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.

Even though it’s a bit rock and roll preparing dinner while under way, especially in today’s wave conditions,  I felt up to the task. I sautéd the veggies, mixed the rest of the ingredients in my saucepan.
I ‘painted’ the Omnia with my home-made goop (recipe here), my now ‘can’t live without pan coating’, dumped the delicious smelling mixture into the baking pan, topped with the cornbread, covered then secured on the stove top.  I was now ready to vacate the galley and take over at the helm while our supper cooked.
By the time we anchored for the night we were two very hungry sailors and our dinner was ready to enjoy, thanks to the Omnia and a touch of Galley Kat ingenuity. Excellent, healthy and hearty, served with a wedge of lemon and some boat made boat sprouts.

Sailor’s Casserole

A hearty and very tasty supper, perfect after a long day on the road or on the water.
Course Main Course
Servings 4 Servings
Calories 255kcal


  • Omnia stove top oven
  • Sauce pan


  • 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


Calories: 255kcal | Carbohydrates: 20g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 190mg | Potassium: 605mg | Fiber: 2g | Sugar: 4g | Vitamin A: 745IU | Vitamin C: 36mg | Calcium: 57mg | Iron: 1mg

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