On Line Cookbook
Dana's Cornbread Casserole
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
A meat and potato dish topped with cornbread

Dana Chinakos

Serves/Makes:4 with leftovers

  • 1 lb (.5 kg). hamburger, browned and drained
  • 1 can cream of celery soup, undiluted
  • 1 can cream of potato soup, undiluted
  • 1 small bag frozen mixed vegetables
  • 1 Jiffy cornbread mix, prepared as directed
  • In 9x9 inch pan mix hamburger, soups and vegetables (add enough of each to fill pan and suit tastes).
  • Cover with cornbread mixture, spreading to edges.
  • Bake at 350 degrees (175 C.) for about 30 minutes, or until cornbread is cooked through at center.
Created during our poorer days, when my son wouldn't eat either his veggies or hamburger. This dish tricked him into eating both since all he noticed was the sweet cornbread!

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.