This corn soufflé pie is a perfect addition to your Thanksgiving feast and is sure to please any dinner crowd! Enjoy the fresh taste of herbs and veggies grown right in your AeroGarden. Learn how to make it below!

INGREDIENTS                                                                                                                 

1½ lb lean ground beef

2 medium onions, chopped

1 red bell pepper, chopped

2 garlic cloves, minced

2 tomatoes, seeded and chopped

1½ tsp salt

1 tsp sugar

½ tsp ground cumin

1 Tbsp chopped fresh cilantro

¼ tsp pepper

Corn Topping

2 Tbsp flour

¼ tsp salt

½ cup milk

1 (16-oz) can whole-kernel corn, drained

3 egg yolks, slightly beaten

3 egg whites

6 pimiento-stuffed green olives, chopped

PREPARATION - Serves 6

Preheat oven to 350°F. Sauté beef, onions, red pepper and garlic in a skillet over medium-high heat until beef is cooked through. Stir in remaining ingredients except Corn Topping. Pour into ungreased 2-quart baking dish.

For the corn topping, lightly toast flour and salt in a saucepan over medium heat for 2 minutes. Whisk milk gradually into flour and salt. Add corn. Cook, stirring constantly, until corn mixture thickens and boils. Stir at a boil for 1 minute. Gradually whisk half of the hot corn mixture into egg yolks, then blend egg yolk mixture back into saucepan. Stir and boil 1 minute. Cool slightly. Beat egg whites until stiff. Fold thickened corn mixture and olives into egg whites, but do not blend together.

Pour corn topping over beef mixture. Bake, uncovered, about 30 minutes.

Enjoy!