More Great Recipes: Lunch

Vegetable Casserole with Corn-Bread Topping

User Avatar
Member since 2009

Serves 4 Servings | Prep Time | Cook Time


* 1 tablespoon canola oil
* 1 item medium-size onion, chopped fine
* 2 item garlic cloves, minced
* 2 item large tomatoes, chopped fine
* 1⁄2 cup water
* 1 item medium-size sweet potato, chopped into 1-inch cubes
* 2 cup cut green beans
* 1⁄4 teaspoon salt (optional)
* 1⁄4 teaspoon freshly ground black pepper
* 1⁄2 cup fresh, canned or frozen (thawed) whole-kernel corn
* 8 1⁄2 ounce box corn-bread mix (requires 1 egg and 1⁄3 cup milk)
* 1⁄2 cup shredded cheddar cheese

Heat oven to 425ºF. Over medium heat, in 8- or 9-inch ovenproof skillet, heat oil. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Add tomatoes and water; bring to simmer. Add sweet potato and green beans. Simmer, covered, for 10 minutes more. Stir in salt and pepper, then corn. Remove from heat and keep covered. Prepare corn-bread mix according to the label directions. Stir half of cheese into corn-bread topping. Spread corn-bread batter in even layer over vegetables. Sprinkle with remaining cheese. Bake until toothpick inserted into corn-bread topping comes out clean, about 18 to 20 minutes.

Pairs Well With


Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter