Corn Casserole

This was one of those dishes everyone instantly mumbled "Mmmm" upon the first forkfull.

I found this dish to be absolutely delicious served on the day it was prepared. However, I did not enjoy it as much after it had been refrigerated overnight. I highly recommend this dish being served on the same day it is baked.

Ingredients 

1/2 cup butter, melted 

2 large eggs, beaten 

1 (8.5 ounce) package dry jiffy cornbread mix 

1/8 cup honey

2 cups sweet frozen whole kernel corn, thawed 

1 (14.75 ounce) can creamed corn 

1 cup sour cream

Directions

Preheat oven to 350 degrees F. Lightly grease a 9x9 inch baking dish.

In a medium bowl, whisk eggs. Add cornbread mix, melted butter, honey, corn and sour cream. Spoon the mixture into the prepared baking dish.

Bake for 45-50 minutes, or until the top is golden brown.

Garnish with sliced green onions.

Green Bean Almondine Casserole

Green Bean Almondine Casserole
Ingredients
1 (10 3/4 oz) can condensed cream of mushroom soup
1 3/4 cups French fried onions, divided
2 cups freshly grated parmesan cheese (Not the dry powdered kind)
2 teaspoons Worcestershire sauce or soy sauce
1/4 teaspoon Freshly ground black pepper
2 (14.5 oz) cans green beans
1/8-1/4 cup slices almonds
Directions
Mix Together the mushroom soup, 3/4 cup French fried onions, 1 cup grated parmesan cheese, Worcestershire or soy and pepper. Spoon into a casserole dish.
Top with remaining 1 cup of parmesan, sliced almonds and remaining French fried onions.
Cover with aluminum foil
Bake at 350° for 22-25 minutes.
Remove foil during the last 5 minutes of baking time.