Cajun Beef Casserole
Total TimePrep: 15 min. Bake: 25 min.
- 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
- 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.
Nutrition Facts1 piece: 449 calories, 19g fat (9g saturated fat), 111mg cholesterol, 916mg sodium, 46g carbohydrate (16g sugars, 6g fiber), 25g protein.
Nov 10, 2017
If the corn bread is on the bottom of the pan, how do you get a corn bread crust?
Oct 17, 2017
This is a very easy to prepare recipe that is great tasting. I make it with ground chicken instead of the beef and usually use just frozen peas. I don't bother thawing them first as they heat up just fine in the skillet. I have also used taco seasoning in place of the Cajun seasoning and find both really good.
Jun 23, 2015
This reminded me of shepherd's pie - with cornbread and cajun seasoning instead of mashed potatoes...on the bottom. I have to admit the first few bites are...interesting. This was a new concept and took some getting used to. But I still want to make it again! With the cornbread, I thought it might be a rather heavy meal, but was surprised to find that it wasn't. I was very glad that I saw the other reviews saying to leave the liquids in - the recipe certainly needed it. I did not have the right size pan and had to make this with a deep 8x8 pyrex (which fits more than my 9x9 pan. I don't recommend using the 8x8... Things I will change for next time: 1) pre-cook the mixed vegetables. They were not mushy enough. 2) I won't use the standard bag of mixed vegetables (peas, carrots, corn, green beans, lima beans) - the carrots and the lima beans just didn't go with the rest, especially with how hard they were.
Mar 10, 2015
This is a great tasting recipe, I liked it, easy to prepare, ideal for late weeknight cooking
Sep 27, 2014
I found this recipe to be rather dry & tasteless. If I decide to make this again I won't drain the tomatoes & will add more spice.
Mar 17, 2014
AWESOME!! NOTHING BETTER THAN COMFORT FOOD!
Feb 26, 2013
This was very good and so easy. It is always helpful to read other reviews before making any dish and I took the suggestion of not draining the tomatoes. I think it needed that extra liquid. I was a bit generous with the cajun seasoning as we like things pretty spicy and considered adding a can of green chilies but didn't have any! The corn bread was excellent with the meat mixture! We will definitely make this casserole again!
Jan 30, 2013
If I had made it like the recipe it would have been bland. I put in 2 tsp of chili powder, dissolved 1 beef bullion cube in 1 cup water and boiled the mixture for 30 minutes - NOT 5! The veggies were very well cooked - the way we like them.
Jan 28, 2013
my family (including 2 kids) enjoyed it; i used fresh chopped broccoli instead of the frozd vegs; i didn't use the cajun seasonng but added some salsa. the cornbread crust came out nice. and you could never have enough shredded cheese!
Jan 25, 2013
This was disgusting. No one liked it