The corn bread and beef bake together in the same casserole dish, making this entree convenient. It's packed with tempting seasonings, and the cheese and onions make an attractive topping. Everyone who tries it likes it.
To stretch our grocery budget, we eat a lot of soups and pots o' beans. This satisfying Mexican corn bread always livens up the meal. Like many of my recipes, this one came from a church cookbook.
I was frequently asked to make this chicken casserole for the monthly potluck dinners in our retirement complex and never had any leftovers. It's so moist, comforting, simple and flavorful! —Carmelia Saxon, Chapel Hill, North Carolina
"We ate this corn bread-topped casserole often when our children were growing up, and it was always well received," shares Marilyn Hoiten of Rockford, Illinois. "It's so easy to throw together after work that I still make it for my husband and me."
Rich, creamy mushroom stuffing inside moist chops makes this dish special enough to serve company. “Although the recipe serves just two, it can easily be doubled or tripled,” notes LaDonna Reed, a field editor from Ponca City, Oklahoma.
Warm up chilly nights with this tasty casserole shared by Christine Geyer of Coralville, Iowa. It’s loaded with hearty beans and corn, then topped with a from-scratch corn bread. "I usually double the ingredients and bake it in a 9x13 baking dish for a bit longer,” she notes.