By Kevin Williams
Amish and Mennonite kitchens are full of so many casserole concoctions. Many of them are similar: loaded with ground beef, perhaps noodles, maybe some corn, other veggies…all are meant to give the casserole “heft.” Amish suppers are meant to be heavy-duty affairs to replenish the calories burnt off from a day of hard physical work. The goal is to deliver a lot of calories along with taste. Fannie Martin’s Hamburger Casserole delivers on both those. One of the signature distinctions of this dish are the red peppers but when my parents made this the other night they omitted the red peppers and it still turned out well. But I would encourage you to try it with the peppers.
This recipe comes from a Mennonite woman in Dayton, Virginia. Martin is a very common last name in Mennonite settlements.
- 1 pound ground beef
- 1 /2 cup diced yellow onion
- 14.5 diced undrained tomatoes
- 1 can yellow sweet corn, drained
- 5 tablespoons flour
- 3 tablespoons butter
- 1 red bell pepper
- Heat broiler to high. Move oven rack to top section. Broil red bell pepper about 1-2 minutes in each side, until roasted. Remove from oven and let pepper steam in a brown paper lunch bag for five minutes. Carefully remove loose skin and slice into rings. Set aside.
- Heat oven to 375. Brow ground beef and onions together until onions are tender and beef is no longer pink. Season with salt and pepper to taste.
- Stir in corn and undrained tomatoes until throughly mixed. Heat through on medium high, about five minutes. Stir in flour and butter and bring to a boil. Lower heat, and let simmer about fifteen minutes. Mixture should thicken.
- Pour into 8in square cassarole dish. Top with red pepper rings. Bake, uncovered, for 30 mins. Let cool a bit before serving, as mixture will be very hot.