Cornbread
1 lb Ground chuck
1 md Onion; chopped
1/4 c Green onions; chopped
2 cn Cream of mushroom soup
Salt; to taste
Black pepper; to taste
Garlic powder; to taste
Brown ground meat with onion, green onion, salt, pepper and garlic powder
until meat is completely cooked. Should be crumbly and still moist. In a
large bowl, crumble cornbread by rubbing hands together. Do not use bottom
or sides of cornbread; only the middle. (The cook gets to snack on the
bottom and sides!) Add cooked meat and one can of soup to cornbread; mix.
Spoon into casserole dish. Spread second can of soup on top and bake at
350F for about 10 to 15 minutes or until soup is golden and edges are
brown. MC formatted by Ramona – Sewgoode@aol.com
NOTES : 1. I normally use cream of chicken soup instead of cream of
mushroom. 2. If you mix in too much cornbread and it seems a little dry,
either add more soup or add a little vegetable broth. 3. This can be made
the day before and refrigerated until time to put in oven. You will need to
increase baking time.
Yields
8 Servings
