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Add a photoToday is my first recipe for our “Foods from the Heartland” theme this month (beef and grains). And boy, my sweetie was happy to hear about this month’s theme. He can’t help it. He’s a meat-and-potatoes kind of guy: the son of a butcher. A Piggly-Wiggly butcher no less and I admit when it comes to buying beef I do appreciate his input. So on one of our cooler Carolina nights I whipped up this easy casserole that is topped with one of his favorites – cornbread.
Ingredients
- 2 medium onions, chopped fine
- cooking spray
- 2 lbs stew beef
- 2 cans Campbellâs cheese soup, undiluted
- 1 14.5 oz can peas, drained
- 1 teaspoon salt
- 2 pkgs Jiffy cornbread mix
- 2 eggs
- 2/3 cup milk
Directions
- Chop onions and cook until soft in a large skillet.
- Add beef and cook until browned.
- Add soup to skillet and mix well.
- Add peas and salt and mix.
- Transfer to a greased 9âx12â casserole dish
- In a bowl mix the Jiffy cornbread mix, eggs and milk.
- Top the beef mixture with the cornbread mixture and spread to the edges.
- Bake at 375 for 30 mins
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 470g | |
| Recipe makes 6 servings | |
| Calories 284 | |
| Calories from Fat 101 | 36% |
| Total Fat 11.28g | 14% |
| Saturated Fat 4.71g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 2521mg | 105% |
| Potassium 445mg | 13% |
| Total Carbs 33.84g | 9% |
| Dietary Fiber 9.9g | 33% |
| Sugars 17.39g | 12% |
| Protein 13.09g | 21% |
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