Greens & Cheesy Cornbread Casserole
1 bag (16 oz.) Cut'n Clean Greens, Country Mix
6 H-E-B eggs
1 cup H-E-B milk
6 Tbsp. flour
2 cups shredded Mexican-style cheese with jalapenos
1 red bell pepper, chopped (about 1 cup)
* Cornbread Topping:
2 (6 oz.) pkts. cornbread mix
1 (15 oz.) can cream-style corn
2 H-E-B eggs
1 cup shredded Mexican-style cheese with jalapenos
Place greens and 6 cups water in a 6-quart pot; bring to a boil over H
igh heat. Add 2 teaspoons each garlic salt and pepper. Reduce heat to
Medium; cover and cook 20 minutes.Pour into a colander and drain well;
push down with a spoon to squeeze out excess moisture.
While greens cook, heat oven to 375°F. Spray a 9 x 13-inch baking
dish with non-stick cooking spray. Beat 6 eggs in a large mixing bowl;
whisk in milk and flour to blend. Stir in cheese, bell pepper and 1 t
easpoon each garlic salt and pepper.
Stir greens into egg mixture. Spread over bottom of prepared baking di
sh; bake 30 minutes.
Meanwhile, combine cornbread topping ingredients in a large bowl. Remo
ve casserole from oven and spread cornbread mixture over top. Return t
o oven and bake 30 minutes longer or until golden brown. Let stand 10
minutes. Cut into squares and serve.
No Nutritional Information Available