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–+ servings

Western Rabbit

Adapted from a recipe in the Casserole Cook Book, page 135.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. (I had to look this one up on the internet when I seen no 'rabbit' in the dish. A 'rabbit' or 'rarebit' in the cooking sense is a cheese sauce served over a bread or toast of some. Sort of like there is 'toad' in the dish 'toad in a hole'.) Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer, Lunch, Snack
Cuisine American
Servings 3 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 1 box corn bread mix, such as Jiffy, Shortcut
  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
  • 2 tablespoons milk
  • 2-3 drops hot pepper sauce, as desired, to taste
  • ¼ cup black olives, sliced

Instructions
 

  • Prepare the corn bread mix according to package instructions or follow the Shortcut recipe.
  • In a saucepan add the soup, milk, and hot pepper sauce. Mix together and place on low heat, stirring often, until hot.
  • Stir in the black olives and heat to just boiling while stirring, then remove from heat.
  • Cut the hot cornbread into squares, split in half, butter, and spoon sauce over. Enjoy.

Notes

Low cost per serving if using the Shortcuts.
Shortcuts: Jiffy Corn Muffin Mix (to make muffins instead of using a square pan), Condensed Cheddar Cheese Soup.