Microwave Corn Bread Casserole Recipe

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Microwave Corn Bread Casserole Recipe

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I always seem to be short on time, so this quick-and-easy supper is just perfect for me. You can find the ingredients in my kitchen any day of the week!—Cynthia Rodgers, Brewton, Alabama
MAKES:
4-6 servings
TOTAL TIME:
Prep: 5 min. + chilling Cook: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 5 min. + chilling Cook: 20 min.

Ingredients

  • 2 cups frozen mixed vegetables
  • 1-1/2 cups cubed fully cooked ham
  • 1 package (6 ounces) corn bread stuffing mix
  • 3 eggs
  • 2 cups milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

In a greased 11-in. x 7-in. microwave-safe dish, combine vegetables, ham and stuffing mix; mix well. In a bowl, combine eggs, milk, salt and pepper. Pour over corn bread mixture. cover and refrigerate for at least 5 hours or overnight.
Remove from the refrigerator 30 minutes before cooking. Cover and microwave on high for 14-18 minutes or until a knife inserted in the center comes out clean. Sprinkle with cheese. Cover and let stand for 5 minutes before serving. Yield: 4-6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Corn Bread Casserole in Casserole Cookbook 2001, p86

Nutritional Facts

1 cup: 358 calories, 15g fat (7g saturated fat), 156mg cholesterol, 1170mg sodium, 35g carbohydrate (9g sugars, 4g fiber), 21g protein.

  • 2 cups frozen mixed vegetables
  • 1-1/2 cups cubed fully cooked ham
  • 1 package (6 ounces) corn bread stuffing mix
  • 3 eggs
  • 2 cups milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  1. In a greased 11-in. x 7-in. microwave-safe dish, combine vegetables, ham and stuffing mix; mix well. In a bowl, combine eggs, milk, salt and pepper. Pour over corn bread mixture. cover and refrigerate for at least 5 hours or overnight.
  2. Remove from the refrigerator 30 minutes before cooking. Cover and microwave on high for 14-18 minutes or until a knife inserted in the center comes out clean. Sprinkle with cheese. Cover and let stand for 5 minutes before serving. Yield: 4-6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Corn Bread Casserole in Casserole Cookbook 2001, p86

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