​Corn Casserole
Ingredients:

• 15 oz. can cream style corn
• 11oz. can whole kernel corn
• 2 eggs1 cup sour cream
• 8.5 oz. package Jiffy corn muffin mix (can use other muffin mix)
• ½ cup butter, melted
• 1 cup shredded cheddar cheese 

Directions:
Preheat oven to 350 degrees. Grease a 8x12 inch casserole dish. In a mixing bowl, combine cream corn, whole kernel corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish. Bake in a preheated oven for 30 minutes or until lightly brown. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.

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• 1-1/4 lb. red potatoes (about 4), cut into chunks
• 3 large cloves garlic
• 1 lb. extra-lean ground beef
• 2 Tbsp. flour
• 4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
• 3/4 cup beef broth
• 2 Tbsp. Ketchup
• 3/4 cup Light Sour Cream
• 1/2 cup shredded sharp Cheddar Cheese, divided

• Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook and stir 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
• Heat oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
• Spoon meat mixture into 8-inch square baking dish; cover with potatoes.
• Bake 18 min. Top with remaining cheese; bake 2 min. or until melted.

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​Got a recipe you'd like to submit? Send it to: [email protected]
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Cheesy Bacon and Ranch Potatoes

• 6 slices bacon
• 3 pounds red potatoes, chopped
• 1 1/2 cups shredded cheddar cheese, divided
• 1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
• 2 tablespoons chopped chives

 

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
2. Spread bacon in a single layer onto the prepared baking sheet. Place into oven and bake until brown and crispy, about 12-14 minutes. Let cool before crumbling; set aside.
3. Line a slow cooker with aluminum foil, leaving enough to overhang to wrap the potatoes on top, and coat with nonstick spray. Place a layer of potatoes evenly into the slow cooker. Top with cheese, Ranch Seasoning and bacon, repeating 2 more times and reserving 1/2 cup cheese.
4. Cover potatoes with aluminum foil. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until potatoes are tender. Sprinkle with remaining 1/2 cup cheese. Cover and cook until melted, about 1-2 minutes.
5. Serve immediately, garnished with chives.

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