MOMS Club Cooking Night

Tonight I was able to join some friends and make some freezer meals. You see two moms from my MOMS Club of Bismarck are expecting babies in the coming weeks and they wanted to be able to have some meals stashed in the freezer for when the time comes. We had a very productive time this evening and were able to make three meals and one side dish. I can't wait to try them all...

A special Thank you to Emily and Megan for the sharing of their recipes. I don't know where I would be without the two of you and your AMAZING yummy recipes. 

Baked Corn Casserole

Jiffy Corn Muffin mix, 8.5oz. 1
Sour cream 8 oz.
Canned corn, drained 15 oz.
Canned creamed corn 15 oz.
Egg 1
Margarine, melted 1/4 C.
Shredded Cheddar cheese 1 C.

Assembly Directions:
In a large bowl, add the muffin mix, sour cream, corn, creamed corn, egg, margarine and cheddar cheese. Stir by hand until thoroughly mixed. 

To Serve: Thaw bag overnight in the refrigerator. Pour into a greased 1.5 quart casserole dish, or a greased 8x8 pan. Bake at 350 degrees for 1 hour. To test for doneness, a knife inserted in the center should come out wet, but clean. Serve hot.