Kat's Eazy Breezy Corn Casserole

We've had a casserole served at church suppers for years that everyone always loves but nobody has ever known who made it.  It was like Magic Farries visited every single supper and faded into the background.  One of the teenagers, aware of going off to college and possibly never getting this acasserole again, spent her time at this year's Christmas Dinner asking around  and found out who was making this casserole.  It turns out it was the church secretary who got it from one our now departed saints who probably got it from someone else.  Thanks Kat!

1 egg

¼ cup of butter (I melted it J)

1 8 ¾ oz. can whole kernel corn (drained)

1 8 ¾ oz. can cream style corn

1 box of Jiffy Cornbread mix

1 8 oz. carton of plain yogurt

Preheat oven to 350 degrees.  Mix all ingredients and pour into an 8X8 inch pan coated with cooking spray.  Bake for 45 minutes or until set.

Green Bean Casserole

This is the Most dependable dish at any pot luck supper you'll ever go to. I would wager that there has not been a church dinner in the last forty years without a Green Bean Casserole.  Maybe at an Episcopal Church.  Lord knows what they do at their suppers. I understand they drink a lot.


one or two cans of green beans, drained (or not)
can of cream of mushroom soup
can of French's fried onion rings

Mix the soup and beans.  Top with onion rings
cook uncovered at about 300-350 for a while (30 minutes?  who knows)

The genius of this recipe isn't how tasty it is but how easy it is to throw together on the fly.  You could keep the cans in your car for times you're surprised to find yourself a guest at a pot luck supper that you forgot to plan for.

Scalloped Potatoes

This will make enough for a 9X13 pan.  Be smart and buy the disposable pans for this.  Saves the cleanup in the kitchen and you won't lose a pan.  Our church kitchen is full of orphaned casserole dishes. If we opened a store and sold all the lost kitchen casserole dishes we could probably cover the church budget for an entire year.

preheat oven to 350 degrees

1 cup chopped onion (2 medium)
2 cloves garlic minced
4 Tablespoons butter
4 Tablespoons flour
 dash of salt and pepper
2 1/2 cups of milk
1 1/2 cups shredded cheddar cheese
2 pounds of potatoes (6 medium sized potatoes)

grease a 9X13 inch pan or spray with cooking spray

make the sauce:
cook the onion and garlic in the butter in a sauce pan until it's tender  but not brown. Stir in the flour and salt and pepper. Add the milk all at once. Cook and stir over medium heat until thick and bubly.  Add half of  the cheese until it is melted.

While sauce is cooking, peel and thinly slice the potatoes.  Place half the potatoes in the pan.  Cover with half the sauce.  Repeat with the rest of the potatoes and the rest of the sauce.  Finish off the top with the other half of the cheese.  And maybe some panko bread crumbs if you have them. This gives it an extra touch of texture.

Bake covered for about 40 minutes.  Then uncover and bake for another 30 minutes or so until the potatoes are tender.

Don't get all scientist over these measurements and times.  Sometimes it's ready sooner.  Sometimes later. It's supposed to make enough for 8-12 people, depending on how hungry they are or how many other choices they have.

You could also include a few slices of crumbled  cooked bacon. I find it easier to cut the bacon into very fine pieces and fry them in a small pan.  They cook more evenly and you don't have to spend a lot of time crumbling stuff.