Black Bean Pasta Salad

I kinda threw this together to use up things and it was really good!!

8 ounces smallish pasta(I used medium shells)
1/2 cup miracle whip--this was just to use up the last of a jar but could be removed without any effect I think
16 ounces salsa
2 cups cheese--I used half colby jack/monterey jack and half mozzarella
1 can black beans--I used leftover beans from our black bean burrito night

Boil pasta, cool completely then throw the rest in stir and put in the fridge to let the flavors mix.  I left it in an hour but anywhere up to a day would work fine:)

Corn Casserole

Tee shared this recipe in 2006 and I've made it many many times since. This time I doubled the recipe and made it in a large rectangle glass baking dish. I also only had half the sour cream it needed so I put in a little cream cheese(you can see it in the picture)...I don't think it was actually needed but I loved it. I also drained the whole kernel corn this time so it's a very versatile recipe where you just do what you want!


1 can whole kernel corn, undrained
1 can cream style corn
1 (8oz) sour cream
1 egg--beaten
1 pkg dry corn muffin mix
1/4 cup butter

Preheat oven to 350
Mix together the whole kernel corn, creamed corn, sour cream, and egg.
Add corn bread mix and butter. Mix all together and pour into 2 quart baking dish.
Bake for 1 hour or until top is golden brown.