RECIPE: Corn, Squash and Beef Casserole

It’s that time of year where having the oven on is actually a benefit – it keeps the need for the furnace on to a dull roar.  Get that oven revved up, fill it with some harvest vegetable and such, and heat the house with food.  Awesome.

As much as we may not always want to eat casseroles, slamming a pile of good stuff together for a Fall/Winter meal never hurts anyone.  And, when it comes to Fall foods, squash is right up there for me.  Here’s a fun one I found and tried last week.  Yummy as fuck, this. – FATS


2 cups leftover sauerbraten gravy
2 tablespoons all-purpose flour
1 piece leftover sauerbraten brisket, cut into bite-size pieces (about 3 cups)
1 cup leftover sauerbraten vegetables, cut into bite-size pieces
2 cups frozen butternut squash chunks (about 10 ounces)
1/2 teaspoon dried thyme
Kosher salt and freshly ground pepper
1 15 -ounce can creamed corn
2 large eggs
3/4 cup shredded cheddar cheese

Position a rack in the upper third of the oven and preheat to 400 degrees F. Whisk the gravy and 1 tablespoon flour in a medium ovenproof skillet; bring to a simmer over medium heat, whisking frequently. Add the brisket, sauerbraten vegetables, squash, thyme, 1/2 teaspoon salt, and pepper to taste. Cook, stirring gently, until the squash is heated through, about 5 minutes. Spread the mixture in an even layer in the skillet.

Whisk the corn, eggs, cheese, the remaining 1 tablespoon flour, and pepper to taste in a bowl. Pour over the meat mixture, transfer the skillet to the oven and bake until the topping is set and browned in spots, 30 to 35 minutes. Let rest a few minutes before serving.

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