I love, love, love a good casserole! One of my most clicked recipes is my Slow Cooker Chicken Enchilada Casserole (you people love that recipe!), so I thought I’d do another spin on a casserole with a yummy cornbread topping. Thanks to my Hometown Harvest book, I found the perfect method to tweak and share with you. This time though, we use the oven!
Such a simple and hearty dinner for your family!
1 pound of ground beef (or use ground chicken or turkey!)
1 onion, chopped
1 1/2 cups ketchup
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 (8 oz) package of cornbread mix (I used Jiffy)
1/2 cup milk
Sour Cream and/or shredded Cheddar Cheese to garnish
Preheat oven to 350 degrees.
Grease (I used Pam) an 8×8 inch baking dish and set aside.
In a large skillet over medium-high heat, brown your ground beef and onion until cooked and crumbly. Stir in the next 4 ingredients and reduce heat to low. Simmer together about 5 minutes and then pour your ground beef mixture into your prepared baking dish.
In a small bowl, mix your dry cornbread mix with your milk and egg. Pour batter over your ground beef mixture. Bake uncovered about 20 minutes or until cornbread is nice and browned on the edges and the casserole is bubbly. Remove from oven and let stand 5 minutes before cutting into squares and garnishing with sour cream and/or shredded cheese.
This recipe serves 4 adults but could be easily doubled and prepared in a 9×13 inch baking dish.
This is just one of those feel-good suppers. Enjoy!