Recipe Background
Louis Armstrong once said to "never play anything the same way twice." That might be true of jazz music, but you'll definitely want to cook Jazz Casserole the same way every time because it tastes that good! A bed of fluffy, summer-sweet cornbread cushions a beefy, rich, and cheesy layer of savory goodness. A little hint of zesty Cajun seasoning evokes the heart of jazz in New Orleans. Jazz Casserole is like the famous jazz pianist, Dave Brubeck ... it wants to be bombastic!
Louis Armstrong once said to "never play anything the same way twice." That might be true of jazz music, but you'll definitely want to cook Jazz Casserole the same way every time because it tastes that good! A bed of fluffy, summer-sweet cornbread cushions a beefy, rich, and cheesy layer of savory goodness. A little hint of zesty Cajun seasoning evokes the heart of jazz in New Orleans. Jazz Casserole is like the famous jazz pianist, Dave Brubeck ... it wants to be bombastic!
Ingredients
- 1 (8.5-ounce) package cornbread/muffin mix
- 1 pound ground beef
- 2 (14.5-ounce) cans diced tomatoes drained
- 2 cups frozen mixed vegetables thawed
- 1 (6-ounce) can tomato paste
- 1-2 teaspoons Cajun seasoning
- 1 cup cheddar cheese shredded
- 2 green onions thinly sliced
Directions
- Preheat the oven to 350 degrees F.
- Grease a 7x11-inch baking dish.
- Prepare the cornbread mix according to package directions.
- Spread the cornbread batter into the prepared baking dish.
- In a large skillet, cook the beef over medium heat until no longer pink, about 5-7 minutes. Drain the fat from the skillet.
- Add the tomatoes, the vegetables, the tomato paste, and the Cajun seasoning to the beef mixture and bring it to a boil.
- Reduce the heat and simmer the beef mixture, uncovered, for 5 minutes.
- Pour the beef mixture over the cornbread batter.
- Sprinkle the casserole with the cheese.
- Bake, uncovered, until the top of the casserole is golden-brown, about 25-30 minutes.
- Sprinkle the casserole with the onions.
- Serve.
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