Classic Green Bean Casserole
3 pkg. (9 oz. each) frozen French cut green beans, thawed, drained
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 cup CHEEZ WHIZ Cheese Dip
1/8 tsp. ground black pepper
1 can (2.8 oz.) French fried onions, divided
DIRECTIONS: Mix all ingredients except 1/2 can onions in 1-1/2-quart casserole and then bake at 350°F for 30 minutes. Top with remaining 1/2 can onions. Bake 5 minutes.
TO Make Ahead: Prepare as directed except for baking; cover. Refrigerate overnight. When ready to serve, bake, uncovered, at 350°F for 45 to 50 minutes or until thoroughly heated, topping with remaining onions during last 5 minutes of cooking time.
Athena's Heaping Advice
The classic recipe was made with Cheez Whiz. My family loves the older recipe. It is just a dump and heat kind of recipe. If you prefer canned green beans you will need to get three cans of low sodium green beans. If you don't, it will taste too salty. Make sure you drain before adding. Hope you enjoy this old kickback to days when mystery food was still okay.
1 can (2.8 oz.) French fried onions, divided
DIRECTIONS: Mix all ingredients except 1/2 can onions in 1-1/2-quart casserole and then bake at 350°F for 30 minutes. Top with remaining 1/2 can onions. Bake 5 minutes.
TO Make Ahead: Prepare as directed except for baking; cover. Refrigerate overnight. When ready to serve, bake, uncovered, at 350°F for 45 to 50 minutes or until thoroughly heated, topping with remaining onions during last 5 minutes of cooking time.
Athena's Heaping Advice
The classic recipe was made with Cheez Whiz. My family loves the older recipe. It is just a dump and heat kind of recipe. If you prefer canned green beans you will need to get three cans of low sodium green beans. If you don't, it will taste too salty. Make sure you drain before adding. Hope you enjoy this old kickback to days when mystery food was still okay.
Sweet Potato Casserole
3 cups mashed sweet potatoes
1/2 cup sugar
1/2 c melted butter
2 eggs beaten
1 tsp. vanilla
1/3 cup milk
Topping
1/3 cup melted butter
1 cup packed light brown sugar
1/2 cup flour
*optional-1 cup chopped pecans
1 1/2 mini-marshmallows
Preheat oven to 350. Combine potatoes, sugar, 1/2 cup melted butter, eggs, vanilla, and milk. Mix well. Spread into buttered 9x13 baking dish.
Topping- combine 1/3 cup melted butter with remaining ingredients. Sprinkle over potatoes and bake for 25 minutes.
* If using the pecans sprinkle after topping from above.
If using the marshmallows, sprinkle over the top during the last 5 minutes of baking.
Amy's Tidbits
Sweet potatoes is one of my favorite side dishes during the holidays. If you would like to try sweet potato pie use the pumpkin pie recipe from the previous blog and substitute mashed sweet potatoes for the pumpkin. I would love to see any other recipes with sweet potatoes. Please share some of your favorite recipes or suggestions to any of the listed recipes.
Happy Thanksgiving to you and your family!
2 comments:
I have so many pecans I'm always looking for recipes that use them up, especially once I am tired of making pecan pies! Hope you like this.
Wonderful Recipe for the Fall Season
Pumpkin Crunch
1 box yellow cake mix
1 (15-oz.) can pumpkin
1 (12-oz.) can evaporated milk
3 large eggs
1 1/2 c. sugarpumpkin pie spice to taste
1/2 tsp. salt
1 c. chopped pecans
1 c. butter or 1 1/2 sticks
Grease bottom of 9 x 13 pan. Combine pumpkin, milk, eggs, sugar, spice, and salt in a large bowl. Mix well, pour into pan, and sprinkle cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over top, and bake at 350 degrees for 50-55 minutes or until golden brown.
(My cousin Kayla from Florida sent me this recipe, and it is delicious, especially when it's warm and right out of the oven!!)
That sounds yummy. I think I might try that with a gluten free cake mix and see how it goes.
Post a Comment