Tuesday, November 24, 2009

New Header

Courtesy
of the beautiful Mrs. Stephanie Jundt, I have a new header, and I love it! Thanks girlie!

I'm thinking about doing a post on what I'm thankful for, maybe tomorrow or thursday night.  But I don't have the time for all that rght now. I am thankful though that my professor cancelled class today! So now I'm officially on Thanksgiving Break.  I'm so excited!  I'm ready to dig in to some squash casserole, green bean casserole, mashed potatoes, and some homemade rolls!! Meme makes the BEST food. Hands down.

Here is the Campbell's recipe for Green Bean Casserole:



Ingredients



2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 cup milk

2 teaspoons soy sauce

1/4 teaspoon ground black pepper

8 cups cooked cut green beans

2 2/3 cups French's® French Fried Onions


Directions

Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.


Bake at 350 degrees 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.



Tips:

Use 2 bags (16 to 20 ounces each) frozen green beans, 4 packages (9 ounces each) frozen green beans, 4 cans (about 16 ounces each) green beans or about 3 pounds fresh green beans for this recipe.
To add crunch, add 1/2 cup sliced almonds to the onion topping.

For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.

To add a festive touch, add 1/2 cup chopped red pepper with the soup.

For cheese lovers, stir in 1 cup shredded cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/2 cup cheddar cheese when adding the remaining onions.

For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.



HAVE A HAPPY THANKSGIVING!

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