Ingredients

• 1 can whole kernel corn, with liquid
• 1 can cream-style corn
• 2 eggs, beaten
• 1/4 pound butter
• 1 4-ounce can Old El Paso Green Chilies
• 1 large onion, minced
• 1 box Jiffy Corn Muff In Mix
• 1/2 teaspoon salt
• 1/2 pint sour cream

Directions

Preheat oven to 400F. Saute onion and green chiles in butter until soft. In separate large mixing bowl, combine eggs with cream-style and whole kernel corn.

Add to this mixture Jiffy Corn Muffin mix and salt. Using 9 x 13″ pan greased with nonstick spray, pour in the mixture of eggs, corn, muffin mix and salt.

Spoon on top of this the sauteed onions and green chiles.

Place dollops of sour cream evenly on top, and cover all with grated, sharp Cheddar cheese. Bake 30 to 40 minutes at 400F. Cut in squares to serve.

Serves 6 to 8.

Ingredients

• 1/2 green pepper
• 1 med onion, chopped
• 2tbs flour
• 1 1/4c milk
• Sm can mushrooms, drained
• 1 can mushroom soup
• 1 can cheddar cheese soup
• 3oz chopped dry beef, cut in bite-size pieces
• 7oz macaroni, cooked and drained
• Buttered bread crumbs

Directions

Simmer pepper and onion together in skillet til onion is tender and transparent (not brown). Heat following: flour, milk, mushrooms, and mushroom and cheddar soups. Add beef and macaroni. Extra milk may be added if too thick. Pour into 2qt casserole. Top with crumbs and bake at 350º 30-40 min.

Source: Favorite recipes from First Mennonite WMSC

Ingredients

• 2 cans asparagus
• 2 cans cream of mushroom soup
• 2 pkgs sharp cheddar cheese, grated
• 1 1/2 cup crushed corn flakes

Directions

Layer twice:

Asparagus
1 soup
1 cheese
3/4 cup cornflakes

repeat with the rest.

Bake at 325(F) until it bubbles.

*This recipe is one that Aunt Kathy makes and is always giving out the recipe for:)

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/4 teaspoon salt
• 1 cup shredded American or mild Cheddar cheese
• 1 to 1-1/2 pounds fresh asparagus, cooked and drained
• 4 to 6 slices crisp cooked bacon, crumbled

Directions

* Melt butter in saucepan; stir in flour until smooth and bubbly. Gradually add milk. Cook, stirring constantly, until thickened. Add salt and cheese; stir until cheese is melted. Pour sauce over hot drained asparagus then sprinkle with crumbled bacon. Serve hot.

Makes 4 to 6 servings.
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Source: The Amish Cook

Ingredients

• 2 cups sliced carrots
• 1 cup chopped onions
• 2 cups peeled, cubed celeriac
• 
  1 cup peeled, diced turnip or parsnip
• 1-1/2 cup unpeeled, cubed new potatoes
• 1 cup peeled, cubed sweet potato
• 2 cups water
• 2 bay leaves
• 3 to 4 tablespoons Dijon mustard (with seeds, if possible)
• 2 cloves garlic, crushed
• 2 to 3 tablespoons extra-virgin olive oil
• Salt, to taste
• Coarsely ground black pepper, to taste
• Italian parsley, cilantro or dill to garnish, as desired

Directions

* In medium-large saucepan, place vegetables, water and bay leaves and bring to boil. Cover and cook on low heat for 20 minutes or until vegetables begin to soften. Stir gently during cooking, adding a little extra boiling water, if necessary.

* Stir in mustard and garlic and cook an additional 10 minutes, or until vegetables are done. Remove from heat and stir in olive oil, salt and pepper to taste. Sprinkle with desired herb just before serving.

Makes 4 to 6 servings.