Chili Cornbread Salad

1 package (8½ oz.) cornbread/muffin mix

1 can (4 oz.) chopped green chiles, undrained

1/8 tsp. ground cumin

1/8 tsp. dried oregano

Pinch rubbed sage

1 cup mayonnaise

1 cup sour cream

1 envelope ranch salad dressing mix

2 cans (15 oz. each) pinto beans, rinsed and drained

2 cans (15¼ oz. each) whole kernel corn, drained

3 medium tomatoes, chopped

1 cup chopped green pepper

1 cup chopped green onions

10 bacon strips, cooked and crumbled

2 cups shredded cheddar cheese

Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in greased 8-inch square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool.

In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-inch dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers. Cover and refrigerate for 2 hours.

Prep time: 20 minutes + chilling. Cook time: 20 minutes + cooling. Makes: 15 servings.

Ham & Veggie Casserole

1 package (16 oz.) frozen broccoli florets

1 package (16 oz.) frozen cauliflower

2 tsp. plus 2 Tbsp. butter, divided

¼ cup seasoned bread crumbs

2 Tbsp. all-purpose flour

1½ cups 2% milk

¾ cup shredded sharp cheddar cheese

½ cup grated Parmesan cheese

1½ cups cubed fully cooked ham (about 8 oz.)

¼ tsp. pepper

Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain.

Meanwhile, in a small skillet, melt 2 teaspoons butter. Add bread crumbs; cook and stir over medium heat until lightly toasted, 2-3 minutes. Remove from heat.

In a large saucepan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheeses until blended. Stir in ham, pepper and vegetables.

Transfer to a greased 8-inch square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, until heated through, 10-15 minutes.

Total time: 30 minutes. Makes: 4 servings.