November 24, 2015 § Leave a comment
Hash Brown Casserole
2 pounds frozen hash brown potatoes, thawed
½ cup melted butter
1 teaspoon salt
1 teaspoon pepper
½ cup chopped onion
1 10-ounce can cream of chicken soup
1 pint sour cream
2 cups grated Cheddar cheese
¾ cup crushed cornflakes
¼ cup melted butter
Combine all but the last two ingredients in a casserole. Mix Cornflakes with butter and spread this mixture over the top. Bake at 350 degrees for 45 minutes. Serves 12.
NOTE: This freezes nicely. You can divide recipe and serve half and freeze half. Great for cookouts and family or church gatherings.
recipe by Valeria Ball; shared by Becky St. John
January 2, 2012 § Leave a comment
MEXICAN SPICY LASAGNA
1 pound, ground beef, 85/15
1 pound, ground pork
1 can, whole kernel corn, drained
1 can, black beans, drained
1, green pepper, finely chopped
1 medium, red onion, finely chopped
2 cans, red enchilada sauce
1 packet, taco seasoning mix
2 chipotle peppers in adobo sauce, finely chopped
18, corn tortillas (6-inch rounds)
1 tablespoon, chili powder
1 tablespoon, vegetable or canola oil
½ cup, water
2 cups, sharp cheddar cheese, shredded
Salt and pepper to taste
In large skillet, add oil to medium-high heat. Add chopped onion and pepper and cook for approximately 2 minutes, add ground pork and beef and stir occasionally until meat is almost completely browned. Add taco seasoning, chili powder, chipotle peppers, salt and pepper to taste, and brown thoroughly for several minutes until seasoning and meat mixture has melded completely. Add water to form slight sauce. Remove from heat and add corn and beans. This is ready to layer.
Preheat oven to 350° degrees. In a 13×9 baking dish add ¼ cup of the enchilada sauce to bottom of pan to light coat. Add 6 tortillas to cover the dish. Add 1/2 of the filling mixture and spread evenly. Add 1/4 cup o cheese to lightly spread across mixture. Add another layer of 6 tortillas and the remaining meat mixture (no cheese on this layer). Add the remaining 6 tortillas for the top layer. Pour the remaining enchilada sauce across the top of the tortillas. Add the remaining cheese evenly across the top of the lasagna.
Bake for 35-40 minutes in a 350° degrees oven. Let rest for 10-15 minutes before slicing. Very good with sides of sour cream, guacamole, and chopped lettuce.
By: Kenneth Bargers
November 25, 2011 § Leave a comment
CORN PUDDING CASSEROLE
(tried this Thanksgiving and it was very good)
Preheat oven to 350° degrees.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish.
Bake for 45 minutes, or until golden brown.
Remove from oven and top with cheddar.
Return to oven for 5 to 10 minutes or until cheese is melted.
Let stand for at least 5 minutes and then serve warm.
Serves: 6 to 8 servings.
Source: Paula Deen
November 1, 2011 § 2 Comments
CHILI CHEESE DOG CASSEROLE
Prep Time: 20 minutes Bake: 30 minutes
Yield: 6 servings
1 pkg. (8½ oz.), corn bread/muffin mix
1 cup, chopped green pepper
½ cup, chopped onion
½ cup, chopped celery
1 tablespoon, olive oil
1 pkg. (1 lb.), hot dogs, halved lengthwise and cut into bite-size pieces
1 can (15 oz.), chili with beans
2 tablespoons, brown sugar
½ teaspoon, garlic powder
½ teaspoon, chili powder
1 cup (4 oz.), shredded cheddar cheese, divided
- Prepare corn bread batter, according to package directions. Spread half the batter into a greased 8” square baking dish; set aside.
- In a large skillet, sauté the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; sauté 3-4 minutes longer or until lightly browned. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in ¾ cup cheese. Spoon over prepared corn bread.
- Spread remaining batter onto hot dog mixture. Sprinkle with remaining cheese.
- Bake, uncovered, at 350º for 28-32 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes before serving.
July 11, 2011 § Leave a comment
- 1 cup grits
- 1 teaspoon salt
- 4 cups water
- 1 stick butter
- ¼ pound Velveeta cheese
- ¼ pound sharp cheddar cheese
- 3 eggs, slightly beaten
- 1/3 cup milk
Cook grits in salted water until done. Add butter, cheeses, eggs and milk, stirring until melted and smooth. Place in a 1 ½-quart casserole and bake for 1
hour at 325° to 350° degrees. Can be make ahead and frozen until ready for use. Serves 6 to 8.
By: Mrs. Susan Gannaway