Cornbread Sausage Casserole

I can’t believe how fast summer is flying by! Right now we are preparing for the new school year. This year I have a child in second grade, one in first grade and a preschooler…I think we are going to have a fun and exciting year! My seven year old just started piano lessons this week and has amazed us with how quickly he catches on. I also have lots of fun projects and some new subjects that we will be introducing this school year.

Today I spent time organizing our home school drawers and getting our materials together. Since I have been very busy all day, I wanted something easy to make, but filling and tasty too. So, I whipped up this sausage and cornbread casserole and it was a big hit!

You will need:

1 lb sausage roll

1 onion

1 green pepper

3 garlic cloves, minced

6 oz. can large black olives, pitted, drained and chopped in half

2 cups salsa

2 boxes of Jiffy corn muffin mix (8.5 oz)

2 eggs (for the corn muffins)

2/3 cup milk (for the corn muffins)

8 oz. bag shredded Colby and Monterey Jack cheese

Chop the onion and green pepper.

Fry the sausage, onions, peppers and garlic on the stove top

When the sausage is fully cooked add in the olives and salsa

Pour mixture into a casserole dish and top with 1/2 of the cheese

Mix the corn muffin mix according to the package. Spread corn muffin mixture on top of sausage mixture

Sprinkle evenly with the rest of the cheese

Bake for 25 -30  minutes (or until toothpick comes out of corn muffin batter clean) in preheated oven (400 degrees).

Mmmm…comfort food at its best! 🙂

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Tangy Green Bean Casserole – Something a Little Different

I hope that everyone had a great Memorial Day weekend! Ours was eventful and involved a trip to the ER.

Happy 6 (Superman) jumped off a bed and landed on Happy 7’s (Batman) head. So of course, we headed to the ER. Fortunately, everything was fine. That’s life with boys …I hope I survive the superhero stage… 😉

On to today’s recipe! 🙂

When I was a kid, my mom made a green bean casserole that was a bit different than the usual mushroom soup casserole. Not that I have anything against the mushroom soup casserole, but I will probably never crave it. My mom’s casserole, however, is a different story altogether!

You will need:

2 pounds fresh or frozen green beans, cut into 1-1/2-inch pieces

2 TBSP finely chopped onion

2 TBSP olive oil

2 TBSP white vinegar (or rice vinegar)

2 garlic cloves, minced

1/4 tsp pepper

2 TBSP saltine cracker crumbs

1/2 cup grated Parmesan cheese

1/2 stick butter, melted

Put beans in a pan with a little water to cover. Cook until almost tender. Drain off water, then mix green beans,  minced onions, garlic, olive oil, pepper and vinegar in a casserole dish together.

Melt butter

Add cracker crumbs and Parmesan cheese to the butter and mix well

Place crumb mixture on top of the green beans in casserole dish

Bake at 350 degrees until the top is golden brown.

I have been known to polish off large portions of this in lieu of a proper lunch or dinner! 😉

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Inside-out Stuffed Pepper Casserole

I hope that everyone enjoyed a wonderful Easter holiday! We spent the day with our church family and had a lovely time!

It’s been extremely busy around here lately. Most notably, we celebrated my seven-year-old and six-year-old’s birthdays with a Lego Star Wars party and a bunch of kids! It’s been so busy that I haven’t had a chance to slow down and take pictures or write directions for some of the foods I’ve made lately.

Now that things have relaxed a bit around here, I’m ready to share some more recipes. 🙂 Tonight I am serving an inside-out stuffed pepper casserole. I prefer to make stuffed peppers as a casserole because I hate pulling out stuffed peppers and finding that part of the pepper is underdone while the other part is so done that it’s starting to fall apart. Cooking them this way retains the flavor without that hassle.

You will need:

1 lb ground beef

3 cups cooked rice

3 bell peppers (I used the colored ones because they were on sale, but green ones work just fine)

1 tsp minced garlic cloves

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

3 Tbsp soy sauce

1/2 cup Parmesan cheese

1 can diced tomatoes

1 Tbsp sugar

2 small cans or one large can of tomato sauce

1 bag (2 cups) shredded cheese,  I use the Great Value fiesta blend, but cheddar works pretty well too

Mix everything except for the cheese, tomato sauce, and peppers together

Cut the peppers into strips

Spread a thin layer of tomato sauce on the pan, just enough to coat the bottom

Put some of the meat mixture over the sauce in a thin layer

Add a layer of pepper strips

Followed by a layer of cheese

Then start the layers again…I did about three layers

Top it off with a layer of cheese and bake in the oven at 375 degrees for about one hour or until peppers are tender.

Makes a nice hearty and healthy meal! 🙂

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Creations by Kara