Donnasue's Cornbread Mustard Green Casserole

Donnasue's Cornbread Mustard Green Casserole

Donnasue 0

"The reason I created this is my friend Dora. When she gives me fresh mustard greens, there was only so much I could do with them. I wanted to make a Southern-style dinner casserole that would celebrate some of the traditional foods that I consider Southern."

Ingredients 1 h 25 m {{adjustedServings}} servings 690 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 690 kcal
  • 35%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 68.3g
  • 22%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 2033 mg
  • 81%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 2-quart casserole dish with cooking spray.
  2. Heat olive oil in a large skillet over medium heat. Cook the mustard greens, onion, and roasted garlic until the onions are translucent and the mustard greens are wilted and reduced, about 10 minutes. Drain greens mixture in a colander if very juicy.
  3. Mix the corn muffin mix, biscuit mix, eggs, and milk together in a large bowl to make a batter; mix in the Dijon mustard and seasoned tenderizing salt, then gently stir in the cooked greens, ham, and Mexican cheese blend until thoroughly combined. Scrape the mixture into the prepared casserole dish.
  4. Bake in the preheated oven until browned and a toothpick inserted into the center of the casserole comes out clean, about 50 minutes. If casserole begins to brown too quickly, cover dish with foil partway through the cooking time. Turn off oven, and allow casserole to stand 15 minutes in the hot oven before serving.
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  • Cook's Note
  • You can make this in mini casserole dishes (that's what I do, so that everyone has their own). I also pair this with a mixed green salad.
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Reviews 4

  1. 5 Ratings


Don't bother me, I'm eatin'. Really, I have a big piece of Donnasue's casserole right here and it's awesome. I am a hopeless lover of cornbread which is what caught my eye. I may have been born in California, but to Southern parents. I'm a Southerner at heart. When I was a kid mama and daddy would pick a bunch of salad fixin's from the garden. Then we'd each chop up our own salad of raw mustard greens, lettuce, green onions, radishes and tomatoes and then we topped it off with hot bacon drippings dressing. I knew, mixing cornbread and mustard greens, this had to be awesome, and it didn't fail to make me smile. Did yourself proud, Donnasue. I'm goin' after more Cornbread Casserole, Don't bother me...


I made this without the ham and meat tenderizer (I'm vegetarian) and used almond milk (cause that's what I had) but otherwise followed this exactly. OMG it was amazing! Having recently joined a CSA and received a huge bunch of mustard greens (which I had never even seen before, much less cooked) I came in search of something to do with them that didn't require bacon grease. Well, this is it!! I served this casserole like cornbread with butter slices on top, and EVERYONE went back for seconds. We ate it with a vegetable soup. This will be a recipe staple.

Life Tastes Good

This is very easy to prepare, however it was a little dry for our taste. The flavors go well together, but I don't think enough for me to make it again. Just seemed like it was missing something.