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Cajun Beef Casserole

Total Time

Prep: 15 min. Bake: 25 min.

Makes

6 servings

Your little ones who refuse to eat veggies won’t complain one bit when you bring this cheesy casserole with a cornbread crust to the table. For picky eaters, try using less Cajun seasoning. —Kelly Ciepluch, Kenosha, Wisconsin
Cajun Beef Casserole Recipe photo by Taste of Home

Ingredients

  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 pound ground beef
  • 2 cans (14-1/2 ounces each) diced tomatoes, drained
  • 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

  1. Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread into a greased 11x7-in. baking dish.
  2. 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.
  3. Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions.

Can you freeze Cajun Beef Casserole?

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.

Nutrition Facts

1 piece: 449 calories, 19g fat (9g saturated fat), 111mg cholesterol, 916mg sodium, 46g carbohydrate (16g sugars, 6g fiber), 25g protein.

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