Sides
Green bean casserole
The quintessential casserole for the holidays. A creamy mushroom sauce surrounds tender green beans, topped with FRENCH'S Crispy Fried Onions.
Makes 6 servings
Prep Time 5min
Cook Time 35min
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Ingredients
1 can (10 1/2 oz.) Campbell's® Condensed Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
4 cups cooked cut green beans or 2 cans (14.5oz each) any style Del Monte® Green Beans, drained
1 1/3 cups FRENCH'S® Crispy Fried Onions
Directions
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup Crispy Fried Onions.
BAKE at 350°F for 30 min. or until hot. Stir.
TOP with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
Green Beans And Bacon
1/8 pound slab bacon, diced
1/2 onion, minced
1 pound green beans, trimmed
1/2 teaspoon red pepper flakes
Salt
1/2 cup boiling water
1 tablespoon unsalted butter, softened
1 1/2 tablespoons white vinegar
Freshly ground pepper
Directions
In a large deep skillet, cook the bacon over moderate heat, stirring, until golden. Transfer the bacon with
a slotted spoon to a plate. Add the onion to the skillet and cook, stirring, until softened. Add the beans,
pepper flakes, and salt and saute over moderately high heat, stirring, for 2 minutes.
Add the boiling water and cover the skillet immediately. Steam the beans, shaking the skillet
occasionally, for 15 minutes, or until just tender. Add the butter, vinegar, and salt and pepper
and toss until combined. Sprinkle with the bacon
Heaven in a Crockpot
1 box Betty Crocker fudge brownie mix. 1/2 cup butter, melted. 4 eggs. 1 pouch Betty Crocker chocolate. chip cookie mix.
Mix it all together.
Cook about 3 hours on low.
Never made it in oven so not sure how that would work.
Vanilla ice cream, as desired.
Hamburger And Wild Rice Casserole
Ingredients
1 1/2 lb hamburgers
1 small onion
1 1/2 c. celery, chopped
3 Tbsp butter
1 box Uncle Ben's Wild Rice Original Recipe
2 Tbsp Soy Sauce
1 can cream of mushroom soup
1 c. water
1 can chicken with rice soup
1 can mushrooms
Instructions
Brown hamburger, onion, celery and butter. Drain off fat.
Add the rest of the ingredients to the hamburger mixture.
Cook for 4 hours on low in the crock pot.
One Pot Cabbage Roll Casserole
INGREDIENTS
2 lbs. ground beef
Salt and pepper or creole seasoning
1 onion, chopped
1 cup rice, uncooked
3 large handfuls of roughly chopped cabbage
1 8 oz. can tomato sauce
2 cups of water
1 14 oz. can diced tomatoes, undrained
1 cup shredded Colby Jack cheese
INSTRUCTIONS
Season and brown ground beef and onions. Drain off grease.
Once onions are clear, add rice, cabbage, tomato sauce, 2 tomato sauce cans of water and diced tomatoes. Stir.
Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift lid before 20 minutes to make sure rice cooks well.
Once cooked, top with cheese and cover with lid to melt a few minutes.
Tater Tot Ground Beef Casserole
Ingredients
1 pound ground beef
1/4 cup chopped onion
1/4 teaspoon salt
1 (16-ounce) package frozen mixed vegetables
1 (10.75-ounce) can cream of mushroom soup, undiluted
1/2 cup milk
1 cup (4-ounces) shredded Cheddar cheese
1/2 (32-ounce) package frozen seasoned potato nuggets
Instructions
1.Preheat oven to 400 degrees F.
2.Brown ground beef, onion and salt in a skillet over medium heat, stirring until meat crumbles and is no longer pink; drain. Spoon ground beef into a sprayed 2-1/2 quart baking dish. In a small bowl combine soup and milk, mix well. Layer frozen vegetables, soup mixture and cheese over ground beef. Top with frozen potatoes.
3. Bake 30-45 minutes or until potatoes are golden.
Sunny Potatoes
Ingredients
2 pounds frozen hash browns
1/2 cup margarine, melted
1 can (10.25-ounces) cream of chicken soup or cream of mushroom soup
1 pint sour cream
1/4 cup onion, peeled and chopped
2 cups Cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper
Instructions
Preheat oven to 350 degrees F. Spray an 9 X 13 baking dish with cooking spray. Mix all of the above ingredients together, and place in prepared pan.
Bake for 1 hour 10 minutes minutes or until golden brown on top.
Mexican Corn
Ingredients
8 ounces cream cheese
1/2 cup butter
1/2 cup milk
16 ounce package frozen corn
1 red bell pepper, diced
4 fresh jalapeno peppers, diced
Directions
Preheat oven to 350 degrees.
In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly.
In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture, and toss to coat.
Bake 35 to 45 minutes in the preheated oven, until bubbly and lightly brown.
Broccoli Cheese Casserole
Ingredients
1 can cream of mushroom soup
1/2 cup sour cream
1 egg, beaten
3 tablespoons finely chopped onion
1 1/2 pound packages frozen chopped broccoli, partially thawed
1 1 /2 cups shredded sharp Cheddar cheese
ground black pepper to taste
sprinkling of paprika
Directions
Preheat oven to 350 degrees. Butter a 9x13 inch baking dish. Par boil the broccoli 5 minutes in boiling water, drain.
In a medium bowl, whisk together cream of mushroom soup, 1 cup of the cheese, sour cream, egg and onion.
Place broccoli into a very large mixing bowl. Mix soup-sour cream mixture into the broccoli. Spread mixture into prepared baking dish, and smooth top of casserole. Season to taste with salt, pepper and paprika and sprinkle on the remaining 1/2 cup of cheese. Bake 45 minutes to 1 hour until hot bubbly.
NOTE: 1 package of stove top stuffing prepared as directed on box, may be added to the top of casserole before baking.
Fried Rice Casserole
Ingredients
1 cup uncooked rice
1 can sliced mushrooms, drained
1/4 cup chopped green pepper
1/2 cup frozen peas & carrots
1/2 package of onion soup mix
1/4 cup chopped celery
2 1/4 cups hot water
1 tablespoon soy sauce
1/4 cup melted butter
Instructions
1.Preheat oven to 350 degrees F.
2.Mix all ingredients together and put in a medium lightly greased casserole dish.
3.Bake, covered with foil, for 1 hour.
Grandma Easy Dinner Rolls
Ingredients;
1 cup whole milk (you can use other milk but
whole milk makes the rolls the yummiest)
1/2 cup butter (one stick)
1/4 cup sugar
2 eggs (large)
1 teaspoon salt
4 cup bread flour
2 1/4 teaspoon yeast
(1 or 2 T water if needed)
Warm Milk
1. Warm the milk to between 90 and 110 degrees F.
Mix all of the ingredients together minus the optional water.
(If you have a mixer with a bread hook you can use that or just mix by hand)
Once all the ingredients are added if the dough seems very dry add 1 tablespoon of water. A second tablespoon of water can be added if still needed. I rarely need to add the water unless the air in my home is extremely dry.
2. Knead the dough on a lightly floured surface.
Knead until the dough is smooth and elastic (approximately 6 to 9 minutes).
3. Place the dough in a very lightly oiled bowl, cover with a damp towel and place in a warm area.
Allow the dough to rise until it is about double in size (approximately 60 minutes.)
4. Butter the Pan
If you saved the butter wrapper use that to butter the 9 x 13 pan (I use a pyrex).
Just rub the empty butter wrapper all over the bottom and sides of the pan.
Your hands stay clean and you are using butter which would have been thrown away.
You will be making 24 rolls.
Split dough in half and then again so you have 4 even sections of dough.
Divide each of those in half again and then divide into 3 even balls.
Cover the rolls with a damp towel and let rise in a warm area for 15 to 20 minutes.
(You can let the rolls rise for longer, sometimes if the oven is not free I have let them rise for almost an hour and they were still perfect.)
The rolls should increase in size by about 50%.
Remove the damp towel and bake at 375 degrees F for 14 to 17 minutes or until the rolls are slightly golden brown. The color will be very subtle so make sure you do not overcook.
Serve warm with butter.
Very yummy!!!
My Simple Fast Macaroni and Cheese
-
2 cups milk
-
2 tablespoons butter
-
2 tablespoons all-purpose flour
-
1/2 teaspoon salt
-
1/4 teaspoon freshly ground black pepper
-
1 (10-oz.) block extra sharp Cheddar cheese, shredded
-
1/4 teaspoon ground red pepper (optional)
-
1/2 (16-oz.) package elbow macaroni, cooked
1. WHISK FLOUR INTO BUTTER
Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.
2. WHISK IN WARM MILK
Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.
3. WHISK IN CHEESE
Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.
Optional
Add a variety of cheeses… Your children will love it but you will also need more sauce!
Enjoy!
Sweet Potato Casserole with Marshmallows and Coconut Crumble
Ingredients:
3 lb. Sweet Potatoes (1 1/2 lb.)
Cooking Spray
1 Cup Evaporated Milk (1/2 cup)
1 Cup Sweetened Condensed Milk (1/2 cup)
4 Large Eggs (2 Large Eggs)
1 Stick unsalted Butter (1/2 Stick)
1 Stick unsalted Butter (None)
3 Cups Packed Light Brown Sugar (1/2 cup)
2 Tablespoons Ground Cinnamon (1 Tablespoon)
2 teaspoons Vanilla Extract (1 teaspoon)
2 teaspoons Ground Allspice (1 teaspoon)
2 teaspoons Ground Nutmeg (1 teaspoon)
1 teaspoon Ground Cloves (1/2 teaspoon)
1 teaspoon Ground Ginger (1/2 teaspoon)
1 teaspoon salt (1/2 teaspoon
or none if salted butter)
2 Cups Chopped Pecans
2 Cups Unsweetened Coconut Flakes
1 Cup All-purpose Flour
1 lb. Marshmallows (1/2 lb.)
Directions:
Preheat oven to 425 degrees. Meanwhile, on an ungreased baking sheet, arrange sweet potatoes (prick the large ones with a fork first) Bake until tender, 45 minutes to 1 hour.
Set aside to cool.
Reduce oven temperature to 350 degrees
Coat two 8-inch square casserole dishes with cooking spray and set aside.
Peel cooled potatoes and in a large bowl, mash with a fork. Add evaporated milk, condensed milk, eggs, 1 Stick melted butter, 1 cup light brown sugar, cinnamon, vanilla, allspice, nutmeg, cloves, ginger, and salt; stir to combine. Divide mixture between the prepared casserole dishes.
To make the crumble, in a medium bowl, combine pecans, coconut, flour, and remaining butter and light brown sugar until crumbly. Crumble the mixture evenly atop both dishes of sweet potatoes. Top with marshmallows. Bake until marshmallows are deep golden brown, 30 to 45 minutes.
