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Cheesy Hashbrown Casserole

Submitted By: Victoria C, Gray

30 oz frozen hash browns, thawed
​12 oz shredded cheddar cheese
​8 oz sour cream
​1 tsp salt
1/2 onion, chopped
10.5 oz cream of chicken soup
​1 c butter, melted and divided
2 c cornflakes, crushed

Preheat over to 350 degrees.  Combine hash browns, cheese, sour cream, salt, onion, and 1/2 cup butter into a large bowl.  Mix well.  Spread into 9 x 13 casserole dish.  Combine cornflakes and 1/2 cup of butter and sprinkle over casserole.

Bake for 30-45 minutes.


Chicken Casserole

Submitted By: Doris T., Jonesborough

5 chicken breasts
1 pkg Pepperidge Farm Stuffing
1 can cream of chicken soups
1 can cream of mushroom soup
2 cans of chicken broth*

Boil chicken for approximately 1 to 1 ½ hours or until done. Line casserole dish with chicken that has been pulled off the bone. Mix cream of chicken & cream of mushroom soup together (undiluted). Pour over chicken. Next, add chicken broth to stuffing (Do not pack). Gently toss with fork. Put on top of chicken. Add little dabs of butter on top. Bake at 350 degrees for 1 hour or until topping is golden brown and a little crisp

*I use broth from the cooked chicken breasts.


Corn Pudding

Submitted By: Mrs. Terry Hopson, Jonesborough

2 eggs (beaten)
2 tbsp margarine
8 (oz) sour cream
1 can whole kernel corn (drained)
1 can cream style corn
1 box Jiffy Mix

Mix together eggs, margarine, and sour cream and set aside.  In a separate bowl combine corn and jiffy mix.  Mix all ingredients together and put in greased baking dish. Bake at 350 -375 degrees for 35 minutes.  Sprinkle with cheese and bake 10 minutes more. 


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