Mama’s Emergency Casserole
Ingredients:
2 cups of COOKED rice or orzo, cooled
1 lb ground turkey/ground beef
½ medium onion
½ medium green pepper
2-4 cloves fresh garlic
½ cup cilantro
2 oz jar Dromedary pimentos
1/3 cup Dunbar’s roasted, marinated red peppers
10 oz can Margaret Holmes’ okra, tomatoes and corn
½ cup Texas Pete’s chili sauce
1 tbsp. Texas Pete’s hot sauce (optional)
1 pkg instant cornbread mix
½ cup grated Parmesan cheese
1 cup grated cheddar of pepper Jack cheese (or mixed)
½ tsp. cumin
½ tsp. ground sage
Salt & pepper to taste
2 tbsp. cooking oil
Recipe Instructions:
Combine cooked, cooled rice with 2 oz Dromedary pimentos and chopped cilantro. Mix well. Press mixture into a large oiled casserole dish. Set aside, heat cooking oil in heavy skillet over medium heat, oil should be hot but not smoking. Throw in chopped onion, bell peppers and garlic. Cook stirring occasionally until onions are translucent. Crumble meat into skillet. Sprinkle with sage, cumin, salt and pepper. Stir well and cook until meat is browned. Add Dunbar’s roasted, marinated red peppers and Texas Pete’s Chili Sauce. Stir well until mixture is blended. Cover and remove from heat. Pour dry cornbread mix into bowl. Add parmesan cheese , whisk to mix. Follow package directions for mixing cornbread batter – it should be thick.Spoon meat mixture evenly over rice in baking dish. Mix Margaret Holmes okra, tomatoes and corn with Texas Pete Hot Sauce, spoon evenly over meat. Top with cornbread batter spooned around edges of casserole, leaving the center open. Bake @ 350F until cornbread is done and the filling bubbles, approximately 12 -18 minutes. Remove to cooling rack. Sprinkle grated cheddar-Jack cheese over “ center of casserole. Allow to stand for 5-10 minutes while cheese melts.
This Recipe uses the following products:
- Tomatoes, Okra and Corn
