Cheesy Green Bean Casserole

This is an adapted version of a recipe found on the Kraft Website. 3 cans french-style green beans 1 can Cream of Mushroom Soup 8 oz. Velvetta, cubed OR 1 pkg. shredded Mild Cheddar Cheese* 1-1/2 cups hot water 1/4 cup butter 1 pkg. Stove Top Stuffing Mix for Chicken Heat oven to 350 degrees. Combine beans and soup in 2-quart casserole; top with cheese. Add water to butter in medium bowl; stir until melted. Stir in stuffing mix just until moistened. Spoon over bean mixture. Bake 35-40 minutes or until heated through. *I prefer the shredded Cheddar cheese in this recipe. I prefer the flavor over the Velveeta.

Corn Pudding

Quick and easy side dish, that goes great with anything. 1 can cream-style corn 1 can whole kernel corn 2 eggs, beaten 1/2 cup melted butter 1 box Jiffy corn muffin mix 16 oz sour cream Mix all ingredients together. Pour into greased casserole dish. Bake at 350 degrees for 1 hour.

Corn Casserole

This is a great side dish that goes with anything. 1 small onion, diced 6 Tbs butter 4 Tbs flour 2 tsp salt 1/2 tsp mustard 2 cups milk 2 eggs, beaten 2 cups bread cubes 4 cups corn Bread crumbs Preheat oven to 375 degrees. Cook onion in 4 Tbs butter until golden. Remove from heat and add flour, salt and mustard. Mix well. Add milk and stir until blended. Cook until thick; remove from heat and add eggs, bread cubes, corn and remaining 2 Tbs butter. Pour mixture into greased casserole dish. Top with bread crumbs. Bake 45-50 minutes.