“I use to enjoy this tremendously, until I the doctor banned my eating tomatoes.” – Calla Ferre
Tomato, Sausage & Corn Bread Casserole
Ingredients
- 1 1/2 Pounds Pork Sausage Meat Cut Into 9 Patties
- 1 Medium Onion Finely Chopped
- 1 16- Ounce Can Petite Diced Tomatoes in Juice
- 1 6- Ounce Can Tomato Paste
- 1 Teaspoon Salt
- 1/2 Teaspoon Oregano
- 1/8 Teaspoon Pepper
- 1/2 Cup Parmesan Cheese Grated
- 1 12- Ounce Package Corn Muffin Mix
- 1 to 1 1/2 Cups Cheddar Cheese Shredded
Instructions
- Brown sausage patties in skillet and drain, reserving 1 tablespoon drippings, on absorbent paper.
- Brown onion in reserved sausage drippings. Add next 5 ingredients and simmer 5 minutes.
- Meanwhile, mix Parmesan cheese and corn muffin mix. Continue preparing muffin mix as directed on package.
- Spread in greased, shallow 2-quart (9×9-inch) baking dish. Arrange 9 patties on corn mixture and then cover with tomato mixture.
- Bake in hot oven (400 degrees) for 20 minutes. Sprinkle with cheese and bake 15 minutes longer or until hot and bubbly. Makes 6 servings.
Notes
This recipe fits, but barely, in a 9×9-inch baking dish.
Recipe – Jean Hansen