Oven-Baked 3-Ingredient Amish Corn Potato Casserole

This oven-baked Amish corn potato casserole is the kind of simple, old-fashioned comfort food that has been passed around church suppers, family gatherings, and Midwestern farm kitchens for generations. Made with tender Yukon gold potatoes, creamy-style corn, and sour cream, this cozy casserole transforms a few humble pantry staples into a bubbling, creamy side dish everyone seems to gravitate toward.

It’s inexpensive, filling, and incredibly easy to prepare, making it perfect for busy weeknights, holiday dinners, or anytime you want a warm, comforting dish without a lot of fuss. As it bakes, the potatoes soften into the creamy corn mixture while the edges turn lightly golden and rich with flavor.

Whether you serve it beside baked ham, roast chicken, meatloaf, or pork chops, this classic Amish-inspired casserole brings the kind of nostalgic comfort that makes a house feel like home.

Why You’ll Love This Recipe

• Only 3 main ingredients
• Budget-friendly comfort food
• Easy prep with simple pantry staples
• Creamy, rich, and hearty
• Perfect for potlucks and holidays
• Great make-ahead side dish
• Family-friendly and crowd-pleasing

Ingredients

• 2 pounds Yukon gold potatoes, scrubbed and diced into 1/2-inch cubes
• 2 cans (14.75 ounces each) cream style corn
• 1 cup sour cream
• 1 teaspoon kosher salt (optional)
• 1/2 teaspoon black pepper (optional)
• Butter or cooking spray for greasing the dish

How to Make Amish Corn Potato Casserole

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).

Lightly grease a medium ceramic casserole dish with butter or cooking spray to prevent sticking and help the edges brown nicely.

Step 2: Prepare the Potatoes

Scrub the Yukon gold potatoes thoroughly and pat them dry.

Leave the skins on for a rustic farmhouse texture, or peel them if preferred. Dice the potatoes into evenly sized 1/2-inch cubes so they cook evenly and become tender in the oven.

Step 3: Layer the Potatoes

Spread the diced potatoes evenly across the bottom of the prepared casserole dish.

Keeping them in an even layer helps ensure consistent baking throughout the casserole.

Step 4: Mix the Cream Corn Sauce

In a medium bowl, stir together the cream style corn and sour cream until smooth and fully combined.

Season with kosher salt and black pepper if desired.

Step 5: Assemble the Casserole

Pour the corn and sour cream mixture evenly over the potatoes.

Use a spoon or spatula to gently stir and coat the potatoes so the creamy mixture settles between the pieces.

Step 6: Bake Covered

Cover the casserole dish tightly with foil.

Bake for 45 minutes to allow the potatoes to steam and soften inside the creamy sauce.

Step 7: Finish Uncovered

Carefully remove the foil and gently stir the casserole.

Return it to the oven uncovered and continue baking for another 25 to 35 minutes, or until the potatoes are fork-tender and the edges are bubbling and lightly golden.

Step 8: Rest Before Serving

Allow the casserole to rest for 10 to 15 minutes before serving.

This helps the creamy sauce thicken slightly so each spoonful holds together beautifully.

Pro Tips for the Best Corn Potato Casserole

• Yukon gold potatoes provide the creamiest texture and best flavor.
• Dice the potatoes evenly for consistent cooking.
• Covering the casserole first helps the potatoes soften properly.
• Let the casserole rest before serving so the sauce thickens naturally.
• For extra browning, broil the top for 1–2 minutes at the end.

Easy Variations

Add Cheese

Stir in 1 to 1 1/2 cups shredded cheddar or Colby-Jack cheese for an extra creamy, cheesy casserole.

Add Onion

Mix in chopped onion or dried minced onion for extra savory flavor.

Make It Heartier

Add diced cooked ham, browned sausage, or shredded chicken to turn it into a complete meal.

Add More Vegetables

Frozen corn kernels or diced red bell pepper add sweetness and color.

Lighten It Up

Use light sour cream and add a splash of milk if needed to thin the mixture slightly.

What to Serve with Corn Potato Casserole

This cozy casserole pairs perfectly with classic comfort food meals.

• Roast chicken
• Meatloaf
• Baked ham
• Pork chops
• Green beans
• Crisp garden salad
• Applesauce
• Pickled beets
• Cornbread or dinner rolls

It also works beautifully on holiday tables or as part of a potluck spread.

Make-Ahead Instructions

You can assemble the casserole several hours ahead of time and refrigerate it covered until ready to bake.

If baking directly from the refrigerator, add an additional 10 to 15 minutes to the covered baking time.

Storage and Reheating

Store leftovers covered in the refrigerator for up to 4 days.

Reheat in the oven or microwave until hot throughout. If the casserole thickens too much during storage, stir in a small splash of milk before reheating.

Final Thoughts

This oven-baked 3-ingredient Amish corn potato casserole proves that simple ingredients can create incredibly comforting meals. Creamy corn, tender potatoes, and rich sour cream bake together into a warm, satisfying casserole that feels nostalgic, cozy, and timeless.

Perfect for potlucks, family dinners, holidays, or cold-weather evenings, this humble Midwestern casserole delivers homemade comfort with very little effort — exactly the kind of recipe that gets passed around for generations.

Creamy Parmesan Italian Sausage Soup

 Ingredients:

1 pound Italian sausage, casings removed

1 onion, diced

2 cloves garlic, chopped

1/2 teaspoon ground fennel (optional)

1/2 teaspoon red pepper flakes (optional)

4 cups chicken broth

1 (14.5 ounces) can of petite diced tomatoes

8 ounces pasta such as ditalini (gluten-free for gluten-free)

1 teaspoon Italian seasoning

1/2 cup parmigiano reggiano (parmesan), grated

4 ounces cream cheese (warmed)

1/2 cup heavy/whipping cream

salt and pepper to taste

1 tablespoon parsley, chopped (optional)

Instructions:

Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease.

Add the garlic, fennel, and red pepper flakes, mix, and cook until fragrant, about a minute.

Add the broth, tomatoes, pasta, and Italian seasoning, bring to a boil, reduce the heat, and simmer until the pasta is cooked, al-dente, about 6-8 minutes.

Add the parmesan, cream cheese, and cream, and let the cheeses melt into the soup, for about 3-5 minutes.

Season with salt and pepper to taste, and mix in the parsley.

Notes

Option: Replace the cream with milk or yogurt.

Option: Add 1-2 tablespoons cornstarch (mixed into 2 tablespoons cool water) to the soup near the end and simmer to thicken.

Option: Omit the pasta; also remove 1 cup of chicken broth.

Option: Add 1/2 cup roasted red peppers, diced!

Option: Add 2 tablespoons of sliced basil just before serving!

Option: Garnish with more parmesan!

Buttery Pecan Snowball Cookies

 These delectable little Buttery Pecan Snowball Cookies may look delicate, but they will give your taste buds a winning combination of crunchy nuts and smooth butter that’ll have them begging for more.

Buttery Pecan Snowball Cookies

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Ingredients ( Servings 36 )

2Sticks of butter softened

½+ 1 C. Powdered sugar divided

2tsp.Vanilla extract

Pinchof salt

2 ¼C.All purpose flour

1C.Finely chopped pecans

How To Make Buttery Pecan Snowball Cookies

Preheat the oven to 350 degrees.

Add the butter, ½ cup powdered sugar, vanilla extract, salt, and flour to a mixing bowl. Blend until a smooth dough forms.

Fold the chopped pecans into the dough mixture.

Wet your hands and form the dough into 36 evenly sized balls of dough.

Place the balls of dough on a parchment-lined baking sheet and bake for 12 minutes.

Allow the cookies to cool completely.

Place the cup of powdered sugar in a shallow bowl.

Roll the cookies in the powdered sugar and serve.

Enjoy!

Crockpot Christmas Crack

 Looking for easy and delicious Christmas treats? This crockpot Christmas crack recipe is perfect! It’s simple to make and tastes great. Plus, it’s the perfect festive snack!

Crockpot Christmas Crack

Ingredients

16oz.Unsalted peanuts

16oz.Salted peanuts

1Bag Semi sweet chocolate chips

1Bag Milk chocolate chips

2Bags Peanut butter chips

2Packages of white chocolate bark or candy wafers

How To Make Crockpot Christmas Crack

Place the peanuts into the bottom of the slow cooker.

Cover the peanuts with the peanut butter chips.

Add the semi sweet and milk chocolate chips.

Layer the white chocolate bark or wafers on the top.

Place the lid on the crockpot, and cook on low for 1 hour.

Remove the lid, stir the mixture well and place the lid back on to cook on low for another 30 minutes.

Stir the mixture again, and use a tablespoon to drop clusters of the mixture on pieces of parchment paper.

Allow the candy clusters to harden and set for several hours.

Serve immediately or store in an airtight container. Candies can also be frozen for future use.

Easy Peach Dumplings

 When it comes to dumplings, our general opinion is that you can’t go wrong. Carbs? Yes please. Carbs with a delicious treat tucked inside? Even better. These easy peach dumplings fall into the later category and we promise you’ll be hooked with the first bite!

Ingredients

2 15 oz canned peaches, drained

2 8 ounce refrigerated crescent roll dough

1 cup (2 sticks) butter

2/3 cup granulated sugar

2/3 cup brown sugar

3 teaspoons cinnamon

1 ½ cups cup sprite or citrus soda

vanilla ice cream, for serving

How To Make Easy Peach Dumplings

Preheat oven to 350 degrees F and thoroughly grease a 9×13 baking dish.

Open crescent dough and separate into triangles.

Place one or two peach slices (depending on size) at the wide end of the dough triangle. Sprinkle with a pinch of cinnamon and roll dough around peach.

Once dough is secure, move dumpling to the baking dish. Repeat with the rest of the dough.

Melt the two sticks of butter in a large bowl and combine with the white sugar, brown sugar, and the remaining cinnamon until smooth.

Using a large spoon, pour the butter mixture over the dumplings.

Pour the Sprite around the dough avoiding the tops for a crispy crust to the dumplings.

Bake for 30-35 minutes or until the dough is just browning on top.

Serve warm and top with vanilla ice cream.

Cheesy Texas Toast

 BREAD For the best garlic cheese toast, you want to use a thickly sliced white bread, either regular or sourdough. At the supermarket, it is sometimes in the frozen section and called “Texas Toast.” Look for bread that is thick enough to hold the toppings and thick enough for dipping into soups and sauces!

BUTTER Use butter for best results. Margarine will work as well, but won’t have quite the flavor that butter does!

CHEESE I used cheddar, Monterey Jack, and parmesan cheese. Feel free to use any cheese you have on hand! Mozza, Emmental, or Swiss will all taste great!

GARLIC Fresh, minced garlic really kicks this up a notch. Add more or less depending on your love for garlic!

Ingredients

4 slices of Texas Toast or thick white bread

1/2 cup of grated cheese (cheddar, mozzarella or a blend)

2 tablespoons of unsalted butter, melted

2 cloves of garlic, minced (optional)

How To Make Cheesy Texas Toast

Preheat oven to 400°F (205°C).

Place bread slices on a baking sheet.

In a small bowl, mix together melted butter and minced garlic (if using).

Brush the mixture evenly on both sides of the bread slices.

Sprinkle grated cheese evenly on top of each slice.

Bake in the preheated oven for 10 to 12 minutes, or until cheese is melted and bread is golden brown.

Serve hot.

Baked Garlic Parmesan Fries

 Baked Garlic Parmesan Fries are the perfect side dish for any meal! They are crispy, flavorful, and easy to make. Best of all, they can be baked in the oven, so you don’t have to worry about frying them.

Baked Garlic Parmesan Fries

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Ingredients ( Serving 6 )

3 Large Russet Potatoes

3 Tbsp. Olive oil

1 tsp. Italian seasoning

2 tsp. Minced garlic

1 Tbsp. Parsley flakes

¼ c Parmesan cheese grated

¼ c Parmesan cheese grated

Salt and pepper to taste

How To Make Baked Garlic Parmesan Fries

Preheat the oven to 400 degrees.

Cut the potatoes into long thin french fry shapes.

Combine the cut up potatoes, olive oil, minced garlic, Italian seasoning as well as salt and pepper to taste in a large mixing bowl, toss to coat the fries well.

Spread the fries out in an even layer on a baking sheet, and bake for 30 minutes, stopping to toss and flip the fries halfway through.

Sprinkle the fries with the parsley flakes and ¼ cup of the Parmesan, toss to coat, and bake for another 10-15 minutes until don to your liking.

Old Fashioned Goulash

Old Fashioned Goulash recipe is the one I grew up with. You cook everything on the stove top, and then bake until all the flavors come together and it gets bubbly and hot. It goes by a million different names, but in Minnesota this is what we called it. 

Old Fashioned Goulash

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This recipe is completely different from the rest of the world. It is a hearty beefy macaroni dish with lots of tomatoes. Depending on the part of the United States that you grew up in this also goes by the name Chop Suey or Slumgullion.

If you are trying to stretch your food budget, goulash is a great choice. A single pound of ground beef beef can stretch to several servings when combined with pasta and a richly seasoned tomato-based sauce. It’s become a popular standard for many not just for flavor, but for convenience and affordability.

Since the bulk of this recipe can be kept in my pantry easily, it is often one I decide to whip up at the last minute when I just don’t feel like making anything else. It’s even easy enough that my teenager can whip this up for us when it’s his weeknight dinner night.

Ingredients

1/2 lb macaroni

1 1/2 lbs ground beef beef

1 large onion, diced

garlic salt, pepper, chili powder, & hot sauce to taste

2 (14.5 oz) cans whole stewed tomatoes, undrained

2 tablespoons ketchup

 Tomato juice as needed

How To Make Old Fashioned Goulash

Cook the macaroni to al dente according to package directions. While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven.

Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup. Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed.

I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.
 

Old Fashioned Pancakes

 Pancake Ingredients

You likely already have everything you need to make this pancake recipe. If not, here’s what to add to your grocery list:

· Flour: This homemade pancake recipe starts with all-purpose flour.

· Baking powder: Baking powder, a leavener, is the secret to fluffy pancakes.

· Sugar: Just a tablespoon of white sugar is all you’ll need for subtly sweet pancakes.

· Salt: A pinch of salt will enhance the overall flavor without making your pancakes taste salty.

· Milk and butter: Milk and butter add moisture and richness to the pancakes.

· Egg: A whole egg lends even more moisture. Plus, it helps bind the pancake batter together.

Can You Freeze Pancakes?

Yes, you can freeze pancakes and pancake batter.

· To freeze cooked pancakes: Allow the pancakes to cool completely, then arrange them in a single layer on a baking sheet (make sure the edges aren’t touching). Flash freeze for a few hours or up to overnight. Reheat in an oven set to 350 degrees F until warmed through.

· To freeze pancake batter: Ladle the pancake batter in serving size portions into freezer bags, then wrap the bags in foil. Freeze flat for up to one month. Thaw in the refrigerator overnight.

Ingredients

1 ½ cups all-purpose flour

3 ½ teaspoons baking powder

1 tablespoon white sugar

¼ teaspoon salt, or more to taste

1 ¼ cups milk

3 tablespoons butter, melted

1 egg

How To Make Old Fashioned Pancakes

Sift flour, baking powder, sugar, and salt together in a large bowl. Make a well in the center and add milk, melted butter, and egg; mix until smooth.

Heat a lightly oiled griddle or pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.

FRIED APPLE or PEACH PIES

 Ingredients

8 ounces dried apples or dried peaches

1 cup water

1/3 cup sugar

1 tablespoon butter

1 tsp. cinnamon or apple pie spice

1 can jumbo refrigerated flaky biscuits

vegetable oil, for frying

How To Make FRIED APPLE or PEACH PIES

1. In saucepan, combine together apples and water then bring to a boil. Make sure to cover, reduce heat, and simmer until tender, about 30 minutes. Once done, remove from heat and let cool, mashing slightly if pieces are large. Then you may stir in sugar and butter; set mixture aside.

2. For the filling: If using fresh apples, you should add 2 TBS of butter to a large saute pan and melt. Immediately add 4 peeled, cored and chopped apples, sugar, cinnamon, and 1 tsp lemon juice together and cook over medium heat for 15 minutes, or until the apples are soft. Next, remove from the heat, mash slightly and cool.

3. Now please roll each biscuit into a 5-inch circle on a lightly floured surface, then place about 1 tablespoon apple mixture on half of each biscuit circle. Make sure to dip fingers in water and moisten edges of circles to seal pies. Remember to, fold in half, making sure edges are even, then press edges firmly together with a fork dipped in flour to seal. 

4. When finished, pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Then immediately fry pies in hot oil (370°) over medium-high heat until golden, turning once. Make sure not to rush it because you want the biscuit cooked completely through.

5. Finally, drain well on paper towels. This should make 10 pies.

RECIPE NOTES :

All you need is to get a good seal at the edge and don’t poke holes in them as you move them around. Make sure not to fry them too fast or the inside won’t get done. Enjoy the most delicious FRIED APPLE PIE you’ve ever tasted.

HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

 INGREDIENTS:

For the Dough:

3¼ cups all-purpose flour

½ cup yellow cornmeal

1½ teaspoons salt

2 teaspoons sugar

2¼ teaspoons instant yeast

1¼ cups water, room temperature

3 tablespoons unsalted butter, melted

4 tablespoons unsalted butter, softened

1 teaspoon + 4 tablespoons olive oil, divided

For the Sauce:

2 tablespoons unsalted butter

¼ cup grated onion

¼ teaspoon dried oregano

½ teaspoon salt

2 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

¼ teaspoon sugar

2 tablespoons coarsely chopped fresh basil

1 tablespoon olive oil

Freshly ground black pepper

For the Toppings:

1 pound mozzarella cheese, shredded (about 4 cups)

(Pepperoni)

¼ cup grated Parmesan cheese

HOW TO MAKE HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl.

Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)

Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.

Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18×4-inch rectangle.

Cut the rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form a ball. Repeat with the remaining half. Return balls to the oiled bowl, cover tightly with plastic wrap and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F.

Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons of olive oil each.

Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into the pan. Lightly press dough into the pan, working into corners and 1-inch upsides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball.

For each pizza, sprinkle 2 cups mozzarella evenly over the surface of the dough. (If you’re using any meat or veggie toppings, add them now, on top of the cheese.) Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over the sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from the oven and let rest 10 minutes before slicing and serving.

Scalloped Potatoes

 Scalloped Potatoes are an easy classic recipe, perfect for your Easter dinner, Christmas, Thanksgiving or even just for Sunday dinner.

Scalloped Potatoes

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Specifically, these scalloped potatoes (which are technically potatoes au gratin). In my humble opinion, they are simply the best. And in the years since I originally posted this recipe here on the blog, thousands of you have also tried them and agreed! So today, I thought I’d bump this recipe back to the top of the stack for those of you who might be new to the blog and looking for a tried and true recipe to make this weekend. As someone who has made these dozens and dozens of times, I can vouch — they won’t let you down.

Ingredients

4cups thinly sliced potatoes

3tablespoons butter

3tablespoons flour

1 1⁄2cups milk

1teaspoon salt

1dash cayenne pepper

1cup grated sharp cheddar cheese

1⁄2cup grated cheese, to sprinkle on top

How To Make Scalloped Potatoes

In a small sauce pan, melt butter and blend in flour.

Let sit for a minute.

Add all of cold milk, stirring with a whisk.

Season with salt and cayenne.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in cheese.

Place a half of the sliced potatoes in a lightly greased one quart casserole dish.

Pour half of cheese sauce over potatoes.

Repeat with second layer of potatoes and cheese sauce.

Sprinkle the remaining cheese on top.

Top with some paprika for color.

Bake uncovered for about 1 hour at 350°F.

Mini Pineapple Upside-Down Cupcakes

 Ingredients

1 can (20 ounces) pineapple slices, drained, juice reserved

1 box of yellow cake mix

1/2 cup vegetable oil

3 eggs

1/3 cup melted butter

2/3 cup packed brown sugar

12 maraschino cherries, cut in half

How To Mini Pineapple Upside-Down Cupcakes

Heat the oven to 350 degrees Fahrenheit. Spray 24 regular-size muffin cups with cooking spray.

Cutting every pineapple slice to 4 pieces; Sit aside. In a bowl, beat cake mix / oil / eggs, & reserve pineapple juice with an electric mixer on low speed 30 seconds. Whisk on speed for 2 min , scraping bowl occasionally.

In a small bowl, mix the melted butter and brown sugar together. Put 1 1/2 teaspoons of the butter mixture into each muffin cup. Lay two slices of pineapple on top of each. Place half of the cherry sliced ​​up in the center of the pineapple pieces. Put a quarter cup of the mixture in each cup.

Baking 20 to 25 min Cool for 5 min. Run knife around the edge of the cupcake to unbed it; Heart on cookie sheet. Her feet are cozy .

Honey Butter Skillet Corn

 Honey Butter Skillet Corn is an easy 15 minute side dish with frozen corn, honey, butter, and cream cheese! So creamy, sweet, and delicious.

Honey Butter Skillet Corn

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We live in the Midwest, where corn is abundant and delicious, especially mid-summer when farmers are selling it at little farm stands fresh from their fields.

It’s a quick and easy one-pan dish for weeknights (or anytime) that everyone will enjoy!

Ingredients

2 tablespoons butter I use salted

2 tablespoons honey

1 bag (16 oz) frozen corn

2 ounces cream cheese cut into chunks

1/4 teaspoon salt

1/4 teaspoon black pepper

How To Make Honey Butter Skillet Corn

In a skillet pan, over medium-high heat, melt the butter and honey. Once melted add the frozen corn and cook for 5-8 minutes, stirring occasionally, until cooked through.

Add cream cheese cheese, salt, and pepper. Stir together and let it cook, about 3-5 minutes, while stirring occasionally.

Serve immediately. Leftovers keep well, covered in a container, and stored in the fridge.

Notes

The recipe has 6 side dish servings and the nutrition facts are for 6 servings, but if you are feeding little kids you can probably get closer to 8 servings from this recipe. 

I love using the gold n’ white corn for this recipe but any frozen corn will work. Make sure it is the 1 lb (16 oz) bag of frozen corn. 

Stove Top Meatloaf

 Ingredients

1 package Stove Top stuffing (use one of your favorite flavors, I prefer chicken, but herbed savory is good too!)

1 cup of hot water

2 packages of brown gravy mix (one for the inside of the meatloaf and one for the top)

1.5 lbs ground beef

1 cup cold water

2 large eggs, beaten

How To Make Stove Top Meatloaf

In a medium bowl, add the stuffing mix and 1 cup of hot water.

Let stuffing sit for 5 minutes.

Meanwhile, in another medium bowl, mix 1 package of brown gravy with 1 cup of cold water.

Add ground beef and egg, mix well (easiest to do with your hands, it’s gross, I know).

After the stuffing has rested for 5 minutes, stir the stuffing mixture into the ground beef mixture.

Grease a bundt pan with non-stick spray, then press the ground beef mixture into the pan.

Bake at 350 degrees for 45-55 minutes or until the inside is no longer pink.

Once baked, let rest for about 5 minutes, then invert the pan onto a plate.

Serve with mashed potatoes and brown gravy in the center of the meatloaf.

Italian Crescent Casserole

 I recently taught a cooking class for the youth in our church. I explained to them that if you can brown beef you can make so many meals. This one included.

Ingredients

1 lb ground beef, cooked, drained

1 cup Three Cheese Pasta Sauce (the original called for a different kind. I love this one more so I used it)

1 can (8 oz) refrigerated crescent dinner rolls

1½ cups shredded Italian cheese blend (6 oz)

¼ teaspoon dried basil leaves

How To Make Italian Crescent Casserole

In skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.

Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 cup of the cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining ½ cup cheese and the basil.

Bake at 375°F for 20 minutes

Key Lime Pie

 How to Store Key Lime Pie Pie

Cover the cooled Key lime pie tightly with storage wrap or foil. Store in the refrigerator for up to three days. Serve chilled.

Can You Freeze Key Lime Pie?

Yes! You can freeze Key lime pie for up to three months (but make sure you don’t add whipped cream or toppings until after it’s thawed). If you plan to freeze the pie, bake it in a foil pan. Wrap the cooled pie in at least one layer of storage wrap, then follow it up with at least one layer of foil. Thaw in the refrigerator overnight.

Ingredients

3 cups sweetened condensed milk

¾ cup key lime juice

½ cup sour cream

1 tablespoon grated lime zest

1 (9 inch) prepared graham cracker crust

How To Make Key Lime Pie Pie

Preheat the oven to 350 degrees F (175 degrees C).

Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.

Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.

Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.

Tender Chicken Delight

 Ingredients

4 boneless chicken breasts approximately 1 lb. or 450g

1 cup mayonnaise or Greek yogurt

1 tsp garlic powder

1 cup Parmesan cheese divided

1 tsp seasoning salt

½ tsp black pepper

How To Make Tender Chicken Delight

Begin by cutting each chicken breast into three equal pieces.

Place the chicken pieces in a bowl and let them marinate in the refrigerator overnight.

Preheat your oven to 375°F (190°C).

In a small bowl, combine mayonnaise (or Greek yogurt), half of the Parmesan cheese, garlic powder, seasoning salt, and black pepper. Mix until well combined.

Take a baking dish and arrange the marinated chicken pieces evenly.

Spread the mayonnaise mixture over each chicken breast, ensuring they are evenly coated.

Sprinkle the tops of the chicken breasts with the remaining Parmesan cheese.

Bake in the preheated oven for 40 to 45 minutes or until the chicken is cooked through.

Once cooked, remove from the oven and serve this delightful dish to your eagerly awaiting guests or family members.

Baked Garlic Parmesan Potato Wedges

 

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This easy recipe for Baked Garlic Parmesan Potato Wedges will blow you away with its simplicity and fantastic garlic, Italian herbs, and parmesan flavors! They make a great side dish or appetizer for parties too!

Ingredients

4 large Russet Potatoes, cut into wedges 

2 tsp salt 

2 tsp garlic powder 

2 tsp Italian seasoning 

4 tbsp Olive Oil 

½ cup freshly shredded Parmesan Cheese 

Dipping Sauce

Bleu Cheese with Parsley 

Ketchup 

Queso 

Artichoke and spinach dip 

Greek Yogurt mixed with Ranch 

Salsa

Honey Mustard 

How To Make Baked Garlic Parmesan Potato Wedges

Cut the potatoes into wedges. Place the wedges into a bowl.

Drizzle with Olive oil and stir to coat well. In another bowl, mix together the Italian seasoning, salt and the garlic powder

Sprinkle the seasoning over the potato wedges. Sprinkle the wedges with parmesan cheese.

Place each wedge on the baking sheet, skin side down. Bake for 25 to 35 minutes. Test with a fork to make sure the potatoes are tender

Garnish with fresh parsley. Set a variety of dips on the table for each person to choose what they want.. Be sure to share with your friends and family. They will enjoy them just as much as you do!

Enjoy!

Best Ever Easy Vegetable Beef Soup

 This Easy Vegetable Beef Soup is a hearty, healthy meal that will be a hit year-round. A great way to use garden fresh veggies in the summer months or to warm up during the cooler months, this ground beef vegetable soup is one you’ll make again and again.

Best Ever Easy Vegetable Beef Soup

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Ingredients

4large potatoes, peeled and cubed

2cups water

3large carrots, sliced

1large onion, chopped

salt and pepper to taste

4cupsfresh or frozen cut green beans

4cupstomato juice

1/2pounds ground beef, cooked and drained

4vcupvsfresh or frozen corn

1teaspoon Italian seasoning

1/2teaspoon garlic powder

2bay leaves

How To Make Best Ever Easy Vegetable Beef Soup

In a large saucepan, combine the potatoes, water, carrots, onion, salt and pepper; bring to a boil.

Reduce heat; cover and simmer for 25 minutes or until tender.

Add the remaining ingredients. Cover and simmer 30 minutes longer or until heated through, stirring occasionally.

Discard bay leaves before serving