KCC Recipes - Casseroles

Corn Casserole

from Joni Adams

My cousins, the Talley family, always make this for family gatherings. I love it!!! 

1/2 cup butter
2 eggs or 1 egg and 2/3 cup milk
1 can corn
1 can cream corn
1 oz sour cream
1 8oz box Jiffy corn muffin mix
Chopped green pepper (amount is to your taste)
Shredded cheese (amount and type of cheese, your choice)
Pimentos 

Combine all together, mix well. 
Bake at 350 for 1 hour. 
Enjoy!

Shrimp Gumbo Casserole

from Zoe Higgins courtesy of Paula Deen - I brought the House Seasoning with me to Iraq and used it on microwaved macaroni and cheese - it actually helped!

Ingredients

1 cup finely chopped onion
1 cup finely chopped celery
2 tablespoons olive oil
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 cup chicken or fish stock
1 (14 1/2-ounce) can diced tomatoes
10-ounce package frozen cut okra
2 cups shrimp, cleaned, peeled, and deveined

Topping:
1 egg, beaten
1/3 cup milk
12-ounce package corn muffin mix

In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp. To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes. Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.

Recipe for House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months.

Piroghi Casserole

from Zoe Higgins (originally from my sister-in law Yolanda, a crazy good cook

Ingredients

10 Medium Potatoes
1 Pkg. Lasagna Noodles
½# Butter or Oleo
2 Medium Onions, diced (frozen OK, incl. Onion, Celery, Pepper mix)
3/4# Velveeta cheese, either shredded or cubed

Cook onions in butter/oleo till soft. Cook noodles as directed and drain. Cook potatoes till soft, drain and mash (no milk). Add butter mixture and cheese to potatoes till well blended On the bottom of a 9 X 13" pan, put half the butter and onions mixture, enough to cover bottom of pan. Layer 3 noodles then put ½ potato mixture and spread well - do this again and finish with another layer of noodles then cover with remaining butter and onion mixture. Bake at 325 degrees for 30-40 minutes. Let sit 10 minutes.

Shoepeg Corn Casserole

from Nancy Parsons

Ingredients

1 can shoepeg corn
1 can french green beans
1/2 c. chopped onion
1 can cream of celery soup
1/2 c. shredded cheddar cheese
1/2 c. sour cream

Mix well in a 8 x 13" casserole dish. Crush one roll of Ritz crackers and mix with 1/2 stick melted butter/margarine and
1/2 c. slivered almonds. Put this mixture over the top. Cover the dish and bake at 350 degrees for about30 minutes.

Friday Night Hangout Recipe - Shepard's Pie

from Mindy Fugarino via Joyce Person

Ingredients

2 lbs. ground sirloin
1 chopped onion (diced)
2 cans or 1 frozen pkg. of mixed vegetables (cooked)
2 cans of cream of mushroom soup (condensed)
2 or 3 packages of Idahoan instant potatoes
Package of grated cheddar cheese

Brown ground beef with chopped onion. Drain off any grease. Put it into a 9x13 glass casserole dish or aluminum pan and add cooked veggies on top. Add mushroom soup over top (it will be thick, and will need to be spread around). Top with cooked mashed potatoes (can be instant or regular). Sprinkle grated cheese on top. Bake covered for 20 minutes. Uncover and bake for another 10-15 minutes.