This is a delicious casserole. It is also different, with the flavors of corn, tomato and cinnamon coming together harmoniously. I spotted this recipe in a magazine (Sunset ?) over 25 years ago. I have been making it ever since I think your family will enjoy it as well. The only liberty I have taken with the recipe is the type of corn used as well as the amount.
adapted from: Sunset Magazine
corn, 2 -3 c frozen corn OR 1 - 2 15 oz canned corn, drained very well
1 pound lean ground beef
1 T flour
8 oz can tomato sauce
1/4 c water
1/2 t garlic salt
1/4 t rounded top cinnamon - 1/4 t flat top is not enough, but 1/2 t is too much
1 16 oz carton cottage cheese
1/3 c Parmesan cheese
Spread corn in a 1 1/2 qt flat bottom oven proof casserole.
Brown beef, drain excess fat. Sprinkle with the flour and cook an addition minute. Add garlic salt, cinnamon, tomato sauce and water. Stir well and simmer until thick, about 10 minutes, spread over corn.
The garlic, tomato, and cinnamon are absolutely delicious together.
Bake 20 minutes
Beat eggs well, stir in cottage cheese and Parmesan cheese. Spread over meat mixture.
|Fresh out of the oven, broil for a caramelized flavor.|
Bake 25 - 30 minutes or until topping is cooked. If desired, broil a minute or two to brown.
Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments!
If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family.