Bratwurst and Cornbread Casserole
This recipe definitely falls in the comfort food category. Savory bratwurst with chunks of hearty vegetables, all covered with a cheesy cornbread crust on top. Everyone went back for second helpings tonight. I hope you enjoy this recipe for Bratwurst and Cornbread Casserole.
Salty brats with a sweet cornbread topping are a perfect combination. If you don’t have brats on-hand, you can substitute ground beef in this recipe. Either way, it makes a great weeknight meal that comes together in a snap! This tasty 30-minute meal gets made regularly in our home, it is a savory, hearty dinner favorite.
Bratwurst and Cornbread Casserole Recipe
What’s needed?
- 1 tablespoon of canola oil
- 6 bratwurst, cut into 1 inch pieces (1 1/2 pounds of ground beef would also work well)
- 1 medium sweet onion, chopped
- 15-ounce can sliced carrots
- 1 cup frozen peas
- 15-ounce can great northern beans
- 1/2 teaspoon of dried oregano
- 11-ounce can condensed tomato soup, undiluted
- 8.5-ounce box Jiffy cornbread mix
- 1 egg
- 1/3 cup milk
- 1 cup shredded cheddar cheese
How to make Bratwurst and Cornbread Casserole?
- Add the canola oil to a large skillet over medium heat. Cook the bratwurst pieces for about 5 minutes until browned. Add the onions and cook for another 5 minutes.
- Add the frozen peas and the sliced carrots to the pan. Stir and cook for 2-3 minutes.
- Add the beans and the tomato soup to the mixture and stir to coat the vegetables. Do not add any water with the soup. Add the dried oregano to the pan. Pour the mixture into a large greased baking dish.
- In a separate bowl, mix the cornbread according to package instructions. Pour the cornbread batter over the bratwurst and vegetable mixture.
- Sprinkle one cup of shredded cheddar cheese over the cornbread batter.
- Bake the casserole for 25 minutes in a 350 degree oven. When the cornbread is done, remove the casserole from the oven and allow to cool slightly. Recipe makes 6 servings.
I served this casserole with chopped salad with a sweet poppy seed dressing. It really hit the spot on a cold evening. My son has asked me to put some in his lunchbox for tomorrow. Let me know how your family likes this recipe. Leave me a comment and look for more great casserole recipes.
Bratwurst and Cornbread Casserole
Ingredients
- 1 tablespoon canola oil
- 6 bratwurst, cut into 1 inch pieces (1 1/2 pounds of ground beef would also work well)
- 1 medium sweet onion, chopped
- 15 ounces carrots, sliced, canned
- 1 cup peas, frozen
- 15 ounces great northern beans
- 1/2 teaspoon oregano
- 11 ounces condensed tomato soup, undiluted
- 8.5 ounces cornbread mix, Jiffy
- 1 large egg
- 1/3 cup milk
- 1 cup cheddar cheese, shredded
Instructions
- Add the canola oil to a large skillet over medium heat. Cook the bratwurst pieces for about 5 minutes until browned. Add the onions and cook for another 5 minutes.
- Add the frozen peas and the sliced carrots to the pan. Stir and cook for 2-3 minutes.
- Add the beans and the tomato soup to the mixture and stir to coat the vegetables. Do not add any water with the soup. Add the dried oregano to the pan. Pour the mixture into a large greased baking dish.
- In a separate bowl, mix the cornbread according to package instructions. Pour the cornbread batter over the bratwurst and vegetable mixture.
- Sprinkle one cup of shredded cheddar cheese over the cornbread batter.
- Bake the casserole for 25 minutes in a 350 degree oven. When the cornbread is done, remove the casserole from the oven and allow to cool slightly. Recipe makes 6 servings.
