Scalloped Potatoes with Ham & Cheese

Yield: 10 servings

Ingredients:

      1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk
2/3 cup condensed cream of potato soup, undiluted
1/2 cup chopped onion
1/4 cup butter, melted
1/2 teaspoon minced garlic
1/2 teaspoon pepper
1/4 teaspoon seasoned salt
8 medium red potatoes, peeled and thinly sliced
3 cups cubed fully cooked ham
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions:

1. Preheat oven to 350°. In a large bowl, combine the first eight ingredients. Add potatoes, ham and cheese; toss to coat. Transfer to a greased 13×9-in. baking dish.
2. Bake, uncovered, 65-70 minutes or until bubbly and potatoes are tender. Let stand 10 minutes before serving. Yield: 10 servings.

Sweet Corn Spoonbread

Yield: 6-8

Ingredients:

     1 (8.5-ounce) package JIFFY Corn Muffin Mix
1 (14.75-ounce) can cream style corn
1 (15-ounce) can whole kernel corn, drained
1/2 cup (1 stick) butter, melted
1 cup sour cream
3 eggs
1/2 teaspoon salt

Directions:

Preheat the oven to 375° and lightly grease a 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine the ingredients and mix well. Pour the mixture into the casserole dish. Bake 35 to 40 minutes, or until the spoonbread is set.