Best Connies Kansas City Casserole Recipes

SMOKE STACK CHEESY CORN BAKE

Smoke Stack Cheesy Corn Bake image

This recipe is credited to Fiorella's Jack Stack Barbecue in Kansas City, MO. Nothing like Kansas City barbecue, and this is a very popular side dish served at the "Stack."

Provided by Lan3736

Categories Corn

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter or 2 tablespoons margarine
4 teaspoons flour
1/8 teaspoon garlic powder
3/4 cup milk
1 1/2 cups sharp American cheese, shredded
1 (3 ounce) package cream cheese, cut up
3 (10 ounce) packages frozen whole kernel corn, thawed
3 ounces diced ham

Steps:

Melt butter; stir in flour and garlic powder.
Add milk; cook & stir over medium heat.
Heat until thick and bubbly; stir in cheeses. Cook/stir over low heat until cheeses melt; stir in corn & ham.
Bake in 2 qt casserole for 45 minutes at 350.

Nutrition Facts : Calories 272.9, Fat 15.4, SaturatedFat 9, Cholesterol 44.3, Sodium 517.8, Carbohydrate 24.4, Fiber 2.3, Sugar 0.3, Protein 12.7

KANSAS HASH BROWN CASSEROLE

Kansas Hash Brown Casserole image

This is my spin on this comfort food favorite. I use heavy cream and an egg instead of canned soup and half of the butter. Not only will it get rave reviews the day you serve it, but it will make great leftovers that reheat well in the microwave.

Provided by Elielia

Categories Breakfast

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

8 cups hash brown potatoes, frozen
1/4 cup butter, melted
2 teaspoons salt
1/4 teaspoon pepper
1/2 cup onion, finely chopped
3/4 cup heavy cream
1 egg
1 pint sour cream
2 cups sharp cheddar cheese, grated
2 cups corn flakes
2 tablespoons butter, melted

Steps:

(Note: 8 cups frozen hash brown potatoes equals 20 oz.).
Mix the corn flakes and 2 tablespoons melted butter, set aside.
In a large bowl mix the frozen hash browns, chopped onion and cheddar cheese.
In a separate smaller bowl mix the sour cream, heavy cream, egg, salt & pepper.
Into the the wet mixture slowly add the 1/4 cup of melted butter, stirring as you go. This will prevent the hot butter from cooking the egg.
When thoroughly blended, add the wet mixture to the hash brown, onion and cheese mixture, stirring to coat all the hash brown.
Pour the mixture into a 9x13 non-metallic pan, top with corn flakes and bake at 350 degrees for 45 minutes. Allow to sit 5-10 minutes before serving.

Nutrition Facts : Calories 842.4, Fat 58.5, SaturatedFat 26.5, Cholesterol 134.8, Sodium 1450.3, Carbohydrate 65.4, Fiber 5.3, Sugar 3.8, Protein 15.4

CONNIE'S PANTRY CASSEROLE

Connie's Pantry Casserole image

Ever had a pound of hamburger with no clue what you were going to do with it? That's how this recipe was born over thirty years ago. I'm pretty sure there are a lot of variations of this recipe out there. I add this one to the group. Easy, fun and creative, this dish is really good and comforting. Enjoy!

Provided by Connie Ottman

Categories Casseroles

Time 55m

Number Of Ingredients 9

Ingredients

1 lb ground beef
1 onion, chopped
1/2 tsp garlic powder
1 pkg mashed potatoes
salt & pepper to taste
1 tsp worcestershire sauce
3 pats of butter
1 can(s) diced tomatoes
2 cans of whatever veggies you have in the pantry. for this recipe, i used mushrooms and corn

Steps:

1. Sauté onions.
2. Add ground meat to onions and brown.
3. Add garlic salt into meat mixture.
4. Drain cans of 2 veggies. I used corn and mushrooms but carrots, green beans, peas, etc. would work also.
5. Add veggies and can of diced tomatoes to meat mixture.
6. Add Worcestershire sauce and salt and pepper mixture to taste.
7. Remove mixture from skillet with a slotted spoon and place in a casserole dish.
8. Top mixture with mashed potatoes (home made or packaged works well).
9. Top with butter.
10. Bade in over at 350 degrees until mashed potatoes are brown; about 35 minutes.,
11. Enjoy!