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Cajun Beef Casserole

Your little ones who refuse to eat veggies won’t complain one bit when you bring this cheesy casserole with a cornbread crust to the table. For picky eaters, try using less Cajun seasoning. —Kelly Ciepluch, Kenosha, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    6 servings

Ingredients

  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 pound ground beef
  • 2 cans (14-1/2 ounces each) diced tomatoes, drained
  • 2 cups frozen mixed vegetables, thawed
  • 1 can (6 ounces) tomato paste
  • 1 to 2 teaspoons Cajun seasoning
  • 1 cup shredded cheddar cheese
  • 2 green onions, thinly sliced

Directions

  • Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread into a greased 11x7-in. baking dish.
  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over batter. Sprinkle with cheese.
  • Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions.
  • Freeze option: Omit onion topping. Cool baked casserole; wrap and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°; bake as directed, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle cooked casserole with onions.
Nutrition Facts
1 piece: 449 calories, 19g fat (9g saturated fat), 111mg cholesterol, 916mg sodium, 46g carbohydrate (16g sugars, 6g fiber), 25g protein.

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Reviews

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Average Rating:
  • shaygri
    Oct 30, 2020

    This is the best dish I've had in quite some time. Didn't drain the tomatoes. I added about 3/4 of a pablano pepper a large jalapeno. I like spicy. A can of corn and Tony Chachere's Creole Seasoning. Not only tastes delicious but is very colorful to serve. I forgot, bunches of cheese. Thank you for sharing

  • Selenz
    Jul 18, 2020

    There is no seasoning or cheese listed in ingredients but are in directions. Please clarify.

  • wendywing
    Jun 22, 2020

    I loved this. I did read the reviews and did not drain the tomatoes. It reminded me of an upside down tamale pie. It almost didn't fit in the pan. I think there was enough of the meat mixture to use a 13 x 9 pan but if I did that next time, I would use two boxes of cornbread. Delish!!

  • Cindy
    May 27, 2020

    This did not fit my 11x7 dish. The cornbread was too thick. The hamburger mix was too wet. The cornbread would not cook in the middle. I had to scrape off the hamburger, which left a hole. Did not look good, until I filled the hole with the hamburger. I agree that it tasted weird. I am surprised the family ate it. Need to take this recipe back to the test kitchen.

  • Adele
    May 25, 2020

    Thank you to other commenters who suggested leaving the tomatoes undrained. I happen to have some very good Cajun seasoning on hand (Hy's), and I am always looking for recipes where I can use it. I am not sure about the veggies, however. I might make other substitutions. Nevertheless, this looks like a really good base recipe.

  • chris
    Mar 7, 2020

    Delicious. I also did not drain tomatoes after reading comments. I did add some onion and green pepper to the beef when cooking. Instead of the mixed veggies, I added a can of Mexicorn and a can of diced green chilies. We like it a little spicy here. I loved the way it turned out. Thank you so much for the recipe. And hello from Rockford Il. Just south of you.

  • sunnie56
    Nov 10, 2017

    If the corn bread is on the bottom of the pan, how do you get a corn bread crust?

  • Andrea
    Oct 17, 2017

    This is a very easy to prepare recipe that is great tasting. I make it with ground chicken instead of the beef and usually use just frozen peas. I don't bother thawing them first as they heat up just fine in the skillet. I have also used taco seasoning in place of the Cajun seasoning and find both really good.

  • polarbear6233
    Jun 23, 2015

    This reminded me of shepherd's pie - with cornbread and cajun seasoning instead of mashed potatoes...on the bottom. I have to admit the first few bites are...interesting. This was a new concept and took some getting used to. But I still want to make it again! With the cornbread, I thought it might be a rather heavy meal, but was surprised to find that it wasn't. I was very glad that I saw the other reviews saying to leave the liquids in - the recipe certainly needed it. I did not have the right size pan and had to make this with a deep 8x8 pyrex (which fits more than my 9x9 pan. I don't recommend using the 8x8... Things I will change for next time: 1) pre-cook the mixed vegetables. They were not mushy enough. 2) I won't use the standard bag of mixed vegetables (peas, carrots, corn, green beans, lima beans) - the carrots and the lima beans just didn't go with the rest, especially with how hard they were.

  • odersbach1963
    Mar 10, 2015

    This is a great tasting recipe, I liked it, easy to prepare, ideal for late weeknight cooking