That being said...today I opted for a Veg-All Casserole with a Chopped Steak and Sauteed Onions for dinner!
Veg-All Casserole
29 oz. can Veg-All, Drained
1/2 cup chopped onion
1/2 cup mayonnaise
1- 14.75 oz. can Cream of Chicken Soup
2 cups Taco seasoned shredded cheese
1 cup crushed wheat crackers (I used Breton)
Preheat oven to 350 degrees. Pour drained veg-all in casserole dish. Add chopped onion and stir lightly. Combine Mayonnaise and Cream of Chicken soup. Spread over veggies. Top with shredded cheese and then crushed crackers. Bake uncovered for 35-40 minutes until bubbly.
Another favorite that Jill and I were talking about last night...as if we hadn't already had enough to eat with Momma's Shrimp Creole, Rice, Garlic Toast, Lemon Icebox Cake and Chocolate Cobbler!
Mrs. Ezma's Mexican Corn Casserole
Ezma Whitaker
1 package saffron yellow rice (I have also used Zatarain's yellow rice)
1 stick butter, melted
1 can Cream of Mushroom Soup
2 cans Mexicorn, drained
1/4 cup diced onion
1 cup cheddar cheese
Cook the package of saffron yellow rice according to directions, omit butter. Combine in casserole dish with melted butter, soup, drained Mexicorn and diced onion. Top with 1 cup shredded cheddar cheese. Preheat oven to 350 degrees. Bake uncovered for 35-45 minutes until bubbly.
Enjoy these yummy side dishes with the approaching fall weather! Both of these...spell "C O M F O R T" to me!
Paula...or better known as "mecookin"