I feel it’s time to show how to make 3 quick and easy vegetable casseroles since the price of meat is still skyrocketing. You know I really am thinking about becoming a vegetarian. I can grow vegetables fairly well. The vegetable seeds are inexpensive and taste so much better when they are picked fresh from the garden. I started pulling out my old cookbooks and want to share some vegetable casseroles with you. We are all trying cook from scratch and save money, so let’s get to it.
You may recognize some of these oldies but goodies recipes from really old cookbooks. You will see all of these at family reunions after funeral luncheons and church get together’s.
Quick & Easy Vegetable Casseroles
Allison’s Cream Cheese Sweet Corn Casserole
- 2 pounds of frozen corn the sweet white corn pkg. from Costco
- 8 ounces of cream cheese
- 1 stick of butter
- 2 tablespoons of sugar
- 2 tablespoon of water
Combine all the ingredients in your slow cooker in the order as shown. Set the slow cooker for 3-1/2 hours on low. This corn casserole is a favorite at every group gathering, I promise. Don't look at the fat content, you only make this casserole two or three times a year. It's a perfect one for family reunions or large family dinners. People practically lick the slow cooker container, just kidding.
Joyce’s Funeral Potatoes
- 12 cooked and grated potatoes or in my case I buy one 32-ounce package of frozen hash browns
- 1- pint sour cream
- 2 cans cream of chicken soup
- 1/2 cube of melted butter
- 1-1/2 pounds of grated cheese
- chopped onions optional
- 2 cups crushed Frosted Flakes or Corn Flakes my family prefers Frosted Flakes
Preheat oven to 350 degrees. Combine the potatoes, sour cream, chicken soup, butter, grated cheese, and onion, if desired, in a large bowl. Stir until thoroughly mixed together. Grease a 9-inch by 13-inch cake pan and scoop the mixture into the pan. Salt and Pepper the casserole as desired. Sprinkle the crushed flakes over the top of the casserole. Cover with foil and bake for one hour, or until heated through.
Here in Utah, these are called cheesy potatoes, or in most cases funeral potatoes. We always run out of these at funeral luncheons. We really do, they so yummy!
Baked Brussel Sprouts With Pecans
- 2-1/2 quarts washed and trimmed Brussel sprouts cut in half
- 1/3 cup brown sugar
- 1/3 cup butter
- 1/2 to 3/4 cup chopped pecans
Preheat oven to 400 degrees. Combine brown sugar and butter and heat on the stove until melted. The microwave will work as well. Grab a large bowl and place the Brussel sprouts in it. Cover the Brussel sprouts with the brown sugar mixture. Spread the mixture evenly on a cookie sheet. Sprinkle with the pecans. Bake for about 20-30 minutes, or until desired doneness. I like mine a bit crunchy. Serve hot.
I am finding I am eating more and more vegetables because the price of meat is so high. Actually, it’s a nice change to eat a variety of veggies and fruits for dinner. Here’s to eating more vegetable casseroles for dinner. Life is good and healthy!
This is my favorite casserole or lasagna pan.