Ingredients

• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 5 tablespoons butter, divided
• 2 cups soft bread crumbs
• 2 cans (8-1/2 ounces each) cream-style corn
• 1 can (11 ounces) whole kernel corn, drained
• 2 eggs
• 1/4 cup dry bread crumbs

Directions
In a large skillet, saute green pepper and onion in 4 tablespoons butter until tender. Stir in the soft bread crumbs, corn and eggs. Transfer to a greased 8-in. square baking dish.
Melt the remaining butter; toss with dry bread crumbs. Sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 5 servings.

Source: Taste of Home

Popularity: 100% [?]

Ingredients

• 1-1/4 cups sugar, divided
• 1 cup finely chopped slivered almonds, toasted
• 1 cup all-purpose flour
• 1/2 cup butter
• 1 egg
• 1 teaspoon vanilla extract
• 1 envelope unflavored gelatin
• 1/4 cup water
• 1 package (12 ounces) fresh or frozen cranberries
• 1/2 cup red currant jelly
• Whipped cream and additional chopped almonds, optional

Directions
In a large bowl, combine 1/4 cup sugar, almonds and flour; cut in the butter until crumbly. Beat egg and vanilla; add to flour mixture and stir until moistened. Cover and refrigerate for 30 minutes.
Coat fingers with flour and press pastry mixture into the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack.
Meanwhile, soften gelatin over cold water; let stand for 1 minute. Set aside. In a saucepan, combine the cranberries, jelly and remaining sugar. Cook over medium heat until berries pop. Remove from the heat; stir in gelatin until dissolved and cool. Pour into crust. Refrigerate at least 4 hours. Garnish with whipped cream and almonds if desired. Refrigerate leftovers. Yield: 8-10 servings.

Source: Taste of Home

Popularity: 3% [?]

Ingredients

• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1/4 cup milk
• 1/8 teaspoon black pepper
• 2 (14 1/2 ounce) cans cut green beans, drained
• 1 1/3 cups French-fried onions (French’s)

Directions
Combine soup, milk and pepper in a 1 1/2 qt baking dish; stir until blended. Stir in beans and 2/3 cup fried onions. Bake at 350°F for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup fried onions. Bake 5 more minutes or until onions are golden.

Source: Food.com

Popularity: 57% [?]

Ingredients

• 10 pounds medium potatoes (about 30)
• 2/3 cup plus 3 tablespoons butter, divided
• 2/3 cup all-purpose flour
• 5 cups Progresso ® Chicken Broth
• 5 cups half-and-half cream
• 8 egg yolks, lightly beaten
• 1-1/2 cups minced fresh parsley
• 3 teaspoons salt
• 3/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup seasoned bread crumbs

Directions
Place potatoes in a large stockpot; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Drain and rinse in cold water. When cool enough to handle, peel potatoes and cut into 1/4-in. slices; set aside.
In a large saucepan, melt 2/3 cup butter. Stir in flour until smooth; gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir 1 cup hot cream mixture into egg yolks; return all to the pan, stirring constantly. Add the parsley, salt, pepper and cayenne. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
Spread 1 cup sauce into each of two 3-qt. baking dishes. Top with a third of the potato slices. Repeat layers twice. Spread with remaining sauce. Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 375° for 40-45 minutes or until bubbly. Yield: 2 casseroles (12 servings each).

Source: Taste of Home

Popularity: 3% [?]