Greens and cornbread go together just like peas and carrots! So why not combine the two into a delicious casserole? Even naysayers of any type of "green" like this Mixed Greens and Cornbread Casserole!
You'll love this recipe!
- It's a perfect Thanksgiving side dish and pairs well with turkey
- Delicious - the flavor profile is mild with a hint of tangy pepper sauce
- Affordable-easy on the wallet! This casserole costs under $10
- Great for groups - it goes a long way!
Years ago, I made this greens and cornbread casserole as an alternative to the traditional "Green Bean Casserole." You can imagine my surprise when my guests (particularly those who hate collard, mustard or turnip greens) devoured this side dish!
Here's what you'll need:
The ingredients are simple: a pound of sausage, canned mixed greens, a pan of stale cornbread, a sweet yellow onion, cream of celery condensed soup and a splash of Trappey's Louisiana Peppers in vinegar.
I usually try to stay away from condensed soups, but make an exception in this once-a-year-casserole.
Note: you'll want to use day-old cornbread. Stale cornbread holds up best in this southern green casserole and absorbs some of the liquid better than fresh cornbread.
How to make it:
There are five easy steps for this mixed greens and cornbread casserole! The prep time for this recipe is about 15 minutes. After you assemble the ingredients, the cook time is 30-40 minutes.
- Prepare cornbread about two days in advance; crumble and keep covered
- Cook sausage and onions; drain off excess oil
- Assemble all ingredients in a big pan; combine well
- Season with Trappey's Louisiana Peppers in Vinegar
- Bake 30-40 minutes uncovered
- Do NOT drain the canned greens
- Use stale cornbread; it absorbs the liquid from the greens and gives a nice flavor
- Use a 9 x 13 baking dish or big aluminum pan
- Bake uncovered
What kind of greens do I use?
This recipe calls for canned Seasoned Mixed Greens with their liquid. I like Glory brand Southern Mixed Greens.
Can I use fresh greens?
If you use fresh greens, you'll want to season them well and reserve a bit of the cooking liquid for this recipe.
Make it ahead of time
Make cornbread casserole in advance and refrigerate up to 3 days. I don't recommend freezing this dish because the greens turn to mush.
Remove casserole from fridge and allow to sit at room temperature for 15 minutes. Bake at 350ºF uncovered, until liquid is absorbed.
What can I substitute for the condensed soup?
If you do not want to use a condensed soup in the mixed green casserole, make a roux: (how to make a roux) with ½ cup butter, ½ cup flour, one and a half-cup of milk.
Once the roux has thickened, season lightly with salt and pepper, add chicken bouillon, and combine into green/cornbread mixture.
If you make this recipe, please leave a comment below! I love to hear from you!
Mixed Greens and Cornbread Casserole
- 54 ounces Glory brand seasoned mixed greens (canned) do NOT drain
- 15 ounces condensed soup I use celery: you can use cream of mushroom or chicken
- 1 pan prepared cornbread day-old and crumbled
- 1 cup sweet yellow onion chopped
- 1 lb. ground sausage cooked and drained
- 1 tablespoon pepper sauce Trappey's Louisiana peppers in vinegar
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes optional
- Preheat oven to 350 degrees
- Prepare a pan of cornbread (best if the cornbread is made a day or two ahead); crumble into small pieces
- In a large skillet, cook the onion and sausage; drain
- In a very large bowl or baking dish, add crumbled cornbread, greens (with juice), condensed soup, Trappey's pepper sauce; combine well; season lightly with salt and pepper
- Place in baking dish and bake uncovered for 30 minutes
- Do not drain the mixed greens!!!
- This dish tastes great with crumbled sausage added in, however, I would not recommend adding the sausage if you're serving another salty protein, like ham...
- If you don't have time to prepare homemade cornbread, use a mix. One package of cornbread mix works!