Recipe by Helen Dollaghan from the Sept. 17, 1978, edition of The Denver Post. You’ll need a 350-degree oven for this. Makes 6 servings.
Ingredients
1 1/2 pounds ground beef
1/2 medium onion, chopped
1 1/2 teaspoons salt or to taste
1/8 teaspoon pepper
1/2 teaspoon dill weed
1 envelope (1 ounce) onion-mushroom soup mix
1 cup hot water
1 can (8 ounces) whole-kernel corn, drained
1 package (10 ounces) frozen, mixed vegetables, thawed and uncooked
1 cup sour cream
2 cups rice cereal squares (such as Chex)
Directions
Crumble beef into heated skillet. Cook over moderate heat until meat loses red color. Add onion during last few minutes of cooking time. Drain grease. Add salt, pepper, dill, dry soup mix. Mix well. Add water. Mix well. Add corn, vegetables and sour cream. Mix lightly but thoroughly. Spoon into baking dish, 7 by 13 inches (or similar size). At this point, casserole may be refrigerated, covered for several hours or wrapped in foil and frozen for up to three weeks. (Thaw in refrigerator.) Let mixture stand until it reaches room temperature. Sprinkle cereal over top. Bake, uncovered, for 15 minutes in oven preheated to 350 degrees. Cover loosely with foil to prevent overbrowning of cereal. Bake another 15 minutes or until bubbly.
*Each week, we uncover a favorite from The Denver Post vault — this week, Helen Dollaghan’s Sour Cream-Ground Beef Casserole.
