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.