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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I tried this out of Better homes and Gardens Casserole cookbook (1978) and my Father and I loved it. Next time I want to top it with the tomatoes, then mashed potatoes and the cheese for a variation of Shepherds Pie, I think that would be good. Ingredients:
1 1/2 lbs lean ground beef |
2 eggs, beaten |
1 (8 ounce) can tomato sauce |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon worcestershire sauce |
1 (12 ounce) can whole kernel corn |
1/2 cup cracker crumb, medium-coarse |
1 egg, beaten |
1/4 cup green pepper, diced |
1/4 cup onion, diced |
2 tablespoons chopped canned pimiento |
1/2 teaspoon salt |
1/4 teaspoon rubbed sage |
1 medium tomato |
1 cup cheddar cheese, shredded |
Directions:
1. Preheat oven to 375.
2. Combine beef with next 5 ingredients and spread half of the mixture into a 8x8x2 inch baking dish.
3. Combine the rest of the ingredients except for tomato and cheese, spoon over meat and cover evenly with remaining meat mixture.
4. Bake at 375 for 50 to 55 minutes, meanwhile slice the tomato and cut the slices in halve.
5. Remove from oven and top with tomato slices and cheese, bake for 5 more minutes, remove from oven and allow to sit for 5 minutes and serve.
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