 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 16 |
|
It makes a lot, so I often freeze half of it. Ingredients:
1 (15 ounce) can corn beef hash |
2 (8 ounce) cans tomato sauce |
1/2 cup diced green pepper |
7 teaspoons dried onion flakes, divided |
2 tablespoons worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (8 1/2 ounce) package cornbread-muffin mix |
1 cup all-purpose flour |
1 cup milk |
2 eggs, beaten |
2 cups shredded cheddar cheese, divided |
Directions:
1. In a large bowl, combine hash, tomato sauce, green pepper, 2 TBS onion, Worcestershire sauce, salt and pepper. Set aside.
2. In another bowl, combine the cornbread mix, flour, milk and eggs just until moistened.
3. Add 1 cup cheese and the remaining onion.
4. Spread batter into a greased 13 x 9-inch pan.
5. Spread hash mixture evenly over top.
6. Sprinkle with remaining cheese.
7. Bake, uncovered, at 375°F for 35 minutes or until corn bread layer is golden brown and pulls away from the sides of the pan.
|
|