Friday, March 5, 2010

Working Moms Recipe of the Week - March 5, 2010

Cornbread Casserole
Number of Servings: 4
Prep to Serve: 30 min

Olive oil
1 onion, chopped
1 garlic, minced
1 bag frozen veggies (peas, carrots, corn, etc.)
1 tomato, chopped
cumin, chili powder and salt to taste
1 box cornbread mix

Preheat oven 400 F. Heat olive oil over medium heat; sauté onion and garlic until opaque. Add frozen veggies and heat through. Add tomatoes and spices; heat through. Spoon veggies into a greased casserole dish. Prepare cornbread according to directions on the box; pour over veggie mixture. Bake according to cornbread directions or until top is slightly golden.

Notes: You can use tomatillos or salsa instead of tomatoes.

Submitted: Sandra Wood

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