Jiffy Corn Casserole

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ingredients 8 Tbsp. butter (1 stick) 15 oz. can whole corn kernels 15 oz. can creamed corn 8.5 oz. box Jiffy corn muffin mix, regular or vegetarian 1 cup sour cream 2 large eggs 1/2 cup shredded mild cheddar cheese cooking spray or butter to grease baking dish method Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch or other 2-quart baking dish with cooking spray or butter. Melt 8 tablespoons unsalted butter in the microwave in a large microwave-safe bowl. (Alternatively, melt on the stovetop and transfer to a large bowl.) Set aside until warm to the touch. Meanwhile, drain 1 (15-ounce) can corn kernels. Add 1 cup sour cream and 2 large eggs to the butter and whisk to combine. Add the corn kernels and 1 (15-ounce) can creamed corn and stir to combine. Add 1 box Jiffy mix and stir until well combined. Pour into the baking dish and smooth the top. Bake until the casserole is puffed, slightly browned, and the center is firm, 45 to 50 minutes. Sprinkle top with cheese, and bake for another 10 minutes or until cheese has melted and slightly browned. Let cool for 10 minutes before serving. 6–8 servings : Charles Nyström Sublett variations Substitute Heluva Good French Onion Dip for sour cream

Broccoli Casserole

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ingredients 10 oz. pkg. frozen broccoli 1 cup instant rice 8 oz. jar Cheese Whiz oz. can water chestnuts, sliced 10-3/4 oz. can cream of mushroom soup 10-3/4 oz. water (soup can full) method Preheat oven to 350°; grease an 8-inch by 8-inch casserole. Put broccoli in bottom of casserole and add rest of ingredients in order given. Bake for 30 minutes, remove from oven, and stir all ingredients together. Return to oven for 30 minutes. : Karen Helms Sublett

Macaroni and Cheese

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ingredients 1/2 cup margarine 1-1/2 cups milk 1 tsp. salt 1/4 tsp. pepper 2 Tbsp. flour 1 cup cheese, shredded, divided 2 cups macaroni, elbow OR 2-1/2 cups macaroni, shells method Preheat oven to 350°. Cook macaroni and set aside. Combine first five ingredients and heat over medium heat, stirring constantly, until a sauce forms. Add in shredded cheese and stir until melted. Pour over cooked macaroni and place in a casserole dish. Sprinkle with a bit of shredded cheese.  Bake for 25-30 minutes. : Tom Ryan

Macaroni and Cheese Bake

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ingredients 2 cups macaroni, uncooked 2 cups milk 2 lg. eggs 4 – 6 cups cheddar cheese, shredded 1/8 tsp. salt 1/8 tsp. nutmeg 5 pats butter method Preheat oven to 350°; reserve 3/4 - 1 cup cheese; lightly grease 3‑quart casserole. Cook macaroni in boiling, lightly‑salted water for 10 – 15 minutes or until al dente; drain; do not rinse. Layer 1/3 of the cheese on the bottom of the casserole. Top with 1/3 of the macaroni and repeat twice. Mix together milk and eggs until smooth; pour over macaroni to cover. If need be, add more milk, using one egg for each cup of milk. Stir ingredients in casserole until well mixed; be sure all the macaroni is covered in liquid. Top with reserved cheese. Place a pat of butter in all four corners of the casserole and one pat in the center; sprinkle top with nutmeg. Bake on center rack of oven for 60 minutes or until knife inserted in center comes out clean. About 12 cups : Sophia Sublett Martin

Chicken Cobbler

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ingredients 2 cups cooked chicken, diced 1 cup cooked rice 2 cups chicken broth 1/4 cup margarine 1 cup all-purpose flour 2 tsp. baking powder 1 tsp. salt 1 Tbsp. sugar 1 cup milk method Preheat oven to 350°. Put margarine in 1-1/2 quart round casserole and set in oven until melted. Mix first three ingredients and set aside. Mix remaining ingredients and pour into casserole. Spoon chicken mixture into center. Bake about 50 minutes; let stand 5 minutes. 4 – 6 servings : Sylvia Sublett Jones

Chicken Spectacular

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ingredients 3 cups water 1 cup wild rice, uncooked 3 cups chicken breast, cooked, cut into medium‑size cubes 1 can condensed cream of celery soup (10.75 oz.) 1 jar diced pimento peppers (4 oz.), drained 1 med. onion, chopped 2 cans green beans (14.5 oz.), French style, drained 1 cup mayonnaise 1 cup water chestnuts, drained and chopped     salt and pepper to taste method Combine water and wild rice in a saucepan; bring to a boil. Reduce heat, cover, and simmer for 50 minutes or until tender. Preheat oven to 350°. Combine all ingredients in a large bowl and mix thoroughly. Transfer to a 3-quart casserole; bake for 25 – 30 minutes, or until heated through. similar : Sylvia Sublett Jones note This can be made ahead and refrigerated, heating through before serving. It also freezes well.

Corn Casserole

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ingredients 1 cup margarine 1 can whole corn (17  oz.) 1 can cream-style corn (17 oz.) 1 pkg. corn bread mix (8-1/2 oz.) 2 lg. eggs, slightly beaten 1 cup sour cream 1 cup grated sharp cheddar cheese method Preheat oven to 350°. Grease a 9- x 13-inch glass baking dish. Mix all ingredients; pour into pan. Bake for 25-30 minutes. 12 – 15 servings : Sylvia Sublett Jones