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1
In a small pan, melt margarine and saute onion and peppers; let cool completely.
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2
In a large bowl, combine eggs, onion and peppers mixture, creamed corn and undrained niblets.
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3
In a small bowl, combine cheddar cheese, cream of mushroom soup and milk. Preheat oven to 350 degrees; spray a 9 x 13 casserole dish with vegetable spray.
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4
At the very last minute, stir the muffin mix into the corn mixture, using a whisk.
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5
Stir only until the mixture is moist. The muffin mix must be added at the last moment; otherwise, it oxidizes and the casserole will not rise.
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6
Next, spoon corn mixture into the prepared dish and spoon the cheese mixture on top.
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7
Bake for 45 minutes or until golden brown.
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8
For the sauce, in a Dutch oven, crumble the ground round; add onion, garlic and celery salt.
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9
Cook over a medium-high heat until browned; drain. Add tomatoes, broth, tomato paste, pepper and thyme, stirring well.
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10
Bring to a boil; reduce heat and simmer, uncovered, for 35 minutes, stirring occasionally.
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11
Add parsley; cook 5 minutes more. Cut casserole into 8 servings, spoon 1 cup of sauce onto each piece.
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12
The sauce can be served over pasta, rice or beans.
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13
The sauce can be stored in the refrigerator for one week or in the freezer for 3 months.
