Caramelized Onion, Kale, Amish Swiss and Tomato Crustless Quiche

Yield: 4

Cook Time: 35 min.

INGREDIENTS:

1 tbsp of olive oil or butter
1 cup yellow or white onion, chopped
4 cups of chopped fresh kale
1.5 cups  Amish or Baby Swiss cheese, shredded
6 eggs
3/4 cup milk milk

1 tsp Sea salt [total]

1 clove garlic , minced

black pepper, to taste

1 medium or large vine ripe tomato , sliced thin 

DIRECTIONS:

Preheat the oven to 400 degrees. Coat a 9 inch pie plate with cooking spray.

Heat the olive oil  [or butter] in a large skillet over medium heat. Add the onions and garlic then cook stirring often over medium-low [#4 on my dial] heat until caramelized, about 15-20 minutes. Add the kale to the skillet then season with half of the sea salt and a bit o’ cracked pepper, to taste. Toss until well combined, cover with lid and cook about 5 minutes until wilted.

Place onion and kale mixture into the bottom of the pan, cover with half of the Swiss cheese. 

Combine the eggs with the milk, season with remaining sea salt and  bit more o’ cracked pepper, to taste then whisk until smooth. 

Pour the egg mixture into the pie pan over the onion and kale mixture, then cover with layer of sliced tomato, and finally, top with remaining Swiss cheese.

Place into the oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Let cool for a few minutes before slicing and serving. Enjoy.

**the tomato can be added before *or* after baking according to your preference.**

Louisiana Red Beans and Rice

I can’t think or hear the words “Red beans and Rice “ without thinking of that Sir-Mix-A-Lot hit song from the 90’s [I Like Big Butts], and how, “red beans and rice did miss her”.
Now the song is in your head isn’t it?
You are welcome.
*I made this 3 or 4 times with varying results and decided to go with the method and the sausage that gave me the tastiest results, the most like the red beans and rice we had and enjoyed so much when visiting NOLA last Fall and again this Spring, for this recipe.*

*Cooks note*: I used ham hocks a couple of times, but they mostly just made everything REALLY greasy, so if you want the ham flavor, but not the fat, just add a bit of deli ham [maybe 1/4 lb sliced whatever thickness speaks to you] - the most recent time that tasted the most like the num-num-nummy stuff we had in NOLA, was made without a ham hock at all.

INGREDIENTS:
4-6 servings

3 cans kidney or red beans, drained
2 or 3 cups water [start with 2 and add more if 2 hours into cook time, things are thickening up too much]
1/3 pound cajun sausage, sliced into rounds- or big 3 inch links depending how you like your sausage- I tried Andouille the first time I made this, but preferred just basic "Cajun" sausage I found at Public's [ and Walmart-*GASP!*]-- it tasted more like what I actually had in New Orleans]
1 stalk celery, chopped
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves garlic, chopped
1TBSP Cajun seasoning [ http://tierneytavern.blogspot.com/2021/08/homemade-cajun-spice-seasoning-mix.html?m=1 ]
2 bay leaves
1/2 tsp dried thyme
1/2 tsp ground sage
3 cups cooked rice
2 or 3 green onions for garnish, if desired*

DIRECTIONS:

1. Place the beans and water into a large pot with lid for stovetop cooking. I added all of the ingredients into the pot at one time and cooked them together for 3 hours [the first hour on medium heat, the next 2 on medium low heat, stirring every 30 minutes or so to be sure nothing sticks to the bottom of the pot.
If the bean mixture seems too watery,  set heat to medium HIGH to cook until they reach a creamy texture.

3. Garnish with thinly sliced green onions, served over hot rice and with some crusty French bread

Country Ham and Cheese Cornbread Casserole

1 8.5-ounce box corn-muffin mix (Jiffy)
1 16-ounce can corn, drained (or 1-1/2 cups frozen corn, thawed)
3/4 cup milk
2 cups Shredded Sharp Cheddar Cheese
4 TBSP melted butter
1 tsp onion powder , or 2 TB dried onion flakes [1 small onion , diced , but if using fresh onion, saute until soft, before adding]
1.5 cups ham, diced small
1 cup sour cream [I used reduced fat]- **Nonfat Greek Yogurt works great too!**
3 eggs, beaten

Heat oven to 350 degrees.
Combine all ingredients in a large bowl and pour into a 9 x 11 inch baking dish that has been sprayed with nonstick cooking spray. Bake for 45-50 minutes, until lightly browned and knife inserted in center comes out with no color on it [** it will likely look wet because this dish is quite moist and wonderful, as long as that wet is CLEAR then the eggs are done cooking] .

***Please keep in mind differing baking dish sizes will cause the bake time to differ. Start checking for doneness at 40 minutes and adjust accordingly.***

Nana Hank's Mexican Lasagna

My wonderful mother in law made this fantastic lasagna for my birthday dinner last weekend, and I loved it so much I am making it again for my family tonight.

Ingredients

• 1 pound ground turkey
• 2 TB chili powder
• 2 tsp ground cumin
• 1 cup onion, chopped [or 1 tsp powder, or 1 TB dried, minced]
• 1 (15-ounce) can black beans, drained
• 1 cup medium heat taco sauce or 1 (14-oz) can stewed, or fire roasted tomatoes
• 1 cup frozen corn kernels
• 1/2 tsp garlic powder
• 8 (8 inch) spinach flour tortillas, [yep, the green ones!]- the multi-grain ones are good too!
• 3 cups shredded Sharp Cheddar
• 3 or 4 scallions, finely chopped

Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add turkey and season with chili powder, cumin, and onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Spray 9 X11, or whatever similar sized baking dish you have, with cooking spray. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 15 minutes until cheese is brown and bubbly. Top with scallions and serve.

This Cook's Notes: ok, I added about 1/2 cup worth of the white part of the scallion, thinly sliced, to the meat mixture [in addition to the onion powder listed above] and saved the dark green parts for on top.

I also added 1 large tomato, diced, just because I wanted to!

Cajun Black Beans and Rice

Cajun Black Beans and Rice

Serves 4

1 can black beans, drained and rinsed

3/4 cup uncooked brown rice

1/2 of a large onion, diced [or 1 tsp onion powder]

3 cloves garlic crushed or [1/2- 1 tsp garlic powder]

1/2 green pepper, diced small

2 cups chicken or vegetable broth

1 medium tomato, diced *optional*

1 cup cooked chicken, shredded *optional*

1 or 2 tsp cajun seasoning of preference or:

*THE FOLLOWING IS A MILD/MED. FLAVORED SEASONING, bump up peppers to taste:

      1 tsp dried thyme

      1/4 tsp white or black pepper

      1/4 tsp basil

      Cayenne pepper to taste

In covered medium sauce pan cook everything together [ including chicken breast if you want—this way it collects the flavors as it cooks and you simply remove, shred or cube, and add it back in before serving.] Bring to boil then reduce to medium low [ about #3 on my dial]  and simmer for 30-45 minutes [depending on rice doneness] minutes. Stirring occasionally.

If using instant rice wait to add it until 10 minutes before end of cook time to give everything a chance to cook for a while in the broth before the rice sucks it all up.

 If using regular rice, go ahead and add it in from the start.

Salt to taste when finished simmering, Broth will add salt so be sure to TASTE it first before adding more.

 GREAT served with hot, crusty bread!

Baked Parmesan Tilapia with Zucchini and Tomato

serves 4

1 lb tilapia fillets

2 medium zucchini sliced in quarters, or smaller

1 medium tomato diced or thin sliced

1/2 cup parmesan cheese [kind in the can]

1 tsp garlic powder

1/4 cup margarine of butter, melted

1/2 tsp salt

1/4 tsp Italian seasoning [3 parts oregano to 1 part thyme]

black pepper to taste

Some onion flakes or onion powder would be a nice addition too.

 Or with some Italian bread crumbs sprinkled on top.

*serve with lemon slices*

Ok, here's what I did: 

Grease [spray with Pam] 9X11 or larger baking dish

Rinse thawed tilapia filets, layer over bottom of dish

 Season tilapia lightly with salt, pepper, garlic powder, and good dusting of parmesan cheese.

Next layer zucchini and tomato over top of fish and season those with the same, going a little heavier on the salt and garlic powder, and adding a bit of Italian Seasoning.

Last, drizzle melted butter over the top of dish and bake at 325 for 30 minutes, uncovered.

 Wha-lah!

Chicken and Shrimp Penne Rustica

If you like Romano's Macaroni Grill Penne Rustica, this is for you.

*DISCLAIMER* This is NOT their original or even a copycat recipe. This is my own recipe that simply tastes like what you get at the restaurant.

Gratinata Sauce

3 tablespoons butter 

2 tablespoons minced garlic [1 tsp garlic powder]

1/4 cup marsala wine [or any good white wine, heck or none at all, it was good when I made it without too]

2 cups heavy cream  [I used 2 % milk]

1 cup freshly grated Parmesan cheese from Block

1/2 cup cream cheese 

1 cup chicken broth 

2 TBSP cornstarch , or 2 TBSP flour

1/2 teaspoons dried rosemary 

1/8 tsp [pinch] dried thyme 

1 pound penne rigate pasta, cooked 

12 large shrimp [or 1 lb], peeled and deveined 

2 large, skinless chicken breast fillets  [grilled or pan seared, and sliced thin]
1/2 cup red bell pepper, slided thin [I used fire roasted from a jar]

1/2 cup (about 2 ounces) thick-sliced smoked prosciutto, chopped [*didn't use it, didn't miss it*]

Topping

1 cup grated Parmesan cheese 

1 teaspoons paprika

1. Prepare gratinata sauce by melting 3 tablespoons of butter in a medium saucepan over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown.
[* I used garlic powder and skipped that step.]

Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove it from the heat.

3. Cook pasta following directions on the package. You want the pasta tender, but not mushy (al dente). Strain pasta and set it aside.

4. Pound the thick end of your chicken breasts a bit with a kitchen mallet [side of hammer] to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper.  Pan sear the chicken for 2 minutes per side on medium-hi heat. If there is any pink in chicken when slicing, don't worry, there will be plenty of time for it to cook completely through in the oven.

5. Preheat oven to 400 degrees F. 

Grease  9X11 [ or similar size] casserole dish. Add all of pasta, top with sliced chicken, raw shrimp, and red pepper slices. Pour all of the sauce over the top.

Sprinkle with 1 cup grated Parmesan and dust top generously with paprika. [The Paprika is mostly for color].

Bake, uncovered, for 20 minutes. Then broil for 2 or 3 minutes --WATCH IT during this phase, bake until cheese starts to brown slightly. Remove immediately, and serve with hot, crusty Italian bread and a side of broccoli or spinach.

Feeds 4-6 adults.

Chicken and Dressing Casserole II

Chicken and Dressing Casserole II

Ingredients

Serves 4

• 1 pound skinless, boneless chicken breast--boiled, shredded[keep 3 cups of the water to make broth]
• 1 tsp celery salt
• 2 tb butter
• 3 tsp chicken bouillon
• 1 cup milk
• 1 TB rubbed sage, or Poultry seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 of  14 oz package seasoned Pepperidge Farm cornbread stuffing mix

Directions

1. Place chicken in a large saucepan fill with enough water to cover chicken. Bring to a boil; boil for 40 minutes. Remove chicken from pan, reserving broth. 
2. Run cold water over chicken to help cool. Set aside.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Shred chicken.
5. To 3 cups of reserved broth add all spices, bouillon, butter, and milk. 
6. Add 1.5 cups stuffing and stir until well blended, then add shredded chicken, combine well.
7. Pour mixture into greased 8X8 casserole dish or 9" pie plate. Top with thin layer dried stuffing crumbs and bake, uncovered, for 30-35 minutes until bubbly and stuffing is lightly browned.

**Just FYI: Most "Cream of" soups are nothing more than bouillon, water, and flour. It's fast and easy to make. Save your money and make your own for healthier, more flavorful dishes.**

Cheesy Chicken Veggie Casserole

Serves 4

Ingredients:

1/2 lb. shredded cooked chicken

1 tsp onion powder, or 1 TB onion flakes [or 1 small onion]

2 cloves garlic, minced [1/4 tsp garlic powder]

2 Tablespoons flour

1 cup chicken broth

1/2 cup milk

8 oz. Sour Cream

2 cups thawed frozen vegetables of choice [I like a broccoli/cauliflower/carrot blend]

1 cup shredded cheddar

Topping:

1/2 cup shredded cheddar cheese. 

1 sleeve crushed reduced fat Ritz crackers [*you can also use dry cornbread stuffing*] [for this photo I had also crushed about a handful of Cheese Its in with my Ritz crackers—just because...]

2 Tablespoons melted butter or margarine

Directions

Preheat oven to 350 degrees F and prepare a casserole dish with cooking spray.

In a medium saucepan, add milk and broth, whisk in flour, and add onion flakes or powder, and Garlic powder.  Simmer until it reaches a light boil and begins to thicken a bit.  Stir in sour cream, chicken, vegetables and cheese.  Add mixture to prepared casserole dish.

In a separate bowl, combine  crushed Ritz with 2 TB melted butter and 1/2 cup shredded cheddar.  Spread over top of casserole mixture.  

Bake uncovered for 30 minutes until heated through and bubbling.

Homemade *from scratch* Chicken Pot Pie

Meat and Veggies:
3 chicken breasts, fresh or frozen [no need to thaw first]
3 medium potatoes, cubed
2 large, or 3 medium carrots, diced
2 stalks celery, diced
1 cup frozen peas
1 cup frozen corn
1 large onion, or 2 tb onion flakes, or 1 hearty tsp onion powder

Gravy Filling:
2 tbsp butter
3 tbsp of flour
4 cups of broth made from water used for cooking the chicken and veggies- I just start with a little more than I'm going to need and cook everything in that.
1 TB chicken boullion

I put 4.5 cups of water in a big pot, then added the chicken and chicken bouillon. Brought to a boil, then covered and simmered on about medium low for 20 minutes, than added all veggies and cooked for another 30 minutes.
Remove all veggies and chicken with slotted spoon place in large bowl.
Separate out chicken to cool before shredding or cubing. I put mine in ice water to speed up the process.
with broth simmering , add butter and flour, whisk briskly to smooth out lumps, then simmer until thickened and toss everything back in. Stir to coat well.
Pour into greased, deep dish 9" pie plate. Lay crust over top. Cut 4 slits and place whole thing on cookie sheet in case of spillage [there usually IS a little bit, so PLEASE place a pan underneath while cooking.]

CRUST:
Now, you can use a store bought crust and save time. I usually do. But since the recipe claims from scratch, I feel obligated to add a crust recipe too. I only use one crust and lay it on top, whereas traditionally two are called for. If you want two, double up this recipe.

For a single nine inch crust:
1 1/4 cups all purpose or pastry flour

1/2 teaspoon salt

1/4 teaspoon sugar 

1/2 cup butter
2 TB cold water

Mix all dry ingredients together in medium [save out 1/4 cup flour to use in a minute].
**Now this is controversial, and folks will think I'm nuts, but I melt my butter and dump it in with the flour. Then I can just quickly stir it all together with a long tined fork and it always makes nice pea sized lumps that all other pie recipes strive for with a great deal more work.

Add the remaining 1/4 cup of flour and mix lightly
Do not over mix this flour. It should coat the clumps.
Sprinkle the water over the dough and with hands or a wooden spoon mix in until dough holds together.
Shape the dough into a disc.

ROLLING out the CRUST: ** I got these pie rolling directions from thepioneerwoman.com. Thanks Ree!**

Using two pieces of parchment paper (or wax paper in a pinch) at least twelve inches square each, place a disc of dough between them.
Starting at the center, roll the pin out to the edge. Turn the dough and parchment as necessary and continue rolling, always from the center to the outer edge. The goal is to have a circle shape that will be just slightly larger than the pie dish.
After a couple rolls, lift the parchment paper away from the dough to loosen and replace the parchment.
Flip the whole thing and loosen the other paper sheet. Continue rolling until the dough is about eleven inches in diameter for a nine inch pie dish.

When the dough circle is the desired size (hover the pie pan over the dough to check if the dough circle is large enough) loosen both sheets of parchment by lifting them away and then replacing them on the dough. Keep one sheet of paper on the dough and use it to lift the dough and flip it into the pie dish. Take care to center the dough in the dish. Remove the paper.
Flute the edges by pinching with fingers into a fancy pattern or simply use a fork like my grandmother always did. The idea is to seal the edges so the juices stay inside the pie while baking.

Cut some slits in the pie with a knife to allow steam to escape.

Bake at 425 for 20-25 minutes until crust is golden.

Skillet Veggie [sorta] Lasagna

*Serves 6

2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
4 garlic cloves, minced
1 (28-oz.) can diced tomatoes [I used petite]
1 8 oz. can tomato sauce
1 cup water [depending how saucy you like your sauce]
10 curly-edged no bake lasagna noodles, broken into 2-inch lengths
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
Spinach- 1 cup frozen or 2 cups fresh baby spinach
1 tsp: basil [or marjoram] , thyme, and salt
2 tsp dried oregano
12 oz. ricotta cheese [ I used cottage cheese]
1 cup freshly grated Parmesan cheese
1 cup sliced Mozzerella

Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato sauce, tomato juice and water mixture, herbs, and salt to skillet.

Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.

**Stir in veggies,  cook, stirring now and then, until noodles and squash are tender, about 10 minutes. Add half of the ricotta or cottage cheese and Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta or cottage cheese over the noodles, and sprinkle with Mozzarella cheese. Cover [if you have one] until all cheese is melted.

**Ok, ok, I have to confess, my children are P-I-C-K-Y, so I cooked all of the veggies except the can of petite diced tomatoes in a separate skillet.
...AND my husband prefers a bit of meat with his dinner, so I added 2 links of Johnsonville mild Italian sausage [In the end, I would have preferred it without, but that's just me] , cooked in water and well drained, to the veggies.  I separated out the kids' portion, then added the veggies to my husband and I's 2/3s.— thus the [sorta] in the recipe title.
My  prep looked more like this...

I added sliced mozzarella to each skillet.

Mexican Chicken Lasagna

My ACTUAL Mexican Chicken Lasagna with only single layer of tortillas for layers

1/2 pound shredded chicken
1 cup black beans
1 cup refried beans
1 (14.5 ounce) can enchilada sauce
1 [14 oz] can petit diced tomato, drained [half saved for top layer]
1 cup corn
1/2 cup salsa
2 cups mexican blend cheese cheese
1 small can sliced black olives, drained
12-15 (6 inch) corn tortillas, halved [for more defined layers I'm now using Whole Grain tortillas]
1 TB onion flakes, or small onion , diced
1 TB Chili Powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp oregano
1/2 tsp paprika
1 tsp salt

Directions

1. In a medium sauce pan, boil chicken 45 minutes [if frozen]. Remove and cool, then shred.
2. In large skillet: stir in beans, corn, half of diced tomato, salsa,  seasonings; bring to a boil. Toss in the shredded chicken. Mix well and simmer 10 minutes
3. Spread thin layer of the enchilada sauce over the bottom of an 9X11 inch baking dish that has been sprayed with cooking spray. Place double layer of tortillas over the sauce, break in halves if necessary. Spoon half of the meat/bean mixture over the tortillas, and sprinkle with half of the cheese 
4. Pour thin coating of enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining meat/bean mixture over double- tortillas and cover with one final layer of corn tortillas, rest of enchilada sauce, other half of diced tomatoes, then coating of cheese. 
5. Cover dish with aluminum foil. Bake for 30 minutes in the 350 degree oven. 
6. Remove foil and sprinkle the remaining cheese over the top. Continue cooking, uncovered, for an additional 5 to 10 minutes until cheese melts. 
7. Serve with sour cream, *plus optional diced tomatoes, black olives, and/or shredded lettuce*

For prettier layers, only combine tomatoes, salsa, spices, tomato sauce. Then layer chicken , black beans, and corn separately, about 1/2 cup of each per layer, sprinkle with cheese. 

Over top layer of tortillas spread rest of sauce, hearty layer of cheese, and a light sprinkling of black beans, black olives, and corn. Tent the foil over the top to keep if from pulling off all the cheesy goodness.

1. 
   

Hearty Three or 4 Bean Casserole

• 1 (15 ounce) can kidney beans, drained
• 1 (16 ounce) can favorite baked beans [I like Bush’s Country Style]
• 1 (15 ounce) can White or Black beans, drained
• 1/4 cup tomato sauce
• 1/4 cup favorite BBQ sauce
• 2 teaspoons white vinegar
• 1 tablespoon dry mustard
• 1/3-1/2 cup packed brown sugar [to taste]
• 2 TB Molasses
• 1 pound lean ground beef
• 4 ounces bacon, chopped [ I used turkey bacon]
• 1 cup chopped onion
• salt to taste
• ground black pepper to taste
• *Optional* 1/2 cup diced green pepper

Next time I make this, probably over Easter weekend, I'll likely add a can of green beans too. 'Cuz hey, I like green beans, and I think they'll add a needed bit o' color to these too. And also, make it a Hearty Four Bean Casserole. I can live with that.

Here is the 4 bean variation I told you about with: crumbled bacon, and baked, white, kidney, and green beans. Hold the ground beef. 

Directions:

1. In a very large skillet [mine Pictured is 5 QT, I think] over medium heat, fry the ground beef, bacon and onion together until ground beef is no longer pink. Drain fat.
2. To meat mixture in skillet add: beans, tomato sauce, BBQ sauce, white vinegar, dry mustard, brown sugar, Molasses. Mix thoroughly, adding salt and pepper to taste.
3. Cover and heat over med-low for 20-30 minutes, stirring occasionally.
4. **or BAKE in large casserole dish, at 350 degrees, covered, for 30 minutes.**

Unstuffed Peppers Skillet Dinner

a.k.a. deconstructed stuffed bell Peppers

Servings: 4-6

Ingredients:

• 1 lb ground beef, or ground turkey
• 2 green peppers, sliced and diced
• 3/4 cup minced onion [whole medium onion, minced]
• 1 teaspoon garlic powder
• 1 teaspoon salt
• black pepper to taste
• 28 ounce can crushed tomatoes 
• 1-2 TB Worchestershire Sauce
• 1 cup cooked rice
• 2 cups shredded cheddar
• couple shakes of Tabasco Sauce, depending on how zesty you like it

Directions:

1. Brown ground beef or turkey; drain and rinse off fat.
2. Return meat to large skillet.
3. Add onion and green peppers, crushed tomatoes, seasonings and cooked rice. 
4. Cook on med-low for 30 minutes
5. Serve in a bowl topped  [or in my case, LOADED] with shredded sharp cheddar cheese

**I worked with uncooked instant rice in step#4, and added equal water to rice ratio. Results were great and saved an extra prep step—which I am Always in favor of!**

Corn Casserole ala LeLe

This is my second posted variation of this tasty goodness. My sister in law, LeLe, made this for Christmas this year and it was so yummy I kept hankering for it for days on end afterward.

1 stick butter, melted

1 16 oz can of whole kernel corn, undrained

1 16 oz can of cream corn

1 box Jiffy corn bread mix
1 cup sour cream [ non-fat greek yogurt works GREAT too]

Mix all ingredients together.  Bake at 350 degrees F in greased baking dish:

9X9 inch: 45-55 minutes

8x8: 55-60 minutes

9x13 dish: 40 minutes

Cheesy Corn Casserole

As I am posting this, my mouth is literally watering. It's kinda embarrassing actually.

Cheesy Corn Casserole
found this at http://countrytimerecipes.alphamaids.com and of course I couldn't leave well enough alone. So here's my take on it.

1 8.5-ounce box corn-muffin mix (Jiffy)

1 16-ounce can corn, drained (Even better, cut off same amount of fresh corn off the cob)

1 16-ounce can cream-style sweet corn

1 1/2 cups Shredded Sharp Cheddar Cheese [I’m a cheese FIEND, so I erred on the side of excess]

1/2 cup (1 stick) melted butter,[I used coconut oil and it worked great]
1/2 tsp salt *optional*
1/2 tsp onion powder *optional* [

1 cup sour cream  [I used fat freek Greek Yogurt and it was wonderful]

3 eggs, beaten

Heat oven to 350 degrees. 

Combine all ingredients in a large bowl and pour into a 9 inch pie baking dish that has been sprayed with nonstick cooking spray. Bake for 50-55 minutes, until lightly browned.

Makes 10 servings.

Summer Squash Casserole

EVERY Christmas and Thanksgiving this is a crowd favorite with leftovers fought and squabbled over!

• 4 large squash thinly [1/4 inch] sliced (6 cups)

• 1/2 cup chopped onion

• 1 10 3/4 ounce can cream of chicken soup

• 1 cup Full fat sour cream

• 1 tsp salt

• black pepper to taste

• 1 cup shredded carrot [2 medium carrots]

• 3 cups Pepperidge Farm herb-seasoned stuffing mix

• 1/2 cup butter [1 stick], melted

**For  a little variation, try adding a bit of zucchini too**

**Optional: add 1 cup shredded sharp cheddar cheese to soup mixture

Preparation:

Cook squash,carrot and onion in frying pan on medium high stirring frequently for 10 minutes [until tender].  

Combine soup [or broth mixture], sour cream, and pepper to taste. Fold in cooked veggies. 

 Add melted butter to stuffing and spread half of the stuffing on the bottom of a 9x 11 inch baking dish. Spoon vegetable mixture on top. 

Sprinkle remaining stuffing mixture over the top.

Bake at 350° until heated through, 30 minutes. 

Makes 6 servings. 

Broccoli Chicken Casserole

Just had this for dinner!

2 (or 3– if you’re serious about your cheese) cups shredded extra sharp cheddar cheese 

1.5 tsp garlic powder

1 can cream of chicken soup

1 bag Broccoli Florets [ 24 oz] Thawed

1 tsp onion powder

1 tsp salt

ground black pepper —to taste

1 cup cooked, shredded, chicken

1/2 cup 2% milk

1 sleeve of Ritz reduced fat crackers

4 TB butter

Combine milk, cheese, cream of chicken soup, salt, pepper, garlic and onion powder. Stir until well blend and melted. Add in broccoli and shredded chicken, coat well.

 Spread into 9X9 greased casserole pan.

Crush Ritz crackers, cut in 4 TB melted butter. Spread across top of casserole. Pat in place gently.

Bake uncovered, 350 degrees, for 30 minutes.