Corn, Squash and Beef Casserole Recipe Kitchen

Corn, Squash, and Beef Casserole

• Difficulty: Simple
• Makes: Four portions
• Nutritional Information Per Serving: Calories 587 | Total Fat 25g | Saturated Fat 8g | Cholesterol 199mg | Sodium 1015mg | Carbs 47g | Dietary Fiber 5g | Protein 51g
• Total Time: 40 minutes
• Preparation Time: 10 minutes
• Cooking Time: 30 minutes

Ingredients

• 2 cups reserved Sauerbraten Gravy (from Slow-Cooker Sauerbraten recipe)
• 2 tablespoons all-purpose flour
• 3 cups diced leftover Sauerbraten Brisket (from recipe below)
• 1 cup chopped leftover Sauerbraten Vegetables (from recipe below)
• 2 cups frozen butternut squash cubes (approx. 10 oz)
• 1/2 teaspoon dried thyme
• Kosher salt and black pepper, to taste
• 1 (15 oz) can cream-style corn
• 2 large eggs
• 3/4 cup grated Cheddar cheese

1. Preheat oven to 400F with rack in top third. In a medium oven-safe skillet, whisk gravy with 1 tablespoon flour. Heat over medium, stirring until simmering. Stir in brisket, vegetables, squash, thyme, 1/2 teaspoon salt, and pepper. Cook gently until squash is hot, about 5 minutes. Spread evenly.
2. In a bowl, mix cream corn, eggs, Cheddar, remaining flour, and pepper. Pour over meat mixture. Bake until top sets and browns, 30-35 minutes. Rest briefly before serving.

Slow-Cooker Sauerbraten

Yield: by Christopher Testani

Ingredients

• 1 (4-5 lb) flat-cut beef brisket, excess fat trimmed
• Kosher salt and black pepper
• 2 tbsp extra-virgin olive oil
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1/2 cup red wine vinegar
• 1 tbsp pickling spice, tied in cheesecloth
• 1 cup low-sodium beef broth
• 6 carrots, cut in quarters crosswise
• 4 celery stalks, cut in quarters crosswise
• 2 leeks, halved and sliced 1/2-inch thick
• 12 gingersnap cookies, crushed
• Chopped parsley, for garnish

1. Sprinkle brisket with 1 teaspoon salt and 1/2 teaspoon pepper; cut into three pieces. Heat oil in a large skillet over medium-high. Brown brisket 3 minutes per side in batches. Transfer to 5-6 quart slow cooker.
2. In skillet, cook tomato paste 1 minute. Add wine, vinegar, and spice sachet; simmer 4 minutes. Pour into slow cooker with broth, carrots, celery, leeks, and half the gingersnaps. Cover and cook on low 8 hours.
3. Remove brisket, vegetables, and sachet. Whisk remaining gingersnaps into liquid; season with salt, pepper, and parsley. Reserve 1 brisket piece, 1 cup vegetables, and 2 cups gravy for casserole. Slice rest and serve with vegetables and sauce.
4. Nutritional Details (per serving): 628 calories; 19g fat (6g sat fat); 139mg cholesterol; 795mg sodium; 25g carbs; 4g fiber; 76g protein

Transform your leftovers into this hearty, comforting casseroletender beef, sweet squash, and creamy corn topping bake up golden and irresistible. Pair with the flavorful Slow-Cooker Sauerbraten for a cozy meal that'll have everyone reaching for seconds!