Harvest holiday Casserole

February 08, 2019

Featured spice blend: Stuart’s Spices Pumpkin Pie Spice

4-6 Tbsp. Butter

4-6 Tbsp. Flour

~4 cups vegetable broth

1 Tbsp. Stuart’s Spices Pumpkin Pie Spice

1 Package of cornbread mix, mixed per instructions

Casserole dish or 9x12 pan

 

Make a roux with equal amounts of butter & flour

Thin with vegetable broth, about 4 cups.

Add about 1 Tbsp. Stuart’s Spices  Pumpkin Pie Spice, stirring well. Pour mixture over the roasted fall vegetables from above, and pour into casserole dish or 9X12 pan

Top with package of cornbread mix, mixed per instructions

Bake in preheated 350° oven about 35 minutes, until cornbread is baked and golden brown and mixture is bubbling




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