Beefy Cornbread Casserole

When I’m cooking for dinner, I always try to have it ready right as my husband walks in (I said TRY).  How this works:  I tell Sam how long it will take for me to make dinner and he calls me when that amount is his estimated time of arrival (ETA).  Unless Atlanta traffic puts a hold on dinner, his ETA is usually equal to his ETOFIB (estimated time of food in belly).

Tonight, Beefy Cornbread Casserole was on the menu.  The recipe from “Campbell’s Favorite Recipes” only calls for beef, kidney beans, barbecue sauce, gravy, and corn muffin mix.  I had an idea to add onions and corn to the casserole, so I set out to Kroger.  I picked up multiple ingredients for my previous post, Haystacks, as well as a few this and that things (because who really goes into the grocery store for the items on their list…let’s be honest).  Therefore, like most people who veer from the list, I forgot a few items.

Therefore, my grocery list upon exiting the store looked like this:

ground beef     chow mein

red kidney beans   chocolate morsels

corn    butterscotch morsels

onion    flowers

FAIL.  If you are reading my post, I hope you pick up the corn, try it, and then message me to tell me if it tastes better.

Beefy Cornbread Casserole

Beefy Cornbread Casserole

Ingredients

1 lb. ground beef

1 can (about 15 oz) red kidney beans, rinsed and drained

1 can (10 3/4 oz) Campbell’s Beef Gravy

1/2 cup barbecue sauce

1/2 cup onion (or 1/2 onion as my husband and I say..because we love them).

1 can whole kernel corn (only if you actually bought it)

1 box (about 8 oz) corn muffin mix

Directions (directions from “Campbell’s Favorite Recipes” Book, pg. 18-side comments made by ME!)

1.  Heat the oven to 375 degrees. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate the meat. Pour off any fat.  *while the meat is cooking, I like to go ahead and chop my onion*

Onion

2.  Stir the beans, gravy, barbecue sauce, onions, and corn in the skillet.  Pour the beef mixture into a 2-quart shallow baking dish.

3.  Mix the corn muffin mix according the the package directions.

Jiffy

4.  Drop the batter by the spoonfuls onto the beef mixture (for the love of all that’s delicious in this world…don’t spread.  I may or may not be speaking from previous experience).

Mixture

5.  Bake for 25 minutes or until the topping is golden brown.

Emily

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