Corn Casserole

This is one of my favorite holiday dishes but I rarely make it because I'm the only one that likes it.  I know in most other families this is served often, especially in the South.  The beauty of this dish is that it is incredibly easy.  With all the work that goes into most holiday mains and sides, this yummy dish is a welcome respite.  

8 oz Jiffy Corn Muffin mix 

15 oz can whole kernel corn (drained)

15 oz can creamed corn

1 cup sour cream

1/2 cup melted butter

2 eggs

1.  Preheat oven to 350 degrees.

2.  In a mixing bowl, mix all ingredients together and then pour into a greased 8"x8" baking pan.

3.  Cook uncovered for 45-50 minutes or until lightly browned.

Note:  You can omit the eggs.  However, using eggs makes the casserole lighter.  

If cheese is your thing, you can mix 1/2 to 1 cup shredded cheddar cheese or cheese of your choice.

If you like super sweet things, you can add 1/4 to 1/2 cup sugar.  Just beware:  Using sugar makes an already sweet casserole extremely sweet.  Using eggs and sugar in this recipe makes this more like a dessert.

Serves 8

Breakfast Potatoes

This dish gets made in my home fairly often.  It is mostly made for breakfast, but I've used it for dinner as well. 

The nice thing about this recipe is that it is easily adaptable to whatever your family likes.  I typically use one potato per person.  However, if you have a big eater you may want to use two potatoes for that person.  I also don't list an amount for the other ingredients because this recipe is all about making it to suit your tastes.

potatoes, with or without skin, (1 per person is a good rule of thumb), cut into bite size pieces
olive oil
minced garlic OR garlic powder
salt OR garlic salt
finely minced onion OR onion powder
paprika
Italian seasoning
Lawry's seasoned salt
parsley flakes
freshly ground black pepper

1.  Preheat oven to 350.  Place bite size potatoes in a large mixing bowl.  Drizzle with just enough olive oil to lightly coat potatoes and toss.  Sprinkle with spices and then toss to coat.

2.  Lightly coat baking dish with olive oil.  Transfer potatoes into baking dish and sprinkle lightly with spices.  If you used a good bit of spices in Step 1, you can skip adding more spices in this step.

3.  Cover baking dish.  If you don't have a cover for your baking dish, using tin foil is fine.  Bake 30 to 45 minutes, until potatoes are done.

Serving suggestion:  Breakfast:  When my son asks for these potatoes for breakfast he likes to have sunny side up eggs served over his potatoes.  Dinner:  Usually I serve these potatoes with steak if we want something other than baked potato with our steak.  These also go well with a roast.