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
Cindy Fomby DickinsonFamily Treasures Filling: 1 lb ground beef1/2 tsp salt1/2 tsp chili powder1 can (8 oz) tomato sauce1 cup grated cheddar cheese1/2 cup hickory or barbecue sauce1 1/2 cup Mexicorn whole kernel corn, drained Crust: 1 cup flour1/2 cup yellow cornmeat2 Tbsp sugar1 tsp salt1 beaten egg1 tsp baking powder1/4 cup butter1 cup shredded … Continue reading Western Beef and Corn Casserole
Cindy Fomby DickinsonFamily Treasures 2 lbs Southern style frozen hash browns, thawed1/2 cup butter, melted2 cup cubed cooked ham1/3 cup chopped green onion1 can cream of chicken soup, undiluted2 cup sour cream1/2 tsp pepper1 1/2 cup shredded Cheddar cheese Topping: 2 cup crushed cornflakes1/4 cup melted butter Combine all ingredients and mix well. Press in … Continue reading Crunchy Top Ham-Potato Casserole
Betty R. RobertsFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 6 slices bread1 lb hot sausage6 eggs2 cup milkSalt and pepper12 oz sharp Cheddar cheese Butter both sides of bread and place in 9 x 13 inch pan. Brown sausage and drain. Crumble over top of bread. Mix eggs, milk, salt, and pepper. Pour over sausage. … Continue reading Breakfast 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
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.