How To make Iowa Corn Casserole
1 lb Bacon, diced 1/2 c Chopped green pepper
2 c Bread crumbs 2 cn Cream style corn
1/4 c Minced onion (16.5 oz. ea.)
In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of the bacon drippings over bread crumbs; set aside. Discard all but 2 tablespoons of remaining drippings; saute onion and green pepper until tender. Stir in corn and bacon. Spoon into a 1 quart baking dish; sprinkle with crumbs. Bake at 350 degrees for 20-25 minutes or until SOURCE: *Dorothy Morgan, Cedar falls, IA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 -----
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Casserole and Cornbread
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Tuna Casserole:
1/2 c. Mayonnaise
1/2 c. milk
1 can mushroom or celery soup
1 1/2 c. shell macaroni
1 c. shredded cheese
1 can tuna (6 to 8oz.)
1/2 can French fried onions
Cook macaroni and let drain. Combine rest of ingredients and stir in macaroni. Put in 1 1/2-quart casserole dish. Sprinkle onions on top and bake at 350 degrees for 30-40 minutes.
Cornbread:
1 c. cornmeal
1 c. flour
1/4 c. sugar
3 T. powdered milk
1/4 c. canola oil
1/2 t. salt
1 T. baking powder
1 c. water
1 egg
1 T. bacon grease or other grease substitute
Mix all ingredients in a bowl. Preheat oven to 400 degrees. Place cast iron skillet in oven with bacon grease. When skillet is very hot, remove from oven and pour in batter. Place back in oven and bake for 15-20 minutes.
Funeral Potatoes
A popular Utah casserole, these Funeral Potatoes are good for more than just funerals! This classic potato casserole is comforting and crowd-pleasing.
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Southern Cream Corn ????
Ingredients
4 cups Fresh Corn
1 Sweet Onion
1/2 cup Evaporated Milk
1/2 cup Coconut Milk
1/2 cup Heavy Whipping Cream
1 cup Asiago Shredded Cheese
2 tbsp Minced Garlic
2 tbsp All Purpose Flour
1/4 cup Sugar
1 tsp Black Pepper
1/2 tsp Himalayan Salt
1/2 tsp Garlic Powder
1/2 tsp Paprika
1/4 tsp Ground Cumin
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Corn Bread Dressing
This traditional southern corn bread dressing is to be served as a side dish next to the turkey. With sweet corn bread and savory sage, this moist and flavorful dish is sure to please.
Ingredients:
1 Corn bread mix or recipe prepared a day or two ahead of time and crumbled
1 stick butter
3 medium onions, chopped
4 stalks celery, chopped
1 ½ tsp. dried sage
1 tsp. poultry seasoning
¾ tsp. salt
½ tsp. pepper
3 slices dry bread, cubed
2 Tbsp. chopped parsley
½ cup milk
3 eggs, lightly beaten
2 to 2 ½ c. chicken stock or broth
2 Tbsp. butter
Directions:
Preheat oven to 350 degrees.
Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.
Add sage, poultry seasoning, salt, and pepper to onion mixture.
In a large bowl combine crumbled cornbread and toast.
Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.
Stir in onion mixture. The mixture should be very moist. Add more broth if necessary.
Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.
Bake at 350 degrees for 30 minutes, or until it turns light brown on top.
How to Make Tater Tot Hotdish (Casserole)
This hearty, creamy casserole is crowned with its namesake crispy potato nuggets. Hosts Bridget Lancaster and Julia Collin Davison show you how to make this Minnesota favorite.
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