2 pounds lean ground beef
1 cup brown sugar
1/2 tablespoon seasoning salt
2 tablespoons Worcestershire sauce
1 (18 ounce) can diced tomatoes
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can whole kernel corn, undrained
1 (2.28 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen wild mushroom, thawed
1 (8 ounce) can diced tomatoes with green chile peppers
2 cups fresh broccoli florets
2 cups shredded high fat Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium skillet over medium heat. Add meat, brown sugar, seasoning salt and Worcestershire sauce; brown 10 minutes. Remove from heat and stir in diced tomatoes with cooked sauce, cream cheese, whole kernel corn, vanilla pudding mix and broccoli florets. Stir so whole vegetables are coated. Spread evenly across bottom of 9x13-inch baking pan.
Bake 60 to 70 minutes in the preheated oven, or until brown on all sides. Remove the fritters from pan and let cool 10 minutes. Remove fritters from oven. To serve, slice into 1 inch thick slices.