Brown crumbs in butter, add drained corn, slightly beaten eggs, soup, onion, and seasonings. Pour into buttered baking dish.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Cheese Scalloped Carrots

12 medium carrots, sliced
1 small onion, minced
1/4 c. butter
1/4 c. flour
1 t. salt
1/4 t. dry mustard
2 c. milk
1/8 t. pepper
3/4 c. chopped celery
1/2 lb. shredded cheddar cheese
3 c. buttered fresh bread, cut in small pieces

Early in the day, cook carrots until tender. Meanwhile, gently cook onions and celery in butter. Stir in flour, salt, mustard and pepper. Add milk and cook until smooth. In a 2-qt. casserole, arrange a layer of carrots, a layer of cheddar cheese, and repeat until all are used, ending with carrots. Pour mustard-onion sauce over, then top with bread. Refrigerate until ready. About 45 minutes before serving, bake in a 350 degree oven for 35 to 40 minutes.

Green Bean Casserole

2 cans French style green beans
1 can mushrooms
1 can mixed Chinese vegetables
1 can water chestnuts, sliced thin
1 medium onion, chopped
1 cup celery, chopped
1 can cream of celery soup
1 can cream of chicken soup
3/4 pound grated cheese
1 can french-fried onion rings

Drain vegetables. Saute onion and celery in small amount of margarine. Combine all ingredients (except onion rings) and place in casserole. Bake at 400 degrees for 20 to 30 minutes. Cover with onion rings and bake 10 minutes at 300 degrees.

Cheesy Baked Onions

4 yellow onions, peeled, sliced
1/2 c. margarine
25 Ritz crackers, crushed
1/3 cup grated Parmesan cheese

Cook onions in margarine until transparent. Spread 1/2 of the onions in a 2-quart buttered casserole dish. Top with 1/2 of the crackers, 1/2 of the cheese. Repeat layers. Bake uncovered at 325 degrees for 30 minutes.

Squash Casserole

3 pounds yellow squash
2 carrots, grated
1 large onion, chopped fine
1 can cream of chicken or cream of mushroom soup
1/2 pkg. seasoned bread crumbs
1 (6 oz.) carton sour cream with chives
1/2 c. margarine or butter

Boil squash. Drain and mash. Mix all ingredients except bread crumbs and margarine. Melt 1/4 cup margarine in 3-quart casserole before adding ingredients. Mix 1/4 cup margarine with bread crumbs. Sprinkle over top. Bake at 325 degrees for 1 hour.

Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.

Article Source: EzineArticles.com

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