Cornbread Casserole and Butternut Squash Mushrooms and Ancho Mole

Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole

Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole


Serves 20

Details
  • Servings:   20
  • Calories:   341
  • Protein:   12g
  •  
  • Fiber:   9g
  • Sugar:   4g
  • Carb Total:   39g
  •  
  • Trans Fat:   1g
  • Saturated:   7g
  • Fat Total:   14g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Ingredients
  • 1 1/2 tablespoons chopped fresh sage
  • 1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped
  • 1/2 cup water
  • 10 tablespoons (1 1/4 sticks) butter, melted, divided
  • 2 1/2 cups chopped onions
  • 2 1/2 teaspoons ground cumin
  • 2 1/4 teaspoons salt
  • 2 cups (packed) coarsely grated extra sharp white cheddar cheese (about 8 ounces)
  • 2 cups diced tomatoes in juice (from two 14 1/2 ounce cans)
  • 2 cups drained rinsed black beans (from two 15 ounce cans)
  • 2 large eggs
  • 2/3 cup yellow cornmeal
  • 3 large garlic cloves, chopped
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons finely chopped fresh Italian parsley
  • 3/4 teaspoon baking powder
  • 4 cups 1/2 inch cubes seeded peeled butternut squash (about 2 1/2 pounds)
  • 4 cups Masa Harina (corn tortilla mix)
  • 4 teaspoons chopped fresh thyme
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