Donnasue's Cornbread Mustard Green Casserole

Donnasue's Cornbread Mustard Green Casserole

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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
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 690 kcal
  • 35%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 68.3g
  • 22%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 2033 mg
  • 81%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • 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

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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 ...

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...

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.