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


  1. Preheat the oven to 400°F. Liberally grease a shallow 2 1/2- to 3-quart casserole dish, and set aside.
  2. 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.
  3. 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.
  4. Pour the soup into a small bowl, and stir in the water. Pour the soup mixture over the beef.
  5. 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.
  6. Bake uncovered for 15 minutes, or until the casserole is heated through and the crumbs are golden brown.