
3 T flour
5 – 6 potatoes, peeled and sliced about a 1/4 inch
Salt and pepper to taste
In a large pan or a Dutch oven type of pan, brown the ground beef, onions and garlic. Break up the ground beef as it browns. When the ground beef has browned, sprinkle in the flour, salt and pepper. Mix until the flour has coated the ground beef and has a little color. Add in the milk and creamed corn. Mix and heat until almost boiling. Add in the potatoes and mix again. Adjust the salt and pepper if needed. Cover and place in the oven or place the contents in a casserole dish and cover. Bake for an hour and 30 minutes. The potatoes should be cooked and the hot dish reduced slightly. Let it sit for about 5-10 minutes and then serve.
Hope it brings some comfort to your winter!
Minnesota Food Lover 