Salmagundi Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- ¾ cup dry Jasmine rice, rinsed
- 1½ teaspoons salt
- dash black pepper
- 2 cans tomato sauce, (8 oz / 225 g each), Shortcut
- 1 cup hot water
- 1 cup onion, diced
- ½ cup green bell pepper, diced
- 500 grams ground beef, (1 lb)
- 1 teaspoon salt
- 1 can whole kernel corn, drained, (15 oz / 425 g)
- 2 teaspoons chili powder
- 4 slices bacon
For Topping
- tomato slices
- green bell pepper, sliced into rings
- 4 slices bacon, cooked crispy, drained, crumbled
Instructions
- Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
- To the casserole, add rinsed rice to the bottom and spread out evenly. Sprinkle with the 1½ teaspoons of salt and dash of pepper.
- Pour over 1 can of tomato sauce and the hot water.
- Add the onion in a layer then the bell pepper in a layer.
- Add the ground beef, crumbled, in a layer and sprinkle with the 1 teaspoon of salt.
- Top the ground beef with the corn, also making a layer.
- Mix the chili powder into the remaining can of tomato sauce, than pour that over the corn. Top with the bacon slices.
- Cover and bake for 1 hour.
- Remove cover and bake for another 15 minutes or until the rice is tender and cooked.
- Garnish with tomato slices, bell pepper rings and crumbled crispy bacon.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Tomato Sauce.
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