Sunday, September 07, 2014

Salmagundi Casserole

As fall arrives in the Northern Hemisphere, my thoughts begin to turn to casseroles that will stick to our ribs and keep us warm. In a rainy, chill Michigan April, this casserole did the trick admirably and I believe it will be a cold weather staple in our house. It only needs a big, gorgeous salad and a loaf of warm bread to make a wonderful meal. The spices will make your house smell completely homey. Serves 4-6.

Salmagundi Casserole
1 c. rice
1 tbsp. oil
1 onion, minced
1 green pepper, chopped
1/2 tsp. salt
1 tbsp. chili powder
1 tsp. cumin
1 tsp. coriander
1/2 tsp. pepper
3 cloves garlic, minced
1 lb. ground beef (I use the extra-lean)
16 oz. tomato sauce
1 1/2 c. corn
1 c. chicken broth

Preheat oven to 375 degrees. Spread rice evenly in the bottom of a greased 13x9 baking pan. Heat oil in a pot. Cook the onion, green pepper, and salt in the oil until tender, 5-7 minutes. Add spices and cook until fragrant, just a minute or two. Add garlic and cook another 30 seconds. Add beef and cook until browned. Add tomato sauce, corn, and broth. Bring to a simmer. Carefully pour over the top of the rice. Cover tightly with foil and bake 35-40 minutes. Allow to cool 10 minutes before serving. 

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