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March 15, 2009

Corn Casserole

I'm making this tonight as a side to the Beef Taco Bake, so I'm doubling the recipe. I'll add Photos later!

1 - 15 1/4 oz can whole kernel corn, drained
1 - 14 3/4 oz can cream-style corn
1 - 8 oz package corn muffin mix (I use Jiffy)
1 - cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded cheese

Preheat Oven to 350'
In a large bowl, stir together all the corn, corn muffin mix, sour cream and 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 cheese. Bake 5 minutes or until cheese is melted. Let stand for 5 minutes and serve warm. This makes 6-8 servings.

Beef Taco Bake

I'm making this tonight for a large family get together so I am tripleing the recipe. As a side I will be making a Corn Casserole.

Beef Taco Bake
1 lb- ground beef (I used 2 lbs and 1 lb Italian Sausage)
1- 10 3/4 oz can Campbell’s Condensed Tomato Soup
1- cup Salsa
1- 4oz can Diced Green Chile Peppers
1/2- cup milk
1- cup shredded cheese (about 4oz)
8- Corn tortillas - cut into 1 inch pieces
(you may use 6 flour tortillas if you prefer)

Cook the beef in a skillet over medium heat. Cook until well browned, stirring often. Drain off the fat. Preheat oven to 400' Add to meat: soup, salsa, milk, tortillas and 1/2 the cheese. Stir. Spoon the mixture into a 2 quart casserole dish. Cover and bake for 25 to 30 minutes, until bubbly. Remove and add the remaining cheese. Bake for 5 minutes or until cheese is melted.