Southern vegetable and cornbread casserole
5
Points®
Total time: 52 min • Prep: 20 min • Cook: 32 min • Serves: 8 • Difficulty: Easy
What could be better after a long day than a warm and inviting casserole filled with tender vegetables and topped with rich, delicious cornbread? We say.... NOTHING! Ready in under an hour, this casserole is simple to prepare and oh so delicious. Kids and adults alike will enjoy the familiar flavors and pot-pie like quality of this dish, making it ideal for a family dinner. Serve with roasted chicken or add it to your Thanksgiving spread alongside the turkey. Simply seared salmon fillets would also make a great main for this dish. With eight servings, you can store some in the refrigerator for a quick lunch another day or easy second dinner.
Ingredients
Vegetable oil
2 tsp
Dried shiitake mushroom
3½ oz, fresh, chopped (about 1 1⁄2 cups)
Celery
4 rib(s), medium, chopped
Onion
1 medium, chopped
All-purpose flour
⅓ cup(s)
Vegetable broth
15 fl oz, reduced-sodium variety
Frozen mixed vegetables
1 pound(s), (such as corn, carrots, and green beans)
Dry lima beans
10 oz, frozen variety
Dried thyme
1 tsp
Cornbread mix
8½ oz
Fat free skim milk
⅓ cup(s)
Egg
1 large egg(s)
Hot pepper sauce
⅛ tsp, or to taste
Instructions
1
Preheat the oven to 400°F. Spray a 9 x 13-inch baking dish with nonstick spray.
2
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.
3
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.
4
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.
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