This tastes a little like lasagna, and a lot like stuffed french bread (only easier to eat). If I were paying more attention, I would have doubled this recipe. Probably a good thing I didn't, since I've been cooking so much I don't need a lot of leftovers. And my husband is picky, and doesn't like the tomato/cheese combo very often (except on pizza) so the small batch was perfect for me and Cupcake. If making for a larger group, definitely double and use a 9x12 pan.
Cook:
1/2 pound ground beef
1/2 cup chopped onion
In an ungreased 10x6x2 dish, layer
1 cup plain croutons
1 7-ounce can whole kernel corn (drained)
Spread the beef on top and then layer:
1 8-ounce can tomato sauce
1/2 cup shredded mozzarella cheese
1 cup plain croutons
In a separate bowl, mix together:
2 eggs
1/2 cup milk
3/4 teaspoon Italian seasoning
Pour the egg mixture over top, cover the dish in foil and bake at 325 for 25-30 minutes, or until a knife inserted comes out clean. Let stand for five minutes before serving.
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