Mamaw Franklin brought this casserole to every holiday meal. Needless to say, it still makes an appearance every Thanksgiving and Chirstmas. The meal would not be complete if it were missing.
1/2 c. Margarine, melted
7 oz Cream Style Corn
14 oz Whole Kernel Corn, drained
1 c. Sour Cream
1 Box Jiffy Cornbread Mix
2 Eggs
Sugar to taste (I like mine sweet)
Mix all ingredients and bake at 350 degrees for 1 hour.
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Sausage Dressing
1 lb Sausage
4 Stalks Celery, chopped
2 Medium Onions, chopped
5 c. Stale Cornbread, crumbled
3 c. Stale Bread, cubed
3 1/2 c. Chicken Broth
1 tsp Sage
1 tsp Poultry Seasoning
1/4 tsp Pepper
2 Eggs
Three days before make cornbread. Lay out cornbread and white bread, uncovered so that they can get stale.
Cook sausage, celery, and onion until meat is done and vegetables are soft. Drain. Combine stale breads, sausage mixture, and remaining ingredients. Spoon into a greased 9 x 13 pan. Bake uncovered at 350 degrees for 35 - 40 minutes.
**I normally get my breads stale and cook the sausage and vegetables the weekend before Thanksgiving. Makes for easy assembly on Thanksgiving day.
4 Stalks Celery, chopped
2 Medium Onions, chopped
5 c. Stale Cornbread, crumbled
3 c. Stale Bread, cubed
3 1/2 c. Chicken Broth
1 tsp Sage
1 tsp Poultry Seasoning
1/4 tsp Pepper
2 Eggs
Three days before make cornbread. Lay out cornbread and white bread, uncovered so that they can get stale.
Cook sausage, celery, and onion until meat is done and vegetables are soft. Drain. Combine stale breads, sausage mixture, and remaining ingredients. Spoon into a greased 9 x 13 pan. Bake uncovered at 350 degrees for 35 - 40 minutes.
**I normally get my breads stale and cook the sausage and vegetables the weekend before Thanksgiving. Makes for easy assembly on Thanksgiving day.
Granny's Squash Casserole
2 c. Squash, cooked and drained
2 Eggs
1 c. Milk
1 c. + 1/4 c. Pepperidge Farm Stuffing
1 c. Onion, minced
Salt
Pepper
1 TB Butter, melted
1 c. Cheddar Cheese, shredded
Mix together squash, eggs, milk, 1 c. stuffing mix, onion, salt, pepper, and butter. Put in a greased 2 qt backing dish. Top with 1/4 c. stuffing mix and shredded cheese. Bake at 375 degrees for 30 minutes.
2 Eggs
1 c. Milk
1 c. + 1/4 c. Pepperidge Farm Stuffing
1 c. Onion, minced
Salt
Pepper
1 TB Butter, melted
1 c. Cheddar Cheese, shredded
Mix together squash, eggs, milk, 1 c. stuffing mix, onion, salt, pepper, and butter. Put in a greased 2 qt backing dish. Top with 1/4 c. stuffing mix and shredded cheese. Bake at 375 degrees for 30 minutes.
Broccoli Casserole
2 pkg Frozen Broccoli
1 c. Mayonnaise
1 c. Cheddar Cheese, shredded
2 Eggs
1 tsp Onion, minced
1 can Cream of Mushroom Soup
1 sleeve Ritz Crackers, crumbled
Cook and drain broccoli. Combine all ingredients, except crackers and put in a greased 2 qt casserole. Top with crackers and bake at 350 degrees for 30 minutes.
1 c. Mayonnaise
1 c. Cheddar Cheese, shredded
2 Eggs
1 tsp Onion, minced
1 can Cream of Mushroom Soup
1 sleeve Ritz Crackers, crumbled
Cook and drain broccoli. Combine all ingredients, except crackers and put in a greased 2 qt casserole. Top with crackers and bake at 350 degrees for 30 minutes.
Betty's Party Potatoes
8 oz Instant Potatoes
8 oz Cream Cheese
1 c. Sour Cream
1 TB Chives
Garlic Salt, to taste
2 TB Butter, melted
Paprika
Prepare potatoes as directed on package, except use a little less water. Stir in cream cheese, sour cream, chives, and garlic salt. Put in a 2 qt. casserole. Top with melted butter and sprinkle with paprika. Bake at 350 degrees until warm and bubbly.
8 oz Cream Cheese
1 c. Sour Cream
1 TB Chives
Garlic Salt, to taste
2 TB Butter, melted
Paprika
Prepare potatoes as directed on package, except use a little less water. Stir in cream cheese, sour cream, chives, and garlic salt. Put in a 2 qt. casserole. Top with melted butter and sprinkle with paprika. Bake at 350 degrees until warm and bubbly.
Grammy's Asparagus Casserole
1 1/2 c. Ritz Crackers, crushed
1 stick Butter, melted
2 cans Asparagus Spears, drained
1/2 c. Slivered Almonds, toasted
4 tsp. Butter
3 tsp. Flour
1 1/2 c. Milk
1 jar Old English Cheese
1/2 tsp. Salt
Melt 4 tsp. butter in saucepan over medium heat, then stir in flour. Briskly whisk in the milk and jar cheese. Add salt and cook, whisking constantly, until slightly thickened. Remove from burner and set aside.
In a separate saucepan, melt 1 stick of butter. In a bowl combine the melted butter and crushed Ritz crackers. Put the buttered crackers in the bottom of a 9 x 13 pan, but reserve 1/2 cup of the cracker mixture for a topping.
Drain the asparagus and then layer it on top of the crackers. Top the asparagus with the toasted almonds.
Pour the cheese sauce over the almonds and sprinkle the reserved cracker crumbs over the top.
Bake at 375 degrees for 35 - 45 minutes.
1 stick Butter, melted
2 cans Asparagus Spears, drained
1/2 c. Slivered Almonds, toasted
4 tsp. Butter
3 tsp. Flour
1 1/2 c. Milk
1 jar Old English Cheese
1/2 tsp. Salt
Melt 4 tsp. butter in saucepan over medium heat, then stir in flour. Briskly whisk in the milk and jar cheese. Add salt and cook, whisking constantly, until slightly thickened. Remove from burner and set aside.
In a separate saucepan, melt 1 stick of butter. In a bowl combine the melted butter and crushed Ritz crackers. Put the buttered crackers in the bottom of a 9 x 13 pan, but reserve 1/2 cup of the cracker mixture for a topping.
Drain the asparagus and then layer it on top of the crackers. Top the asparagus with the toasted almonds.
Pour the cheese sauce over the almonds and sprinkle the reserved cracker crumbs over the top.
Bake at 375 degrees for 35 - 45 minutes.
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