This delicious casserole has been a favorite on our table for decades!. Probably because it is a bit different, with the flavors of corn, tomato, and cinnamon coming together harmoniously. I spotted this recipe in a magazine (pretty sure it was Sunset ) over 30 years ago. And I have been making Corn Moussaka ever since. The garlic, tomato, and cinnamon flavors are absolutely delicious together.
A one-dish dinner worthy of guests at the table.
While I love cooking delicious dinners for my family, I have to say this is company worthy. Because, yes, it is that good. For our family dinner Corn Moussaka goes perfect with tossed salad, a bread and butter tray, and a fruit dessert. When I have guests joining us, I will add another vegetable, like steamed green beans or broccoli. And possibly up the dessert offering.
While there are a couple of steps in the preparation, you will have dinner on the table in one hour. A well managed investment of time for a dinner that is not that same old ground beef recipe, again.
Corn Moussaka
adapted from: Sunset Magazine
350-degree oven
Ingredients needed for this recipe:
- ground beef
- flour, we use whole wheat
- tomato sauce
- garlic salt
- cinnamon
- eggs
- cottage cheese
- Parmesan Cheese
- 1 1/2 Quart Casserole dish
- skillet
- measuring cups
- measuring spoons
- medium-sized mixing bowl
- stirring spoon
Now we are ready to begin!
 |
adapted from: Sunset Magazine
350-degree oven
UPDATED: 10.19.2023
corn, 2 -3 c frozen corn OR 1 - 2 15 oz. can corn, drained very well
1 pound lean ground beef
1 T flour
8 oz. can tomato sauce
1/4 c water
1/2 t garlic salt
generous 1/4 t cinnamon
2 eggs
1 16 oz. carton cottage cheese
1/3 c Parmesan cheese
Spread the corn in a 1 1/2 qt. flat bottom ovenproof casserole.
In a large skillet, brown the ground beef, drain excess fat. Sprinkle the beef with the flour and cook for an additional minute.
corn, 2 -3 c frozen corn OR 1 - 2 15 oz. can corn, drained very well
1 pound lean ground beef
1 T flour
8 oz. can tomato sauce
1/4 c water
1/2 t garlic salt
generous 1/4 t cinnamon
2 eggs
1 16 oz. carton cottage cheese
1/3 c Parmesan cheese
Spread the corn in a 1 1/2 qt. flat bottom ovenproof casserole.
In a large skillet, brown the ground beef, drain excess fat. Sprinkle the beef with the flour and cook for an additional minute.
Add garlic salt, cinnamon, tomato sauce, and water. Stir well and simmer until thick, about 10 minutes, spread over corn.
Bake the ground beef mixture for 20 minutes. While the seasoned meat and corn are baking, prepare the topping.
In the medium mixing bowl, beat the eggs well, stir in cottage cheese and the Parmesan cheese. Spread over meat mixture. And return to the oven.
Bake the ground beef mixture for 20 minutes. While the seasoned meat and corn are baking, prepare the topping.
In the medium mixing bowl, beat the eggs well, stir in cottage cheese and the Parmesan cheese. Spread over meat mixture. And return to the oven.
Bake for 25 - 30 minutes or until topping is cooked through.
If desired, broil a minute or two to brown. Then serve.
Storage options for Corn Moussaka. Store covered in the refrigerator for up to three days. I do not recommend freezing this recipe.
UPDATE:
For your convenience, a "copy and paste" version of Corn Moussaka has
been included below.
You may also enjoy:
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Printable "copy and paste" version:
Corn Moussaka
adapted from: Sunset Magazine
350-degree oven
adapted from: Sunset Magazine
350-degree oven
UPDATED: 10.19.2023
corn, 2 -3 c frozen corn OR 1 - 2 15 oz. can corn, drained very well
1 pound lean ground beef
1 T flour
8 oz. can tomato sauce
1/4 c water
1/2 t garlic salt
generous 1/4 t cinnamon
2 eggs
1 16 oz. carton cottage cheese
1/3 c Parmesan cheese
corn, 2 -3 c frozen corn OR 1 - 2 15 oz. can corn, drained very well
1 pound lean ground beef
1 T flour
8 oz. can tomato sauce
1/4 c water
1/2 t garlic salt
generous 1/4 t cinnamon
2 eggs
1 16 oz. carton cottage cheese
1/3 c Parmesan cheese
Spread the corn in a 1 1/2 qt. flat bottom ovenproof casserole.
In a large skillet, brown the ground beef, drain excess fat. Sprinkle the beef with the flour and cook for an additional minute.
In a large skillet, brown the ground beef, drain excess fat. Sprinkle the beef with the flour and cook for an additional minute.
Add garlic salt, cinnamon, tomato sauce, and water. Stir well and simmer until thick, about 10 minutes, spread over corn.
Bake the ground beef mixture for 20 minutes. While the seasoned meat and corn are baking, prepare the topping.
In the medium mixing bowl, beat the eggs well, stir in cottage cheese and the Parmesan cheese. Spread over meat mixture. And return to the oven.
Bake for 25 - 30 minutes or until topping is cooked through.
Storage options for Corn Moussaka. Store covered in the refrigerator for up to three days. I do not recommend freezing this recipe.
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I love a good moussaka. I would never have thought to make it with corn.
ReplyDeleteThe corn caught my eye. For some reason eggplant makes my mouth itch! And the flavors really come together.
DeleteI was going to say what Marg said ... I always think eggplant when I see moussaka.
ReplyDeleteYes the traditional recipe! I am pretty sure this was a Sunset Magazine reader submitted recipe, always creative to say the least! With quality canned corn you can make this anytime...
DeleteI'm always looking for new ground beef recipes! Thank you for sharing at Party In Your PJ's.
ReplyDeleteThank you and have a great week!
DeleteQuick and easy and satisfying! Thanks for sharing at the What's for Dinner party - have an awesome week!
ReplyDeleteThank you, and thanks for stopping by! Have a wonderful week ahead.
DeleteWe loved this recipe when it came out but I lost it during a move. So easy and we liked it bestwith the frozen corn. Thanks for sharing!
ReplyDeleteI am so glad you came back to find the recipe again, thank you! Have a great week ahead. Take care.
DeleteThis sounds interesting. I haven't tried moussaka with corn. Thanks for sharing and for joining Fiesta Friday Party! Hope to see you next time. :)
ReplyDeleteJuhls, thank you so much!
Delete