Kathryn Russell, Linville High School 2 cans whole green beans1 can cream of mushroom soup1 package frozen onion rings Open cans: drain one. Place in 9x3 inch casserole dish. Top with mushroom soup. Arrange on top the onion rings. Bake at 350° for about 30 minutes.
Patsy Holdman, BHS 3 cans cut green beans1 carton sour cream1 can cream of mushroom soup1 (8 oz) package Velveeta® cheese25 to 30 crackers Drain green beans and place in buttered casserole dish and sprinkle with garlic salt. Mix sour cream and mushroom soup together and pour over beans. Slice cheese thin and place on … Continue reading Green Bean Casserole
Audrey Simpson, Downsville 2 cans mixed vegetables (Veg-All®), drained1 can whole kernel corn, drained3/4 cup mayonnaise1/2 cup grated onion1 cup grated cheese Mix together and cover with a thick layer of crushed Ritz° cracker crumbs. Melt 1 stick oleo and pour over this. Bake at 350° for 30 to 35 minutes.
Polly Dumas, FHS; Audrey Simpson, Downsville 2 cans cream style corn2 eggs, well beaten1 cup corn bread mix1 or 2 jalapeno peppers1 medium onion, chopped1/2 cup waterSalt, pepper and sugar to taste In 2 quart size baking dish, melt 1 stick oleo. Mix all ingredients and pour in buttered dish. Spoon melted butter over this … Continue reading Corn Casserole
Emma McCrary, FMS 2cups cream corn2 cups whole kernel corn1/4 cup ripe olives1/4 canned pimento1/4 chopped onion1/4 chopped green pepper2 eggs, beaten1 tsp saltPepperTabasco® sauce1 cup cracker crumbs Bake at 250° for 30 to 35 minutes.
Kathryn Russell, Linville High School 1 can cream style corn1 can whole kernel corn1 medium onion chopped1/2 cup water2 eggs, slightly beaten1 cup corn bread mixSalt to taste1 stick oleo Mix all ingredients except oleo. Put in long casserole dish and pour melted oleo over it. Bake at 350° for about 30 minutes.
Linda Pennington, Lillie School 1 pie shell3/4 lb sausage, browned and drained1 box frozen spinach, squeeze out water1 small onion, diced1 green pepper, chopped1 tsp salt1 tsp pepper1 tsp curry powder1 can mushrooms12 oz Cheddar cheese5 eggs1 can evaporated milk Bake pie shell. Layer sausage and spinach; sprinkle top with onion, pepper and mushrooms. Cover … Continue reading Spinach and Sausage Quiche
Robbie Charles, SHS 4 eggs, beaten1 (17 oz) can cream style corn1 tsp salt1/4 tsp pepper1 cup bread crumbs1 lb uncooked bulk pork sausage, crumbled1/2 cup cracker crumbs Combine all ingredients except cracker crumbs. Mixing well, spoon into a lightly greased 10x6x2 inch pan; sprinkle with cracker crumbs. Bake at 350° for 50 minutes or … Continue reading Corn and Sausage Casserole
Laveina Bearden, FMS 1lb smoked sausage2 cans Pride of Illinois® white cream style corn In heavy skillet, add small amount of water. Cut sausages into bite-size pieces. Cook until done. Do not drain. Add two cans corn into mixture. Let simmer until hot.
Laveina Bearden, FMS 1 lb ground beef1 Tbsp salad oil3/4 cup chopped onion1 1/2 tsp saltDash of pepper1/8 tsp. oregano1/8 tsp garlic powder1/8 tsp thyme1/2 small bay leaf1 can tomatoes1 can cream of mushroom soup Brown meat in salad oil. Add onions. Cook until tender; stir in the seasonings, tomatoes and soup. Add Minute® rice … Continue reading Minute Rice Five Spice Casserole