Family Dinner Is Served

• 1 17-ounce can cream-style corn
• 1 cup milk
• 1 beaten egg
• 1/4 cup chopped onion (optional)
• 3 Tablespoons chopped pimiento (optional)
• 1 sleeve Ritz or saltine crackers crushed (we prefer the buttery taste of Ritz crackers)
• 1 Tablespoon butter, melted (we omit the butter)
• Salt and pepper to taste (we never add this because the crackers add adequate salt)

Green Bean Casserole Serves 4 Prep Time:5 min Cook Time:30 min

Who doesn’t love this classic dish found on every French’s French fried onion can! Frozen whole green beans taste fresher.

• 1 pound frozen whole green beans
• 2 cans Campbell's cream of mushroom soup
• 1 cup milk
• 2 cups French fried onions
• Season to taste

Preheat oven to 350 degrees. Grease 2 quart baking dish. Mix soup and milk in dish. Add green beans and stir to coat. Layer top with French fried onions. Bake until bubbly and golden (about 30 minutes).

Baked Macaroni and Cheese Serves 8-12 Prep Time:20 min Cook Time: 60 min

(Adapted from a recipe in Better Homes and Gardens New Cookbook)

This is a very simple and classic macaroni and cheese recipe. Trying other cheeses, especially in combinations will add flavorful punch, and punch up the price!

• 1 pound Macaroni, or other noodles
• 32 ounces Velveeta, cubed
• 2 cups milk
• ¼ cup flour, all-purpose
• 8 Tablespoons butter

Preheat oven to 350 degrees. Grease 2 quart baking dish. Cook noodles following manufacturer’s directions. In large saucepan, melt butter over medium heat. Whisk in flour when butter is bubbly. Add milk all at once. Stir frequently until sauce is thickened and bubbly. Cook for 1 or 2 more minutes. Turn off heat and add Velveeta. Stir until melted.

Pour noodles into greased baking dish. Carefully pour cheese sauce over noodles. With a spoon, carefully stir the noodles to moisten all sides with sauce. Cover with aluminum foil and bake for 45 minutes. Uncover and bake until a light golden brown color, and bubbly throughout.

Serves 8-12 Prep Time:15 min Cook Time:20 min

• 10 medium russet potatoes
• 4 cups water
• 4 ounces beef bouillon cubes, or 4 cups beef broth (if using broth, eliminate the water)

Wash, peel and cube the potatoes. Place in a large pot. Add broth OR water and bouillon cubes. Cover and bring to boil. When liquid begins to bubble, turn heat down to a simmer and cook until potatoes are tender, approximately 20-30 minutes. Carefully drain potatoes and mash, seasoning to taste.