Corn, Squash and Beef Casserole

• 2 cups leftover sauerbraten gravy
• 2 tablespoons all-purpose flour
• 1 piece leftover sauerbraten brisket, cut into bite-size pieces (about 3 cups)
• 1 cup leftover sauerbraten vegetables, 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

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.
2. Add the brisket, sauerbraten vegetables, squash, thyme, 1/2 teaspoon salt, and pepper to taste.
3. Cook, stirring gently, until the squash is heated through, about 5 minutes.
4. Spread the mixture in an even layer in the skillet.
5. Whisk the corn, eggs, cheese, the remaining 1 tablespoon flour, and pepper to taste in a bowl.
6. 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.
7. Let rest a few minutes before serving.
8. 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
9. Photograph by Christopher Testani

sauerbraten gravy, flour, sauerbraten brisket, sauerbraten vegetables, frozen butternut, thyme, kosher salt, corn, eggs, cheddar cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/corn-squash-and-beef-casserole-recipe.html (may not work)