Recipe: Corn-Hamburger Bake (1960's)

CORN-HAMBURGER BAKE

1 onion, chopped
2 green peppers, cut in small pieces
5 tablespoons butter or margarine, divided use
1 pound ground beef
2 tablespoons flour
Seasoned salt
1/4 teaspoon salt
Ground black pepper
2 eggs, beaten
1 (16 or 17 ounce) can cream-style corn
2 tomatoes, peeled and cut in 1/2-inch slices
2 tablespoons fine dry bread crumbs

Cook onion and green pepper in 4 tablespoons of the butter 2 or 3 minutes.

Add beef and cook until meat loses its red color, breaking up meat with fork.

Blend in flour, 1 teaspoon seasoned salt, salt and 1/4 teaspoon pepper. Stir in eggs and corn; put in shallow 1 1/2-quart baking dish. Arrange tomatoes on top and sprinkle with seasoned salt and pepper, then sprinkle with crumbs and dot with remaining butter.

Bake in moderate oven (375 degrees F) for about 25 minutes.

Makes 4 to 6 servings
Source: Recipe pamphlet: The Collector's Cookbook - Corn, Woman's Day Kitchen #115, August 1966