The Best Green Bean Casserole

The Best Green Bean Casserole

One more after-Thanksgiving Thanksgiving recipe. The general population of Thanksgiving celebrators seem to have a love/hate relationship with this one. They either love it, or they hate it. The recipe I use is basically French’s recipe, but adapted for a larger gathering. I use French style green beans (it seems to make it less… sloppy) and a larger quantity of them. I also use a lot more French fried onions because, let’s be honest… who couldn’t eat a whole can of those things in one sitting? Just me? Ok…

Ingredients

  • 2 cans (10 1/2 oz) Cream of Mushroom condensed soup
  • 1 1/2 cups milk
  • 1/4 tsp black pepper
  • 5 cans Del Monte French Style green beans, drained well
  • 1 1/2 cans French Fried Onions, divided

Directions

  1. Preheat oven to 350 degrees F. Mix cream of mushroom soup, milk and pepper in a 9″ x 13″ baking dish. Stir in green beans and can Crispy Fried Onions.
  2. Bake 30 minutes or until hot. Stir.
  3. Top with remaining 1/2 can onions. Bake 5 minutes until onions are golden brown.
  4. Serve and enjoy!
Traditional Sweet Potato Casserole

Traditional Sweet Potato Casserole

More Thanksgiving recipes… after Thanksgiving! This might just be my favorite one. I also don’t alter this recipe at all from the original-don’t mess with perfection!

Ingredients

  • 2 1/2 lbs sweet potatoes, cubed into 1 inch pieces
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1/2 cup finely chopped pecans, divided
  • cooking spray
  • 2 cups miniature marshmallows (or large if you prefer!)

Directions

  1. Preheat oven to 375° F.
  2. Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
  3. Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° F for 25 minutes or until golden.