March 13, 2017
Comfort Food, Dinner, Main Dish,
Casseroles, Beef, Sunday Dinner, Oven Bake, Canned Tomatoes more
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"This is good reheated. It can be frozen successfully too."
Bring 1 quart of water to a rolling boil in a large pan and drop the crumbled raw meat into the boiling water. Cook until meat turns gray-brown, about 2-3 minutes.
Drain meat in colander.
Sauté onion in lightly greased skillet. Add beef.
When onion is translucent, add the 7 other ingredients and simmer 15 minutes.
Meanwhile, sift and mix together the first 5 ingredients of the topping.
Moisten these with the beaten egg and milk.
Mix lightly and fold in the oil.
Put the meat mixture in a greased 2-quart casserole and cover with the corn-bread topping. The topping will vanish into the meat mixture but will rise during baking.
Bake in a preheated 425' oven 20-25 minutes or until corn bread is brown.
To make the first part in advance, cool and refrigerate the mixture till 45 minutes before serving time. Put the casserole in the oven and let it warm as you mix the topping.
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Delicious -- husband wants leftovers for lunch tomorrow. I did change some things in the recipe -- skipped step 1 & 2 and cooked the ground beef with the onion - followed the rest as written, except we had a tiny bit of cheddar left over in the fridge so added that to the casserole when it went in the oven. I used frozen corn and a whole bell pepper (didn't measure). Thanks for sharing!