Corn, Squash and Beef Casserole (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 cups leftover sauerbraten gravy |
2 tablespoons all-purpose flour |
1 piece leftover sauerbraten brisket, cut into bite-size pieces (about 3 cups) |
1 cup leftover sauerbraten vegetables, cut into bite-size pieces |
2 cups frozen butternut squash chunks (about 10 ounces) |
1/2 teaspoon dried thyme |
kosher salt and freshly ground pepper |
1 15 -ounce can creamed corn |
2 large eggs |
3/4 cup shredded cheddar cheese |
Directions:
1. Position a rack in the upper third of the oven and preheat to 400 degrees F. Whisk the gravy and 1 tablespoon flour in a medium ovenproof skillet; bring to a simmer over medium heat, whisking frequently. Add the brisket, sauerbraten vegetables, squash, thyme, 1/2 teaspoon salt, and pepper to taste. Cook, stirring gently, until the squash is heated through, about 5 minutes. Spread the mixture in an even layer in the skillet.
2. Whisk the corn, eggs, cheese, the remaining 1 tablespoon flour, and pepper to taste in a bowl. Pour over the meat mixture, transfer the skillet to the oven and bake until the topping is set and browned in spots, 30 to 35 minutes. Let rest a few minutes before serving.
3. Per serving: Calories 587; Fat 25 g (Saturated 8 g); Cholesterol 199 mg; Sodium 1,015 mg; Carbohydrate 47 g; Fiber 5 g; Protein 51 g
4. Photograph by Christopher Testani
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