As cooler temps start to roll in, ditching our minimalistic layers and flippy floppy’s for a knit sweater and covered toes; we also tend to crave a bit more warmth in our bellies. Without need for discussion, there’s nothing quite like the household sounds of a game day whistle through the TV while simultaneously an oven timer sets off. What’s the dish you’re pulling out the oven? Not a 10 minute frozen pizza or the typical BBQ ribs. Revitalize the family with a dish full of veggies and goodies. The kind of dish you go back to for seconds, but the rest of the family has already inhaled more than their share. We’re sure this Cajun Beef Casserole is just the ticket.
SERVES 6 | PREP TIME 15 min.
RECIPE NAME: Cajun Beef Casserole
INGREDIENTS
1 package (8-1/2 ounces) cornbread/muffin mix
1 pound ground beef
2 cans (14-1/2 ounces each) diced tomatoes
2 cups frozen mixed vegetables, thawed
1 can (6 ounces) tomato paste
1 to 2 teaspoons Cajun seasoning
1 cup shredded cheddar cheese
2 green onions, thinly sliced
DIRECTIONS
Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread into a greased 11x7-in. baking dish.
In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over batter. Sprinkle with cheese.
Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions.
Freeze option: Omit onion topping. Cool baked casserole; wrap and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°; bake as directed, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle cooked casserole with onions.
