Corn Casserole

A fantastic casserole from the kitchen of Marge Eitel.

1 can cream corn
1 can reg corn (drained)
1/2 stick of butter
8 oz sour cream
1 egg
1 box Jiffy corn bread mix

Mix together. Put into casserole dish. Top with cheddar cheese.

Bake @ 400 for 45 -60 minutes.

Hashbrown Casserole

This is from Meagan's Kitchen and a family favorite!

1 jar of cheese whiz
1 family size can of Cream of Chicken
2 cans of Milk
Salt, Pepper, Garlic to taste
8oz Sour Cream
Couple of shakes of Dry Minced Onions
2 bags of Hashbrowns

Mix all ingredients together. Mixture should be moist but not soupy.
Put into baking dish. Cover and refridgerate overnight.
Top with cheddar cheese before baking.

Bake at 375 degrees for 45-60 minutes.

Banana Bread

1 Cup Sugar
8 Tbspn Butter
2 eggs
3 ripe bananas
1 Tbspn Milk
1 tsp Cinnamon
2 Cups Flour
1 tsp Baking powder
1 tsp baking soda
1 tsp salt

Cream sugar and butter together. Add one egg at a time and mix after each.
Mash bananas with milk and cinnamon and add to sugar mixture.

In a seperate bowl mix dry ingredients. Then add to banana mixture.

Bake in a loaf pan @ 325 degrees for 60 minutes.