My husband, Ward, and I circumnavigated in our Corbin 39, Cormorant, in the 1990s. After one of our first dinners at sea slipped off the plates when the boat lurched suddenly, I always prepared one-pot dinners that could be served in large soup bowls. This is one of our favorites.
Harvest Hamburger Casserole
1 pound lean ground beef, browned and drained
1 cup onion, minced
1 28-ounce can diced tomatoes, with liquid
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 cups potatoes, sliced
1/3 cup all-purpose flour
1 12-ounce can corn
1 12-ounce can lima beans
1 green pepper, cut in strips
1-1/2 cups (6 ounces) cheddar cheese, shredded
Combine first five ingredients. Spoon into a greased 3-quart oven casserole dish. Layer potatoes, flour, corn, lima beans, and green pepper on top. Bake, covered, at 375 degrees for 45 minutes. Sprinkle with cheese and continue baking, uncovered, for 30 minutes. Serves eight.