Sausage Veggie Cornbread Casserole Recipes

CORNBREAD SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
• In a medium bowl, mix corn bread mix, cream style corn and water.
• Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.
• Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

SHRIMP AND SMOKED SAUSAGE CORNBREAD CASSEROLE

Steps:

• For the cornbread; (the cornbread can be prepared up to a day in advance) set oven to 425 degrees.
• Generously grease a 10-inch oven-proof skillet.
• Place the buttered skillet in the oven to 5 minutes to heat.
• In a bowl combine the cornmeal, flour, sugar, baking powder and salt.
• In another bowl combine the eggs, melted butter and buttermilk; add to the dry ingredients; stir JUST until moistened.
• Transfer the batter to the hot skillet.
• Bake at 425 degrees for about 20-25 minutes, or until golden.
• Cool the baked cornbread and then cut into 1-inch cubes.
• Arrange in a single layer in a 15 x 10-inch baking sheet.
• Bake at 350 degrees for about 15-20 minutes or until lightly browned; set aside.
• For the casserole; butter a 13 x 9-inch baking dish.
• Melt butter in a large skillet over medium heat; add in onion and celery, saute for about 5 minutes or until softened (add in the garlic the last 2 minutes of cooking).
• Add in the uncooked shrimp, sausage, green onions, corn and jalapeno pepper; cook stirring constantly until the shrimp JUST begins to turn pink; remove from heat (the shrimp will still be raw).
• Stir in cumin with cilantro and cayenne (if using) milk and 3 beaten eggs; mix to combine.
• Add in the cubed cornbread; gently mix with a wooden spoon (it does not matter if the cornbread breaks!).
• Season with seasoned salt (or white salt and black pepper).
• Spoon the mixture into prepared baking dish.
• Bake for about 30-35 minutes at 350 degrees.

SMOKED SAUSAGE CASSEROLE WITH CHEESY CORNBREAD

Steps:

• Heat oven to 450°F. Spray 13x9-inch pan with cooking spray. In pan, mix sausage, vegetables and soup.
• In medium bowl, stir Bisquick mix, cornmeal, milk, eggs and 1/2 cup of the cheese until blended. Pour over sausage mixture.
• Bake uncovered 25 to 30 minutes, sprinkling with remaining 1/2 cup cheese for last 1 to 2 minutes of baking, until light brown.

SAUSAGE CORNBREAD BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 10 inch ovenproof skillet.
• In a medium skillet, brown the sausage and onion; drain well.
• In a large bowl, combine eggs, corn meal mix, corn, sour cream, milk, and oil. Pour half of corn meal mixture into the greased pan, and sprinkle with sausage mixture and cheese. Pour remaining batter over top.
• Bake for 30 to 40 minutes. Let stand 10 minutes before serving.

CORN SAUSAGE CASSEROLE

Steps:

• Fry and crumble sausage.
• Mix eggs and corn together thoroughly; add sausage and seasonings/sauteed veggies.
• Turn into a lightly greased 2 quart casserole dish.
• Bake at 350°F for 1 hours.

SMOKED SAUSAGE CASSEROLE WITH CHEESY CORNBREAD

Steps:

• Heat oven to 450. Spray 13 x 9 pan with non-stick cooking spray.
• Mix sausage, vegetables and soup in pan.
• Stir bisquick, milk, cornmeal, eggs and 1/2 cup of the cheese until blended.
• Pour over sausage mixture.
• Bake uncovered 25 to 30 minutes, sprinkling with remaining 1/2 cup cheese for last 1 to 2 minutes of baking, until light brown.