Recipe of the Day: Sloppy Joe casserole with something extra

CORNBREAD TOPPED SLOPPY JOE CASSEROLE

1 pound lean (at least 80 percent) ground beef

1 medium onion, chopped (1/2 cup)

1 can (15 ounces) tomato sauce

1 tablespoon packed brown sugar

2 teaspoons Worcestershire sauce

1 teaspoon yellow mustard

1 pouch (6.5 ounces) golden corn muffin and bread mix

1/3 cup milk

2 tablespoons vegetable oil

1 egg

1 cup shredded Cheddar cheese (4 ounces)

Heat oven to 350 degrees. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. Stir in tomato sauce, brown sugar, Worcestershire sauce and mustard. Cook 2 to 3 minutes, stirring frequently, until boiling; keep warm.

2 In small bowl, stir corn bread mix, milk, oil and egg just until moistened; batter will be lumpy.

3 Spoon hot beef mixture into 8-inch square (2-quart) glass baking dish. Sprinkle with 3/4 cup of the cheese. Spoon corn bread batter evenly over top.

4 Bake 25 to 35 minutes. or until toothpick inserted in center of topping comes out clean. Sprinkle remaining 1/4 cup cheese over hot casserole. Makes 6 servings.

Tips: Make sure the sloppy joe mixture is piping hot when you spoon the batter on top, so that the corn bread bakes all the way through.

Betty Crocker

This story was originally published December 28, 2015 at 6:11 AM.