What’s Cookin’?

Hunter’s Pie
1 1/2 lb. cooked roast beef, cubed
12 oz. jar of beef gravy
8 oz. sliced carrots, drained
8 oz. green beans, drained
9 inch pie crust, baked
11 oz. tube of canned bread sticks
Combine all ingredients except bread sticks and pie crust.
Spread onto crust and arrange bread sticks criss-cross style on top.
Bake at 350º for 20 minutes or until heated through and bread sticks are golden brown.

Cheesy Sausage
Potato Casserole
3 or 4 medium potatoes, sliced
1 lb. smoked sausage, sliced
1 onion, chopped
1/2 cup butter, cut into pieces
1 cup shredded cheddar cheese
Layer potatoes, sausage and onions in a 9 x 13 inch baking dish, sprayed with non-stick spray.
Dot with butter and sprinkle with cheese.
Bake uncovered at 350º for 1 1/2 hours or until potatoes are tender.
Serves 6 to 8

Family Favorite
Corn Soufflé
15 oz. can of corn, drained
8 1/2 oz. pkg. of cornbread mix
14 3/4 oz. can creamed corn
1 cup sour cream
8 oz. pkg. shredded cheddar cheese
Combine all ingredients except cheese.
Pour in lightly greased 9 x 13 inch baking pan.
Cover with foil.
Bake at 350º for 30 minutes.
Uncover, and continue baking until cheese is bubbly, about 15 minutes.
Serves 8 to 10