Preheat oven to 350. Beat eggs; add sour cream. Stir in melted margarine, corn and corn bread mix. Pour into buttered 9X12" dish. Bake for 45-50 minutes until slightly browned.
Cook broccoli according to package directions. Mix next 3 ingredients together. Beat eggs and add to the mixture. Fold into broccoli. Grease a 9x13 inch casserole pan. Pour mixture into pan. Sprinkle cracker crumbs on top. Bake at 325 for 45-50 minutes.
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NOTES : Can be made ahead(don't add cracker crumbs) refrigerated, and baked later(after adding crumbs).
Combine soup, onion, eggs, cheese and mayo. Fold until mixed thoroughly. Layer Broccoli and sauce in greased casserole. May add buttered crumbs to top. Place in 350 oven for 30 minutes.
1 can Green Giant Mexicorn
1 10 oz. pkg. yellow rice mix
1 can cream of chicken soup
1 stick butter
1 cup grated cheese
Cook rice according to pkg. directions. Add butter; stir until melted. Add corn and soup. Put all in casserole and top with cheese. Bake at 350 for 15-20 minutes.
Recipe By: Taste of Home
2 14.5 oz. can green beans
1/4 cup chopped onion
1/4 cup chopped fully cooked ham
1/4 cup butter or margarine
1/4 cup water
1 clove garlic -- minced
1/2 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients in saucepan. Cover and simmer 15-20 minutes.
2 cans Mexicorn -- well drained
1 can sliced mushrooms -- drained
2 cans cream of mushroom soup
1 cup shredded cheddar cheese
Plenty of black pepper
Slowly heat all until cheese melts.
1 16oz. can green beans -- drained
1 12oz. can shoepeg corn -- drained
1 onion -- chopped
3 hard boiled eggs -- chopped
1 cup sour cream
1 can cream of celery soup
2 cups cheddar cheese -- grated
1 1/2 cups Ritz Cracker Crumbs
2/3 stick butter -- melted
Combine all ingredients except crackers and butter. Pour into greased 2 quart casserole. Combine crumbs and butter and sprinkle over casserole. Bake at 350 for 45 minutes.
1 (16 oz.) can French-style green beans, drained
1 medium onion, chopped
2 tablespoons oil
2-3 tablespoons flour
1 (8 oz.) carton sour cream
grated cheese to cover
Cook onion until soft in oil, add flour and blend well. Add sour cream and cook over medium heat until thick. Put beans in 1 ½ -quart baking dish, cover with sour cream mixture and cover with grated cheese. Bake at 325° for 20-25 minutes.
From: Nothing but the Best!
2 cups crushed pretzels
¾ cup butter, melted
3 tbsp. sugar
1 (8 oz.) pkg. Cream cheese
1 cup sugar
1 (8 oz.) pkg. Whipped topping
1 (6 oz.) box strawberry Jell-O
2 cups boiling water
2 (10 oz.) pkgs. Frozen strawberries
For crust, combine all ingredients and press into a 9X12-inch pyrex pan. Bake 8 minutes at 400°. Cool. For Filling: Beat cheese and sugar together. Fold in whipped topping and spread over crust. For topping: dissolve Jell-O in water. Add strawberries. Cool in refrigerator for 10 minutes. Pour mixture over filling and chill until congealed.
From Kathy Hodge in Osceola, Arkansas
1 head of lettuce, shredded
1 cup finely chopped onion
1 cup chopped bell pepper
1 (14 oz.) can Le Sueur tiny green peas
1 (8 oz.) pkg. finely shredded mozzarella
1 pint Hellman's mayo
Layer all ingredients in order. When ready, toss and serve.