New Years Day Casserole With Cornbread Topping Recipes

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WEEKNIGHT BEEF AND BEAN CASSEROLE WITH CORNBREAD TOPPING



Weeknight Beef and Bean Casserole with Cornbread Topping image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 12

1 pound ground beef
1/2 medium onion, chopped
1 garlic clove, minced
1 jalapeno, seeded and chopped
1 can pinto beans, drained and rinsed
2 cups tomato sauce, homemade or store-bought
1 medium tomato, chopped
1 cup grated Cheddar cheese
1 cup self-rising cornmeal mix
1/2 cup self-rising flour
1 large egg
1 cup buttermilk

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large ovenproof skillet or Dutch oven set over medium heat, cook the ground beef, breaking up the meat with a wooden spoon, until browned through, 3 to 5 minutes. Drain the fat from the meat. Add the onion, garlic, jalapeno, pinto beans, tomato sauce, and tomato and remove the pan from the heat. Top with the cheese.
  • In a medium bowl, combine the cornmeal, flour, egg, and buttermilk. Pour the mixture on top of the meat mixture.
  • Bake until the cornbread topping is lightly browned, 15 to 20 minutes. Serve hot.

TACO CORNBREAD CASSEROLE



Taco Cornbread Casserole image

A whole can of chiles adds fire to this cornbread casserole. For less heat, you can use just enough of the can for your taste. -Lisa Paul, Terre Haute, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

2 pounds ground beef
2 envelopes taco seasoning
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup water
1 cup cooked rice
1 can (4 ounces) chopped green chiles
2 packages (8-1/2 ounces each) cornbread/muffin mix
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup sour cream
2 cups corn chips
2 cups shredded Mexican cheese blend or cheddar cheese, divided
1 can (2-1/4 ounces) sliced ripe olives, drained
Optional: Shredded lettuce, chopped tomatoes and chopped red onion

Steps:

  • Preheat oven to 400°. In a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally., Meanwhile, prepare cornbread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chips., Bake, uncovered, until cornbread is cooked through, 55-60 minutes. Sprinkle with remaining cheese; bake until melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion.

Nutrition Facts : Calories 817 calories, Fat 40g fat (17g saturated fat), Cholesterol 183mg cholesterol, Sodium 1982mg sodium, Carbohydrate 74g carbohydrate (20g sugars, Fiber 4g fiber), Protein 36g protein.

DONNASUE'S CORNBREAD MUSTARD GREEN CASSEROLE



Donnasue's Cornbread Mustard Green Casserole image

The reason I created this is my friend Dora. When she gives me fresh mustard greens, there was only so much I could do with them. I wanted to make a Southern-style dinner casserole that would celebrate some of the traditional foods that I consider Southern.

Provided by Donnasue

Categories     Main Dish Recipes     Casserole Recipes

Time 1h25m

Yield 6

Number Of Ingredients 13

cooking spray
1 tablespoon olive oil
4 quarts mustard greens, washed and chopped
1 onion, finely chopped
2 tablespoons chopped roasted garlic
1 (8.5 ounce) package dry corn muffin mix
1 (8 ounce) package biscuit mix
2 eggs
1 cup milk
2 tablespoons Dijon mustard
2 teaspoons seasoned meat tenderizer (such as Everglades® All-Purpose Seasoning), or to taste
2 (3 ounce) precooked ham steaks, chopped
2 cups shredded Mexican cheese blend

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 2-quart casserole dish with cooking spray.
  • Heat olive oil in a large skillet over medium heat. Cook the mustard greens, onion, and roasted garlic until the onions are translucent and the mustard greens are wilted and reduced, about 10 minutes. Drain greens mixture in a colander if very juicy.
  • Mix the corn muffin mix, biscuit mix, eggs, and milk together in a large bowl to make a batter; mix in the Dijon mustard and seasoned tenderizing salt, then gently stir in the cooked greens, ham, and Mexican cheese blend until thoroughly combined. Scrape the mixture into the prepared casserole dish.
  • Bake in the preheated oven until browned and a toothpick inserted into the center of the casserole comes out clean, about 50 minutes. If casserole begins to brown too quickly, cover dish with foil partway through the cooking time. Turn off oven, and allow casserole to stand 15 minutes in the hot oven before serving.

Nutrition Facts : Calories 690.2 calories, Carbohydrate 68.3 g, Cholesterol 125.2 mg, Fat 33.8 g, Fiber 9 g, Protein 30.3 g, SaturatedFat 15.5 g, Sodium 2032.8 mg, Sugar 8.1 g

HAMBURGER CORN BREAD CASSEROLE



Hamburger Corn Bread Casserole image

Welcome friends in from the cold with a comforting dish that all ages will love. A layer of corn bread makes this meal-in-one both filling and delicious! Kathy Garrison - Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
TOPPING:
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup fat-free milk
1 tablespoon canola oil

Steps:

  • Preheat oven to 425°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans, tomatoes, chili powder and Worcestershire sauce; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Transfer to an 11x7-in. baking dish coated with cooking spray. For topping, in a small bowl, combine flour, cornmeal, sugar, baking powder and salt. Combine egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top., Bake, uncovered, 14-18 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 339 calories, Fat 10g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 722mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

CORNBREAD-CHILI CASSEROLE



Cornbread-Chili Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
1 medium onion, chopped
1 1/2 pounds lean ground beef
1 1/2 cups mild salsa (medium or hot if preferred)
One 12-ounce bag frozen whole-kernel white shoepeg corn, thawed
1/4 cup vegetable broth
2 tablespoons hot Mexican chili powder
1 teaspoon ground cumin
Salt and freshly ground black pepper
Three 8-ounce boxes cornbread muffin mix (Jiffy preferred)
1 1/2 cups whole milk
1 cup shredded Cheddar (about 4 ounces)
1/4 cup sour cream

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.

MEXICAN CASSEROLE WITH CORNBREAD TOPPING



Mexican Casserole With Cornbread Topping image

Make and share this Mexican Casserole With Cornbread Topping recipe from Food.com.

Provided by afghanmom

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 lb bulk mild Italian sausage
1 cup frozen corn, thawed
1 medium green bell pepper, finely chopped
1 medium onion, finely chopped
1 medium garlic clove, minced
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 ounce taco seasoning mix
1 (8 ounce) can tomato sauce
1 (10 ounce) can diced tomatoes and green chilies
2 -3 cups shredded cheddar cheese or 2 -3 cups monterey jack cheese
1 (6 ounce) package cornbread mix
2/3 cup milk
1 egg

Steps:

  • Preheat oven to 350'. Grease a 13x9 inch glass baking dish.
  • Place a large skillet over medium-high heat. Brown beef and sausage; drain.
  • Add corn, pepper, onion, garlic, paprika, cayenne, taco seasoning, tomato sauce, tomatoes, and 3/4 cup water. Bring to a boil, reduce the heat, and simmer, uncovered, until slightly thickened, about 10 to 15 minutes, stirring frequently.
  • Spoon the mixture into the greased pan. Sprinkle evenly with the shredded cheese.
  • Combine the cornbread mix, milk and egg in a bowl; mix well. Pour evenly over the beef mixture. Bake, uncovered, 30 minutes or until golden.

TACO CASSEROLE WITH CORNBREAD TOPPING



Taco Casserole With Cornbread Topping image

Yummy Mexican-inspired casserole. The meat mixture can be made ahead, so that, after work all all you have to do it put it in the dish, mix up the cornbread topping and bake!

Provided by BlueRidgeMama

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 (3/4 ounce) envelope taco seasoning
1 (15 ounce) can tomato sauce
1 cup frozen corn
4 ounces cheddar cheese, shredded
1 cup cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon lemon juice
1 cup milk
1 tablespoon melted butter

Steps:

  • Brown ground beef and drain. Return to skillet, add onions & peppers and cook until vegetables are soft.
  • Add corn, tomato sauce, corn and taco seasoning. Mix well and cook, over med about 15 minutes to reduce liquid.
  • Spoon into baking dish and top with cheese.
  • Mix cornmeal, flour baking powder and salt together in mixing bowl. Add egg and milk and then add butter and blend. Pour over meat mixture.
  • Bake for 25 minutes at 375°F.

CORNBREAD TOPPED SLOPPY JOE CASSEROLE



Cornbread Topped Sloppy Joe Casserole image

A hearty cornbread topping creates the "bun" for this delicious Sloppy Joe casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (15 oz) tomato sauce
1 tablespoon packed brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon yellow mustard
1 pouch (6.5 oz) Betty Crocker™ golden corn muffin and bread mix
1/3 cup milk
2 tablespoons vegetable oil
1 egg
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • Heat oven to 350°F. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. Stir in tomato sauce, brown sugar, Worcestershire sauce and mustard. Cook 2 to 3 minutes, stirring frequently, until boiling; keep warm.
  • In small bowl, stir corn bread mix, milk, oil and egg just until moistened (batter will be lumpy).
  • Spoon hot beef mixture into 8-inch square (2-quart) glass baking dish. Sprinkle with 3/4 cup of the cheese. Spoon corn bread batter evenly over top.
  • Bake 25 to 35 minutes or until toothpick inserted in center of topping comes out clean. Sprinkle remaining 1/4 cup cheese over hot casserole.

Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 105 mg, Fat 2, Fiber 4 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 16 g, TransFat 1 g

NEW YEAR'S DAY CASSEROLE WITH CORNBREAD TOPPING



New Year's Day Casserole with Cornbread Topping image

I got this recipe from our hometown newspaper several years ago. It's a very small, southern town, and this is recipe embodies that spirit. And I renamed it because it contains all the key foods we MUST have on New Year's Day! I've made it quite a few times, and done something slightly different with it each time, so it's easy to modify to suit your own tastes. I leave out the green pepper every time, though. I just found their flavor too strong. It overpowered all the others. Anyway, hope y'all enjoy it! Leslie

Provided by Leslie Tobin @EvansMom

Categories     Other Main Dishes

Number Of Ingredients 15

4 cup(s) chopped, cooked ham (i use left over honey baked)
2 tablespoon(s) vegetable oil
3 tablespoon(s) all-purpose flour
3 cup(s) chicken broth
1 small onion, chopped
1 small green pepper, seeded and chopped
1 1/2 pound(s) trimmed, washed, and chopped collard greens
1 can(s) 16-oz, black-eyed peas, rinsed and drained (i use 2 or 3 cans, depending on my mood)
1/2 teaspoon(s) dried, crushed red pepper (i use a little bit more)
- cornbread crust recipe follows:
1 1/2 cup(s) white or yellow corn meal mix (jiffy works fine)
1/2 cup(s) all-purpose flour
1 teaspoon(s) sugar
2 large eggs
1 1/2 cup(s) buttermilk

Steps:

  • First, please note that under the section where I had to pick a cooking method, I chose "bake" because that's the final step, however this recipe involves mulitple steps and stove top cooking as well. Now, on to the recipe . . . Saute ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add flour and cook, stirring, 1 minute. Gradually add chicken broth and cook, stirring constantly, 3 minutes or until broth begins to thicken.
  • Bring mixture to a boil and add chopped onion, green peppers, and collard greens; return to boil and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper. Spoon hot mixture into a lightly greased 13 x 9 baking dish. Note: I'd use a bigger one because I've NEVER gotten this recipe to fit in a 13 x 9 dish. I always end up using a very large, oval-shaped baking pan that belonged to my grandmother (which probably explains why it always tastes so good).
  • Preheat oven to 425 degrees F, and combine the corn meal mix, all-purpose flour, and sugar in medium bowl. Make a well in the center of the mixture. Add eggs and buttermilk. Stir just unitl moistened. Pour batter evenly over greens and blac-eyed peas mixture. Bake at 425 for 25 minutes or until cornbread is golden brown and set. It is so delicious that I have to warn to let it cool off at least a little bit before you try a bite. I have burned my tongue on this one more than once. :) Enjoy!

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