Melt butter or margarine in large pan.
Add whole kernel corn, cream style corn, sour cream, grated cheese, egg, and corn muffin mix.
Stir until well blended.
Place in an oblong baking dish, approximately 8 x 11 inches (2 quart casserole dish works also), that has been sprayed with nonstick vegetable spray (Pam).
Bake at 350 for 40 minutes.
Reheat casserole in microwave oven for about
Melt the butter in a dutch oven over med heat, add onion and cook till tender, about 6-8 minutes.
Add defrosted broccoli and soups, stir untill well mixed.
Add cheese, stir until melted.
Turn heat to low, and just cook through, about 5 minutes.
Pour into 9\"x 13\" sprayed casserole dish.
Dust top with bread crumbs.
Bake untill bubbly, about 30 minutes.
In a large casserole dish sprayed with PAM, layer
reased 1 1/2 quart casserole.
Sprinkle with raisins if
In a bowl combine the mayonnaise, catsup, relishes, onion, garlic, lemon juice, balsamic vinegar, and black pepper to taste. Mix well!
Makes about 2 cups dressing.
To store: put in a tightly covered clean glass container in fridge.
To use: put it on reuben sandwiches, pot roast patty melts, burgers, in shrimp cocktail, on salads, or as a dip for chips, veggies, chicken nuggets, steak fingers, et cetera!
This is a good basic recipe but I think it needs
Make Recipe #387518 for the dough.
rease a 3-quart shallow casserole; evenly spread about half the
Set oven to 350 degrees F.
Butter a 9 x 13-inch casserole dish.
Place the corned beef in the bottom on the casserole dish then dot all over with the dressing.
Spread the sauerkraut over the top of the dressing then top with the grated Swiss cheese.
Toss the breadcrumbs with the butter in a bowl then sprinkle evenly over the the cheese.
Bake for 25-30 mins, or until bubbly.
NOTE; if desired the rye bread topping can be doubled.
Spread sauerkraut in baking dish.
Top with sliced tomato, dressing and corned beef.
Sprinkle with cheese and caraway seed. Toss rye bread crumbs with butter and sprinkle over casserole. Bake, uncovered, at 375\u00b0 for 20 to 25 minutes.
ith a little whipped cream (recipe follows) or cinnamon on top
Mix sauerkraut, onion and sour cream.
Spread in bottom of a greased 9 x 13-inch pan.
Cover with the crumbled corned beef and then the Swiss cheese.
Top with the bread cubes which have been tossed with the melted butter.
Bake for 40 to 45 minutes at 350\u00b0. Serves 8 to 10.
(Half recipe in an 8 x 8-inch pan for 35 minutes.)
o 350F; spray a large casserole dish (I used a deep
otatoes evenly on bottom of casserole dish.
Layer sour cream
Set oven to 450 degrees F.
Butter a 2 qt casserole dish.
Layer each ingredient in order given starting with the uncooked rice on the bottom of casserole dish, ending up with the bacon on top (save the cheese for the last 10 minutes of baking).
Cover, bake for 1 hour; uncover and continue cooking for 20-25 minutes longer.
Top with shredded cheddar cheese the last 5 minutes of baking.
Arrange sauerkraut in bottom of a 1 1/2-quart baking dish. Layer corned beef and cheese over sauerkraut.
Mix mayonnaise and Thousand Island dressing.
Spread over cheese.
Toss bread crumbs with melted butter and sprinkle over top.
Bake at 350\u00b0 for 30 minutes or until bubbling.
Double recipe for a 9 x 13-inch pan.
rom her. She was the best cook for comfort foods.).
well Evenly distribute topping over Casserole and bake an additional 10
Remove 2 patties from each box (4 total) and discard or save for another use.
Completely thaw hash browns.
Preheat oven to 375\u00b0F.
Crumble patties and set aside.
In a medium bowl combine soup, sour cream and cheese.
Add crumbled hash browns to mixture.
Pour mixture into a deep casserole dish.
Add melted butter to crushed crackers tossing to coat making sure they are only slightly coated, not soggy.
Sprinkle crushed crackers over casserole.
Cover and bake 45-55 minutes until bubbly and top is starting to brown.