creamed

A family-size recipe for ground beef stroganoff like homemade Hamburger Helper that&#8217;s quick, easy and surprisingly delicious!

Helpful Hamburger Stroganoff

beef

onion,

brown gravy mix

water

worcestershire sauce

garlic powder

pepper

cream of mushroom soup

sour cream

12-oz box bowtie pasta

My husband's grandmother made these delicious onions as a side dish for all the family gatherings.  Every time I make these I think of her and the wonderful holiday meals she made for the family.

Creamed Onions

onions

tablespoon(s) butter

tablespoon(s) all purpose flour

teaspoon(s) salt

teaspoon(s) pepper

cup(s) whole milk (or half and half)

ounce(s) shredded muenster cheese

Mom's Secret Ingredient Mashed Potatoes

Russet potatoes

salt

unsalted butter

mayonnaise

milk

Wash, peel, and cut the potatoes into 1-inch cubes. (You&#x27;ll want them to be as close in size as possible so they cook evenly.) Place the potatoes into a large pot and just cover with water.  Add 2 teaspoons of salt and bring to a boil. Reduce the heat to a low boil, stirring occasionally, and cook for 15 to 20 minutes or until the potatoes are tender when pierced with a fork.

Drain the potatoes and return them to the pot. Add the butter, mayonnaise, and milk.  Use a potato masher to mash the potatoes to your liking. (You can also use a hand mixer to mash the poatotes, just be cautious not to over mix or they may become paste-like.)  Mix well. Add more milk if necessary to get them to a smooth consistency.  Add salt and pepper to taste.  Serve with melted butter on top, if desired.

This stupid easy Creamed Corn Casserole recipe is made with a store bought Jiffy cornbread mix, and that's not an apology. It is SO good! If you grew up with this Thanksgiving side dish you know what I'm talking about. It is creamy, corny, custardy, and sweet. It's the perfect compliment to a holiday meal, but I also love serving it with a bowl of chili!

Sweet Creamed Corn Casserole Recipe

butter ((1 stick))

(15-oz) can whole kernel corn (drained)

(15-oz) can creamed corn (not drained)

sugar

(8-oz) box Jiffy cornbread mix

Preheat your oven to 350 degrees F.

In a 8x8 or 9x9 inch glass pan, add 1/2 cup butter. Put it in the microwave and melt it right in the pan. (If you only have a metal pan, melt it in a bowl and then transfer to the pan.*) Use a spatula or pastry brush to spread the butter up the sides of the pan, so that it doesn't stick while baking.

Open the can of whole corn kernels and drain. I usually just press the lid down on the corn holding it upside down over the sink. Add the drained corn to the butter in the pan.

Open the can of creamed corn and dump the whole thing into the pan.

Add 1 cup sour cream.

Add 3 tablespoons sugar and 1/2 teaspoon kosher salt (add 1/4 teaspoon if using table salt).

Add an 8 ounce box of Jiffy cornbread mix.

Use a spatula to stir it all together until well combined. Scrape down the edges.

Bake at 350 for about 35-40 minutes. The edges should be turning golden brown and pulling away from the sides. When you shake the pan, the center should not be jiggling more than the edges. You can also use the toothpick test, when a toothpick inserted in the center comes out with no wet batter, it's done.

Let cool on a wire rack for a couple minutes before serving warm!

Sweet Corn Casserole: Add 1/2 cup or even 3/4 cup sugar instead of 3 tablespoons

For a cake-like texture, rather than custard texture: add 2 eggs. This makes the casserole a little more fluffy and taller. This is a VERY common addition to corn casserole, but I prefer it without the eggs. It's good both ways though!

Add cheese: how can you go wrong? Omit the 3 tablespoons sugar and stir in 1 and 1/2 cups shredded cheddar cheese. Sprinkle another 1/2 cup cheese on top. You could even go wild and add in some chopped jalapanos...or some cooked bacon!

Make it in the slow cooker: You can make this recipe as written in a 4-quart slow cooker, or double the recipe and make it in a 6 quart slow cooker. Be sure to spray the edges. Cook on high for 2 hours, or low for 3-4 hours. Super handy for Thanksgiving when you need your oven for the turkey!

To make the second version I tried that you see in the photos: Follow the recipe as directed making these changes: reserve half of the sour cream. Add 2 eggs. Mix it all together, then dollop the remaining 1/2 cup sour cream on top and swirl in with a knife. It will take a couple minutes longer to bake.

Variations

These potatoes go well with any meat dish..we just love them..such a wonderful comfort food.

I grew up eating these potatoes, my Gram made the best..


My pictures.

Creamed Potatoes - My Favorite

pound(s) potatoes, (about 6) peeled and cubed, about

cup(s) flour

cup(s) milk

nutmeg

parsley

I always loved cucumbers and onions growing up and made them for my family.   My daughter didn't like it as well, complaining it's too sour so I used a recipe from my aunt from the south that would sweeten it up.  I can say I now make this version most of the time,  it's so fresh and delicious in the summer when we use our own garden veggies but it's still good with store bought veggies too. Enjoy!

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Helpful Hamburger Stroganoff

Creamed Onions

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Top 6 creamed recipes from across the web

The most viewed creamed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Helpful Hamburger Stroganoff

Creamed Onions

Mom's Secret Ingredient Mashed Pota...

Sweet Creamed Corn Casserole Recipe

Creamed Potatoes - My Favorite

Creamed Cucumbers and Onions

The most viewed creamed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine