Creamy Southwestern Corn

Creamy Southwestern Corn

(The cookbook called this "Spicy Cream Corn"- But I changed the name, because I didn't think there was anything about this recipe that was spicy)

3 oz. Cream Cheese, cubed

1 can (15 1/4 oz) corn, drained- *I used frozen, thawed just b/c we aren't huge canned vegetable people

1 can(4 oz) chopped green chilies

1/4 cup sliced green onions

1/4 cup chopped sweet red pepper

In large saucepan, combine ingredients. Cooke over medium heat, striring often, until cheese is melted and warmed through.

Squash Medley

So have you noticed yet we like squash around here?? Well, we do and I love this casserole recipe that I have made for several years since Ryan's mom made it when we were dating. A few weeks ago we had it with some barbecue chicken legs and a baked potato. And being the over analyzer that I am I feel weird putting back to back recipe using stuffing mix too, but I am making myself get over it- I think these are my only two reciped that even use stuffing, but oh well.

Squash Medley

1 1/4 lb. squash (I usually use around 4 zucchini and 2 yellow summer squash), thinly sliced

1/2 c. butter, melted

1 can cream of chicken soup

3 carrots (more or less)- I like to puree them instead of slicing them

1 cup sour cream

3/4 cup diced onion

1 pkg. Pepperidge Farm stuffing mix

Mix all ingredients except stuffing. Pour into casserole pan and top with stuffing mix. Bake at 350 for 40 minuted covered, and 20 uncovered.

I always make a huge dish mess when I make this because I use my food processor and my mandolin slicer, but it is so worth it! Also makes a great side for holiday meals!

Mashed Potato Casserole

My grandmother and Ryan's mom have both always made these, so of course I followed suit. They are a forever favorite.

Mashed Potato Casserole/ Do Ahead Mashed Potatoes

About 6-8 lbs. potatoes- peeled and diced
1 stick butter
1 8 oz. bar cream cheese
1 pint sour cream (16 oz)
1 medium or a little over 1/2 large onion- grated

Boil potatoes in large stock pot until they break with a fork. Drain and mash. Add in all ingredients and mash/ mix well- (I mash then get out my beater). Place tehm in a large casserole dish. At this point you can refirgerate them for up to a couple days (i.e for large holiday meals), hence why my grandmother called them do ahead mashed potatoes- I usually however just make them all at once. Top with a couple pads of butter and some paprika if you want to make it look pretty =). Bake at 350 degrees for about 30 minutes. This dish also travels well!