Sausage Veggie Cornbread Casserole Recipes

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CORNBREAD SAUSAGE CASSEROLE



Cornbread Sausage Casserole image

All your breakfast favorites are baked together between layers of cornbread!

Provided by Christian

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 8

Number Of Ingredients 7

1 pound ground pork breakfast sausage
1 (16 ounce) package dry corn bread mix
1 (15 ounce) can cream style corn
5 fluid ounces water
1 medium onion, diced
4 fresh jalapeno peppers, diced
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

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.

Nutrition Facts : Calories 613.3 calories, Carbohydrate 51.6 g, Cholesterol 67.4 mg, Fat 37.4 g, Fiber 1.5 g, Protein 19 g, SaturatedFat 16 g, Sodium 1639.1 mg, Sugar 9.1 g

SAUSAGE CORNBREAD



Sausage Cornbread image

Cornbread is a staple here in the South. I added sausage and cheese to a cornbread recipe and came up with this satisfying dish. It goes especially well with soup.

Provided by Taste of Home

Time 1h

Yield 8-10 servings.

Number Of Ingredients 11

1 pound bulk pork sausage
1 large onion, chopped
1-1/2 cups cornmeal
1/4 cup all-purpose flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1 can (14-3/4 ounces) cream-style corn
3/4 cup whole milk
2 large eggs
1/4 cup vegetable oil
2 cups shredded sharp cheddar cheese

Steps:

  • In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the cornbread comes out clean.

Nutrition Facts : Calories 369 calories, Fat 22g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 731mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

SAUSAGE CORNBREAD BAKE



Sausage Cornbread Bake image

This cornbread is great for those of us who eat on the go.

Provided by Debbie Rowe

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h5m

Yield 8

Number Of Ingredients 9

1 pound pork sausage
1 onion, chopped
2 large eggs eggs, lightly beaten
1 ½ cups buttermilk self-rising cornmeal mix
1 (15 ounce) can cream style corn
½ cup sour cream
¼ cup vegetable oil
2 cups shredded sharp Cheddar cheese
½ cup milk

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.

Nutrition Facts : Calories 658.4 calories, Carbohydrate 38 g, Cholesterol 128.8 mg, Fat 47.1 g, Fiber 2 g, Protein 22.1 g, SaturatedFat 18.9 g, Sodium 1263.8 mg, Sugar 4.6 g

SMOKED SAUSAGE CASSEROLE WITH CHEESY CORNBREAD



Smoked Sausage Casserole with Cheesy Cornbread image

Cheesy cornbread bakes on top of a family-pleasing meat-and-veggie casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 8

1 ring (1 lb) fully cooked smoked sausage or kielbasa, cut into 1/4-inch slices
1 bag (1 lb) frozen broccoli, carrots & cauliflower, thawed, drained
2 cans (10 3/4 oz each) condensed Cheddar cheese soup
1 1/4 cups Original Bisquick™ mix
3/4 cup cornmeal
1 1/2 cups milk
2 eggs
1 cup shredded Cheddar cheese (4 oz)

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.

Nutrition Facts : Calories 510, Carbohydrate 35 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 7 g, TransFat 2 g

SAUSAGE VEGGIE CORNBREAD CASSEROLE



Sausage Veggie Cornbread Casserole image

I don't now where I got this recipe but I'm sure I saved it because it puts a combination of some of my favorite ingredients in my favorite presentation - a one pot meal!

Provided by SusieQusie

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 lb bulk pork sausage
1 large onion, cut into thin wedges
1 large bell pepper, cut into thin strips
2 garlic cloves, minced
2 (15 ounce) cans black-eyed peas, drained
1 (14 1/2 ounce) can diced tomatoes
1/2 teaspoon dried thyme leaves
1 (10 ounce) package frozen okra, thawed (NOT breaded okra!)
1 egg, beaten
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 cups self-rising cornmeal (see Self-Rising Cornmeal)
1 teaspoon fresh coarse ground black pepper

Steps:

  • Heat oven to 425ºF. Grease a 9-inch by 13-inch baking pan.
  • In a large skillet, crumble sausage and cook till well browned, about 8 minutes, stirring often. Pour off excess fat, leaving a scant amount (1 teaspoon or so).
  • Add onion, bell pepper and garlic to browned sausage. Cook until tender, stirring often.
  • Stir in peas, tomatoes and thyme. Cook just until heated through, about 2 minutes.
  • Gently stir in okra.
  • Pour into baking pan.
  • Make topping:.
  • Either: Mix up 2 packages of your favorite packaged brand.
  • Or: Combine the listed topping ingredients in a medium boml. Stir until smooth. Don't overbeat.
  • Spoon topping into pan around edges of sausage mixture.
  • Bake for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 441.4, Fat 21.1, SaturatedFat 5.9, Cholesterol 77.7, Sodium 690.7, Carbohydrate 39.6, Fiber 7.2, Sugar 5.2, Protein 24.8

SAUSAGE VEGGIE BREAKFAST CASSEROLE



Sausage Veggie Breakfast Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
4 ounces breakfast sausage
4 ounces sliced cremini mushrooms
1 small leek, cleaned and chopped
1 clove garlic, grated
1/2 red bell pepper, seeded and diced
1/4 teaspoon hot paprika
Pinch of ground mustard
Kosher salt and freshly ground black pepper
8 ounces frozen chopped spinach, thawed and squeezed out
4 large eggs
1 to 2 dashes hot sauce
3 ounces Gruyere cheese, grated
Nonstick cooking spray, for the ramekins

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a medium skillet over medium-high heat. Add the oil to heat, then add the sausage and cook until browned and crispy, breaking up any big clumps with the back of a wooden spoon, 5 to 6 minutes. Remove the sausage to a large bowl, leaving behind any rendered fat. Add the mushrooms and leeks to the skillet with the fat and cook until they are softened, 2 to 3 minutes. Add the garlic and red bell peppers. Sprinkle in the paprika, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 5 to 8 minutes more. Add the mushroom mixture to the bowl with the sausage. Stir together and taste for seasoning.
  • In a blender, add the spinach, eggs, hot sauce, 1/4 teaspoon salt and 1/2 teaspoon pepper. Blend until smooth. Stir the spinach mixture and Gruyere into the sausage mixture a little at a time.
  • Spray four 5-ounce ramekins with nonstick cooking spray. Pour the mixture into the ramekins. Bake until the casseroles are entirely set, 35 to 50 minutes. Let the casseroles cool slightly before eating. Serve warm or at room temperature.

SAUSAGE CORN CASSEROLE



Sausage Corn Casserole image

Make and share this Sausage Corn Casserole recipe from Food.com.

Provided by Damar12

Categories     Corn

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb sausage, bulk
1/2 onion, chopped
2 tablespoons bell peppers, chopped
salt
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans whole kernel corn, drained
cheddar cheese, shredded,enough to top casserole

Steps:

  • Brown sausage.
  • Then add onions and pepper until onion is transluent.
  • Add salt to taste.
  • Add soups and corn; stir until mixed well.
  • Pour into casserole dish.
  • Top casserole with as much cheese as desired.
  • Bake at 375 degrees for approximately 10 to 15 minutes, or until casserole is hot and bubbly.
  • Serves 4 to 6.

CORNBREAD VEGGIE BAKE



Cornbread Veggie Bake image

Take advantage of convenience items in this simple side dish that's only pennies a serving-and a great addition to any meal.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk, divided
1-1/2 cups frozen mixed vegetables, thawed
1 package (8-1/2 ounces) cornbread/muffin mix
1large egg, lightly beaten
2/3 cup french-fried onions

Steps:

  • In a large bowl, combine the soup, 2/3 cup milk and vegetables. Transfer to a greased 11x7-in. baking dish. In a large bowl, combine the cornbread mix, egg and remaining milk just until blended. Carefully spread over vegetable mixture., Sprinkle with onions (pan will be full). Bake at 350° for 25-30 minutes or until lightly browned and a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 307 calories, Fat 12g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 789mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 3g fiber), Protein 7g protein.

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