"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Western Beef & Corn Casserole Recipe

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This recipe for Western Beef & Corn Casserole, by , is from The Jensen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becky Jensen


tsp. Salt
tsp. Chili powder
1 c. shredded cheddar
c. hickory flavored or regular BBQ sauce
12 oz. Can mexicorn, drained (or regular corn, drained)
1 c. (8 oz.) tomato sauce

1 c. all-purpose flour
c. yellow cornmeal
2 T. sugar
1 tsp. Salt
1 tsp. Baking powder
c. butter
1 c. shredded cheddar cheese
c. milk
1 beaten egg

Brown 1 lb. Ground beef; drain. Stir in the remaining ingredients and set aside. To make the crust, stir together flour, cut in butter. Blend in remaining crust ingredients except cup of the cheese. Spread crust mixture over the bottom and sides of a greased (not oiled) 9 square baking pan. Bake at 400 for 25-30 minutes; sprinkle with the reserved cheese during the last few minutes of baking.




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