Supper Casserole with Pumpkin & Green Chile Cornbread Topping ♥
A Welcome-to-Fall Recipe
A one-dish casserole supper, meat cooked with on-hand vegetables and flavored with green chile salsa. The cornbread topping repeats the green chile flavor and adds pumpkin for color, moisture and nourishment. Who else has noticed? When winter turns to spring, we long for the first bites of spring, waiting with much anticipation for the first asparagus, the first artichokes, the first strawberries. But fall? Not so much. As soon as fall 'happens' -- it hit here in St. Louis on Monday -- we can immediately start cooking our fall favorites. You see, they've been around for a few weeks, we've just been ignoring them to get our last fill of tomatoes and peppers and okra and and and. For me, cornbread is one of the siren calls of autumn and the cold-weather months, baked first, baked last, baked often in between. It was a welcome welcome to autumn. I pulled this Supper Casserole out of the pantry, you can too by using what meat ( Note to Vegetarians ) and vegetables you have ...