I modified this from one of the Mennonite cookbooks my mother has and made it so much that I've committed it to memory. This is a delicious way to use on hand ingredients to make a whole lot when the cupboards are bare. The recipe makes 4 to 6 servings, but I've found that two or three people can completely devour it with not a morsel leftover.
1Heat broiler to high. Move oven rack to top section. Broil red bell pepper about 1-2 minutes in each side, until roasted. Remove from oven and let pepper steam in a brown paper lunch bag for five minutes. Carefully remove loose skin and slice into rings. Set aside.
2Heat oven to 375. Brow ground beef and onions together until onions are tender and beef is no longer pink. Season with salt and pepper to taste.
3Stir in corn and undrained tomatoes until throughly mixed. Heat through on medium high, about five minutes. Stir in flour and butter and bring to a boil. Lower heat, and let simmer about fifteen minutes. Mixture should thicken.
4Pour into 8in square cassarole dish. Top with red pepper rings. Bake, uncovered, for 30 mins. Let cool a bit before serving, as mixture will be very hot.