Southern Vegetable-and-Cornbread Casserole
- Total Time
When shopping for a corn-muffin mix, read labels — mixes vary widely in fat and sugar content.
vegetable oil2 tsp
dried shiitake mushroom(s)3 ½ oz, fresh, chopped (about 1 1⁄2 cups)
uncooked celery4 rib(s), medium, chopped
uncooked onion(s)1 medium, chopped
all-purpose flour⅓ cup(s)
fat free vegetable broth15 oz, reduced-sodium variety
frozen mixed vegetables1 pound(s), (such as corn, carrots, and green beans)
dry lima beans10 oz, frozen variety
dried thyme1 tsp
cornbread mix8 ½ oz
fat free skim milk⅓ cup(s)
hot pepper sauce⅛ tsp, or to taste
- Preheat the oven to 400°F. Spray a 9 x 13-inch baking dish with nonstick spray.
- Heat the oil in a large nonstick skillet, then add the shiitakes, celery, and onion. Cook, stirring, until the shiitakes have released their juices and the onion is soft, about 8 minutes.
- Stir in the flour and cook, stirring constantly, about 1 minute. Add the broth, vegetable medley, lima beans, and thyme; cook, stirring, until slightly thickened, about 3 minutes. Spread into the prepared baking dish.
- Combine the corn-muffin mix, milk, and egg in a medium bowl, stirring just until well mixed. Drop by spoonfuls over the surface of the vegetable mixture; spread gently to cover, leaving a 1⁄2-inch border around the edges. Bake until the topping is lightly browned and the filling is bubbly, about 20 minutes. Serve with hot pepper sauce on the side. Yields 1⁄8 of pie per serving.