Our family favorites-Green bean casserole (couple variations, but we like the basic recipe)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (
1/2 cup milk
1 teaspoon soy sauce (I don't add this)
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
* Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
* Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
* Bake for 5 minutes or until the onions are golden brown.
* For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.
* For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
* To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
* To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
* For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
* For Golden Green Bean Cassrole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.
Pioneer woman's mashed potatoesIngredients
* 5 pounds Russet Or Yukon Gold Potatoes
* ¾ cups Butter
* 1 package (8 Oz.) Cream Cheese, Softened*
* ½ cups (to 3/4 Cups) Half-and-Half
* ½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
* ½ teaspoons (to 1 Teaspoon) Black Pepper
Preparation Instructions
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Cranberry jello salad1 (3 oz.) pkg. cherry flavored gelatin
3/4 c. boiling water
1 (16 oz.) can whole berry cranberry sauce
1/2 c. diced apple
1/2 c. chopped pecans *leaving this out*
Combine gelatin and boiling water; stir until gelatin dissolves. Add cranberry sauce, stirring until blended. Chill until the consistency of unbeaten egg white. Fold in apple, and pecans. Spoon mixture into 6 lightly oiled 2/3 cup molds or custard cups, cover and refrigerate molds until firm.
CRANBERRY - PINEAPPLE JELLO SALAD 2 pkgs. raspberry Jello
2 c. hot water
1 c. cold water
Chill. Fold in: 1 (#2) can of crushed pineapple with juice 1 can whole cranberries 1/2 c. chopped nuts
Let Jello set until firm in the refrigerator. Can be put in individual molds or 1 large mold. Serves 16.
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