Corn Casserole AKA Spoonbread

Lisa J. Tomey

    3 cups milk
    1 8.5 oz box Jiffy Corn Muffin Mix
    1 can (16 oz) Cream-style corn
    1 can (16 oz) Drained whole kernel corn (the sweeter the better)
    1/2 cup sugar
    2 tablespoons butter
    2 tablespoons cooking oil
    4 eggs, well beaten
    
Beat eggs with all other liquid, melt butter and mix with batter, add dry ingredients and mix well.,

add corn. Pour in buttered baking casserole. Bake at 375 for 1 hour. Done when firm but light.

Can add jalapenos and Mexican corn for a little kick! Some even add cheese!

Jiffy Corn Muffin Mix

Recipe: Chicken Top-Ramen Casserole

Paula A. Tomey-Allen

6 pkg. Chicken Top Ramen Noodles, broken

6 Boneless Chicken Breasts, cubed (or 3 large ones)

1 can Cream of Chicken Soup

1 Soup Can Hot Water

3/4 C. Sour Cream

3/4 C. Melted Velveeta or Similar Box Cheese

2 Stalks Celery, chopped

1/2 C. Carrots, chopped

1 Tomato, chopped

1 tsp. Onion Flakes

1 tsp. Parsley Flakes

1/4 tsp. Garlic Powder

1/4 tsp. Paprika

1 C. Salad Croutons, crushed

Preheat oven to 350. Spray long 13x9 cake pan or large casserole dish with oil spray.

Boil noodles without seasoning packets with chicken, celery, carrots and tomato. Drain.

Fold together melted cheese, cream of chicken soup, hot water, sour cream, spices and three packets of chicken seasoning from Ramen packets. (More makes it too salty.).

Fold into noodle mixture.

Pour into greased pan.

Sprinkle with crushed croutons. Bake for 30-45 minutes until bubbly.

Serves 6-10; Depending on serving sizes

Variation:

Brown chicken cubes in canola oil and add to mixture.

 

Recipe: “Mustard Charlie”

Thelma L. (Hall) Tomey

1 Lb. Ground beef

¼ Lb. Pork Sausage

1 Package Noodles

1 Small can Tomato paste

5 Cans Water

Dash Garlic salt

1 T. Chili powder

½ Small Onion, chopped

¼ Small Green pepper, chopped

Brown ground beef, sausage, onions, and green pepper in deep pan. Add tomato paste and 5 cans of water, garlic, chili powder and noodles.

Let cook until noodles are done or simmer on low heat for awhile.

Season with salt to taste.

Wide noodles are best for this recipe but you can use slim kind.

Mom writes:

“This recipe originated by the nuns for lunch room at St. Leo’s School in Louisville, Ky. where I went to school.”

I sure miss her cooking! xoxo Mom