Corn Bread Casserole

this recipe is from the Stitch n sew magazine of Dec 1968....

just love these old magazines

Corn Bread Casserole

1 pound ground beef
1 Tablspoon shortening
2 teaspoon Worcestershire sauce
1 can kidney beans
1/2 package conr bread mix ( I use Jiffy brand)
1/3 cup chopped onion
3/4 Teaspoon salt
1 large can tomatoes

Brown meat and chop onion. Melt shortening, add seasonings and tomatoes and beans. Cover and simmer for 15 minutes, over low heat. Pour the meat mixture into a greased casserole. Spread cornbread mix( using a wet knife to spread the mixture over the top). Bake in hot oven 425 degrees for 25 minutes.

This is a quick meal to get ready if you are working

Mrs. Cele Bissonette....contributed this recipe to the magazine...