Corn Casserole

This is a super easy yummy side dish. I served it at Thanksgiving to rave reviews.

CORN CASSEROLE

1 can cream corn

Fill the empty cream corn can with fresh or frozen white corn.
1 stick of melted butter
2 eggs
1 small box of Jiffy Cornbread mix
1 8oz. container of sour cream

Mix all the ingredients in a casserole dish, and bake uncovered in a preheated oven at 350 degrees for 1 hour. Serves 10-12.

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Crock Pot Scalloped Potatoes

• 5-6 large potatoes, peeled and thinly sliced
• 1 small onion, chopped
• 1/4 cup flour
• 1/4 cup butter
• 3/4 cup milk
• 1 1/2 cups Cheddar cheese, grated
• 1/2 cup Parmesan cheese, grated
• 1 t salt
• 1/2 t pepper

Spray Crock Pot with nonstick cooking spray. Layer potatoes and onions and cheeses alternately in about 4 layers.

In a saucepan over medium heat, melt butter. When completely melted, add flour and mix well. Then add milk, mixing well. Heat for another minute, and remove from flame. Stir in salt and pepper.

Pour milk mixture over potato and cheese layers in the Crock Pot. Cook on high for 3-4 hours, until potatoes are tender.

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