Green Bean Casserole

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.

Vegetable 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.

Corn Casserole

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

Fiesta 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.

Corn Casserole

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.

Sausage and Corn

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.