A savory taste of the South! Tender greens and cornbread are always a nice surprise for your guests! Even those who claim to hate greens will love this dish!
54ouncesMixed greens do NOT drain; (I use Glory brand seasoned mixed greens (canned)
15ouncescondensed soupI use chicken; you can use cream of mushroom or celery
1panprepared cornbreadday-old and crumbled
1cupchopped sweet yellow onion
1lb.ground sausagecooked and drained
1 tablespoonpepper sauceTrappey's Louisiana peppers in vinegar
½teaspoonsalt
1 teaspoonblack pepper
1teaspoonred pepper flakesoptional
Instructions
Preheat oven to 350 degrees
Prepare a pan of cornbread (best if the cornbread is made a day or two ahead); crumble into small pieces
1 pan prepared cornbread
In a large skillet, cook the onion and sausage; drain if there's excess oil
1 lb. ground sausage, 1 cup chopped sweet yellow onion
In a large bowl, combine greens with their juice and the condensed soup
54 ounces Mixed greens, 15 ounces condensed soup
Fold in cooked sausage and onions, crumbled cornbread; season with Trappey's pepper sauce, salt and pepper; sprinkle in red pepper flakes (optional)
1 pan prepared cornbread, 1 cup chopped sweet yellow onion, 1 lb. ground sausage, 1 tablespoon pepper sauce, ½ teaspoon salt, 1 teaspoon black pepper, 1 teaspoon red pepper flakes
Transfer to ungreased baking dish and bake uncovered for 30 minutes, or until most of the liquid is absorbed
Notes
Do not drain the mixed greens!!!
Make sure your cornbread is crumbled and at least two days old
This dish tastes great with crumbled sausage added in, however, I would not recommend adding the sausage if you're serving another salty protein, like ham...
If you don't have time to prepare homemade cornbread, use a mix. One package of cornbread mix works!
Yield:This recipe makes about 6 cups of casserole. Most folks get about 1/2 a cup, so you'll get about 12 servings out of this.