Vegetable Casserole with Corn-Bread Topping
CATEGORIES
INGREDIENTS
  • Servings: 4 Servings
  • * 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
DIRECTIONS
  1. 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.