Beef and Broccoli Cornbread Bake

Servings: 8

Prep Time: 25 min

Cook Time: 15 min


1 pound; package frozen broccoli or green beans

1 teaspoon; lemon juice

1 tablespoon; vegetable oil

1 1/2 pounds; ground beef

1 tablespoon; prepared horseradish

10 3/4 ounce; can condensed cream of mushroom soup, undiluted

1/4 cup; water

1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

2 tablespoons; melted butter or margarine


  • Preheat the oven to 400°F. Liberally grease a shallow 2 1/2- to 3-quart casserole dish, and set aside.
  • Cook the frozen vegetables according to package instructions, just until crisp-tender. Arrange them over the bottom of the prepared dish and sprinkle with the lemon juice. Set aside.
  • Place the vegetable oil in a large skillet over medium heat. Add the beef and cook, breaking the meat up with a fork, for about 10 minutes, or until no pink remains. Stir in the horseradish and spread the meat mixture over the cooked vegetables.
  • Pour the soup into a small bowl, and stir in the water. Pour the soup mixture over the beef.
  • Use a rolling pin to crush the stuffing mix into fine crumbs, and place in a medium-sized bowl. Stir in the butter or margarine, and sprinkle the stuffing mixture over the casserole.
  • Bake uncovered for 15 minutes, or until the casserole is heated through and the crumbs are golden brown.