Home of Rhett & Link fans - the Mythical Beasts!

I had a recipe for hash brown casserole that was absolutely stellar, but I lost it. :( In lieu of the long lost, famous hash brown casserole, I'll share my corn casserole recipe (which poor Steve has deemed as being mediocre...but I like it!).

Paula Deen's Corn Casserole -
* 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


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.

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We do have one staple side item for the fall and winter months that I'll just stick in this thread too because I'm not sure what category to put it in. It also doesn't have a name...I'll just call it "Snuggly Apple and Corn Mess" (because it makes me feel all warm and snuggly inside!). Just eyeball the measurements. It's pretty simple.

Snuggly Apple and Corn Mess -
Apples, peeled and chopped
1 or 2 cans of sliced carrots
brown sugar
small handful of cinnamon

Dump it all in a pot on the stove, and heat! I love that it makes the house smell all cinnamony like Christmas. :)
Did you mean you call it "Snuggly Apple and Carrot Mess," or is this made with apples and corn?
lol Yes, I meant "Snuggly Apple and CARROT Mess". Thank you! haha

Lynn (The E-Ministrator) said:
Did you mean you call it "Snuggly Apple and Carrot Mess," or is this made with apples and corn?
Mexican Lasagna:

- - Brown & drain 1 lb. ground beef

Add to the meat in the same pot until heated through:
- - 1 cup salsa (medium or mild, to taste)
- - 10 oz. can red enchilada sauce
- - 1 package taco seasoning
- - 1 large can refried beans
- - 1 can black beans (drained)
- - when ready, should be "slightly soupy" but not very thick or watery

In a seperate bowl, mix together:
- - 1 qt. small curd cottage cheese
- - 2 beaten eggs
- - 2 tsp. crushed oregano

Layer in a baking pan (a Pyrex 9x13 works best) like this:
- - cover bottom and up the sides of pan with any brand large tortillas - - I find that 10" burrito wraps folded in half for a double thickness work good.
- - add 1/2 of the meat mixture
- - cover with the cottage cheese mix
- - place a layer of tortillas on top
- - second half of the meat mixture
- - cover liberally with shredded cheese (Mexican blend or a cheddar & monterrey jack mix are great - - don't use straight cheddar because it's too chewy)

Bake uncovered in a preheated 350 degree oven for 30-35 minutes until thouroughly heated and cheese is melted.

Great for feeding a crowd. I've used this recipe on a gang of 50+ without any problem; just double, tripple or 10x the recipe and assemble a day ahead in disposable pans and store in the fridge. Then load the ovens and cook about an hour before meal time. ENJOY!
Very easy, quick & yummy recipe!

Beefy Cheesy Pie

1/2 lb ground meat(browned)
4 oz tomato sauce
1/4 tsp garlic powder
1/8 tsp salt
1 pkg crescent rolls
1 small can green beans
1 pkg of shredded cheddar cheese

Arrange crescent rolls in 8-in square baking pan, drain green beans, add to meat mixture.

Bake 375 degrees for 20-25 minutes, top with cheddar cheese-melt.
6 cups of thinly sliced unpeeled yellow squash
1-1/2 cups Italian seasoned bread crumbs
1-1/4 sticks melted butter
1 cup undiluted evaporated milk
1 med. chopped yellow onion
1 med. chopped bell pepper
2 chopped stalks of celery
salt and red pepper to taste

Above ingredients as a vegetarian dish - - add 1 lb. of medium sized raw, peeled and deveined shrimp as a main course option.

Melt butter in a heavy pot. Sauté onions, bell pepper and celery until tender. Add squash, cover and cook until tender. Add milk and blend until smooth. Add the shrimp and cook additional 3-4 minutes until "pink". Fold in bread crumbs. Add salt and red pepper to taste. Place in a large greased baking dish, sprinkle top with more bread crumbs. Bake at 350 until bread crumbs are slightly browned.

C-C RICE -- similar to stuffed bell peppers  (serves 8)


1 1/2 lb ground beef
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
fresh garlic
15-ounce cans diced tomatoes (drained)
15-ounce can whole kernel corn (drained)
6 ounces grated parmesan cheese (or blend)
1 1/2 lb uncooked white rice, long grain parboiled

Season to taste -
salt / black pepper / garlic powder/ bay leaves / Italian seasoning blend*

  * mixed in equal parts of dried basil, oregano, thyme, marjoram, rosemary, sage & savory (yerba buena)

Cook rice according to instruction, set aside.

Brown ground beef in a large saucepan over medium heat & drain off most of the fat.

Add onion, bell pepper & garlic, saute until softened.

Mix in large container with cooked rice and all remaining ingredients.

Season to taste.

Allow 15-20 minutes for flavors to blend before serving.


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