Mama K’s Corn Bake (That you may know too)
- 15 1/4 ounce can corn
- 14 3/4 ounce can cream style corn
- 8 ounce package corn muffin mix
- 1 cup sour cream
- 1/2 cup melted butter
Instructions:
-Drain corn, but keep cream style corn as is
-mix together all of the ingredients
-put mixture into casserole dish
-Bake at 350 degrees until golden brown (takes between 50-60 minutes, but check on it after 45)
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Kylie’s Mom’s* Twice Baked Potato Casserole
- 8 medium-sized baking potatoes (4 pounds)
- 2 cups shredded Cheddar Cheese
- 1 (16 oz) container of sour cream
- 1 (8 oz) package cream cheese, softened
- 1/2 cup milk
- 1/2 cup butter or margarine, melted
- 2 garlic gloves, minced
- 1 tablespoon chopped fresh chives
- 1 1/2 teaspoons salt
- 6 bacon slices, cooked and crumbled
- 1/4 cup chopped fresh chives
Instructions:
-Bake the potatoes! You can do it the way you've always done it, or Google away for your favorite.
-Peel the potatoes and coarsely mash with a potato masher. Stir in 1 cup Cheddar cheese, sour cream and next 7 ingredients.
-Spoon into a lightly-greased 13- x 9inch baking dish.
-Bake at 350 degrees for 30 minutes or until thoroughly heated. Sprinkle with remaining 1 cup cheese, bacon, and chives.
-Makes enough for eight regular people or four very hungry people.
*This recipe is not an original, it’s from a Southern Living Cookbook a few decades ago
Staeger family baked macaroni and cheese
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Serves a lot of people
This baked macaroni and cheese recipe was passed down to me from my mother and my grandmother. It’s a baked version of macaroni and cheese. This could be a dinner for a comfort-food night or a side dish for a family meal.
- 16 oz pkg of elbow macaroni
- Enough milk to fill bowl
- 4 blocks of extra sharp cheddar cheese
- (if you prefer, you could use 2 pkgs white cheddar cheese)
Instructions:
1. Preheat oven to 350 degrees
2. Prepare elbow macaroni to package instructions.
3. Cut blocks of cheese into small pieces.
4. When noodles are cooked, drain the water through a colander.
5. In an oven-safe glass bowl, spoon a layer of noodles, cover that with small pieces of cheese. When the layer is complete, add salt and pepper. Repeat layering process until bowl is full and you are out of noodles and cheese.
6. Pour milk into bowl, filling it about half way.
7. Put the bowl into the oven for 30 minutes. Stir the contents of the bowl and return to the oven. Stir every 30 minutes for about an hour and a half.
8. Serve warm.