This elaborate but simple assemblage is classic Fifties basic: several seemingly unrelated ingredients out of the refrigerator and pantry, layered casually into a casserole dish to yield a dish that works. And wow, is it filling. The recipe works well with green pepper as well.

You’ll need:

1 cup uncooked rice
1 No. ½ can whole kernel corn (that’s an 8 oz. can)
2 No. ½ cans tomato sauce
1½ cup water
½ cup onion, chopped
½ cup (small jar) pimientos or finely chopped green pepper
¾ lb. ground beef
4 slices bacon
1 cup cheddar cheese, grated
Salt and pepper to taste

Cook ground beef until just tan or a crumbly texture is obtained, whichever happens first. Place rice and corn in buttered 2-quart baking dish; salt and pepper to taste. Carefully pour 1 can tomato sauce evenly into dish; add half of the water. Add onion, pimiento or green pepper, and ground beef. Pour in remaining tomato sauce and water as above. Add salt and pepper again to taste.

Cover with bacon; sprinkle with 1 cup grated cheddar. Cover snugly and bake in a moderate oven (that’s 350° F) for 1 hour. Uncover; bake for an additional 10-15 minutes or until bacon is crisp. Let stand for 5-10 minutes before serving.

Dig in!