This delicious ground beef 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. And they bring the ground beef and creamy top together so well, you are going to love this dinner casserole.
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 also company worthy. Because, yes, it really 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 to include a cake or pie.
While there are a couple of steps in the preparation, you will still 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.
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: 05.10.2025
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.
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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: 05.10.2025
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.
~~~~
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!
DeleteI have moussaka on my must make the real deal some time list. In the mean time, I could try this!
ReplyDeleteMarg, eggplant is not something I eat often, it can make me itch, ironically. And I do want to say, the corn goes beautifully with the traditional Moussaka tomato sauce!
DeleteThat's an interesting twist #SeniorSalonPitstop
ReplyDeleteLydia, it is one of my favorites! I hope you give this delicious casserole a try. Thanks for stopping by, I appreciate it.
DeleteCongratulations, Melynda your post will be featured this Monday at SSPS 381.
ReplyDeleteEsme, thanks so much!
DeleteI've never lived in the west but I was entranced with Sunset magazine when I was younger. I've never had Moussaka but this corn variations sound delightful! #MMBC
ReplyDeleteCarol that magazine is a great "Tour of the West", and since I have basically lived in the West for most of my life, it was fun to read about the areas I already knew about or now wished to visit. California cuisine is such a melting pot of flavors, and shaped how I run my kitchen as well.
DeleteThis is such a great idea for something a bit different! I don't think I have ever made a moussaka.
ReplyDeleteKim the tomato and cinnamon flavors are wonderful!
DeleteThis looks like a meal we would enjoy! I always hghave frozen corn and cottage chees in my refgrigerator. I don't buy ground beef often any longer, but I do like ground turkey and would substitute that.
ReplyDeletePat, I hope you enjoy this as much as we do, thanks for stopping by, I appreciate it.
DeleteCorn is certainly an interesting twist on traditional moussaka. Sounds like a hearty meal.
ReplyDeleteJudee I have no doubt that eggplant would be lovely in this dish. If only I could eat it....this recipe is original to the article I found in Sunset magazine, and I have been enjoying is for decades. We really enjoy this entree!
DeleteI have never had moussaka but this sounds like such a great flavor combination.
ReplyDeleteJoanne, it is a favorite around here! Thanks for stopping by, I appreciate it.
DeleteI've never had moussaka, but I would willingly try yours, Melynda! It looks and sounds delicious.
ReplyDeleteJayne, the flavor combo is delicious! Thanks so much for stopping by, have a great week ahead.
DeleteI can see this being yummy. I love moussaka too.
ReplyDeleteMichele, I am so happy I found this recipe, it is so good. But I do not eat eggplant, as delish as it is, I break out in hives when I do.....
DeleteThis sounds so good! Pinning to save and share. Visiting from the Sweet Tea & Friends linkup.
ReplyDeleteThis looks delicious! Thanks for joining in on Home Matters Linky Party! I will be featuring your post this week! #HomeMattersParty xx
ReplyDelete