ROSEMARY CORNBREAD LENTIL POT PIE
Steps:
- Preheat the oven to 400 degrees F.
- Spray four 10-ounce ramekins or an 8-by-8-inch baking dish with nonstick cooking spray.
- Mix the lentil soup with the parsley and a few dashes of hot sauce. Spoon the mixture into the ramekins.
- In a bowl, combine the cornbread mix with the Parmesan, milk, rosemary and egg. Spoon the batter on top of the lentils. Bake until golden brown, 20 to 30 minutes, depending on the size of the ramekins or baking dish.
CORNBREAD-CHILI CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
- In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.
CORNBREAD CASSEROLE
Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this cornbread casserole for him. -Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.
Nutrition Facts : Calories 311 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 777mg sodium, Carbohydrate 50g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.
MEATY CORNBREAD CASSEROLE
This casserole is as indulgent as it is delicious; this is stick-to-your-ribs, down-home comfort food at its finest.-Justina Wilson, West Salem, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in the corn, water and brown gravy mix. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon into a greased 8-in. square baking dish., Prepare cornbread batter according to package directions; stir in the bacon bits, pepper and garlic powder. Spread over meat mixture. , Bake, uncovered, at 400° for 15-20 minutes or until a toothpick inserted into cornbread layer comes out clean. Meanwhile, prepare country gravy mix according to package directions; serve with casserole.
Nutrition Facts : Calories 447 calories, Fat 21g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 1345mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 2g fiber), Protein 17g protein.
CORNBREAD CASSEROLE
A cheap and easy favorite, cooks in 1 hour, only 5 minutes to prepare, kids love it!
Provided by Sarah Peipert
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 54.4 g, Cholesterol 43.8 mg, Fat 21.2 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 11.3 g, Sodium 1188 mg, Sugar 9 g
LAYERED CORNBREAD CASSEROLE
This easy hearty cornbread dish is great during the holidays when you need to feed a crowd quickly and easily. It's a little like a Tex-Mex riff on lasagna with a filling of shredded chicken (leftover turkey is tasty, too), cheddar cheese, and pickled jalapeños.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Lightly brush a 3-quart or 9-by-13-inch baking dish with oil. Sprinkle with cornmeal to coat, tapping out excess. Bake until cornmeal has darkened in color slightly and gives off a toasty aroma, 3 to 4 minutes. Remove from oven and let cool slightly.
- In a large bowl, whisk together oil, milk, corn, eggs, baking soda, and salt. Stir in cornmeal to combine. Pour half of batter into bottom of dish. Sprinkle with cheese, chicken, cilantro, and jalapeños. Top with remaining batter (it will be just enough to cover). Bake until golden and a tester inserted in center comes out clean, 55 to 60 minutes. Let cool at least 15 minutes, then serve with salsa and more cilantro.
CORNBREAD LENTIL CASSEROLE
I got this vegetarian recipe from a friend in CA...it is so good you won't miss the meat if you make a nice tossed salad and fresh fruit for dessert. So simple to put together and then just toss in the oven.
Provided by momEgodess
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in 3 qt saucepan over med-hi heat.
- Cook onion, pepper, and garlic in oil. Stir frequently until veggies are tender.
- Stir in water, lentils, tomato sauce and seasoning mix.
- Bring to a boil, then reduce heat to low. Partially cover and simmer 35 to 40 min or until lentils are tender.
- Heat oven to 400 °.
- Lightly grease 2-quart casserole (or a 9x13 pan, as Terri does.)
- Prepare cornbread topping by mixing all ingredients until moistened.
- Spoon lentil mixture into casserole, then spread topping evenly over lentil mixture.
- Bake uncovered 15 to 20 minutes until topping is golden brown.
- Loved the following with the green onion addition, too yummy!
- **Used half of the following when I didn't have Jiffy on hand. I also put some green onions in the corn bread.
- INGREDIENTS.
- • 1 cup all-purpose flour.
- • 1 cup yellow cornmeal.
- • 2/3 cup white sugar.
- • 1 teaspoon salt.
- • 3 1/2 teaspoons baking powder.
- • 1 egg.
- • 1 cup milk.
- • 1/3 cup vegetable oil.
- DIRECTIONS.
- Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition Facts : Calories 343.2, Fat 9.2, SaturatedFat 3.1, Cholesterol 35.5, Sodium 634.2, Carbohydrate 52.8, Fiber 12.3, Sugar 9.7, Protein 14.1
LENTIL CASSEROLE
Easy and healthy casserole!
Provided by Shane
Categories Main Dish Recipes Casserole Recipes
Time 1h55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
- Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 277.4 calories, Carbohydrate 46.4 g, Cholesterol 3 mg, Fat 2 g, Fiber 20.4 g, Protein 20.5 g, SaturatedFat 0.8 g, Sodium 245 mg, Sugar 3.5 g
TURKEY, LENTIL CASSEROLE
Provided by Florence Fabricant
Categories dinner, weekday, casseroles, one pot, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oil in a heavy two-and-a-half- to three-quart casserole. Add onion and green pepper and saute until tender. Add mushrooms and cook, stirring, until mushrooms are moist. Stir in garlic and ginger and continue to cook several minutes longer.
- Stir in cumin. Add turkey and one cup of the stock or water and stir gently to combine the ingredients. Season with salt and pepper.
- Add lentils and remaining stock or water. Bring to a boil, reduce heat, cover and simmer until the lentils are tender, about 45 minutes to one hour. Remove from heat.
- Preheat broiler. Uncover casserole and sprinkle bread crumbs over the top. Dot with butter. Place under the broiler just until the top is slightly browned. Serve at once.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 9 grams, Carbohydrate 43 grams, Fat 13 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 655 milligrams, Sugar 5 grams, TransFat 0 grams
BAKED LENTIL CASSEROLE
The herbs added to this casserole make it so flavorful. Add a salad and you've got a healthy, delicious, meat-free dinner. Also works great as a side item.
Provided by AngelaTN
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
- Cover and bake for 45 minutes.
- Remove from oven and stir in tomatoes.
- Recover and bake an additional 15 minutes.
- Remove from oven and sprinkle with cheese.
- Bake uncovered for 5 minutes or until cheese is melted.
- Remove bay leaf before serving.
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- In a medium saucepan over medium-high heat, add water and dried lentils. Bring to a boil and then lower the heat to medium and cook for about 20 minutes.
- In a large skillet over medium heat, cook the chopped onions for about 5 minutes. Add the minced garlic and cook for about 1 minute. Add the ketchup (chili sauce), tomato sauce, diced tomatoes, mustard, Worcestershire sauce, brown sugar and Cajun seasoning. Stir until combined.
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- Preheat oven to 400 degrees Fahrenheit. In a 12-inch cast iron skillet or oven-proof skillet, add olive oil and cook onions, celery, and bell pepper over medium-high heat, stirring occasionally until onions have started to turn translucent and vegetables are tender, about 5-7 minutes. Add garlic and cook for an additional minute.
- Stir in diced tomatoes and their juices, followed by the water and dry lentils. Bring to a boil and then reduce heat to low. Cover most of skillet with a cover or metal baking sheet. Allow to simmer for about 12 minutes or until lentils are tender and water has reduced. Remove cover (with oven mitt) and remove from heat. Add in Cajun seasoning and stir to incorporate.
- While the lentil mixture is simmering, place the dry ingredients for the cornbread dumplings in a medium bowl. Whisk to combine. Add almond milk, egg, olive oil, and honey. Stir to combine and set aside until your lentils are done simmering.
- Drop seven to eight mounds of cornbread batter on top of lentils. Place skillet in the oven and bake for 15-20 minutest or until the cornbread has started to brown. Remove from oven and serve immediately. Store leftovers in an airtight container in the refrigerator.
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