Whenever you cook something, you follow the recipe and then adjust based on your family’s preferences- that’s how you do homemade cooking. That’s your advantage actually; you can control the taste because you are making it in the comforts of your own kitchen. For a dish to taste best, you can deviate from the recipe. This casserole is pretty flexible. You can adjust the seasonings if it’s too much or too little for you. You can even substitute an ingredient for another ingredient.
Check out what our friends from My Recipes have to say about this recipe:
“Made this for lunch today and it is wonderful! Will make it again many times for my family.”
This recipe has impressed a lot of people. I have friends calling me, telling me that they were grateful I was able to come across this recipe. Thank you for sharing this with us, My Recipes; it’s been a pleasure making this for our families.
Ingredients
- 1 teaspoon Morton salt
- 1 cup Bob’s Red Mill plain yellow cornmeal
- 1/2 teaspoon McCormick Montreal steak seasoning
- 1 cup (4 oz.) Sargento shredded sharp Cheddar cheese, divided
- 1 pound Tyson ground chuck
- 1 cup chopped onion
- 1 medium zucchini, cut in half lengthwise and sliced (about 2 cups)
- 1 tablespoon Bertolli olive oil
- 2 (14 1/2-oz.) cans Hunt’s petite diced tomatoes, drained
- 1 (6-oz.) can Hunt’s tomato paste
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.
Brown ground chuck in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.
Sauté onion and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.
Bake at 350° for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.
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Quick Tip: You can add taco seasoning to make this more flavorful if you like.
Thanks again to My Recipes for this amazing recipe.
