The word "casserole" doesn't generally incite much enthusiasm (and this particular one certainly isn't much to look at), but I think casseroles are underrated. No, they're not glamorous, but they are comforting and filling and provide a good excuse to turn on the oven and warm up the house. I'm especially partial to casseroles involving cornbread. This one is a riff on biscuits and gravy, but with cornbread batter instead of biscuit dough.
2 batches cornbread batter (I used Dana Sly's Blue Ribbon Cornbread recipe)
Herbs and spices (I suggest thyme, sage, onion powder, and black pepper)
1 onion, chopped
2 cloves garlic, pressed or minced
14 oz. veggie sausage (hereafter referred to as soysage&mdashI used Lightlife Gimme Lean)
1 green pepper, chopped
1-1.5 cups greens, thinly sliced (I used a combination of kale and onion greens)
2 T margarine
1 T flour
1.5 cups vegetable broth or soy milk
- Heat a little olive oil in a large skillet, and fry onions over medium-high heat until softened. Add garlic and soysage, and continue to cook, stirring, until sausage browns.
- Meanwhile, make a roux: melt margarine in a small skillet, whisk in flour, and cook about 2 minutes. Add half the broth or soymilk to the roux, then add the roux to the soysage. Stir in greens and green pepper, add remaining broth, and continue to cook about 2-3 more minutes.
- Remove soysage mixture from heat and make cornbread batter. Stir desired herbs into the batter.
- Generously oil a 9x13 baking dish. Pour half the batter in the bottom of the pan, spread soysage mixture over it, then top with remaining cornbread batter. Bake at 425 for about 20-25 minutes, or until cornbread is cooked through.
By the way, this is absolutely fantastic reheated for breakfast the next day.