This recipe is one I’ve had in my recipe box for years now. It was given to me by a friend, Edna Lysinger.
1 qt Green Beans
1 pkg Broccoli (frozen)
1 pkg Cauliflower (frozen)
2 Cans Cream of Mushroom Soup
1 Can Water chestnuts
Heat vegetables. Mix in soup. Top with cheese and margarine.
Bake at 350 degrees for approximately 30 minutes.
I believe this recipe was shared with me by Aliesha Beauleau, by way of Deanna. It quickly became one of my favorites.
(1/2 recipe pictured)
2 lbs. Potatoes O’ Brien
1/2 cup melted butter
1 tsp. salt
1/4 tsp. pepper
16 oz. sour cream
10 oz. cheddar cheese
1 can cream of celery or mushroom soup
Mix together in large bowl. Bake at 350 degrees for 1 1/2 hours.
You can also cover the top with cornflakes: Mix 3-4 tablespoons melted butter with 3 cups of cornflakes. Cover the top and bake. Watch to make sure corn flakes don’t burn. (I think I have also had it with crunched up potato chips on top)
This recipe originally came from a church cookbook, although I have no idea which one. My dad used to make it when I was a kid and I actually didn’t care for it much then. Now that my tastes have changed a bit it has become one of my favorite side dishes. It is especially good served next to some spicy enchiladas.
1 16 oz. can whole kernel corn (pour juice out)
1 16 oz. can cream style corn
1 box Jiffy corn muffin mix
8 oz. sour cream (can sub ¼ cup milk for this)
½ cup butter, melted
1 cup grated cheddar cheese
Directions: Mix all ingredients together in a large bowl. Pour into a greased 9×13 inch pan. Bake for 15 minutes at 350 degrees. Sprinkle the top with cheddar cheese and bake another 20 minutes or until done.