sondray

Scalloped Corn

30 saltine crackers
1 c. milk
2 tbsp. finely chopped onion
Dash pepper
1 (16 oz.) can cream style corn
1 beaten egg
1/4 tsp. salt
1 tbsp. butter

Preheat oven to 350 degrees. Put crackers in plastic bag. Coarsely crush with rolling pin to make 1 1/2 cups. Combine corn and milk in baking dish. Stir in egg. Add 1 cup of the crushed crackers, chopped onion, salt and pepper. In a skillet melt the butter over low heat. Watch carefully so it does not burn. Combine remaining 1/2 cup cracker crumb with butter. Sprinkle butter and crumb mixture over top of the casserole. Bake at 350 degrees for 30 to 35 minutes. Remove baking dish with potholders.

Green Bean Casserole

2 boxes frozen French style green beans (thawed)
1 med. onion, chopped
Butter
1 c. sliced water chestnuts
1 c. shredded cheese
1 can mushroom soup
1 can French fried onion rings

Sauté onions in butter. Layer in a greased casserole: 1. Beans 2. Onions 3. Water chestnuts 4. Cheese 5. Mushroom soup 6. Repeat layers Bake 25 minutes at 350 degrees or until heated through. Add onion rings the last 5 minutes. Serves 6.

Baked Bean Casserole

2 cans (1 lb. each) pork and beans
1/4 c. molasses
1/4 c. brown sugar
1/2 tsp. dry mustard
1/2 c. catsup
4 slices bacon, cooked, cut in pieces
1/2 c. sliced onions

Combine all ingredients. Place in a 2 quart casserole. Bake uncovered for 45 minutes at 350 degrees.

Rice Casserole

1 c. uncooked rice
1 (10 1/2 oz.) can French onion soup
1 (10 1/2 oz.) can water
1 stick margarine or butter
1 (8 oz.) can mushrooms

Mix all ingredients together, cut margarine in pieces and place in 1 1/2 quart covered casserole. Bake at 350 degrees for approximately 40 minutes or until almost all the liquid has been absorbed.