Corn Casserole
Welcome to Fyreflye’s Follies!
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In Today’s video, I am going to be showing you how I make Corn Casserole.
I love this! I tried it last year with a honey corn muffin mix and it was so good! I couldn’t find it this year, but I would definitely recommend using it if you can find it.
Feel free to leave a comment below. I love to hear what you have to say!!
Today’s recipe ingredients:
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 45 minutes in the preheated oven, or until the top is golden brown.
#CornCasserole #Delicious #HolidaySideDish #EasySideDish
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Disclaimer:
This video is for entertainment purposes only. This is not intended to be an instructional video. Not everything I do is USDA/FDA approved. All video footage, new designs and craft projects are my own & may only be used with my permission. When applicable, I will always give credit for inspiration sources, whether online or from other crafters. None of my videos are sponsored unless otherwise stated. All opinions are my own. This video is not made for or intended for children, but is family-friendly.
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Shamar eat from anybody tbh????
Homemade Condensed Cream of Chicken Soup | Gluten Free Recipe
This Homemade Condensed Cream of Chicken Soup is a gluten free recipe that makes it possible to make all of those favorite casserole and slow cooker recipes you love so much. Making it from scratch is easy and only takes a few minutes.
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How To Cook: Ground Chicken
I show you how to cook ground chicken.
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10 Easy Freezer Meals Prep! | OVEN BAKED & SLOW COOKER | Julia Pacheco
TASTY & EASY FREEZER MEALS | CHEAP MEAL PREP IDEAS | WHAT'S FOR DINNER | LET'S GET COOKING! Welcome back my cooking friends! Today i'm simply sharing eight tried n' true freezer meal prepping recipes that come together quickly, it took me a little over an hour! Sometimes you just need to plan a freezer full of meals for your family or for someone in need! I hope you find a little cooking inspiration and that meal prepping lots of food is totally achievable! Thanks for watching????
0:00 | Welcome! ❖Today's Recipes:
0:40 | Sausage Lasagna (typed below)
2:35 | Sausage Egg Bake
4:49 | Chicken Enchiladas (typed below)
7:27 | Crockpot - Enchilada Soup
8:54 | Crockpot - Beef Stew
10:01 | Crockpot - Tacos (typed below)
10:43 | Shepherds Pie (typed below)
14:16 | Cream Noodle Bake
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T Y P E D R E C I P E S
Lasagna:
1lb sausage
1/2 white onion
1 jar of marinara sauce
Oven ready lasagna noodles
2 cups mozzarella cheese
1.5 cups parmigiana cheese
24oz cottage cheese
Italian seasoning
Brown the sausage and onion in a pan. To assemble the lasagna add a little marinara sauce to the bottom of a 9x13 baking dish, then a layer of the noodles, sausage, cheeses, dash of Italian seasoning repeat for 3 layers.
Bake on 350 for 50 mins (if frozen bake on 350 for 90mins covers and 10 mins uncovered)
Enchiladas:
2 10x8 casserole dishes
5 cups shredded chicken
1 cup sour cream
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
Salt and pepper
28 oz green chili enchilada sauce
2.5 cups Monterey jack cheese
10 flour tortillas medium size
To the shredded chicken add the sour cream and seasonings stir to combine.
To assemble the enchilada pour a small amount of enchilada sauce on the bottom of your pans and add 3 tbs of the Monterey Jack cheese in a flour tortilla with 1/3 cup of the chicken mixture roll and place in the casserole dishes. Pour the remaining enchilada sauce on top and sprinkle the remaining cheese. Bake on 350 for 25 min (if frozen bake on 350 covered for 30 mins then uncovered for 15 mins) or until the cheese is bubbly!
Crockpot Tacos:
2 medium chicken breasts
16oz salsa
1TBS taco seasoning
15 oz black beans drained and rinsed
15 oz canned corn drained
1 onion diced
1 bell pepper diced
Low for 5 hours
Shepherd's Pie:
2lbs mashed potatoes (I cooked mine in the instant pot)
1lb cooked ground beef
1/2 tsp Rosemary
1/2 tsp Thyme
1/2 tsp garlic powder
Salt & pepper
1tbs Worcestershire sauce
2tbs flour
2tbs tomato paste
1 cup beef broth
12 oz frozen mixed veggies
1.5 cups shredded sharp cheddar cheese
To your cooked ground beef add the seasonings, Worcestershire sauce, and flour start everything to come by in for about 30 seconds. Add your tomato past and stir it all together. Add the beef broth and let it simmer for 1-2 mins. Add your frozen mixed vegetables and let those heat up. To assemble let everything cool down first. In a 9 x 13 baking dish add your shepherds pie filling and top with the mashed potatoes. Lastly add the cheese.
Bake on 350 for 35 mins (if frozen bake on 350 covered for 30 mins and uncovered for 20 mins.
BUILD A HEALTHY MEAL “Cook Once, Eat Twice” with Chicken
Louisiana Healthcare Connections and the LSU AgCenter have teamed up to produce the video series ‘Build a Healthy Meal.’ We’ll show you how to make easy, tasty and healthy recipes for the whole family using low-cost ingredients that can be found in your local dollar store or grocery store.
In this segment, area nutrition agent and registered dietitian Mandy Armentor demonstrates how to save time and money by cooking two delicious meals at one time — chicken nuggets and chicken stir-fry.
Start with 2 ½ lbs of boneless, skinless chicken breasts. Separate the chicken into 1 ½ lbs for baked chicken nuggets and 1 lb for chicken stir-fry to serve the next day.
First night: Baked Chicken Nuggets
1 ½ lb chicken breast, boneless, skinless
1 cup corn flake crumbs or Italian bread crumbs
1 teaspoon paprika
½ teaspoon Italian herb seasoning
¼ teaspoon garlic powder
¼ teaspoon onion powder
1. Preheat oven to 400 degrees F. Lightly grease a baking dish or cookie sheet, set aside.
2. Cut chicken into bite-size pieces.
3. Place corn flakes in a plastic bag and crush them into crumbs.
4. Add paprika, Italian herb seasoning, garlic powder and onion powder to the crushed corn flakes. Close the bag and shake well. If you have kids, this is a great way to get them involved by letting them crush up the corn flakes.
5. Add a few pieces of chicken at a time to the crumb mixture. Shake to coat evenly.
6. Arrange coated nuggets on the cookie sheet so they are not touching. Bake until golden brown, about 12-14 minutes.
Serve with a side of vegetables and fruit. Use low-fat Ranch dressing or honey mustard dressing as dipping sauces.
Serves 4-6
Approximate cost per serving: $2.21 for 4 servings; $1.49 for 6 servings
Preparation time: 15 minutes
Cooking time: 12-14 minutes
Source: USDA Recipes and Tips for Healthy, Thrifty Meals
While the nuggets are in the oven, begin preparing the chicken stir-fry recipe to be served the next day. Preparing two meals at once will save time and money.
Second night: Chicken Stir-Fry
2 tablespoons vegetable oil
1 tablespoon garlic, finely chopped
1 lb chicken breast, boneless, skinless, cut into strips
½ teaspoon sugar
3 tablespoons less sodium soy sauce
½ cup carrots, peeled and sliced thin or ½ can (about 8 ounces) of low-sodium carrots, drained
½ cup celery, sliced thin
¼ cup onion, cut into strips
½ cup green bell pepper, cut into strips
¼ teaspoons ground ginger (optional)
3 cups cooked brown or white rice
1. Heat vegetable oil in a large pan over medium heat.
2. Sauté garlic until it is slightly brown.
4. Add the chicken and cook thoroughly until done.
5. Add sugar, soy sauce, carrots, celery, onions and bell pepper. Cook until vegetables are tender.
Serve with cooked brown rice. Add a side of sliced cucumbers and tomatoes. Enjoy cut-up fruit for dessert.
Serves 6
Approximate cost per serving: $2.04
Preparation time: 15 minutes
Cooking time: 20 minutes
Source: LSU AgCenter Publication
FOOD SAFETY TIPS:
o DO NOT rinse chicken before cooking.
o Avoid cross-contamination by washing hands, work surfaces, cutting boards and utensils thoroughly with soap and hot water after being in contact with raw poultry.
o Cook chicken thoroughly to 165 F.
o Thaw frozen chicken in the refrigerator or in cold water – not on the countertop.
o Store leftovers in the refrigerator within 2 hours. They are safe to eat for two to three days.
Visit us at our website: LSUAgCenter.com/foodandhealth
About Louisiana Healthcare Connections
Established to deliver quality healthcare through local, regional and community-based partners, Louisiana Healthcare Connections is a Healthy Louisiana Plan headquartered in Baton Rouge, La. Louisiana Healthcare Connections exists to improve the health of its members through focused, compassionate and coordinated care. Because Louisiana Healthcare Connections believes healthy is a way of life, its members benefit from programs and services designed for personal well-being. For more information, visit LouisianaHealthConnect.com.