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Jiffy Cornbread Casserole

This easy Jiffy Cornbread Casserole is a cheesy and comforting dish perfect for family dinners, made with pantry-friendly ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cornbread base
  • 2 boxes Jiffy cornbread mix Use the package directions and don’t overmix the batter.
Main ingredients
  • 1 lb ground beef, browned and drained A little extra browning adds savory depth.
  • 1 bag frozen mixed vegetables (12 oz / 340 g) No need to thaw; frozen veg keeps the texture nice and bright.
  • 2 cans cream of mushroom soup (10.5 oz / 295 g each) Stir well so it’s smooth before mixing.
  • 1/4 cup milk Use whole or 2% for richer flavor.
  • 2 cups shredded cheddar cheese, divided Sharp cheddar gives more punch, while mild melts creamier.
Additional seasonings
  • to taste Salt
  • to taste Pepper
  • Nonstick spray or butter, for greasing

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
  2. Prepare both boxes of Jiffy cornbread mix as directed on the package, then pour the batter evenly into the greased baking dish.
  3. In a large bowl, combine the browned beef, frozen mixed vegetables, both cans of cream of mushroom soup, milk, and 1 cup of shredded cheddar. Stir until evenly mixed and season with salt and pepper to taste.
Baking
  1. Spread the beef-and-vegetable mixture evenly over the cornbread batter and sprinkle the remaining cheese on top.
  2. Bake uncovered for 30 minutes until the top is golden and bubbling. Let the casserole rest for 5 minutes before serving.

Notes

For a veggie-forward twist, swap the mixed vegetables for broccoli. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.