Tony Roma's Corn Fritter Casserole

2 boxes Jiffy corn bread mix
1 15oz can whole corn, drained
2 eggs, beaten
2/3 C milk
1/2 C onions, finely diced
1/2 C green bell pepper, finely diced
2 T butter
3 chicken bouillion cubes
1 1/3 C warm water
3 T melted butter
 salt
freshly ground pepper


Mix together the jiffy mix, corn, eggs and milk.
Coat bottom of a non stick skillet with vegetable oil.
Heat skillet to med -high heat.
Drop a spoonful of corn fritter mix into skillet.
Cook on each side until lightly golden.
Place on a paper towel to drain.
Add more oil as needed to complete frying all the corn fritters.
Melt 2 T butter in a skillet over med low heat.
Saute onions and bell pepper until onions are transparent.
Remove skillet from heat.
Place chicken bouillon cubes in 1 1/3 C water and dissolve..
Pre heat oven to 350 degrees F.

Crumble corn fritters into a large bowl.
Add sauteed onions and bell peppers.
Add 3 T melted butter.
Pour dissolved chicken bouillon and water mixture over corn fritters and sauteed veggies and mix well.
Place mixture in well greased 8-inch square baking dish and cover with foil.
Bake for 20-25 minutes.
Remove foil and return to oven for another 10-15 minutes.

Biscuit topped Italian Casserole

A feel good, feels like home recipe that is quick and simple.

1 lb ground beef
1/2 c chopped onion
3/4 c water
1/4 t pepper
1   8oz can tomato sauce
1   6oz can tomato paste
1   9oz pkg frozen mixed veggies, thawed
2 c shredded mozzarella cheese
1 can buttermilk biscuits (layered ones work best, by Hungry Jack)
1 T melted butter
1/2 t dried crushed oregano leaves


Heat oven to 375degrees.

Grease 12X8 (2qt) casserole dish.
In large skillet brown ground beef and onion.
Drain.
Stir in water, pepper, tomato sauce, and tomato paste.
Simmer for 15 minutes, stirring occasionally.

Remove from heat.
Stir in vegetables and 1 1/2c cheese.
Spoon mixture into greased casserole dish.

Separate biscuits into 2 layers.
Place biscuits near outer edge of casserole dish over meat and veggie mixture, overlapping slightly.
Sprinkle remaining cheese in center and around edges.
Gently brush biscuits with melted butter
Sprinkle with oregano.

Bake at 375 for 22 to 27 minutes or until biscuits are golden brown.

Makes 6-8 servings.

Corned Beef Casserole

We ate this a lot as kids. It is very cheap to make that is probably why. We still love this now as adults.

This recipe makes a 13X9 pan, if you want an 8X8 pan, cut everything in half.

6-8 potatoes peeled & cubed
Put the cubed potatoes in boiling water cook till they are just getting soft, ( kinda 1/2 & 1/2) do not over cook. Then put into baking pan along with
2 cans Corned Beef
2 cans Peas (drained)
Mix lightly so it isn't all clumped one thing here and another there.

Then make this white sauce in a saucepan:
2 sticks of butter
4 Tbsp flour
onion
salt n pepper to taste
4 C milk
Cook white sauce slowly till slightly thickened
Pour over corned beef, peas & potato mixture

Cook 1/2 hour or till potato's are tender @ 350°.