Potato Casserole
32 oz. bag Hash Browns (loose)
1/2 cup butter
1 can Cream of Chicken Soup
12 oz. American Cheese (grated)
8 oz. sour cream
1 tsp. salt
1/2 onion- small and minced
Place hash browns in the bottom of a 9x12 baking dish. Melt and stir remaining ingredients and pour over the hash brown.
2 c. Corn Flakes (crushed)
1/4 c. margarine (melted)
Crush Corn Flakes and stir in the butter. Sprinkle over the hash brown mixture.
Cover and bake at 350 degrees for 35 minutes.
Uncover and cook for 10 more minutes.
Broccoli Casserole
1-10 oz. bag Broccoli (chopped)
1-8 oz. Velvetta Cheese
1 stick of butter
2 c. cooked rice
1 c. Cream of Mushroom Soup
1 c. celery (diced)
1/2 c.onions (diced)
bread crumbs
melt butter and cheese. pour remaining ingredients into a glass cooking bowl. Cover with bread crumbs.
Bake @ 325 degrees for 45 minutes.
Custard Corn Pudding
2 cups mild
1 Tbsp margarine
4 eggs, slightly beaten
1 1/2 tsp. slat
1/4 tsp. pepper
1 tsp. sugar
1 can whole kernel corn (drained)
Scald milk; stir in margarine. Blend eggs with salt, pepper and sugar. Gradually stir in milk mixture; add corn. Pour into nine 5 oz. ungreased custard cups. set cups in shallow pan. Pour boiling water into pan to 1 inch below tops of custard cups.
Bake in preheated oven @ 350 degrees until knife inserted into center of custards comes out clean.
about 25 minutes
Graphics by:
This page hosted by
Get your FREE Homepage