Are you a busy mom or dad who is pressed for time? I know that I sure am! Between my writing projects and keeping up with the housework, there isn’t always a whole lot of time for cooking dinner. That’s where this recipe comes in handy. I love the leftovers of this recipe, too. They are totally delicious and they make a wonderful lunch for the next day. Yummo!
I have had chuckwagon patties before but never a casserole like this! For one, it was super easy to make and for two it tastes amazing! My husband and kids could not get enough of this delicious dinner.
Ingredients
1 pound ground beef
1 jar of spaghetti sauce (26 oz.)
1 can red kidney beans, drained
1 box of Jiffy cornbread mix
McArthur milk
Eggland’s Best eggs
Instructions
Preheat the oven to 400F.
In a cast iron skillet, brown the ground beef. While the meat is browning, make the cornbread batter according to package directions.
When the beef is browned, drain the grease. Season with salt and pepper to taste. Pour in the spaghetti sauce and kidney beans. Pour the cornbread batter over the top.
Level out the cornbread with the back of your spoon. Bake in the preheated oven for 20-30 minutes or until knife inserted comes clean.
Sprinkle with cheese and serve.
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Quick Tip: Serve this casserole with freshly baked apple pie for dessert!