Vegetable Cornbread Casserole.

As a shameless vegetable devotee, I don’t need much to make them more appealing. However. This recipe, full of carbs and bubbly cheese, makes eating mounds of vegetables ridiculously appealing. No joke.


Cornbread:

3/4 c corn meal

1 1/4 c flour

1/4 tsp salt

1/4 c sugar

2 tsp baking powder

1 c milk

1 egg

1/4 c oil

Casserole:

1 stick butter

1 onion, chopped

3 tbsp minced garlic

1/2 tsp dried thyme

4 stalks celery, chopped

2 zucchini, cut into quarters & sliced

4 carrots, chopped

1 head broccoli

1 c frozen spinach

1 packet French onion soup mix*

8 oz cheddar cheese

For cornbread, mix dry ingredients and add wet; mix until just blended and pour into a 9×9″ baking dish.  Bake at 400 degrees 10-12 minutes or until toothpick inserted into center comes out clean.  Remove from oven and allow to cool.  Cut into 1/2″ (crouton-sized) squares.

Using a large pot with a lid, boil celery and carrots in 2 c water for 10 minutes, then add spinach, zucchini and an additional cup of water; cook until zucchini is tender.  Drain vegetables, conserving 1 1/2 c of their cooking water; set to the side.

Saute onion and garlic in the stick of butter, seasoning with salt, pepper, and thyme.  Remove from heat.  Add the vegetables, crumbled cornbread, and cheese, stirring until well-combined.  Dissolve French onion soup mix in the vegetable water.  Dump the vegetable mixture into a large 13×11″ pan (or 2 smaller pans) and pour the soup mix on top.  Bake, covered, for 30 minutes at 350 degrees.  Uncover, and bake for an additional 15 minutes.

*Can substitute 2-3 bouillon cubes

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