Lentil Sloppy Joe Cornbread Casserole
This Lentil Sloppy Joe Cornbread Casserole is a hearty, family-friendly comfort food casserole that combines vegetarian sloppy joes with Southern cornbread!
- 1 cup dried lentils
- 2 cups water
- 1/2 onion chopped
- 1 clove garlic minced
- 1 cup ketchup or tomato-based chili sauce
- 1 15-ounce can tomato sauce
- 1 14.5-ounce can diced tomatoes
- 1 tablespoon mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon brown sugar
- 2 teaspoons Cajun seasoning
- 1 batch cornbread batter
Preheat oven to 350 degrees F. Spray a 9x9 square baking pan with cooking spray.
In a medium saucepan over medium-high heat, add water and dried lentils. Bring to a boil and then lower the heat to medium and cook for about 20 minutes.
In a large skillet over medium heat, cook the chopped onions for about 5 minutes. Add the minced garlic and cook for about 1 minute. Add the ketchup (chili sauce), tomato sauce, diced tomatoes, mustard, Worcestershire sauce, brown sugar and Cajun seasoning. Stir until combined.
Continue cooking until the sauce is heated.
Pour the lentil sloppy joe mixture into the baking pan.
Top with the prepared cornbread batter.
Cook in a preheated oven at 350 for about 20 minutes or until the cornbread is golden on the edges and cooked through.
Calories: 156kcal | Carbohydrates: 29g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 359mg | Potassium: 367mg | Fiber: 8g | Sugar: 10g | Vitamin A: 422IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg