Ophelia AutreyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cans cream style corn6 Egg Beaters®1/2 bell pepper, chopped1/2 medium onion, chopped1 package Mexican cornbread mix1 package Butter Buds®2 cups Cheddar cheese (fat free), grated Chop onion and bell pepper in food processor. Mix all ingredients except cheese. Pour into 13 x 9 inch casserole dish. … Continue reading FAT FREE CORN CASSEROLE
Rowena Roberson*Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup rice, uncooked1 medium onion, chopped1 medium green pepper, chopped1 cup celery, chopped1/2 cup margarine (1 stick)1 Tbsp sugar1 or 2 large jalapeno peppers, chopped3 (17 oz) cans cream style corn1 cup mild Cheddar cheese, shredded Cook rice according to directions and set aside. Sauté onions, … Continue reading Jalapeno-Corn-Corn Casserole
Delores "Dollie" Aulds Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup bread crumbs2 eggs1 cup milk1 cup cheese, grated Peel and boil eggplant until tender. Drain and add other ingredients. Bake in 350 degree oven. IN LOVING MEMORY OFVIVIAN T. MILLER Given byBobbie R. Miller
Ophelia AutreyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 boxes frozen broccoli, chopped2 cup rice, cooked1 jar Cheez Whiz®1 cup chicken soup1/2 pint sour cream1/2 stick oleo, melted Cook broccoli and drain. Combine with remaining ingredients. Pour into casserole bowl and bake at 350 degrees until thoroughly heated.
Virgie HenryFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 stalk celery1/2 cup onion, chopped1 can cream of chicken soup2 cups rice, cooked1 lb broccoli, chopped1 small jar Cheez Whiz®1 stick butter Mix onions, celery, and butter until clear. Cook broccoli and drain. Add all ingredients together in a greased casserole dish. Bake at 350 degrees … Continue reading Broccoli Rice Casserole
Virgie HenryFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can cream style corn1 can whole kernel corn3 eggs1 stick margarine1 small bell pepper1 small onion1 bag Mexican cornbread mix1 small bag Cheddar cheese Mix ingredients together and bake for 1 hour at 325 degrees. Sprinkle cheese on top and heat a few minutes.
Virgie Henry Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 medium eggplant, peeled, cubed, cooked, and drained1 cup sweet milk2 eggs, beaten1 cup sharp cheese, grated1 cup bread crumbs1 Tbsp oleo, meltedSalt and pepper to season Combine all ingredients well. Pour into greased casserole and bake 40 minutes at 350 degrees. Serves 4. IN HONOR … Continue reading Eggplant Casserole
Jan D. Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cups real rice, cooked1 can cream style corn1 can whole corn Saute': 1 stick oleo1 bell pepper, chopped1 or 2 jalapeno peppers1 large onion Fold in: Rice and corn, with above. Add: 1 cup sharp cheese, grated (or jalapeno roll), save some for top Bake … Continue reading Corn and Rice Casserole
Beth ScottFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Cook rice to equal 2 cups. In 1 stick oleo, add: 1 medium onion, chopped1 jar Cheez Whiz®1 can cream of mushroom soup1 box frozen broccoli, chopped Simmer until blended. Add rice and salt and pepper to taste. Turn into casserole and bake at 350 degrees for … Continue reading Broccoli-Rice Casserole
Marie RamseyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cans cream style corn (or 1 can whole kernel and 1 cream style)2 eggs, beaten1 cup cooking oil1 package Mexican cornbread mix You may add chopped bell pepper and onion. Bake 35 to 40 minutes at 325 degrees. Sprinkle with grated cheese.