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Wednesday, January 11, 2012

Random Recipe

I got this from my Betty Crocker cookbook and I was surprised when Aspen gobbled it up like a starving fat kid. Like, on multiple occasions too. AND when I made this dish, it looked just like the photo. Eat that, Betty Crocker!

Cornbread-topped Sausage Casserole

1lb Italian sausage
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, chopped (I just used some garlic powder)
1 15oz can tomato sauce
1 can corn

Cornbread topping
2/3 C cornmeal
1/3 C flour
1/2 C milk
1 T sugar
2 T vegetable oil
2 tsp baking powder
1/4 tsp salt
1 egg
*I added a couple tablespoons of wheat germ, and probably 1/2 C ground almonds as well

1. Heat oven to 400 degrees.
2. Brown sausage with the onion, bell pepper and garlic over medium heat, until sausage is no longer pink (about 10 mins). Drain, and add the tomato sauce and corn until mixture comes to a boil. Remove from heat.
3. While sausage is cooking, mix all the cornbread toppings together in a separate bowl. Beat vigorously with spoon about 30 seconds.
4. Spoon sausage mixture into ungreased 2-qt casserole dish. Pour cornbread topping over the sausage and spread evenly.
5. Bake uncovered 20-25 mins, or until cornbread topping is golden.

The recipe also calls for mushrooms to be added with the tomato sauce and corn, but I didn't have any (and I don't like them). Additionally, you can add monterey jack cheese to the cornbread for some zing. But since I'm lactose intolerant (and was already going to deal with stupid milk in this recipe) I omitted the cheese.

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