Thursday, October 29, 2015

Cowboy Sausage Casserole

Sometimes I hate having just a little bit of "something" in the fridge.

Like "a little bit" of onion left . . .

 . . . or a little bit of lettuce . . .

 . . .or a little bit of cheese.

You know; the amounts where you can't throw it out, because there's too much,

but you don't really have enough for what a recipe calls for.

That's kind of how I came up with this casserole we had for dinner the other night.

There was just "a little bit" of some ingredients, so I combined them with other "whole" ingredients.

If you want to make this, but you don't have the amount of the ingredients listed, that's OK.  Just make due!

If you have more than the amount listed, that's OK too!  You have a choice!  Do I use "a little bit" or the whole thing?

Cowboy Sausage Casserole

"a little bit" of breakfast sausage (maybe 1/2 pound or so) (substitute ground beef if desired)
"a little bit" of onion, chopped
1 clove garlic, minced
1 can Bush's chili beans
1 package Martha White gluten free cornbread (or regular)
1 can creamed corn
1 egg
1/2 cup buttermilk (or regular milk)
"a little bit" of grated cheese

In a 10 inch skillet that is oven proof*, cook the sausage, onion, and garlic together until the sausage is no longer pink and browned a bit.  Drain grease.

To the meat mixture, add the chili beans and stir until combined.

In a bowl, add the cornbread mix, creamed corn, egg, buttermilk, and whatever amount of grated cheese you have.  (It doesn't take much, actually).  Stir until combined.

Pour the cornbread mixture over the meat.  Place in oven and bake for 25-35 minutes or until the cornbread is done.

Serve hot with Tabasco sauce, if desired.

*If your skillet isn't oven-proof, transfer meat mixture into a 8X8 square baking pan, and proceed as directed. 

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