Even naysayers of any type of “green” like this Mixed Greens and Cornbread Casserole! It’s a perfect Thanksgiving side dish and pairs well with turkey, Southern Cornbread Dressing and Spiced Cranberry sauce! The flavor profile is mild with mixed greens, a hint of tangy pepper sauce and crumbled homemade cornbread.
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 the one’s who hate collard, mustard or turnip greens) devoured this side dish!
Ingredients for Greens & Cornbread Casserole
The ingredients are simple: a pound of sausage, canned mixed greens, a pan of stale cornbread, 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.
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.
How to Make Southern Greens & Cornbread Casserole
There are only 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
- Cook sausage and onions
- Assemble all ingredients in pan; combine well
- Season with Trappey’s Louisiana Peppers in Vinegar
- Bake 30-40 minutes
Can I Make in Advance?
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 southern green casserole from fridge and allow to sit at room temperature for 15 minutes. Bake at 350ºF until liquid is absorbed.
Can I Use Fresh Collard, Turnip and Mustard Greens?
I suppose you could use fresh greens instead of canned; however, you’ll want to season them and reserve a bit of the cooking liquid for this recipe.
What Can I Substitute for Cream of Celery Soup?
If you’re not a fan of a slight celery flavor, use cream of mushroom or cream of chicken condensed soup.
What Can I Substitute for 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 1/2 cup butter, 1/2 cup flour, one and a half-cups milk. Once the roux has thickened, season lightly with salt and pepper, add mushrooms or chicken bouillon, and combine into green/cornbread mixture.
Mixed Greens and Cornbread Casserole
- 2 27 oz. cans Glory brand seasoned mixed greens do NOT drain
- 1 15 oz. can condensed soup I use celery: you can use cream of mushroom or chicken
- 1 pan prepared cornbread crumbled
- 1 cup sweet yellow onion chopped
- 1 lb. ground sausage cooked and drained
- 1 tablespoon pepper sauce Trappey's Louisiana peppers in vinegar
- 1/2 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
Cook the Sausage and Onions
- 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!
While this delicious southern greens casserole is baking, you might want to whip up a good ole’ Pecan pie!