Low Supplies Casserole Surprise

shared by Dara P. (hadn't been to the grocery store in a while so came up with this from what was on the pantry shelf)

Ingredients:
1 box cornbread stuffing mix
1 container of Philadelphia cooking cream
1 can cream of chicken soup
2 c milk
1 can green beans
2 c cooked cubed chicken.
1 tsp onion powder
1 bag of cheddar cheese balls (mine were from Schwans)

Directions:
1. Mix all ingredients except the cheese balls in a large bowl.
2. Spray a 9 x 13 in. baking pan with cooking spray.
3. Pour mixture in and top with cheese balls.
4. Bake 350 for 1 hour or until bubbly

Cheddar Cornmeal Muffins

shared by Patty H. (This has a hint of cornmeal but is more like a muffin.)
Ingredients:
1 1/2 cups unsifted all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
1 pinch cayenne pepper (or could use chili powder or paprika)
1/4 cup butter or margarine, melted
1 1/4 cups coarsely grated sharp cheddar cheese (or pepper jack or cheese of your choice)
Directions:
1. Heat oven to 425 degrees.
2. Grease 12 muffin cups (or line with paper baking cups)
3. Blend flour, cornmeal, baking powder, salt, and cayenne.
4. Beat egg with milk and butter. Add to dry ingredients. Stir until thoroughly moistened.
5. Stir in 1 cup of the cheese and spoon into muffin cups.
6. Sprinkle 1 tsp of cheese over each muffin.
7. Bake 15 to 20 minutes.
8. Serve hot with butter or freeze and reheat right before serving.