Linda’s Beans and Wieners Casserole

Cindy Fomby DickinsonFamily Treasures 1 large or 2 small cans pork n' beans1/4 cup packed brown sugarchopped onion, optional1/2 - 1 cup grated cheddar2 - 4 Tbsp catsup1 Tbsp mustard1 or 1/2 package Oscar Meyer® wieners Mix beans, catsup, mustard, and brown sugar well. Chop wieners into bite size pieces and mix well into beans. … Continue reading Linda’s Beans and Wieners Casserole

FAT FREE CORN CASSEROLE

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

Jalapeno-Corn-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

Eggplant 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

Broccoli Rice Casserole

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.

Corn 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.