Savory bratwurst with chunks of hearty vegetables, all covered with a cheesy cornbread crust on top. It is the epitome of comfort food and so affordable. I hope you enjoy this recipe for Bratwurst and Cornbread Casserole.
Why you’ll love this recipe for Bratwurst and Cornbread Casserole
Savory brats with hearty vegetables and a sweet cornbread topping are the perfect combination. Cornbread just makes everything taste better, so sweet and delicious.
If you don’t have bratwurst on-hand, you can substitute ground beef in this recipe. Either way, it makes an affordable weeknight meal that comes together in a snap! Bratwurst and Cornbread Casserole is a favorite in our home and will be in yours, too.
Bratwurst and Cornbread Casserole Recipe
What’s needed?
- 1 tablespoon of canola oil
- 6 bratwurst, cut into 1 inch pieces (1 1/2 pounds of ground beef would also work well)
- 1 medium sweet onion, chopped
- 15-ounce can sliced carrots
- 1 cup frozen peas
- 15-ounce can great northern beans
- 1/2 teaspoon of dried oregano
- 11-ounce can condensed tomato soup, undiluted
- 8.5-ounce box Jiffy cornbread mix
- 1 egg
- 1/3 cup milk
- 1 cup shredded cheddar cheese
How to make Bratwurst and Cornbread Casserole?
Step-by-Step Instructions:
- Add the canola oil to a large skillet over medium heat. Cook the bratwurst pieces for about 5 minutes until browned. Add the onions and cook for another 5 minutes.
- Add the frozen peas and the sliced carrots to the pan. Stir and cook for 2-3 minutes.
- Add the beans and the tomato soup to the mixture and stir to coat the vegetables. Do not add any water with the soup. Add the dried oregano to the pan. Pour the mixture into a large greased baking dish.
- In a separate bowl, mix the cornbread according to package instructions. Pour the cornbread batter over the bratwurst and vegetable mixture.
- Sprinkle one cup of shredded cheddar cheese over the cornbread. Bake the casserole for 25 minutes at 350 degree Fahrenheit. When the cornbread is done, remove the casserole from the oven and allow to cool slightly. Recipe makes 6 servings.
I served Bratwurst and Cornbread Casserole with a chopped green salad. It really hits the spot on a chilly evening.
If you love this recipe, look for these recipes for Mini Cornbread Muffins and Skillet Cornbread. They make a sweet side dish to almost any hearty main dish or bowl of soup.
More Hearty Casseroles
- Cheesy Chicken Pot Pie
- Reuben Casserole
- Easy Stuffed Shells
- Hearty Crockpot Casserole
- Mediterranean Stuffed Peppers
I hope you enjoy this recipe for Bratwurst and Cornbread Casserole. For more easy dinner ideas, enter your email address in the SUBSCRIBE BOX and I’ll send NEW recipes your way! I can’t wait to hear from YOU!
Get recipes sent to your inbox!
Bratwurst and Cornbread Casserole
Ingredients
- 1 tablespoon canola oil
- 6 bratwurst, cut into 1 inch pieces (1 1/2 pounds of ground beef would also work well)
- 1 medium sweet onion, chopped
- 15 ounces carrots, sliced, canned
- 1 cup peas, frozen
- 15 ounces great northern beans
- 1/2 teaspoon oregano
- 11 ounces condensed tomato soup, undiluted
- 8.5 ounces cornbread mix, Jiffy
- 1 large egg
- 1/3 cup milk
- 1 cup cheddar cheese, shredded
Instructions
- Add the canola oil to a large skillet over medium heat. Cook the bratwurst pieces for about 5 minutes until browned. Add the onions and cook for another 5 minutes.
- Add the frozen peas and the sliced carrots to the pan. Stir and cook for 2-3 minutes.
- Add the beans and the tomato soup to the mixture and stir to coat the vegetables. Do not add any water with the soup. Add the dried oregano to the pan. Pour the mixture into a large greased baking dish.
- In a separate bowl, mix the cornbread according to package instructions. Pour the cornbread batter over the bratwurst and vegetable mixture.
- Sprinkle one cup of shredded cheddar cheese over the cornbread batter.
- Bake the casserole for 25 minutes in a 350 degree oven. When the cornbread is done, remove the casserole from the oven and allow to cool slightly. Recipe makes 6 servings.
