Sep 21, 2014
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Squaw Corn Casserole

August 27, 2010

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)


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COMMENTS (1 Comments)

be nice if the whole recipe was here

9:35 PM Dec 9th



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