Cheesy Ham 'n Potato Casserole

 From the Luffman Family cookbook: 

1 can cream style cottage cheese

1 tbsp snipped chives

6 oz. cream cheese, softened

1/2 tsp dried basil

1/2 tsp paprika

3 cup frozen loose-pack hash brown (or diced) potatoes, thawed

2 cup cooked ham, diced

1 cup shredded Mozzarella cheese

In a medium bowl, combine cottage cheese, cream cheese, chives, basil and paprika until well blended. In an ungreased 10x6x2 baking dish, place 1/2 of the hash browns. Spread cream cheese mixture on top, sprinkle ham cubes evenly over cheese layer.

Sprinkle 1/2 of the Mozzarella over the ham. Top with the remaining hash browns. Bake, uncovered, at 400 degrees for 35 to 40 minutes or until heated through. Top with remaining Mozzarella and return to oven for 2 to 5 minutes until cheese melts. Serves 6 to 8.

Another crowd pleaser at gatherings. Reminiscent of Mormon Party Potatoes.

Spicy Corn

 1/2 cup creamy buttermilk dressing

1/2 cup shredded jack cheese

From the Luffman Family cookbook:

2 tbsp parsley, chopped

1/4 cup chopped green peppers

1/4 tsp pepper

1/4 cup chopped onion

dash of red pepper

1/4 cup chopped cucumber

2 cup fresh corn or cooked frozen corn

Combine buttermilk dressing, parsley, pepper, and red pepper. Pour over remaining ingredients, mix well, and chill before serving. Serves 6.

This was a staple dish at many family gatherings and potlucks