Recently when doing some searching for more easy onboard recipes using Jiffy Cornbread, I came across several recipes for Cowboy Casserole. I had made a couple of batches of my own clone mix for making Cornbread (recipe here) to bring onboard so thought, why not make this into a Sailor’s Casserole instead using our Omnia stove-top oven?…afterall, Captain prepared our last two dinners, it’s time for the Galley Kat to pull her weight.
A hearty and very tasty supper, perfect after a long day on the road or on the water.
- 1 recipe Jiffy Cornbread
- 1 tbsp cooking oil
- 1/2 cup onion (chopped)
- 1 clove garlic (minced)
- 1 small jalapeño (seeds removed and minced)
- 1/2 cup red pepper (chopped)
- 1 tin salmon (liquid included)
- 1 cup cooked potatoes (I used a tin of small potatoes, drained and quartered)
- 1/2 cup milk
- 1 egg (lightly beaten)
Make the Jiffy according to directions and set aside.
Sauté vegetables in cooking oil for 3-4 minutes.
Stir in the salmon.
Add the potatoes and mash a few with the back of the cooking spoon. This will help thicken the liquid
Stir in milk and beaten egg.
Spoon mixture into prepared Omnia baking pan. Top the mixture evenly with Cornbread mix. Cover and set on pre-heated base plate on high for five minutes.
Reduce heat to medium low and cook for another 40-45 minutes, or until the topping is lightly browned and crispy