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Beef Casserole with Cornbread Recipe
by Carolinaheartstrings

Beef Casserole with Cornbread

Today is my first recipe for our “Foods from the Heartland” theme this month (beef and grains). And boy, my sweetie was happy to hear about this month’s theme. He can’t help it. He’s a meat-and-potatoes kind of guy: the son of a butcher. A Piggly-Wiggly butcher no less and I admit when it comes to buying beef I do appreciate his input. So on one of our cooler Carolina nights I whipped up this easy casserole that is topped with one of his favorites – cornbread.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 6 servings

Ingredients

  • 2 medium onions, chopped fine
  • cooking spray
  • 2 lbs stew beef
  • 2 cans Campbell’s cheese soup, undiluted
  • 1 14.5 oz can peas, drained
  • 1 teaspoon salt
  • 2 pkgs Jiffy cornbread mix
  • 2 eggs
  • 2/3 cup milk

Directions

  1. Chop onions and cook until soft in a large skillet.
  2. Add beef and cook until browned.
  3. Add soup to skillet and mix well.
  4. Add peas and salt and mix.
  5. Transfer to a greased 9”x12” casserole dish
  6. In a bowl mix the Jiffy cornbread mix, eggs and milk.
  7. Top the beef mixture with the cornbread mixture and spread to the edges.
  8. Bake at 375 for 30 mins