Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Simple Cream Cheese Corn (4 Ingredients!)

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I just realized I’ve never shared my Simple Cream Cheese Corn recipe here. As such, I’m terribly afraid that you’ll try this recipe and wag your finger at me. “Laura!!” you’ll exclaim. “This corn is incredible! Where has this recipe been my whole life? Why have you not shared it with us before today? You’ve been blogging and sharing recipes for years and years!! And you wait until today to finally disclose this?”

I hang my head in shame. I have no excuses. There are no words I can say to explain this away. I have withheld one of the best recipes in the world, and if I could go back in time and erase this mistake, I most certainly would.

Please forgive me and know that I’ll never do it again. All of my tried and true, very best recipes are yours to be had. I’ll never not share one again. Except for when I do. After all, how am I to know what I am forgetting to remember?

Rest assured, as soon as I remember what I have forgotten, you’ll be the first to know.

This Simple Cream Cheese Corn is my go-to recipe to serve when hosting guests. Why? Because it makes a “fancy” dish without any effort. Steam your corn, add the beautiful cream cheese and butter, serve it to your guests, watch them pass out.

Oh, did I forget to tell you that part? (Seems I’m extra forgetful these days.) Your guests might pass out when they eat this. It can’t be helped. The corn tastes too amazing. The creaminess and the buttery goodness mixed with the sweetness of the corn is just too much for most people to handle. They cry tears of joy while eating it. They think you’re a rock star for cooking it. They go back for seconds and thirds. You’ve changed their lives.

All this, and somehow I forgot to share the recipe until now. I have nothing to say for myself.

Simple Cream Cheese Corn

You’re about to be shocked over how ridiculously easy this is to make.

5.0 from 1 reviews
Simple Cream Cheese Corn (4 Ingredients!)
 
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Serves: 4-6
Ingredients
  • 16-ounces frozen corn
  • 4-ounces cream cheese
  • 4 Tablespoons butter
  • Sea salt to taste
Instructions
  1. Steam corn in a small amount of water until tender and hot (about five minutes).
  2. Drain excess water.
  3. Stir in cream cheese and butter until melted.
  4. Salt to taste.
  5. Serve.

I wasn’t kidding when I said it was easy.

Here are 20 great main dish recipes that are simple and fun to serve with this Simple Cream Cheese Corn:

Want more recipes that only include five or fewer ingredients? You’ll love this!

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Simple Chocolate Frozen Yogurt (Low Sugar, Five Ingredients)

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Just when you thought life couldn’t get any better, you learn that you get to eat Chocolate Frozen Yogurt for breakfast.

Why wouldn’t you be able to eat this for breakfast? Have you eaten regular yogurt for breakfast? Of course. So this is the frozen variety. It’s just as nourishing and just as delicious.

But it looks like dessert! And it feels so wrong to eat something like this for breakfast!

Then let me ask you this: Have you ever eaten a Cinnamon Roll for breakfast? A Poptart? A Donut? A bowl of Captain Crunch?

I rest my case.

Eat this Chocolate Frozen Yogurt and you’re in for a much healthier start compared to what most American “breakfast foods” offer. It’s perfect on a hot summer day!

I love that this can be made dairy free (with coconut milk and coconut yogurt) if that is a need you have. You can run this through your Ice Cream Maker if you like. I tend to make it the “lazy way” which I admit isn’t quite as creamy, but still very delicious!

Simple Chocolate Frozen Yogurt

Simple Chocolate Frozen Yogurt (Low Sugar, Five Ingredients)
 
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Serves: 4-6
Ingredients
  • 32-ounces (4 cups) plain yogurt
  • ½ cup milk (regular or coconut)
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 30 drops liquid stevia OR 4 Tablespoons real maple syrup (or a mixture of both)
Instructions
  1. Blend ingredients together until smooth.
  2. Spread mixture into an 8x8 inch dish.
  3. Cover and freeze for one hour.
  4. Scoop out Chocolate "Fro-Yo" and enjoy!

Feel free to switch out the cocoa powder for blended fresh fruit to make different varieties of Simple Frozen Yogurt.

Want more great recipes that include only five or fewer real food ingredients? You’ll love this High Five Recipes eBook!

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Simple Slow Cooker Party Potatoes

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Twas the day before Easter and my friend Chandra and I were discussing our Easter Dinner menus. She mentioned that she was making Party Potatoes, which we all know is a delicious, creamy, and cheesy potato dish.

While I knew exactly what Chandra was talking about, it occurred to me that when I was growing up, my family always called this dish “Funeral Potatoes.” Same recipe, same deliciousness, but incredibly different label. Party Potatoes and Funeral Potatoes are one in the same? Yes, indeed.

Chandra and I decided that people in the north (where her family is from) must like parties better. And that people in the south (where my family is from) need to let go and live a little. Bless our hearts.

Indeed, my family had Funeral Potatoes on all the most exciting celebration days: Easter, Christmas, and Birthdays. “Happy Easter, He is Risen!!!! Please pass the Funeral Potatoes.” What is wrong with me that I never realized what we were saying?

It is worth noting that Death By Chocolate was also a family favorite. I requested it at one of my Bridal Parties before Matt and I got married. “I’m going to marry the man of my dreams! I want Death by Chocolate please!”

Well, now you know the truth about my family history. We really knew how to party.

I have decided that it’s time to break the cycle. No more Funeral Potatoes. From now on, we will eat Party Potatoes!! Woohoooo, I LOVE PARTY POTATOES!!!!!”

Though what will I do the next time I’m at a funeral and they serve Party Potatoes? This is a conundrum.

Simple Slow Cooker Party Potatoes

You’ll notice that I’ve taken this popular potato dish recipe and tweaked it to include all real food ingredients (so we can avoid the MSG in canned soup). You’ll also notice that I found a way to make this dish in a slow cooker. I found this to be a helpful trick for the times I’m out of the house and need the potatoes to be ready to eat when we get home. It’s also nice to use the slow cooker method as it frees up oven space.

Not to worry though. I’ve included instructions for oven baking as well. As you can see, I’ve done all that I can to meet all of your funeral and party planning needs.

5.0 from 1 reviews
Simple Slow Cooker Party Potatoes
 
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Serves: 6-10
Ingredients
  • 24 ounces frozen hashbrowns or cut potatoes
  • 3 Tablespoons dry minced onion
  • 1-2 teaspoons sea salt, to taste
  • 16 ounces sour cream
  • 1 cup heavy whipping cream
  • 16 ounces shredded Colby jack or cheddar cheese
Instructions
  1. Mix all ingredients together and spread evening in a slow cooker or 9x13 inch baking dish.
  2. Slow Cooker Instructions: Cook on low for 5-6 hours or on high for 3-4 hours.
  3. Oven Instructions: Cover and bake in a 350 degree oven for one hour.

 

Survey time: What did you call this potato recipe when you were growing up?

How to Make Mashed Potatoes in the Instant Pot

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If you have an Instant Pot and you have ten minutes, you can make mashed potatoes. I suppose it is also important that you have some potatoes available to work with. Butter is a must. Sea salt is a game changer. Wait until you see how simple it is to make these mashed potatoes!

Remember a few months ago when I figured out how to make Mashed Potatoes in my crock pot? That amazing trick took my family from the depths of mashed potato despair into the peak of mashed potato heaven. As it was, I had stopped making mashed potatoes altogether. After all, who had time for the effort? Who could afford the energy? Why must mashed potatoes make such a mess of pots and beaters and countertops and walls? (Confession: I am a messy cook. Mashed potatoes were the worst for me.)

So I stopped. We never ate mashed potatoes. There simply was no time.

Then I learned to make them in the most simple way possible, which meant that not only could we make mashed potatoes again, we could make them every week without trouble. And then, just when I thought I’d discovered the easiest way to make mashed potatoes…

I learned to make them in my Instant Pot (my affiliate link). In ten minutes.

You know how people always say, “Oh, life was so much better back in the pioneer days. Certainly life was much simpler then.” I agree to a certain extent but alas, the pioneers did not have Instant Pots. So let’s here it for the 21st century and its wonderful technology!

So would you believe you can wash potatoes, throw them into your Instant Pot with some water, let them cook for 10 minutes, then mash them and serve them and make everyone very happy? You, of course, will be the happiest of all because you didn’t have to slave over your potatoes. And if your children happen to be of age, you can ask them to scrub your potatoes, making your work load is even lighter!

How to Make Mashed Potatoes in the Instant Pot

How to Make Mashed Potatoes in the Instant Pot
 
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Serves: 6-8
Ingredients
  • 5 pounds gold or red potatoes
  • 1 cup water
  • 1 cup whole milk, half-and-half, or cream
  • 2 cups sour cream
  • ¼-1/2 cup butter
  • sea salt to taste
Instructions
  1. Scrub, but don't peel the potatoes.
  2. Put them (whole) into an Instant Pot on the metal trivet, along with 1 cup of water.
  3. Seal and cook at hi pressure, manual setting, for 10 minutes.
  4. Release the pressure and open the Instant pot.
  5. Mash soft potatoes directly in the crock with a potato masher.
  6. While mashing, dump in the milk, sour cream, butter, and salt.
  7. Continue mashing until potatoes have reached desired consistency.

Truly these are the most delicious!

Can you use russet potatoes to make these mashed potatoes? I don’t recommend it. They take a longer cooking time, they aren’t as nourishing, and they don’t taste as good. Gold or red potatoes are much preferred!

I like to also add shredded cheese to our potatoes to make them tastier and more substantial.

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The Easiest (and Fastest) Way to Cook Spaghetti Squash

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I just learned to cook spaghetti squash in ten tiny minutes, from start to finish. Unbelievable!

Is it just me, or is it incredibly fun that God created a squash that once cooked, shreds out like noodles? He did all the work. We simply have to cook it. (There is a deep spiritual parallel here we should adopt and live by: God does God’s work. We simply get to be His glorious tools to be a part of His work as we listen and obey Him. I love this.)

So God’s spaghetti squash. It’s always been easy to prepare in the oven, but I just learned how to make it in my Instant Pot. It cooks at high pressure for 5 minutes and just like that, the spaghetti squash is ready to shred and eat!

First, use a sharp knife to cut the spaghetti squash into four rings like this:

Use a spoon to dig out the seeds.

Place the spaghetti squash rings onto the metal trivet inside your Instant Pot. Put 1 cup of water under the trivet.

Put the lid on the Instant Pot and seal. Set it to manual, for 5 minutes at hi pressure.

The cooking process will be barely over this 5 minutes because the Instant Pot won’t come to full pressure or need to release. So in just these few minutes, the squash is cooked and ready!

Use a fork to pull the squash apart into “noodles.”

So delicious as-is!

Or, my personal favorite: we mix leftover spaghetti sauce with leftover Alfredo Sauce and pour it over the spaghetti squash. What a nourishing meal!!

Warning: Spaghetti Squash doesn’t taste like regular pasta. I consider spaghetti squash to be a pasta replacement, but only as a vehicle to hold my sauce. I LOVE spaghetti squash covered in sauce, and in fact, I love it more than wheat pasta. But it doesn’t taste the same. It tastes like a mild vegetable covered with delicious sauce. Bring it on!

The Easiest (and Fastest) Way to Cook Spaghetti Squash

The Easiest (and Fastest) Way to Cook Spaghetti Squash
 
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Serves: 3-6
Ingredients
  • 1 Spaghetti Squash
  • 1 cup water
Instructions
  1. Slice the squash into four rings.
  2. Remove the seeds with a metal spoon and discard.
  3. Pour one cup water into the Instant Pot.
  4. Place the prepared squash rings onto the metal trivet in the Instant Pot.
  5. Place the lid on and seal.
  6. Cook for 5 minutes at high pressure.
  7. Remove the cooked squash and pull the insides away from the rind with a fork.
  8. Serve as is or smothered in sauce.

Don’t have an Instant Pot? Here’s what I think about mine. (Spoiler alert: I love it.)

How to Cook Spaghetti Squash in the Oven

  1. Slice the squash into four rings.
  2. Remove the seeds with a metal spoon and discard.
  3. Place the prepared squash rings into a 9×13 inch baking dish.
  4. Bake in a 350 degree oven for 30-45 minutes.
  5. Remove the cooked squash and pull the insides away from the rind with a fork.
  6. Serve as is or smothered in sauce.

Are you a spaghetti squash fan?

The Most Amazing Flourless Chocolate Cake Recipe

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I am about to introduce you to The Most Amazing Flourless Chocolate Cake.

Why do I sometimes share flourless treat recipes? Because we can all stand to eat fewer grains. (But apparently I’ve decided that chocolate is still a necessity.) It’s also fun to bless the gluten free or grain free eaters among us. And I promise you this: EVERYONE will be blessed by this Amazing Flourless Chocolate Cake recipe!

I’m finding that flourless=moist. How about that? Want more of our family’s favorite flourless treat recipes? Here you go!

11 Flourless Treat Recipes

Now how about the most Amazing Flourless Chocolate Cake?

I will warn you that while most of the recipes I share now are 1-step, simple as can be recipes – this Flourless Chocolate Cake is a bit more involved. Worth it? Oh, it is so worth it. I got this recipe years ago from my friend Kim and it is truly incredible!

The Most Amazing Flourless Chocolate Cake

The Most Amazing Flourless Chocolate Cake Recipe
 
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Serves: 12
Ingredients
  • 12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
  • 1 cup (2 sticks) plus 3 Tablespoons butter, cut into chunks
  • 1¼ cup sugar or sucanat (more or less to taste)
  • 6 eggs
  • 1 cup unsweetened cocoa powder
  • 1 Tablespoon milk
  • 1 Tablespoon honey
  • ¼ teaspoon vanilla
Instructions
  1. Preheat oven to 375°. Butter a 9-inch spring form pan, then line the bottom with a circle of parchment paper. Butter the paper, and set the pan aside.
  2. Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. Add sucanat and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
  3. Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of spring form pan. Remove and discard parchment paper and set cake aside to cool completely.
  4. While waiting for the cake to cool, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
  5. When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, smooth the glaze very gently along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

 

Doesn’t that look fabulous? It is super rich and oh so chocolaty. Save this recipe to use at your next special occasion. Or next Thursday is fine too. :)

Super Moist Flourless Peanut Butter Brownies

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Like the old saying goes, when life gives you Super Moist Flourless Brownies, switch the almond butter for peanut butter and turn them into Super Moist Flourless Peanut Butter Brownies.

I admit that I often get on recipe kicks at my house. We discover a new recipe we love and we make it thirty times in forty days because we can’t get enough. (Sometimes, but not always, I exaggerate.) So it is with both varieties of these Super Moist Flourless Brownies. They are so incredibly good that we have gone through a ridiculous amount of Almond Butter and Peanut Butter in the past month and a half.

There goes the grocery budget.

Well, only sort of. After all, both of these brownie varieties are super wholesome and full of protein. So I’ll put out a pan of these for breakfast (no one complains, mind you) and because they are so rich and filling, there’s no need for me to add meat to the meal. Therefore, we’re subbing nut butter for bacon on days like this. Money-wise, it’s kind of a wash. Taste wise, well, we love our bacon, but the trade off is brownies. So everyone is happy.

If you’ve tried the Super Moist Flourless Brownie recipe (only 5 ingredients!) you’ll look at this one and notice that the only difference is a direct exchange of peanut butter for the almond butter. It’s too easy!

But here’s the thing: The tiny ingredient switch makes for a significant flavor change. This Super Moist Flourless Peanut Butter Brownies recipe really turns out a treat with the awesome peanut-butter-chocolate taste so many of us love! The Super Moist Flourless Brownies recipe made with almond butter taste like regular, but amazing, brownies.

So we love both. A lot. Like, I’m buying cases of Almond Butter just so we can make brownies. I can’t help it.

Make Your Own Nut Butters

I consistently make Homemade Peanut Butter, which does save a few pennies, but mostly just produces the most amazing peanut butter in the whole wide world. This one is super creamy and spreadable, our favorite. This one is made with straight peanuts, also incredible. Both are nourishing.

I have experimented with making Almond Butter but for the most part, I buy it already made.

Whether you make or buy your nut butters, I recommend using unsweetened, natural butters in these recipes.

Super Moist Flourless Peanut Butter Brownies

Super Moist Flourless Peanut Butter Brownies
 
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Serves: 12
Ingredients
  • 1½ cups (12-ounces) Peanut Butter
  • ½ cup honey
  • ½ cup unsweetened cocoa powder
  • 2 eggs
  • ½ teaspoon baking soda
Instructions
  1. Stir all ingredients together until well combined.
  2. Spread batter into a buttered 8x8 inch baking dish.
  3. Bake in a 350 degree oven for 18-20 minutes. (Remove them from the oven when they are just slightly underdone so they come out moist!)

 

Can you believe, these brownies have taken the place of my Fat Bombs for now? Depending on the day. I guess it’s apparent I really like my chocolate and my peanut butter, in all its healthy forms.

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How to Make Roast Gravy

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If you saw my recent “Easiest Way to Make Beef Roast in the Instant Pot” post, you saw that I promised to share How to Make Roast Gravy. Where there is roast, there must be gravy. There is no other way.

While I shared that I struggled with making a good roast for over 20 years before figuring it out, I perfected my gravy-making skills long ago. I guess that’s a good thing, seeing as my roasts weren’t great. At least we drown the dry meat in gravy.

Making gravy truly isn’t difficult, though in my case, it took some practice. Did I ever tell you about the first time I made gravy for Matt? He had to spread it onto his potatoes with a knife. Good times. (That was in our dating days. Praise God he saw gravy-making potential and still chose to marry me. It was probably because of how I rocked the big hair. Or the high waist pants, which are somehow now back in style. Why, girls? Why?)

How to Make Roast Gravy

How to Make Roast Gravy
 
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Ingredients
  • 1-2 cups beef broth/drippings from a roast
  • ¼ cup cold water
  • 2 Tablespoons corn starch or arrowroot powder
  • Sea salt to taste
Instructions
  1. Pour the drippings from a cooked roast into a small sauce pan.
  2. Heat to boiling.
  3. Meanwhile, whisk together water and cornstarch in a small glass or jar.
  4. Slowly pour water/cornstarch mixture into the boiling beef broth, stirring/whisking constantly.
  5. Continue to cook and stir over medium heat until the mixture has thickened into gravy.
  6. Salt liberally as desired.

 

Need to thicken your gravy? Make another mixture of water/cornstarch and whisk it in to the boiling broth little by little until you’ve reached the desired gravy consistency you want.

It is important that you mix the water and cornstarch together before stirring it into your drippings/broth! Sprinkling cornstarch directly into the hot drippings will only give you lumpy gravy. Ask me how I know.

What are you better at making: Roast or Gravy? Maybe now we can all be good at both!

The Easiest Way to Make Beef Roast in the Instant Pot

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My mom used to be the queen of perfect Sunday roasts. But for some reason, it’s taken me over 20 years to figure out how to get my roast to fall apart and taste delicious. Today I’ll share what I’ve learned about making beef roast in the Instant Pot. Aha! Now we’re on to something.

After years of trial and error, I finally learned to make a Melt–in-Your-Mouth Beef Roast in the Crock Pot. This is all well and good except for the days I don’t have 12 hours to wait for my beef roast to cook to perfection. A recent Sunday morning, “What can I make for lunch before we leave for church in ten minutes?!” panic led me to investigate how to make a beef roast in my Instant Pot.

Wait. You don’t have an Instant Pot? Trust me. I understand. It took me years of hearing about them to get on the Insta-Train. Now that I’m on board, I’m declaring it to be one of my favorite appliances. Is an Instant Pot worth your investment? I give an emphatic, “Absolutely!” (I have this one.)

So anyway, back to my pot roast. I discovered that there are many Instant Pot roast-making instructions out there. But I have to admit what you already know about me: I really do not like recipes that instruct me to take several steps before walking away from my food to let it cook. After all, what good is using a Crock Pot or Instant Pot if I have to spend 30 or more minutes prepping the food?

Therefore, while most recipes I found instructed that I sear both sides of the roast and sing it a lullaby before allowing the Instant Pot to work its magic, I decided to do what I do best: Throw the food into the pot, turn it on, and walk away. After all, I don’t have time to sear meat on a Sunday morning, nor am I interested in going to church smelling like caramelized onion. And all my fellow worshipers said amen.

I figured the worst that might happen if I took a few shortcuts is that my roast would be mediocre, something my family has dealt with for most of my roast-making life. This is why God invented gravy.

So into the Instant Pot went the roast. I dumped on some sea salt, worchestershire sauce, water, onion, and carrots. We went to church and came home to this:

The meat fell apart. The flavor was incredible. Continue to sear your roast if you must, but as for me and my house, I will continue to throw in the food and let the appliances do the work.

The Easiest Way to Make Beef Roast in the Instant Pot

The Easiest Way to Make Beef Roast in the Instant Pot
 
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Author:
Serves: 6-8
Ingredients
  • 3 pound beef roast
  • 2 Tablespoons Worcestershire sauce
  • 1 medium-sized onion
  • Sea salt and pepper to taste
  • 5-8 medium-sized carrots
  • 1 cup water
Instructions
  1. Place roast on the metal trivet in your Instant Pot.
  2. Pour 1 cup water into the bottom of the pot.
  3. Cut onion into fourths and place in the pot.
  4. Peel carrots, cut them in half, then place them on the roast.
  5. Salt liberally, pepper as you like.
  6. Place the lid on the Instant Pot and seal it.
  7. Cook it at High Pressure, Manual Setting, for 70 minutes.
  8. I do natural release as I'm usually still at church during this time.
  9. Shred meat and serve!

 

Add 3ish pounds of scrubbed and cut potatoes to the pot if you like. :)

Be on the lookout for a tutorial on making Roast Gravy.

Am I the only one who has struggled to make a good pot roast? Here’s hoping this recipe solves all your roast-making issues!

Some of the links in this post are affiliate links.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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Simple Cheeseburger Hashbrown Cups (or Casserole)

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Sometimes I experiment with recipe ideas and they turn out to be big flops. You don’t know about these because they don’t get shared here, for all the obvious, not-so-tasty reasons. This Simple Cheeseburger Hashbrown Cup or Casserole recipe got rave reviews at our house, making it definitely blog worthy. How can cooking real food continue to get easier??!

Have I mentioned that I discovered Mr. Dells Frozen Hashbrowns at the grocery store and declare them to be a fabulous option? They contain one ingredient: Potatoes. Other frozen hashbrowns at the store have a slew of ingredients listed that I can’t pronounce. So either make your own frozen hashbrowns or see if you can find a brand like Mr. Dells that includes plain ol’ potatoes. I try to have big bags of these on hand at all times now as they are super convenient!

To make this recipe, simply brown meat and stir in the remaining ingredients. Spread mixture into a casserole dish (easy!!) or scoop the mixture into muffin tins (still easy but one more step). Bake and serve. Enjoy the deliciousness!

Simple Cheeseburger Hashbrown Cups or Casserole

Simple Cheeseburger Hashbrown Cups or Casserole
 
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Author:
Serves: 24 cups or 6-8 servings
Ingredients
  • 1 pound ground beef, lamb, or turkey
  • 15-ounces frozen shredded hashbrowns
  • ½ - 1 cup ketchup (depending on how much your family likes ketchup)
  • 3 eggs
  • 3 Tablespoons dried minced onion
  • 2 cups shredded cheese (we like Colby jack or pepper jack best, but any variety will work!)
  • Sea salt and pepper to taste
Instructions
  1. Brown meat in a skillet until no longer pink.
  2. Mix cooked meat and remaining ingredients together in a bowl until well combined.
  3. For Cups: Scoop mixture into prepared muffin tins (I find that it works best to melt a bit of oil in each tin so that the baked nests pop right out!) Bake in a 400 degree oven for 30 minutes or until golden brown.
  4. For Casserole: Spread mixture into a 9x13 inch baking dish. Bake uncovered in a 350 degree oven for 45 minutes or until golden brown.

Freezer Friendly!

Make this recipe into a casserole, cover, and freeze. When you’re ready to bake it, take it from the freezer, cover it with foil and slide it into a cold oven. Bake at 250 degrees for 2.5 hours or until bubbly.

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