Mom’s Homestyle Casseroles

These three casseroles are my absolute favorite. I am not saying they are healthy by any means, but if you can avoid it try not to use low-fat options to substitute the ingredients. Just go for it. My mom LOVES making casseroles and they are so flavorful and easy to make. She honestly makes the best food. Let me know if you have any questions on how to make the casseroles below! Happy Cooking!

Cornflake Potato Casserole

• 1 bag Southern Style Hash browns, thawed and drain water off
• 1/2 cup white onion, chopped
• 1 can Cream of Celery soup
• 2 cups shredded cheddar cheese
• 2 cups crushed cornflake cereal
• 1/4 cup butter, melted
• Salt and Pepper
• Garlic powder
• Hot sauce (prefer Tabasco)

1. Sauté onion in a pan.
2. Cover the bottom and sides of the casserole dish with butter or cooking spray. Place bag of thawed hash browns in casserole dish. Make sure if water develops during the thawing process to drain.
3. Spread the sautéed onions over the potatoes. Then follow the order of the ingredients. Place dollops of the Cream of Celery soup over the potatoes. Then spread. Add salt, pepper, garlic powder (to taste), hot sauce (to taste) to this layer.
4. Add the 2 cups of shredded cheese cheese.
5. Crush the cereal in your hands and place on the top. Drizzle the melted butter on top of the cornflakes. Add salt, pepper, and hot sauce (to taste) to the top.
6. Bake in the oven at 350 degrees for about 1 hour.

Green Bean Casserole

• 2 cups French cut green beans, drained
• 1 package of Mrs. Grass dry chicken noodle soup (if you can find the vegetarian version you can use that but I haven’t been able to find a replacement)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup butter, softened
• 1/2 cup sour cream
• Crispy fried onions (I use the French’s brand)

1. Cook soup in 1 1/4 cup water, following package instructions.
2. Mix soup mixture together with all ingredients (green beans, pepper, garlic powder, butter)
3. Once mixed, add the sour cream.
4. Bake in the casserole dish at 350 degrees for 30 minutes. Once 30 minutes is completed add the crispy fried onions on top and bake for an additional 10 minutes.

Cornbread Casserole

• 6 Tbsp. butter
• 2 large white onions, chopped
• 1 small can of diced green chilis, drained
• 1.5- 17 ounce cans creamed corn
• 2 packages Jiffy cornmeal muffin mix
• 2 eggs, beaten
• 2 Tbsp. milk
• 1 cup sour cream
• 3 cups grated sharp cheddar cheese

Extras: You can add red chilis in oil on the top. It adds different depth of flavor.

1. Preheat oven to 425 degrees.
2. Lightly butter a 9 x12 glass baking dish.
3. Melt butter in pan. Add onion and chilis. Cook until light brown.
4. Combine creamed corn, corneal mix, eggs and milk in a large bowl. Mix well.
5. Pour into the prepared glass baking dish. Spoon onion mixture over the top.
6. Top with sour cream and then cheese. Swirl this mixture between the layers with a knife.
7. Bake for 45 minutes.

I will be making these recipes throughout the months of October and November so I will make sure to pos to on Instagram stories. Please message me if you have any questions!