Cream Corn Casserole
10 potatoes, peeled and sliced
2 onions, diced
1/4-1/2 cup butter, cut into tiny cubes
1 - 2 lb ground chicken or beef
salt
pepper
milk
1 can creamed corn
Peel and slice about 10 potatoes. Set aside in water so as not to turn brown.
Fry meat till brown.
Peel and dice onions, set aside.
Grease a casserole dish or roaster with butter.
Place a layer of potato on the bottom. Then place a layer of onion over top and sprinkle salt and pepper over the onion. Then randomly place a layer of tiny cubes of butter. Next, place a layer of meat over the top. Continue in this manner till you have used all ingredients.
Every second layer add about 1/8 cup of milk.
Over the top place the cream corn.
Bake at 350F for about 2 hours.
Usually I look to see if the milk is about 1/2 way up the casserole.
I have made this in my slow cooker and you don’t need as much milk as the liquid is maintained much better in the slow cooker and if you put in a lot of milk the casserole will be too wet.