Criss-Cross Hot Dish
1 pound ground beef
3/4 cup chopped onion
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/8 tsp thyme
1 tsp oregano
1 bay leaf
1 pound can whole or diced tomatoes
1 can cream of mushroom soup
4 ounces of cheese sliced into strips that are 1 inch wide
sliced stuffed olives
In a large skillet, brown the meat and onion.
When meat is browned, drain excess grease.
Add all ingredients to the pan except for the cheese and olives.
Simmer for 5 to 15 minutes. Remove the bay leaf.
Spoon into baking dish (I use a 9" square pan).
Arrange a lattice of cheese strips on top. Place an olive slice where the cheese strips cross.
Put in oven or under the broiler until the cheese melts.
Note: I sometimes make this a few hours ahead of dinner time. I then bake the casserole for about 20 minutes before serving.
Pairs Well With
My sister, Jeanne Gibbs, found this recipe in a Minute Rice ad in a Sunday newspaper magazine in the early 1960's. Our families have enjoyed this hot dish often over the years.