6

Southern Vegetable-and-Cornbread Casserole

Total Time
52 min
Prep
20 min
Cook
32 min
Serves
8
Difficulty
Moderate
When shopping for a corn-muffin mix, read labels — mixes vary widely in fat and sugar content.
Ingredients

vegetable oil

2 tsp

dried shiitake mushroom(s)

3½ oz, fresh, chopped (about 1 1⁄2 cups)

uncooked celery

4 rib(s), medium, chopped

uncooked onion(s)

1 medium, chopped

all-purpose flour

cup(s)

fat free vegetable broth

15 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

cup(s)

egg(s)

1 large

hot pepper sauce

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.
Notes
Look for the corn-muffin mix with the least amount of sugar per serving. You might also find a fat-free cornbread mix in your supermarket; feel free to use it instead.

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