OSS Menu Monday-Cornbread Casserole
Welcome back friends! OSS Menu Monday-Cornbread Casserole is our next recipe. I am super excited about this one because one of my very favorite people in the world created it. My Nena!! Nena is my grandmother and she has been like another mother to me while I was growing up. She was the one that had us in church every Sunday and helped us develop our own faith. I will forever be indebted to her for all the love and support she showed us as kiddos.
Y’all, look at this recipe. She wrote it on a piece of paper for me YEARS ago and it has been well loved. I have since rewritten it in a recipe book to help me read it. And, of course, it’s now on the blog which is even easier to pull up. YIPPEE!
This cornbread casserole is full of flavor and is very savory. It is a layered casserole filled with seasoned ground beef, beans, cheese and cornbread. It will quickly become one of your very favorite go-to meals for your family. Trust Me!!
OSS Menu Monday- Cornbread Casserole
A delicious and savory combination of seasoned ground beef, beans and cornbread. This will be a family favorite for years to come.
Ingredients
- 1 1/2 lb ground beef
- 1 pkg Williams Chili Seasoning
- 1/2 cup onion, chopped
- 2 pkgs cornbread mix ( I use Martha White Sweet Yellow)
- 1 can crushed or diced tomatoes 14.5 oz.
- 1 can tomato sauce
- 1 can Ranch Style Beans
- 2 Tbl worcestershire sauce
- 1 cup shredded cheddar cheese
- 2 eggs, beaten
- 1 cup milk
- cooking spray
Instructions
-
Preheat oven to 400 degrees.
-
Brown ground beef with onions and drain grease.
-
Add Williams seasoning, beans, tomato sauce, crushed tomato and worcestershire sauce to ground beef mixture and let simmer for 5-7 minutes.
-
Spray bottom of 9X13 pan with cooking spray.
-
Pour beef mixture in bottom of pan.
-
Top beef mixture with 1 cup of shredded cheese.
-
Mix cornbread together per package directions.
-
Pour cornbread over shredded cheese.
-
Bake at 400 degrees for 17-22 minutes or until golden brown on top.
A few notes about this recipe: I prefer to use specific brands with regard to the cornbread and the beans. I am a HUGE fan of Martha White Sweet Yellow Cornbread for this recipe. I love the sweet taste and how it counterbalances the spicy of the ground beef mixture. I also only ever use Ranch Style Beans. Their juices add to the full flavor of this meal.
I cannot wait for all of you to try it and let me know your thoughts. Be sure to check out last week’s edition of OSS Menu Monday where we shared our family chili recipe.
