Criss-Cross Hot Dish
  • Cooking Time: 15
  • Servings: 6
  • Preparation Time: 10 minutes
  • 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
  1. In a large skillet, brown the meat and onion.
  2. When meat is browned, drain excess grease.
  3. Add all ingredients to the pan except for the cheese and olives.
  4. Simmer for 5 to 15 minutes. Remove the bay leaf.
  5. Spoon into baking dish (I use a 9" square pan).
  6. Arrange a lattice of cheese strips on top. Place an olive slice where the cheese strips cross.
  7. Put in oven or under the broiler until the cheese melts.
  8. Note: I sometimes make this a few hours ahead of dinner time. I then bake the casserole for about 20 minutes before serving.
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.