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Corn Moussaka
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Description
An Americanized version of the classic, this recipe calls for corn instead of eggplant and substitutes a three-cheese blend for the traditional sauce.
Ingredients
- 15 ounces, weight Canned Corn, Drained
- 1 pound Ground Beef
- 1 Tablespoon Flour
- 8 ounces, weight Tomato Sauce
- ½ teaspoons Garlic Salt
- ¼ teaspoons Cinnamon
- 2 whole Eggs, Slightly Beaten
- 1-½ cup Cottage Cheese, Drained
- 1 teaspoon Chives
- ¼ cups Grated Parmesan Cheese
- 1 cup Shredded Mozzarella (4 Oz.)
Preparation
Spread corn in an ungreased shallow 1-1/2 quart casserole dish. In a skillet, brown ground beef; drain. Add flour; cook and stir for 1 minute. Stir in tomato sauce, garlic salt (you can use a minced clove of garlic and 1/2 teaspoon salt), and cinnamon; pour over the corn. Spread evenly and bake in a 350-degree oven for 15 minutes.
Meanwhile, combine eggs, cottage cheese, and chives. Spread over the meat mixture. Top with Parmesan and mozzarella. Bake for 10 to 15 minutes more.
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Michigal on 11.21.2009
This sounds really yummy — and right up my alley. I can’t wait to make it. Thanks for the unique recipe!