1 pound ground beef
2 Tablespoons fat
1 1/2 teaspoons salt
1/2 teaspoon thyme leaves
1/4 teaspoon marjoram leaves
1/4 cup chopped onion
2 eggs, beaten
1/4 cup milk
1 cup soft bread crumbs
1 (l-pound) can cream-style corn
2 teaspoons prepared mustard
1/2 cup bread or cracker crumbs, or crushed potato chips
2 Tablespoons butter (omit if using potato chips)
Brown beef in fat. Add seasonings, onion, eggs, milk, 1 cup crumbs, corn and mustard. Mix well and put into a greased 2-quart casserole. Mix remaining crumbs and butter and sprinkle over casserole.
Bake in moderate oven (350*) 30 to 40 minutes. Makes 8 servings.
Note: You can get this dish ready to bake, then refrigerate; cook just before you want to serve it.
Source: America’s Best Vegetable Recipes By the Food Editors of Farm Journal (1970)