mennonite hamburger cassarole
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.
prep time
25 Min
cook time
30 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 pound ground beef
- 1/2 cup diced yellow onion
- 14 1/2 ounces canned diced tomatoes undrained
- 1 can yellow sweet corn, drained
- 5 tablespoons all purpose flour
- 3 tablespoons butter, cut into cubes
- 1 - red bell pepper
How To Make mennonite hamburger cassarole
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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