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Corn Casserole: Best Ever Corn Casserole! 1 box Jiffy corn bread mix, 1 can cream corn, 1 can whole kernel corn (drained), 2 eggs, 1 stick butter (melted) and 1 cup sour cream. Mix all together in casserole adding the sour cream last. Bake in 350 oven for 45 minutes (my favorite thing in the universe)

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. I make this every year....u can double & triple it. Family favorite

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. ....u can double and triple it.

1/2 lb sausage 8 oz cream cheese 8 oz Velvetta (I like Blanco) 1/2 cup sour cream 1 or 2 cans Rotel

The BEST cornbread casserole...1 box Jiffy corn bread, 1 can kernel corn & 1 can cream corn (both drained), 8 oz sour cream, 2 eggs & 1 stick butter. mix melted butter with eggs and sour cream, add corn and then mix in corn bread mix. bake in greased pan at 450 for 40 minutes

Casseroles...never would have thought I'd be making them, but with a toddler around, I'll try anything that looks super tasty and fairly quick and easy...and this fits the bill.

Christmas Morning cassorole: Sausage, crescent rolls, eggs, cheese.

Zucchini, Squash, and Corn Casserole | Southern Living July 2013 Trying this tonight and it smells delicious. The squash was picked today from my garden.

Spinach dip:1 cup light mayo 1 container of sour cream (16 oz) (when I double this recipe, I do one light container and one regular) 1 package Knorrs Vegetable Soup Mix (or Liptons… whatever you can find) 1 can sliced water chestnuts (4 oz) (drain and then dice the slices) 1/2 of a package of frozen spinach (10 oz). (Drain, thaw and chop up)* Mix everything together and let sit in the fridge for a couple of hours or overnight

Cowboy Casserole adapted from a recipe at Taste of Home 1 1/2 pounds ground beef, 1 medium onion, chopped 3 cloves garlic, chopped 1 can (15.25oz) whole kernel corn, drained 1 can condensed cream of mushroom soup 2 cups cheddar cheese, shredded 1/2 cup milk 4 tablespoons sour cream 1 bag (30 oz) frozen tater tots (used Ore-Ida Crispy Crowns)

Healthy Mexican Casserole with Roasted Corn and Peppers - vegetarian, 230 calories, and naturally gluten free! | pinchofyum.com