Squaw Corn Casserole
The good thing about this easy casserole is that you can use lean ground beef, pork, chicken or turkey, or the equivalent in vegetarian “meat” crumbles. It’s also good when made with bulk sausage, which adds mild, medium or hot spices to the flavor.
1 pound ground “something”, cooked and broken up
Medium onion, finely diced
1/4 cup milk
14.5-ounce can of cream-style corn
1 tablespoon prepared mustard
2/3 cup bread crumbs
2 tablespoons butter
Put cooked, crumbled meat in a cold, greased 8 X 8-inch casserole and sprinkle with the onion. Whisk together eggs, milk, corn, mustard and half the bread crumbs and spread over the meat. Cover with foil and bake at 350 degrees 20-30 minutes or until the corn custard is “set”. In a small skillet, melt the butter, stir in remaining bread crumbs, and sprinkle on the casserole. Return to the oven for 4 to 5 minutes . Serves 4 to 6.
Cook's note: when ground meats are on sale I buy in quantity, fry it out and freeze it in batches for casseroles, spaghetti, soups, chili and sloppy joe. I don't season it ahead, allowing for adding appropriate vegetables and seasonings for each recipe in camp.
See more of Janet Groene’s RV-ready recipes including a Campground Potluck Recipe of the Week at http://www.CampAndRVCook.blogspot.com