Corn, Squash and Beef Casserole

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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2 cups leftover Sauerbraten Gravy, recipe follows

2 tablespoons all-purpose flour

1 piece leftover Sauerbraten Brisket, recipe follows, cut into bite-size pieces (about 3 cups)

1 cup leftover Sauerbraten Vegetables, recipe follows, cut into bite-size pieces

2 cups frozen butternut squash chunks (about 10 ounces)

1/2 teaspoon dried thyme

Kosher salt and freshly ground pepper

1 (15-ounce) can creamed corn

2 large eggs

3/4 cup shredded Cheddar cheese

Slow-Cooker Sauerbraten:

1 (4- to -5-pound) flat-cut beef brisket, trimmed of excess fat

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

2 tablespoons tomato paste

1 cup dry red wine

1/2 cup red wine vinegar

1 tablespoon pickling spice, tied in cheesecloth with twine

1 cup low-sodium beef broth

6 carrots, quartered crosswise

4 stalks celery, quartered crosswise

2 leeks, halved lengthwise and sliced 1/2 inch thick

12 gingersnap cookies, crumbled

Chopped fresh parsley, to taste


  1. Position a rack in the upper third of the oven and preheat to 400 degrees F. Whisk the gravy and 1 tablespoon flour in a medium ovenproof skillet; bring to a simmer over medium heat, whisking frequently. Add the brisket, sauerbraten vegetables, squash, thyme, 1/2 teaspoon salt, and pepper to taste. Cook, stirring gently, until the squash is heated through, about 5 minutes. Spread the mixture in an even layer in the skillet. 
  2. Whisk the corn, eggs, cheese, the remaining 1 tablespoon flour, and pepper to taste in a bowl. Pour over the meat mixture, transfer the skillet to the oven and bake until the topping is set and browned in spots, 30 to 35 minutes. Let rest a few minutes before serving. 
  3. Per serving: Calories 587; Fat 25 g (Saturated 8 g); Cholesterol 199 mg; Sodium 1,015 mg; Carbohydrate 47 g; Fiber 5 g; Protein 51 g

Slow-Cooker Sauerbraten:

Yield: Photograph by Christopher Testani
  1. Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches and brown, about 3 minutes per side. Transfer to a 5- to -6-quart slow cooker.
  2. Add the tomato paste to the skillet and cook, stirring, 1 minute. Whisk in the wine, vinegar and pickling spice sachet and simmer 4 minutes. Add to the slow cooker along with the beef broth, carrots, celery, leeks and half of the gingersnaps. Cover and cook on low, 8 hours.
  3. Remove the meat, vegetables and spice sachet. Whisk the remaining gingersnaps into the cooking liquid and add salt, pepper and parsley to taste. Set aside 1 piece of brisket, 1 cup vegetables and 2 cups gravy for another use. Slice the remaining meat and serve with the vegetables and gravy.
  4. Per serving: Calories 628; Fat 19 g (Saturated 6 g); Cholesterol 139 mg; Sodium 795 mg; Carbohydrate 25 g; Fiber 4 g; Protein 76 g