Potato Casserole

A.K.A Funeral Potatoes.  I hate referring to them that way, so in our house it is Potato Casserole!  I know there are a million different takes on this dish, here is how my little family likes them.

5 cups frozen hash browns
2 cups shredded cheddar cheese
1 can cream of chicken soup
1/2 can milk
1 can cream style corn
Salt and Pepper to taste

topping:
~ 3 cups frosted flakes crushed
3 tablespoons of butter

Mix everything together in a casserole dish. Melt butter and add to frosted flakes to make topping and sprinkle evenly over casserole.  Bake at 350 for about 25 minutes, until it is warm and bubbly and the frosted flakes are lightly toasted.

I like to make this as the main dish and add a green veggie and a bright fruit for one of our "meatless" meal nights.  I also like it because I can put it together a couple days in advance and then just keep it in the fridge until the night I want it!

Bean Casserole

Alright so I made this one up last week during my cooking spree.  We had it last night for dinner and really liked it.  I am already considering some variations, but I will post the basic recipe here. Give it a try and let me know what improvements you make!  I like that it all goes in one dish and that all the ingredients can be in your food storage cupboard!

1 can black beans
1 can kidney beans
1 can corn or mexicorn
1 can Campbell's nacho cheese soup
1/2 can milk
1 package Mexican or Spanish rice

I used a small casserole dish but this made enough for all for of us dinner last night and probably lunch today.  Mix soup and milk in casserole dish, leave fairly thick. Drain and rinse beans drain corn add too soup.  Prepare rice according to package and then spread over casserole. Bake at 350 for 20-30 minutes or until the soup is bubbly. Remove from oven let set for a few minutes and serve with corn chips. Enjoy!!