This recipe was found in a gluten free cookbook and has been modified only slightly from Bette Hagman’s recipe. I have added a few extra things and lovingly refer to this casserole as “rainbow casserole” as it has so many colors.
1 pound ground beef
1 medium onion
1 green pepper
1 red pepper
1 can drained sweet corn (watch labels)
1-2 cloves garlic or garlic powder
1 8oz can Hunts tomato sauce 110% natural Basil, Garlic and Oregano flavor (usually I am not picky with brands, and yes their are generic sauces which are GF, but the seasoning blend in this is great)
1 cup almond milk (or other kind)
1/2 cup cornmeal (I use Bob’s Red Mill)
1T chili powder
Salt and pepper to taste
Brown meat with onions, peppers, and garlic in a large wok (or frying pan).
Add tomato sauce, corn, and heat
Add milk, cornmeal, salt and pepper, chili powder.
Pour into greased (use a bit of olive oil) casserole container
Bake covered at 350 for 45 minutes
Remove cover and bake 20 minutes
Let stand 5 minutes.
Serve with yellow corn tortilla chip and taco sauce if desired. Brandon of course like to add sour cream and cheese to his servings.
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