1 stick butter
1 small box Jiffy Corn Bread mix
1 can cream corn
1 cup sour cream
1 can whole kernel corn, drained
Melt butter in casserole dish. Mix in egg and then all remaining ingredients. Bake at 350 degrees for approximately 1 hour.
Another variation is to add 8 oz of cheddar, about 2/3rds into the mix, bake 40 min, bring it out and sprinkle some on top then bake it about 10 min. longer. Or dump a 4 oz can of green chiles or chopped jalepenos into the mix for something a little zestier. 😉 I actually don’t like it. LOL. But my family does and it’s an awfully easy side dish to make with roasted chicken, pot roast, grilled meat, etc.
Got this from a lady on the Sonlight boards. They taste more like hashbrowns – even my DH, who finds cauli very boring, will eat them:
2 cups cauliflower (I used more…frozen)
1 Tablespoon flour
salt and pepper
Boil cauliflower until soft. Drain and mash with a fork. Add egg, flour, salt and pepper and mix well. Then fry it up in a skillet with a little bit of olive oil. Mine was too big to easily flip, so next time I’ll make a few smaller ones instead.
2 lbs. frozen hash browns (thawed)
1 can cream of chicken soup
1 can cream of celery soup
1/2 c. melted butter
1 tsp. salt
1 can milk
1/4 tsp. pepper
2 c. sour cream
2 c. grated cheddar cheese
Put in a 9″x 13″ pan. Top with 2 c. crushed corn flakes mixed with 1/4 c. butter. (I usually mix them in a ziploc bag.)
Bake at 350 degrees covered for 35 minutes. Then uncover and bake for 10 more min.
1 cup elbow macaroni
1/2 cup mayonaise or salad dressing
1 cup cubed cheddar cheese (4 ounces)
1 cup cubed cooked ham
1 cucumber seeded and diced (and peeled if you want)
1/2 red bell pepper chopped
4 green onions sliced
1 Tablespoon vinegar
3/4 teaspoon salt
1/2 teaspoon dried dillweed
Cook macaroni. Drain well and cool. Combine macaroni, cheese
cubes,cucumber, green onion and bell pepper.
Blend together mayonaise or salad dressing, vinegar,salt and dillweed;
add to macaroni mixture. Toss lightly. Cover and chill well. Makes 6 servings.