Baked Ham Sandwiches and Baked Corn Casserole

Tonight was filled with running here and there, with a brief layover at home.  After we returned home from our last commitment of the evening it was time for a much overdue dinner. Since my husband was going to get home before me, I asked that he finish the dinner prep which I had already started during our 30 minute layover.  


When I got home, the Baked Corn Casserole was coming out of the oven, the Baked Ham Sandwiches were resting on the counter, and the salads were on the table.  When I asked him if dinner prep was easy, he sarcastically replied, "Next time could you make it a little easier."  (Knowing that it isn't physically possible to make this meal any easier!)


Here's the set up:  1. In the morning, place the frozen corn casserole in the refrigerator to thaw.  2. 1 1/2 - 3 hours before dinner, set the cook timer feature on your oven and place the corn casserole in the baking dish, place in oven.  3.  40 minutes before dinner, add the frozen ham sandwiches still wrapped in foil to the oven.  4.  Eat!

Baked Ham Sandwiches

Serves 8

 

1/3 cup butter, softened

1/3 o 1/2 cup dried minced onion

1/3 to 1/2 cup prepared mustard

2 tablespoons poppy seeds

8 hamburger buns, split

16 slices deli ham

8 slices Swiss cheese

In a bowl, combine butter, onion, mustard and poppy seeds. Spread about 1 tablespoon over both halves of buns. Layer ham and cheese on the bottom halves; replace tops.  Wrap each sandwich in foil. Place in a zippered gallon storage bag. Label and freeze.  

Cooking Instructions:  Do not thaw.  Leave sandwiches wrapped in foil.  Place in baking pan or directly on oven rack.  

Bake at 350 degrees for 40 minutes or until cheese is melted.

Baked Corn Casserole

Serves 6

1 (8 .5 ounce) box Jiffy Corn Muffin mix

8 ounces sour cream 

1 can (15 ounces) corn; drained 

1 can (15 ounces) creamed corn 

1 egg

1/4 cup melted butter

1 cup shredded cheddar cheese

In a large bowl, add the muffin mix, sour cream, corn, creamed corn, egg, butter and cheddar cheese. Stir by hand until thoroughly mixed.  Put the mixture in a gallon freezer bag. Seal, label and freeze.

Cooking Instructions:  Thaw bag overnight in the refrigerator. 

Pour into a greased 1.5 quart casserole dish, or a greased 8x8 pan. 

Set cook timer for an easy busy night meal.

Bake at 350 degrees for 1 hour. To test for doneness, a knife inserted in the center should come out wet, but clean. Serve hot.