Ask your Cooking Club members to bring along an 8-inch (20 cm) square baking dish. This is a good dish to assemble together then take home to cook.
- Prep: 20 min
- Cooking: 50 min
- 12 medium all-purpose or Yukon Gold potatoes
- 6 cups (1.5 L) frozen, thawed or canned corn kernels drained
- 8 eggs
- 2 1/4 cups (560 mL) Milk
- 2 lb (1.125 Kgs) lean ground beef
- 3 onions chopped
- 3 cloves garlic minced
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) dried thyme
- Pepper and paprika to taste
- 3 cups (750 mL) shredded Sharp Canadian Cheddar cheese
Peel and cut potatoes into 1/2 inch (1.5 cm) pieces and cook in salted boiling water until tender, about 10 minutes. Drain and combine with corn.
Beat together eggs and milk just until blended.
In large non-stick skillet over medium-high heat cook ground beef, onion and garlic until beef is no longer pink, about 10 minutes. Drain well. Season with salt, thyme and pepper.
Divide meat mixture between three 8-inch (20 cm) square baking dishes. Divide potato corn mixture over the meat.
Wipe skillet. Pour egg and milk mixture into skillet. Add 1 cup (250 mL) Cheddar cheese. Cook over medium-low heat, stirring constantly, until mixture is medium thick. Pour over dishes. Sprinkle with remaining cheese and paprika over each.
Cooking Club Tip:Refrigerate. Wrap and label package with recipe name, date and cooking instructions. When ready to serve, heat in a preheated 350 °F (180 °C) oven for 30 to 40 minutes or until heated through.