Casseroles

Tabasco Chili-Cornbread Casserole

Directions:

  1. Pre-heat oven to 415 degrees
  2. Brown meat in a large skillet. Add jar of chili starter, 3/4 cup of (your choice) liquid and can of drained beans. If chili is too thin continue to simmer until it thickens up.
  3. In a mixing bowl, prepare cornbread mix per package directions.
  4. Pour chili into a large baking dish. Pour prepared cornbread mixture on top of chili and spread evenly. Bake for 20 -25 min. Be sure to check chili-cornbread as it cooks making sure it doesn’t burn. Cornbread should be golden brown on top.

*From Tabasco

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Festive Sweet Potato Casserole

Directions:

  1. Pre-heat oven to 375 degrees.
  2. Combine first 6 ingredients in a large mixing bowl mixing well.
  3. Lightly grease 8” x 8” square baking dish. Spoon into prepared baking dish.
  4. Combine topping ingredients in a medium mixing bowl, sprinkle over top of sweet
  5. potato mixture. Bake for 20 - 25 min. or until golden brown.
  6. Yields 6 servings

From: Gwen Shamblin

 

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Cornbread Casserole

Directions:

  1. Pre-heat oven to 350 degrees
  2. Brown meat with onion.
  3. In medium mixing bowl, mix eggs, cornbread mix, creamed corn, 1/3 c. oil and milk.
  4. Pour 2 Tbs. oil into a large iron skillet and heat for 10 min. pre-heated oven.
  5. Once oil is done heating, pour ½ cornbread mixture into bottom of skillet, add all of browned beef and onion, layer cheddar cheese on top of beef and top skillet off with remaining cornbread mixture. Bake 45-50 min. Cool for 20 min.

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