Salmagundi Bake

"I have no idea what the word "Salmagundi" is or means. My mom made this from a Better Homes and Garden cookbook. I make it now with brown rice and a little more spice and it's on the family comfort food list. Easy to put together and if I'm really lazy...I skip chopping the onions and green pepper and use frozen ones!"
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Ready In:
1hr 35mins




  • Put rice in a un-greased 2 QT casserole dish and sprinkle the first tsp salt and the pepper over the rice.
  • Pour ONE can of the tomato sauce and the hot water over the rice.
  • Layer the onions and green pepper next.
  • Then a layer of crumbled hamburger (you don't have to cook it first).
  • Sprinkle the hamburger with the second tsp of salt.
  • Top it off with a layer of the corn.
  • Mix the chili powder into the other can of tomato sauce and spread on top of the corn.
  • Lay the bacon strips on top.
  • Bake covered for 1 hour at 375.
  • Then uncover and bake 15 min.
  • more until rice is done and bacon has crisped.

Questions & Replies

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  1. Salmagundi was a distinctive dish of pirates during the late 1600s and early 1700s. Despite the name it was very different than this recipe. Pirate cooks used any available marinated or cooked meats (could have been turtle, beef, fowl wild game), anchovies, hard boiled eggs, pickled veggies, then seasoned it with oil, vinegar, garlic, pepper, etc. There were many variations based on the cook and the available ingredients. In England it was called the Grand Salad. This salmagundi bake was good and not very difficult. You can change it by what you have, for example I added some lima beans to the corn layer. You can change the spices. Unless you use very lean ground beef, I suggest cooking it first and draining the fat.
  2. I give it 5 stars because my mom had the Better Homes & Gardens cookbook and either made this herself or had me make it countless times. It's good, simple comfort food. I now cook low sodium, low potassium recipes due to my husband's kidney disease, therefore I substitute 1 can of no salt tomato sauce and split it between the layers. I also use no salt corn, no salt seasoning, oregano and garlic. Quinoa can be substituted for some or all of the rice if you are so inclined. BTW, love the history of the pirate dish!
  3. I saw your review of a saurkraut recipe, looked at your recipes, and saw the name my parents had given their dog... Salmagundi! It means "spicey hash" in, I believe, Old English. I'll be trying this recipe, and maybe offer some to its namesake.


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