Veggie Night

At least once a week I like having a totally, ok so mostly, veggie night. *mostly meaning I used a few bits of piggy for flavoring.** Its great for a budget, its healthy (mostly, heh) and its always filling and comforting. Last night was my veggie night, and like always it made us extra happy and satisfied.

I forgot to get any pictures... Sorry... :D

These were my dishes and how to make them:

Corn Casserole (ala Paula Deen) <--this is where the unhealthy part is located! * 1 (15 1/4-ounce) can whole kernel corn, drained
* 1 (14 3/4-ounce) can cream-style corn
* 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
* 1 cup sour cream
* 1/2 cup (1 stick) butter, melted
* 1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Ranch Cheddar Potatoes (ok these are not much better on the healthy scale)
*8 large red potatoes
*1 cup ranch salad dressing
*1 cup sour cream
*1 cup shredded Cheddar cheese, divided use
*1/4 cup crumbled cooked bacon*

Preheat oven to 350 degrees F.
Cut potatoes into quarters. Place in a large saucepan. Cover with water. Bring to a boil over high heat. Cook until tender, about 8 minutes; drain well.
Meanwhile, combine salad dressing, sour cream, 1/2 cup Cheddar cheese, and bacon in a large bowl. Add potatoes and salt; stir well.
Spoon potato and bacon mixture into a medium baking dish. Top with remaining cheese.
Bake potatoes until bubbly, about 20 minutes.

Slow-Cooker Green Beans (OK so they ain't healthy either, sue me!)
* 1 tablespoon vegetable oil
* 1 cup chopped yellow onions
* 1/4 teaspoon freshly ground black pepper
* 1/4 teaspoon cayenne pepper
* 5 pieces of Salt Pork
* 1 tablespoon minced garlic
* 1 1/2 pounds green beans, trimmed and halved
Add the oil in a medium, heavy saucepan. Add the onion and saute until tender, about 3 minutes. Season with pepper and cayenne. Add the salt pork, garlic, and beans. Add enough water to almost completely cover the beans. Bring to a boil, reduce the heat and simmer for 2 hours. Remove from the heat and serve with the cooking liquid.
**These can also be made and finished in a slow cooker. Instead of simmering for 2 hours, you can use your slow cooker for 4 hours on low