#3804 - Bacon and Onion Potatoes

(by Shirley McNevich)

2-3 cups prepared mashed potatoes (more if you wish)
1/4 to 1/2 cup bite sized cooked ham pieces
1 - 11oz. can whole kernel corn (well drained)
1/2 cup shredded sharp cheddar cheese
1 cup French's french fried onions
4-6 slices cooked bacon (crumbled)

In a bowl add mashed potatoes, ham pieces and drained corn--stir to mix. Spread half of the potato mixture into a greased 2qt. casserole dish. Sprinkle half of the cheese and half of the french fried onions over the potatoes. Spread remaining potatoes over the top. Sprinkle crumbled bacon, remaining cheese and remaining french fried onions over the top. Bake at 350 degrees 20-30 minutes or until heated through. Note: if using cold (leftover) mashed potatoes, you'll have to bake it longer.

#3729 - Dutch Corn Pie

(by Shirley McNevich)

1 large baking potato (washed, peeled and cut into bite sized pieces)
1 - 15oz. can Del Monte whole kernel corn
1 - 15oz. can Del Monte cream style corn
3 hard boiled eggs (peeled and chopped)
6 slices of bacon (cooked and crumbled)
salt
fresh ground black pepper
1/2 cup milk
1 TBSP butter (cut into small pieces)
2 pie crust doughs

In a saucepan over medium heat add potatoes, whole kernel corn, cream style corn, chopped eggs, milk and salt/pepper (to your taste)--cook/stir until boiling, then turn back heat and simmer until potatoes are tender and mixture thickens. Remove from heat--add crumbled bacon--stir to mix. Place one pie crust dough into a greased pie plate and spray the inside of the crust with Pam. Pour the hot corn mixture into the crust and dot the butter evenly over the corn mixture. Place the top dough on the pie, then flute and seal the edges. Use a sharp knife to cut a few holes in the top dough. Place the pie plate on a cookie sheet (to catch any drips). Bake at 425 degrees for 30 minutes, then reduce heat to 350 degrees and bake 10-15 minutes longer or until crust is nice and brown. Cool slightly before cutting and serving.

#3441 - Potluck Salad

(by Shirley McNevich)

2 cups mayo
1/2 cup Breakstone's sour cream
1/2 tsp. garlic powder
1 head of iceberg lettuce (washed and torn into bite sized pieces)
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1 yellow bell pepper (chopped)
1 red onion (chopped)
9oz. frozen whole kernel corn (thawed, rinsed and drained)
3 celery ribs (chopped)
2 cups shredded cheddar cheese
6-8 slices of bacon (fried and crumbled)
3-4 hard boiled eggs (peeled and chopped)

In a bowl add mayo, sour cream and garlic powder--stir well. In a large glass salad bowl spread half of the lettuce, half of the chopped green/red/yellow bell peppers, half of the onions, half of the corn, half of the chopped celery and half of the shredded cheddar cheese. Spread half of the mayo mixture over the top. Make a second layer of all of the ingredients, with the last layer being the remaining mayo mixture. Cover and refrigerate until cold. When ready to serve, sprinkle the crumbled bacon and chopped eggs all over the top and use a salad fork/spoon to toss the whole mixture.

#3320 - Bacon Corn

(by Shirley McNevich)

1lb. bacon
1 chopped onion
1 chopped green bell pepper
1 chopped red bell pepper
32oz. whole kernel corn (drained)
salt and pepper (to your taste)

Chop the raw bacon into bite sized pieces. In a cast iron skillet add the bacon pieces--cook/stir over medium heat until bacon is browned but still soft. Drain off the bacon grease but save the grease. Add the chopped onions and chopped peppers to the bacon--cook/stir whole mixture until onions and peppers are tender (stirring constantly). Turn heat back to low--add the drained corn--cook/stir until corn is hot and tender. Optional--add a tsp. or two of bacon grease and stir well. Add salt and pepper to your taste--stir well.

#3296 - Bacon and Potato Soup

(by Shirley McNevich)

1 onion (chopped)
2 celery stalks (chopped--for more flavor you can also chop/add some of the yellow celery leaves)
1/2 lb. good quality bacon (cut into small pieces--more if you wish)
1 TBSP olive oil
4 cups whole kernel corn (drained)
1lb. red potatoes (washed and cut into bite sized pieces--leave the skins ON)
3 cups chicken broth
1 cup Half 'n Half
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1 TBSP flour

In a Dutch oven add olive oil, chopped onions, chopped celery and bacon pieces--cook/stir until onions and celery are tender and bacon is cooked. Add chicken broth, corn, potato pieces, salt, pepper and paprika--cook/stir until boiling. Once boiling, turn heat back to simmer--simmer 20-25 minutes or until potatoes are tender. Measure 1 1/2 cups of the soup mixture and put it in a blender along with the flour--blend on high, then set on puree and beat until smooth. Pour the puree mixture into the soup mixture--stir well. Add Half 'n Half--stir well. Taste--add more salt/pepper if necessary, or other seasonings to your taste.

#2797 - Cheese Corn Casserole

(by Shirley McNevich)

1 - 8oz. Breakstone's sour cream
1/2 cup softened butter
1 - 15oz. can creamed style corn
1 - 15oz. can whole kernel corn (drained)
1 - 8oz. box Jiffy corn bread mix
1 or 2 cups shredded cheddar cheese

In a bowl add sour cream and softened butter--stir to mix. Add creamed style corn, whole kernel corn and corn bread mix--stir to mix. Pour mixture into a 1 qt. greased casserole dish. Bake at 350 degrees for 35-40 minutes. During last 5 minutes of cooking time, spread the shredded cheese over the top so it melts before removing it from the oven.

#2758 - Beef Noodle Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 8oz. Philadelphia cream cheese (softened and cubed)
3/4 cup milk
1 - 10.75oz. can Campbell's cream of mushroom soup
1 - 8oz. bag egg noodles
1 can of green beans OR whole kernel corn (drained)

Cook the noodles according to bag directions--drain but do not rinse. In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir over medium heat until meat is browned, then drain off any fat. Place the drained meat back in the skillet and add the cream cheese cubes and milk--cook/stir until cream cheese is melted. Add the cream of mushroom soup--stir until mixed. Add the drained egg noodles and either green beans or whole kernel corn--stir until mixed. Grease a 2qt. casserole dish. Pour the whole mixture into the greased casserole dish. Bake at 350 degrees for 30 minutes or until hot.

#2663 - Corn Pudding Casserole

(by Shirley McNevich)

2 - 15oz. cans DelMonte cream style corn
1 - 15oz. can Dole whole kernel corn (drained)
4 TBSP cornstarch
1/2 cup whole milk
1/4 cup white sugar
1/3 cup butter (melted)
5 beaten eggs

In a bowl add beaten eggs, melted butter, white sugar and milk--stir well. Add cornstarch--stir with a whisk until blended. Add creamed corn and whole corn--stir until mixed. Pour the mixture into a greased 2 qt. casserole dish. Bake at 400 degrees for 50-60 minutes.

#2633 - Sausage and Corn Chowder

(by Shirley McNevich)

1 1/2 cups milk
1 - 14oz. can DelMonte cream style corn
1 cup smoked sausage pieces
1lb. red potatoes (washed, peeled and diced)
1 - 15oz. can DelMonte whole kernel corn (drained)
1 cup shredded cheddar cheese

Cut sausage into coin shaped pieces, then cut each coin shaped piece into quarters. Add sausage pieces to a measuring cup until you have 1 cup (more if you wish). In a skillet over medium heat add sausage pieces--cook/stir until sausage is browned. In a pot add the diced potatoes and 1 tsp. salt--cover with water, bring to a boil, then cook diced potatoes until tender. Drain the potatoes but do not rinse them. In a Dutch oven add milk and cream style corn--stir. Add cooked sausage, cooked potatoes and whole kernel corn--stir until mixed. Turn heat to medium--cook/stir until mixture is hot. Add shredded cheese--stir until melted.

#2347 - Black Bean and Corn Salad

(by Shirley McNevich)

1 - 10oz. box plain couscous
1 - 16oz. bag frozen whole kernel corn (thawed and drained)
1 - 15oz. can black beans (drained and rinsed)
4 spring onions (diced--dice both white and green parts)
1 medium red bell pepper (finely chopped)
2 garlic cloves (minced)
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 tsp. salt
ground pepper to your taste

Prepare couscous according to box directions, then drain and cool completely. In a bowl add couscous, drained corn, drained black beans, onions, red bell peppers and minced garlic--toss to mix. Sprinkle salt over the top and crush black pepper over the top--toss to mix. Add lemon juice and olive oil--toss well.

#2338 - Beef and Corn

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 16oz. can whole kernel corn (cooked and drained)
2 cups raw egg noodles
2 cups beef broth
1 TBSP butter
3 hard boiled eggs (peeled and chopped)

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned. Cook and drain egg noodles according to bag directions. In a bowl add ground beef mixture, drained corn, drained noodles and beef broth--stir until mixed. Pour the mixture into a greased casserole dish. Dot the butter over the top. Bake at 350 degrees for 40 minutes or until heated through. Remove from oven, sprinkle chopped eggs over the top and serve.

#2210 - Bacon Corn Chowder

(by Shirley McNevich)

4 slices cooked bacon (crumbled--more if you wish)
2 TBSP minced onions
1 TBSP minced celery
1 tsp. canola oil
1/4 cup chopped parsley
2 cups whole kernel corn (drained)
2 red potatoes (washed, peeled and cut into bite sized pieces)
3 fresh tomatoes (chopped fine)
2 pints of milk
salt and pepper to your taste
1 cup cooked ham pieces OR cooked chicken pieces (bite sized)

In a Dutch oven add canola oil, onions and celery--cook/stir over medium heat until tender. Add corn and bacon--cook/stir for 3 minutes. Add potato pieces, chopped parsley, tomato pieces, salt and pepper--stir. Cover and turn heat to low--simmer until potatoes are tender. Add milk and ham or chicken pieces--stir/cook until boiling. Once boiling, remove from heat. Let stand for a few minutes before serving.

#1954 - Zucchini and Corn

(by Shirley McNevich)

2 medium zucchinis (washed and sliced thin--do not peel)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
3 TBSP canola oil
2 cups whole kernel corn (drained)
1/2 tsp. garlic salt
1/2 tsp. Italian seasoning
salt and pepper if you wish

In a skillet over medium heat add canola oil, sliced zucchini, chopped green peppers and chopped red peppers--cook and stir until zucchini starts to get tender. Add drained corn, garlic salt, and Italian seasoning--stir/cook until mixture is hot and all vegetables are tender.

#1852 - Chopped Tomato Minestrone

(by Shirley McNevich)

1 - 16oz. can minestrone soup
1 - 16oz. can mixed vegetables
1 - 16oz. can whole kernel corn (drained)
1 - 16oz. can kidney beans (drained)
1 - 16oz. can diced tomatoes

In a Dutch oven add minestrone soup, mixed vegetables, corn, kidney beans, and chopped tomatoes--stir. Cook/stir until hot. If soup is too thick, add a little water.

#1740 - Sour Cream Corn Souffle

(by Shirley McNevich)

1 box Jiffy corn muffin mix
1 - 6oz. can DelMonte cream style corn
1 - 6oz. can DelMonte whole kernel corn (drained)
1 stick softened butter
1 - 8oz. Breakstone's sour cream
2 beaten eggs

In a bowl add butter, sour cream and beaten eggs--stir until mixed. Add creamed corn and drained whole corn--stir. Slowly add muffin mix--stir just until mixed. Pour mixture into a greased 8" square baking dish. Bake at 350 degrees for 40-45 minutes.

#1698 - Taco Soup

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
3 - 16oz. cans chili beans (do not drain)
1 - 16oz. can chopped tomatoes (do not drain)
1 - 16oz. can whole kernel corn (do not drain)
1 - 8oz. can Hunt's tomato sauce
1 envelope taco seasoning mix (2 envelopes if you like it spicy)
1 1/2 cups water
1 1/2 cups shredded cheddar cheese
crushed tortilla chips (optional)

In a skillet add ground chuck, salt, pepper and chopped onion--cook and stir until beef is browned, then drain. In a Dutch oven add meat mixture, chili beans, tomatoes, corn, tomato sauce, taco seasoning mix, and water--stir. Turn heat to medium--stir and bring to a boil, then turn heat to simmer. Stir occasionally and cook until all ingredients are hot. Serve in bowls and top each bowl with shredded cheddar cheese. Optional--crush some tortilla chips and add to the top of each soup bowl with the cheese.

#1345 - Crock Pot Fiesta Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 can enchilada sauce
1 can cheddar cheese soup
1 - 16oz. can whole kernel corn (drained)
1 - 16oz. can pinto beans (drained)
1 tsp. (or more) chili powder
1 tsp. garlic salt
1 bag corn tortilla chips
12oz. (or more) shredded cheddar cheese

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--stir and cook until beef is browned. Add enchilada sauce, cheddar cheese soup, drained corn, drained pinto beans, chili powder and garlic salt to the beef--stir. Line the bottom of a crockpot with some of the tortilla chips, then scoop 1/4 of the meat mixture on top of the tortilla chips, and 1/4 of the shredded cheddar cheese on top of the meat mixture. Keep layering chips, meat mixture and shredded cheddar cheese. You should end up with the last layer of cheese on the top. Simmer on low for 6 hours.

#1343 - Skillet Chicken and Pasta

(by Shirley McNevich)

2 cups cooked penne pasta
1lb. boneless/skinless chicken breasts (cut into bite sized pieces)
1 1/4 cups chunky salsa (mild, medium or hot)
1 cup canned whole kernel corn (drained)
1 green bell pepper (washed and chopped)
1 cup shredded Monterey Jack cheese
salt and pepper

Cook and drain pasta according to box directions--set aside. In a greased skillet over medium heat add chicken pieces. Salt and pepper chicken to your taste, then brown chicken. Add salsa, corn and chopped green pepper to the chicken--stir and bring to a boil. Once boiling, turn heat back to simmer, then simmer for 15 minutes while lightly stirring. Add drained pasta to chicken mixture--stir. Sprinkle the shredded cheese on top--put a lid on and keep heat on simmer until cheese melts.

#1202 - Hamburger Tater Casserole

(by Shirley McNevich)

2lb. ground chuck (thawed if frozen)
1/2 envelope Lipton onion soup mix (dry)
2 - 15.25oz. cans Del Monte whole kernel corn (drained)
2 - 15.25oz. cans Del Monte cut green beans (drained)
1 - 10.75oz. can Campbell's mushroom soup
1 - 10.75oz. can Campbell's cream of celery soup
1 regular size bag Ore Ida tater tots

Spray a 9 x 13 glass dish with Pam. Press the ground chuck evenly on the bottom of the dish. Sprinkle 1/4 of the envelope of onion soup mix on top of the ground chuck. Pour both cans of drained corn and both cans of drained cut green beans into a large bowl--stir to mix. Spoon the corn/green bean mixture on top of the ground chuck. In a separate bowl add celery soup and mushroom soup--stir to mix. Pour the soup mixture over the top of the corn/green beans. Sprinkle another 1/4 of the dry onion soup mix on top of the soup mixture. Cover the entire top with a layer of tater tots. Bake at 350 degrees for 1 hour--you may have to bake it covered with foil for the first 30 minutes to keep the tater tots from getting done too quickly.

#1138 - Nachos and Black Beans

(by Shirley McNevich)

1 bag Tostitos scoops nacho chips
1 - 16oz. can black beans (drained and rinsed)
1 jar mild, medium or hot salsa dip
1 - 10oz. package frozen whole kernel corn (thawed)
4 green onions (chopped)
2 cups shredded cheese of your choice
1 chopped tomato

Spread nacho chips in a single layer on cookie sheets. In a bowl add beans, corn, salsa and green onions--stir. Use a spoon to put some of the bean mixture on each individual nacho chip. Sprinkle shredded cheese on each of the nacho chips. Bake at 350 degrees until cheese melts. Remove from oven and sprinkle a few chopped tomatoes on top of each nacho chip (on top of the melted cheese).