I’m clumsy in the kitchen and I know it.
Burning. Baking. Dropping. Popping.
Today’s #shareitsaturday post is all about my favorite go-to casserole recipes that are no fail and ALWAYS popular (meaning I don’t bring leftovers home when I make these).
Believe me: If I can cook these – YOU can too!!
Corn Casserole (Or Corn Puddin’ as they call it in Alabama)
From: My Granny’s Family in Alabama, Aunt Brenda and Aunt Annie (pronounced EEnie)
1 Can Cream Corn
1 Can Regular Sweet Corn
1 Box of Jiffy Corn Muffin Mix
1 Stick of Butter (melted)
1 8oz Sour Cream
(my photo above is a double recipe – which I always do)
Dump it in a bowl.
Mix it all up.
Spread it out in a casserole dish.
350 degrees for 45min/1hr (or until edges are brownish – or you have to leave your house, whichever comes first hahah).
Double the recipe for big groups – but leave the butter at only 1 stick. Double everything else.
If making only 1 recipe, I’d use a square casserole glass dish to keep it thick. Use a long rectangular dish if doubling.
Pineapple Cheese Casserole
From: My Mom – and she’s an AMAZING COOK!
Ingredients (I forgot to take a pretty photo of them, sorry):
2 cans pineapple tidbits
2 cups grated cheddar cheese
1 sleeve Ritz crackers
6 tbsp of flour
1 cup of sugar
1 stick melted butter/margarine
Mix up all of the ingredients together in a bowl, except the butter and the Ritz crackers.
Dump it all in a casserole dish.
Smash the Ritz crackers and sprinkle over the top.
Drizzle the butter over the crackers.
Bake at 350 degrees for 30 minutes.
Pure yumminess, I tell ya’!
Here are the actual recipes from my cookbook. You can just save this photo on your phone for easy access in the store or kitchen!
Ohhhh and these cuties modeled some items today for our next flash sale coming soon 😉
Encouragement for the Day:
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The Daily Starr ~ Monroe, NC ~ firstname.lastname@example.org