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Good things are coming to you! How they appear might not always be obvious, unless it's in the form of Good Fortune Casserole. Then it's very obvious indeed! This joyful, charming bake features a summery sweet, zesty, and cheesy corn base atop which is piled savory beef and fresh, tender garden vegetables. There are notes of brightness and herbaceous flavor that are sure to lift your spirits and convince you that things are looking up! Good Fortune Casserole heralds the good times to come, starting with a big slice for yourself!
Good things are coming to you! How they appear might not always be obvious, unless it's in the form of Good Fortune Casserole. Then it's very obvious indeed! This joyful, charming bake features a summery sweet, zesty, and cheesy corn base atop which is piled savory beef and fresh, tender garden vegetables. There are notes of brightness and herbaceous flavor that are sure to lift your spirits and convince you that things are looking up! Good Fortune Casserole heralds the good times to come, starting with a big slice for yourself!
Ingredients
- 3 cups water
- 1 teaspoon salt
- 1 cup plain yellow cornmeal
- 1/2 teaspoon Montreal steak seasoning
- 1 cup sharp cheddar cheese shredded and divided
- 1 pound ground chuck
- 1 tablespoon olive oil
- 1 cup onion chopped
- 1 medium zucchini cut in half lengthwise and sliced
- 2 (14.5-ounce) cans petite diced tomatoes drained
- 1 (6-ounce) can tomato paste
- 2 tablespoons fresh flat-leaf parsley chopped
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 7x11-inch baking dish.
- In a 2-quart saucepan, combine the water and the salt.
- Place the saucepan over medium-high heat and bring the mixture to a boil.
- Whisk the cornmeal into the salt water.
- Reduce the heat to low and simmer, whisking constantly, until thickened, about 3 minutes.
- Transfer the saucepan from the heat.
- Stir the steak seasoning and 1/4 cup of the cheddar into the cornmeal mixture.
- Spread the cornmeal mixture in the prepared baking dish.
- In a large nonstick skillet over medium-high heat, brown the ground chuck, stirring often, until the meat crumbles and is no longer pink, about 7-10 minutes.
- Drain the fat from the meat and transfer the meat to a bowl.
- In the same skillet, heat the olive oil over medium heat.
- Add the onion and the zucchini to the oil and sauté until crisp-tender, about 5 minutes.
- Stir the beef, the tomatoes, and the tomato paste into the onion mixture.
- Simmer the mixture, stirring often, until thickened, about 10 minutes.
- Pour the beef mixture over the cornmeal crust.
- Sprinkle the casserole with the remaining cheese.
- Bake until bubbly, about 30 minutes.
- Sprinkle the casserole with the parsley.
- Serve.
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