Corn casserole: (15 oz) can whole kernel corn, drained 1 (15 oz) can cream-style corn 1 package Jiffy corn muffin mix (8 oz.) 1 cup sour cream ½ cup butter, melted 1 cup shredded cheddar cheese or your favorite
Sheppard's Pie/ 6serv 1-1/4 lb potatoes 3 cloves garlic 1 lb grnd beef 2 T flour 4 C frozen mixed vegetables (carrots, corn, green beans, peas) 3/4 C beef broth 2 T ketchup 3/4 C Sour Cream 1/2 C Sharp Cheddar Cook potatoes/garlic 20 min/tender. brown meat in skillet. Stir in flour; cook 1 min. Add vegetables, broth & ketchup; cook 5 min. Heat oven to 375. Drain potatoes; Add sour cream; mash until potatoes are smooth. Stir in 1/4 cup cheese. Bake 18 min Top with cheese; bake 2 min
My fav thanksgiving side dish ever!! Corn Casserole 1 box Jiffy 1 can cream corn 1 can whole kernel corn, drained 2 eggs 1 stick butter, melted 1 Cup Sour cream Mix all together in casserole adding the sour cream last. Bake in 350 oven for 45 minutes. - Click image to find more popular food & drink Pinterest pins
CRACK POTATOES - (2) 16 oz containers of sour cream; (2) cups of cheddar cheese shredded; (2) 3 oz bags of real bacon bits; (2) packages of Ranch Dip mix; (1) large bag 28-30 oz. bag of shredded frozen hash brown potatoes - Mix all ingredients together and spread evenly into a 9 x 13 pan. Bake at 400 degrees for 45-60 minutes.
Cheesy Loaded Twice-Baked Potato Casserole, made with potatoes that are baked twice, and including all my favorite loaded baked potato ingredients - bacon, butter, sour cream, cheddar cheese and green onion - all in a simple casserole form.