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.
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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!
Thanks for commenting!! Sounds yummy!!! I am going to have to give it a try!!!
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