Overnight Cornbread Casserole Recipe
Overnight corn bread casserole is a vegetable and ham stuffing bake. Prepared with cornbread stuffing mix along with mixed vegetables and cooked ha, this casserole also has eggs in it. Filling and heavy, the meaty cornbread casserole has cheddar cheese for flavor and is cooked in the microwave.
Ingredients
| Cornbread mix package | 1 | |
| Frozen mixed vegetables | 2 Cup (16 tbs), thawed | |
| Cooked ham | 1 1/2 Cup (16 tbs), cubed | |
| 3 eggs, lightly beaten | ||
| Milk | 2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
Directions
In a 12x8x2-inch microwavable baking dish, stir together stuffing mix, vegetables and ham.
In a medium bowl combine eggs, milk, salt and black pepper.
Pour over cornbread mixture.
Cover with plastic wrap; refrigerate overnight or at least 5 hours.
Remove plastic wrap; cover with waxed paper.
Microwave on HIGH (100% power) for 6 minutes; rotate 1/4 turn.
Microwave on MEDIUM-HIGH (80% power) until a knife inserted 1 inch from the center comes out clean, 7 to 9 minutes.
Sprinkle with cheese.
Let stand, covered, for 10 minutes.
Stir gently before serving.
In a medium bowl combine eggs, milk, salt and black pepper.
Pour over cornbread mixture.
Cover with plastic wrap; refrigerate overnight or at least 5 hours.
Remove plastic wrap; cover with waxed paper.
Microwave on HIGH (100% power) for 6 minutes; rotate 1/4 turn.
Microwave on MEDIUM-HIGH (80% power) until a knife inserted 1 inch from the center comes out clean, 7 to 9 minutes.
Sprinkle with cheese.
Let stand, covered, for 10 minutes.
Stir gently before serving.
Chef
