<p>You got it historymom…the squash is like little napkin rings that hold the veggies in little bundles…very easy but nice presentation. You can also use asparagus. edit: the recipes look great…the carrots make my mouth water!!!</p>
<p>D1 is working at her internship on Thursday. She is doing game day promotions for a sports team. I’m hoping she can sneak some dinner time in with Boyfriend’s family who live close by.</p>
<p>Corn casserole:</p>
<p>1 15 oz can whole kernel corn, drained
1 15 oz can cream-style corn
1 8 oz pkg corn muffin mix (Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Optional: 1 TBS sugar…she adds this and we love it!
Also optional: 1 cup shredded Cheddar cheese…we don’t use this</p>
<p>Preheat oven to 350. Mix corn, muffin mix, sour cream and melted butter. Pour into greased casserole dish. Bake 45 minutes or until golden brown. Remove and top with cheese if desired. Return to oven for 8-10 minutes or until cheese is melted. Let stand at least five minutes and then serve warm.</p>