leftover cornbread casserole

Last night I put this together,

mainly to use up some leftover cornbread. We usually have the cornbread with chili, but we'd eaten our way through a vat of chili already so I was looking for something a bit different. I had some ground turkey and brocoli in the fridge so I went from there. Using the idea of a tamale pie as my inspiration, I cut the cornbread and layered it into the bottom of a 8x11 dish to cover the bottom. I sprinkled some grated gruyere cheese over the top.

 I prepared a meat and veg mixture and poured that over the cornbread

 and covered it all with a cheese sauce and baked it.

Leftover Cornbread casserole
1/2 recipe of cornbread (from here)
1/4 c grated gruyere cheese

Meat Mixture
1 tsp olive oil
1/2 lb ground turkey
8 mushrooms, sliced
2 brocoli crowns, florets separated
1/3 c frozen corn kernels
1 garlic clove, minced
1/4 tsp mustard powder
salt and pepper

Sauce
3 tbsp butter
3 tbsp flour
420 mL milk
grated nutmeg
1/3 c grated gruyere cheese
salt and pepper

Preheat the oven to 350 deg F. Form the bottom layer of the casserole by fitting the cornbread pieces to cover the bottom of a 8x11 casserole dish. Cover with the grated cheese.

In a saute pan, add the oil and heat. Add the ground turkey and mushrooms and stir until the pink is gone from the meat. Add in the garlic and mustard along with the brocoli florets and corn. Cover and let cook about 5 minutes. Spread the mixture somewhat evenly over the cornbread layer.

In a saucepan, melt the butter. Then whisk in the flour and milk until well mixed. Heat for 5 minutes until the sauce is bubbly and thickened. Add the cheese and stir until mixed. Add the seasoning. Pour the sauce evenly over the meat mixture.

Bake the casserole for 20-30 minutes, until slightly browned and bubbly.