Lentil Sloppy Joe Cornbread Casserole
A hearty plant-based comfort food casserole featuring protein-rich lentils simmered in a tangy tomato sauce with Worcestershire and Cajun spices, topped with golden cornbread. This family-friendly dish combines the familiar flavors of sloppy joes with the convenience of a one-pan meal. Perfect for busy weeknights or casual gatherings, it offers a satisfying vegetarian alternative to traditional ground meat casseroles. The cornbread topping bakes directly on the lentil mixture, creating a cohesive dish that's both filling and flavorful.
Ingredients
- 1 cup dried lentilscanned lentils1.5 cups drainedvegetarianvegan
rinse and drain, skip cooking step
- 2 cups water
- ½ onion, chopped
- 1 clove garlic, minced
- 1 cup ketchup or tomato-based chili sauce
- 1 15-ounce can tomato sauce
- 1 14.5-ounce can diced tomatoes
- 1 tablespoon mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon brown sugar
- 2 teaspoons Cajun seasoning
- 1 batch cornbread batterbiscuit dough1:1vegetarian
creates different texture
Instructions
- 1
Preheat oven to 350 degrees F and spray a 9x9 square baking pan with cooking spray
- 2
Add water and dried lentils to a medium saucepan over medium-high heat, bring to a boil, then reduce heat to medium and cook for about 20 minutes
- 3
Cook chopped onions in a large skillet over medium heat for about 5 minutes
- 4
Add minced garlic and cook for about 1 minute
- 5
Add ketchup, tomato sauce, diced tomatoes, mustard, Worcestershire sauce, brown sugar and Cajun seasoning, stir until combined
- 6
Continue cooking until the sauce is heated
- 7
Pour the lentil sloppy joe mixture into the prepared baking pan
- 8
Top with the prepared cornbread batter
- 9
Bake for about 20 minutes or until the cornbread is golden on the edges and cooked through
Tips
Drain excess liquid from cooked lentils before mixing with sauce to prevent a watery casserole.
Let the casserole rest for 5-10 minutes after baking to allow the cornbread to set properly.
Use a store-bought cornbread mix for convenience or make homemade batter from scratch.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container.
Prepare lentil mixture up to 1 day ahead and refrigerate, then add cornbread batter and bake when ready to serve.
Serve hot directly from the baking dish with a side salad or steamed vegetables.
Common Mistakes
Don't skip draining excess liquid from lentils to avoid soggy cornbread.
Avoid overbaking the cornbread topping to prevent dryness.
Substitutions
Vegan Options
rinse and drain, skip cooking step
General Alternatives
creates different texture
FAQ
Can I use red lentils instead of regular lentils?
Red lentils cook faster and break down more, so reduce cooking time to 10-15 minutes and expect a softer texture in the final dish.
What if I don't have Cajun seasoning?
Mix paprika, garlic powder, onion powder, oregano, thyme, and a pinch of cayenne pepper as a substitute for similar flavor.
How long will this casserole keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the whole dish in a 300F oven.