| Cheesy Potato Casserole |
| 1 (32 ox.) pkg frozen southern 10 oz. can Cream of Chicken soup hash browns, thawed 2 c. grated cheese 3/4 c. melted butter 1 c. crushed corn flakes or bread crumbs 16 oz. sour cream Preheat oven to 400 degrees. Spread potatoes in a 9x13-inch Pyrex casserole. Mix together butter, sour cream, soup, and cheese. Spread evenly over potatoes. Sprinkle crumbs on top. Bake at 400 degrees for 40 minutes. |
| 1 grated, peeled zucchini 1 onion, chopped 1 box Stove Top stuffing mix 1/4 c. sour cream (original or cornbread) 1/4 c. grated Cheddar cheese 1 can Cream of Mushroom soup Boil grated zucchini and onion in 1/2 c. water until tender. Make stuffing according to package directions. Add sour cream, soup, zucchini, and onion to stuffing. Pour into buttered casserole dish and sprinkle with cheese. Bake ate 325 degrees until cheese melts. |
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| Corn Casserole |
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| Zucchini Casserole |
| 1 can whole kernel corn 1 box Jiffy corn muffin mix (undrained) 4 eggs 1 can creamed corn 1 pkg. grated Cheddar cheese 1 stick melted margarine 1 (8 oz.) carton sour cream Mix first 6 ingredients together. Pour into a 9x13-inch Pyrex dish and bake at 350 degrees for 35 to 40 minutes. Top will be golden brown and crack open. Sprinkle the top with grated cheese and put back in oven just til melted. |
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| Nutty Candied Sweet Potatoes (a favorite everywhere I take it!) |
| 3 c. sweet potatoes, mashed 1/2 tsp. vanilla 1 c. sugar 1 stick oleo, softened 1/2 c. Milnot evaporated milk 1 c. brown sugar 2 beaten eggs 1/2 c. flour 1/2 tsp. salt 1 c. pecans, chopped coarse Beat sweet potatoes, 1 cup sugar, Milnot, eggs and salt until smooth. Pour in a large 9x13-inch casserole dish sprayed lightly with Pam. Mix vanilla, oleo, brown sugar, and flour until crumbly; pour over the top of the potatoes. Top with coarsely chopped pecans. Bake at 350 degrees for 30 to 40 minutes or until no longer soupy in center. Cool slightly and serve warm. |
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