JIFFY CORN CASSEROLE 1 can whole kernel yellow corn, undrained 1 can cream style yellow corn 1 (8 oz.) carton sour cream 2 eggs, beaten 1 box Jiffy corn muffin mix 1 stick butter, melted
Mix all together and pour into large, lightly oiled casserole dish. Bake at 350°F for 55 to 60 minutes. Fear is just excitement in need of an attitude adjustment! -----Original Message----- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of John Diakogeorgiou via Cookinginthedark Sent: Monday, December 08, 2014 8:18 AM To: cookinginthedark@acbradio.org; Lauren Hayes Subject: Re: [CnD] Casseroles Another type of casserole which is really good and flexible is the following: I don't have exact measurements since it's all a matter of preference. Try using some left over meat which can be cubed such as chicken. Include about 1 cup of cooked rice, steamed vegies such as broccoli and/or coliflower, add a chopped onion and a couple of cloves of chopped garlic. I use 5 or 6 of those but my family loves garlic. Also mix in some spices such as salt, pepper, cumin, chili powder or whatever you like. Add one or two cans of cream soup. I use cream of mushroom. Mix all these ingredients well. Sprinkle the top with grated cheese and add bread crumbs over it. Bake this in the oven for around an hour. Since everything is already cooked you are just warming it up and melting the cheese. Sorry for the vagueness but when I cook I don't usually measure or really follow recipes. I usually use them as a base and tweak them. Hope this helps. On 12/7/14, Lauren Hayes via Cookinginthedark <cookinginthedark@acbradio.org> wrote: > Hi Becky, > > I usually cook casseroles in my slow cooker. I generally throw in > whatever I have on hand, but my recipe is usually something like: > 500 grams diced beef > 1 tin chopped tomatoes > 1 beef stock cube > 1 brown onion, diced > 1-2 cloves fresh garlic, chopped, or a teaspoon of minced garlic > 1/2 cup red wine > A handful of mixed herbs > Pepper and salt, to taste > 4 large potatoes, chopped (I leave the skin on mine if they're clean > enough, but you can peel if you prefer) > 2 carrots, chopped > 1 head of broccoli, cut into florrets (I also like to use the stems) > 2 stalks celery, chopped > Chopped mushrooms (I usually use button mushrooms, about 10 or so) > > Put everything in the slow cooker, mix together, and cook on low for > about > 8 > hours > > Lauren > > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
