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Fall Casserole with Cornbread Crust

Name: Fall Casserole with Cornbread Crust
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: American/Classic
Ingredients: 1 LB Laura's Lean Ground Beef; 1 Medium butternut squashpeeled, seeded, and cubed; 1 Large red bell pepperdiced; 1 Small onionhalved, sliced thin; 2 TBSPS Olive oil; 1 TSP Garlic powder; 1/2 TSP Onion powder; Kosher salt and freshly ground black pepperto taste; 2 Cups Shredded cheddar cheese; 1 Cup Curly kalechopped; CORNBREAD CRUST:; 12 TBSPS Unsalted butter; 2 Large eggsroom temperature; 1 1/4 Cups Whole milkroom temperature; 2 Cups All-purpose flour; 1 1/2 Cups Cornmeal; 1/4 Cup Granulated sugarplus 2 tablespoons; 2 TBSPS Baking powder; 2 TSPS Kosher salt

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Ingredients

1 lb Laura's Lean Ground Beef
1 Medium butternut squash (peeled, seeded, and cubed)
1 Large red bell pepper (diced)
1 Small onion (halved, sliced thin)
2 tbsps Olive oil
1 tsp Garlic powder
1/2 tsp Onion powder
Kosher salt and freshly ground black pepper (to taste)
2 cups Shredded cheddar cheese
1 cup Curly kale (chopped)
CORNBREAD CRUST:
12 tbsps Unsalted butter
2 Large eggs (room temperature)
1 1/4 cups Whole milk (room temperature)
2 cups All-purpose flour
1 1/2 cups Cornmeal
1/4 cup Granulated sugar (plus 2 tablespoons)
2 tbsps Baking powder
2 tsps Kosher salt

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes

Serving size based on 1 cup (242g)

Preparation

1. Preheat the oven to 375 degrees; grease a 9 x 13 casserole.

2. Place the butternut squash, red pepper, and sliced onion in the prepared casserole. Drizzle with the olive oil and toss to coat. Add the spices and toss again. Spread into a single layer and bake for 20 minutes.

3. While the vegetables are baking brown the beef in a skillet, breaking it up into small pieces until no pink remains, drain off any excess liquid.

4. Remove the vegetables from the oven and raise the temperature to 425 degrees. Set the vegetables aside while you prepare the cornbread batter.

Make the cornbread crust:

5. In a large microwave safe bowl (or a heatproof bowl set over a pan of simmering water) melt the butter. Set aside to cool slightly. Whisking constantly, add the eggs and milk. Whisk till well combined and add the flour, cornmeal, sugar, baking powder and salt. Whisk again till combined (the batter will be lumpy; that’s ok).

Assemble the casserole:

6. Add the beef, kale and cheddar to the pan and toss gently but thoroughly till well combined. Dollop the cornbread batter over the top, then use a small angled spatula or the back of a spoon to spread as evenly as possible.

7. Bake for 15 – 20 minutes or until the cornbread is golden brown.

8. Let sit for 5 minutes and serve.