Corn Casserole - So Easy and So quick!

Your Family will love finding this on your Thanksgiving Table!

Ingredients


1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Tomato Pie

For all of you who find yourselves with tomatoes coming out of your ears...lol... Passing along a recipe given to me by a friend who says it is VERY GOOD even by people who don't like tomatoes.. I can't wait to get enough tomatoes so I can try it....

Tomato Pie

1 can of Hungry Jack biscuits
Tomatoes, sliced
1 onion, sauteed in butter
Basil, optional
Salt & pepper
Fajita seasoning (found where Taco seasoning is in grocery store)
1/2 c. mayonnaise
2 c. mozzarella cheese

Flatten biscuits out in a 9 x 13 pan. Put in tomatoes, as many as you want on top of biscuits, then put sauteed onions on tomatoes and sprinkle with fajita seasoning. Mix mayonnaise and cheese and spread on top of pie. Bake @ 350 for approx. 35 mins. Enjoy!

Thanks Marissa for this contribution

The BEST Grilled Corn on the Cob EVER!

This is the best Grilled corn on the cob ever! Nobody does it better than Paula Deen! You can use this recipe or see the original version here.

Ingredients

1/2 cup mayonnaise
5 ears corn, husks and silk removed
1 cup shredded Parmesan
Chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper

Directions

Prepare grill.

Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt and pepper. Wrap each corn with foil and place on the grill. Turn occasionally and cook for about 10 minutes (until kernels begin to brown). Serve warm

This is the best Grilled corn on the cob ever!  Nobody does it better than Paula Deen!  You can use this recipe or see the original version at the link.

Squash Casserole

Ingredients:
6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)


Directions
Preheat oven to 350 degrees F.
Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups