SAILOR’S CASSEROLE

SAILOR’S CASSEROLE

Recently when doing some searching for more easy onboard recipes using Jiffy Cornbread Mix (recipe here)

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.

 

 

SAILOR’S CASSEROLE

1 recipe for Jiffy cornbread (recipe here)

oil for cooking

1/2 cup chopped onion

1 garlic clove, minced

1 small jalapeno, monced

1/2 cup chopped sweet peppers

1 small tin salmon, liquid included

1 cups cooked potatoes (I used a 28 oz tin, drained and quartered for this)

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.
Stir in milk and beaten egg.
I ‘painted’ the Omnia with my home-made goop (recipe here)
It’s now my ‘can’t live without’ pan coating.
Set Omnia base plate on burner on high for 3-4 minutes.
Spoon mixture into prepared Omnia pan.
Top with Jiffy mix.
Place lid on Omnia, reduce heat to medium low
and cook for about 40-45 minutes, or until topping is slightly browned and crispy.
Today I exchanged places with Captain Francois,
to prepare our evening supper
then came back on deck to steer the boat to our destination for the day
while our dinner cooked.
By the time we anchored for the night
our dinner was ready to enjoy.
Excellent, healthy and hearty,
served with a wedge of lemon and
some boat sprouts (find out how to here)

 

SAILOR'S CASSEROLE
 
Author:
Serves: 4 servings
Ingredients
  • 1 recipe for Jiffy Cornbread
  • oil for cooking
  • ½ cup chopped onion
  • 1 garlic clove, minced
  • 1 small jalapeno, monced
  • ½ cup chopped sweet peppers
  • 1 small tin salmon, liquid included
  • 1 cups cooked potatoes (I used a 28 oz tin, drained and quartered for this)
  • ½ cup milk
  • 1 egg, lightly beaten
Instructions
  1. Make the Jiffy according to directions and set aside
  2. Sauté vegetables in cooking oil for 3-4 minutes.
  3. Stir in the salmon.
  4. Add the potatoes and mash a few with the back of the cooking spoon.
  5. Stir in milk and beaten egg.
  6. I 'painted' the Omnia with my home-made goop
  7. It's now my 'can't live without' pan coating.
  8. Set Omnia base plate on burner on high for 3-4 minutes.
  9. Spoon mixture into prepared Omnia pan.
  10. Top with Jiffy mix.
  11. Place lid on Omnia, reduce heat to medium low and cook for about 40-45 minutes, or until topping is slightly browned and crispy.

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