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–+ servings

Garden Skillet Meal

Adapted from a recipe in the Casserole Cook Book, page 138.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can luncheon meat, (12 oz / 340 g)
  • 3 tablespoons butter
  • 1½ cups fresh cut corn
  • 2-3 onions, cut into thick slices
  • 2 green bell peppers, cut into strips
  • 2-3 tomatoes, quartered
  • dash dried basil, as desired
  • salt and pepper, as desired

Instructions
 

  • Cut the luncheon meat into strips or cubes. Brown in hot butter in a large non stick pan.
  • Once browned, push meat to one side, add the corn and onions. Season with salt and pepper as desired. Cover and cook vegetables until almost tender, about 8-10 minutes, stir a few times.
  • Stir in the bell pepper, cover and cook 3 minutes.
  • Add the tomato wedges on top, sprinkle with basil, cover and cook 2-3 minutes.
  • Serve and enjoy.

Notes

High cost per serving based on the luncheon meat.