Corn Moussaka

 

I've looked and looked online...okay not really, I'm feeling a bit out of sorts this evening.  I looked for a good bit online at my sites and could not find where I'd listed this recipe.  I found this one, which is the exact same one I use.  This was from BH&G in 1980 and was submitted by a reader.  I've been making it from the moment I first saw it in the magazine and it's remained a favorite at home and in potlucks.  

 

I have cut the ground beef to as little as a half pound at times, but 1 pound works best.  Don't skip the cinnamon even if you think it sounds odd because it's key to this dish.  It isn't overpowering or cinnamon-y tasting. It just comes across as exotic. 

Note that this says to make it in a shallow dish.  Be sure to use a shallow one.  I've made the mistake more than once of putting it in a deep dish and it takes forever for the top to cook through and firm up.

 

 Corn Moussaka

 

1 (17 oz.) can whole kernel corn, drained
1 1/2 lb. ground beef
1 tbsp. all purpose flour
1 (8 oz.) can tomato sauce
1/2 tsp. garlic salt
1/4 tsp. ground cinnamon
2 slightly beaten eggs
1 1/2 c. cream style cottage cheese with chives, drained
1/4 c. grated Parmesan cheese
1 (4 oz.) pkg. shredded Mozzarella cheese (1 c.)
Slivered almonds; optional

 

Spread corn in an ungreased shallow 1 1/2 quart casserole or a 10 x 6 x 2 inch baking dish. In medium skillet brown ground beef; drain off excess fat. Add flour; cook and stir for 1 minute. Stir in tomato sauce, garlic salt, and cinnamon; pour over corn in dish. Bake in 350 degree oven for 15 minutes. Meanwhile, combine eggs and cottage cheese; spread over meat mixture. Top with Parmesan and Mozzarella; sprinkle nuts over, if desired. Bake 10-15 minutes more. Makes 6 servings.