member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Old Germany Cornbread Casserole


    Source of Recipe


    posted by magnolias to recipecircus

    Recipe Introduction


    by Marsha, from Tracy Hilgenberg, Runner Up, Oklahoma State Fair, Martha White Cornbread Challenge

    List of Ingredients




    Topping:
    1 (7oz.) package Martha White Sweet Yellow cornbread mix
    1 egg
    1/2 cup milk
    3/4 tsp caraway seeds
    1/2 cup shredded Smokey Swiss cheese

    Bottom layer:
    10.75 oz cream of mushroom soup
    1/3 cup milk
    3/4 cup chopped purple onion
    1/4 tsp black pepper
    1/4 tsp salt
    1 tsp. Chipotle pepper sauce
    3 tbl. horseradish mustard or Dijon mustard
    1 cup shredded Smokey Swiss cheese
    1 lb. smoked sausage, sliced thin without skin
    14.5 oz Bavarian sauerkraut with caraway seeds, drained and patted dry

    Recipe



    Preheat oven to 375°. Grease well a 10½-inch Lodge cast iron skillet. Place sauerkraut in bottom of skillet in even layer. Place smoked sausage evenly over the sauerkraut. Sprinkle Swiss cheese over sausage. Mix together in mixing bowl: soup, milk, onions, pepper, salt, pepper sauce and mustard. Spoon soup mixture evenly over Swiss cheese. Being careful to spread to edges of skillet. Mix together Martha White Sweet Yellow cornbread mix and other topping ingredients just until moistened. Spread cornbread mixture evenly over top of skillet. Again, being careful to spread to edges of skillet. Bake for 35 minutes or until knife comes out clean and cornbread is golden brown. Top with shredded Swiss cheese for garnish. Horseradish mustard or Dijon mustard may be served on the side for added flavor.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â