Start by browning and draining the grease out of your ground meat.

Once meat is cooked, Mix together the cream of mushroom soup and water together, add to the mix. Continue to cook on low heat while preparing the rest.

Mix together a half packet of cornbread mix with the whole wheat flour and eggs. Continue to add water and mix until cornbread mixture becomes the proper texture.

Once all parts of the pie are prepared, lay the meat/mushroom mixture down in the cassarole dish first. Lay down your vegetables on top and than pour and evenly spread the cornbread mixture over top.

Bake in oven on 350 degrees for 20-30mins or until your cornbread has become golden brown. Let sit for a few minutes before cutting into it.

As this recipe tends to dry out slightly when left as leftovers, I recommend adding a dollop of barbecue sauce to the top on any portions that have been reheated.