Cowboy Casserole

courtesy: stick of butter

Filling
2-3 cups leftover roast beef, chopped into large chunks
1 28-oz can Bush’s Baked Beans (remove the Queen Bean, if desired)
1 T BBQ Rub 1
T dehydrated onions (1/4 cup fresh chopped onion)
Grated Cheddar cheese for topping

Cornbread Batter
1 box of Jiffy Cornbread
1 egg
2/3 cup milk

Preheat oven to 350º. In a saucepan, combine the filling ingredients and heat until hot, set aside. In a small bowl, mix the cornbread ingredients.Prepare a deep dish pie plate or 2 qt casserole with non-stick spray. Pour the filling ingredients into the pie plate. Top with the cornbread batter, spread evenly. Bake at 400º for 20 minutes, or until cornbread is golden brown. Serve in wedges topped with a sprinkle of cheddar cheese.