Salmagundi Bake

Adapted from a recipe in the Casserole Cook Book, page 10.

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.

Print Recipe

Prep Time 20

Cook Time 1 15

Course Main Dish

Servings servings

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.