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Beef Casserole with Cornbread Topping
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Description
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.
Ingredients
- 2 whole Medium Onions, Chopped Finely
- 2 pounds Stew Beef
- 2 cans (10.75 Oz. Size) Campbell's Cheese Soup, Undiluted
- 1 can (14.5 Oz. Size) Peas, Drained
- 1 teaspoon Salt
- 2 packages (about 8 Oz. Size) Jiffy Cornbread Mix
- 2 whole Eggs
- ⅔ cups Milk
Preparation
Preheat oven to 375ºF.
Chop onions and cook until soft in a large skillet. Add beef and cook until browned.
Add soup to skillet and mix well. Add peas and salt and mix.
Transfer to a greased 9”x12” casserole dish.
In a bowl, mix the Jiffy cornbread mix, eggs and milk. Top the beef mixture with the cornbread mixture and spread to the edges.
Bake at 375ºF for 30 minutes.
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