Bratwurst and Cornbread Casserole
Bratwurst and Cornbread Casserole is a combination of bratwurst and chunks of hearty vegetables topped with a cornbread and cheese crust.
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.
Nutrition
Calories: 690kcalCarbohydrates: 68gProtein: 27gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 101mgSodium: 1279mgPotassium: 1244mgFiber: 12gSugar: 21gVitamin A: 12539IUVitamin C: 24mgCalcium: 294mgIron: 4mg