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 Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
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.
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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