We seem to be channeling the Fifties this week. This recipe is from the 1950 Betty Crocker Picture Cookbook – I even had just the right covered casserole dish for this - a Flamingo pink one from the late Forties. This is one of dishes I remember my mother making…my dad wasn’t fond of most casseroles but he liked this one. I served it with Country Cornbread and a green vegetable.
Preheat oven to 350°.
Cook in 3 tbsp. fat until onions are yellow…
3 large onions, sliced
1 large green pepper, minced
Add and fry until mixture falls apart…
1 pound ground beef
2 cups cooked tomatoes (15 ounce can or pint home-canned)
1/2 cup uncooked rice (or 2 cups uncooked dry noodles)
1 teaspoon chili powder
2 teaspoons salt
1/8 teaspoon pepper
Pour into greased 2 quart casserole (8”).
Cover and bake…350° for 1 hour. .. removing cover last 15 minutes. Serve hot.
I’ve written the recipe as it appeared in 1950; today many cooks would like something like Rotel for the tomatoes, or would add chilies for more spice. I would sprinkle on a little grated cheese the last few minutes next time, which is also not called for in the original recipe.
I used less fat and just 2 onions – chopping this much onion is what a food processor is for!