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Old Germany Cornbread Casserole




Source of Recipe


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.