Corn Casserole (serves 4 to 5)...I will be tripling it tomorrow!
1 - can cream style corn
1 - can whole kernel corn, drained
2 TBS chopped onion
1/3 cup milk
1 - egg, beaten
1/2 cup cracker crumbs (I use fat free saltines)
1/2 cup shredded cheddar cheese
2 TBS melted butter
1 TBS sugar
1/4 TSP salt
dash of pepper
Combine all ingredients and mix well. Pour into a greased 2-quart casserole dish. Bake 1 hour at 350 degrees.
On to another staple at our house, and I can't remember if I've posted this one or not. I did a quick scan of the 94 posts (holy cow!), and didn't notice it, so oh well if it is on here twice...It is THAT good! :) Today Joe and I were cleaning up the house before he had to go to work, and I made a little bargain with my mom. If she brought me some Steak -n- Shake for lunch, I would cook dinner. What a deal! :) Here's the main dish for tonight...This recipe was one of Joe's favorites growing up and his mom shared it with me. Thanks Billie!
Poppy Seed Chicken
4-5 Boneless skinless chicken breasts OR tonight I will be using a Rotisserie and just shredding it up! (If you do the breasts, boil and cut them into bite size pieces...you could even save the broth)
*arrange the chicken on the bottom of a 9 x 13 dish
Mix the following ingredients and pour over chicken
8 oz. sour cream (I use light or fat free)
2 cans cream of chicken soup
1 - 2 TBS poppy seeds
Once the mixture is on the chicken, crush 1 sleeve of Ritz crackers and sprinkle on top of casserole. Then drizzle 1 stick of melted butter over the crackers. (I use I Can't Believe It's Not Butter)
Heat casserole at 350 for half an hour. Enjoy!
Hope everyone has an awesome day tomorrow, we all have so much to be thankful for!