Thanksgiving is almost here and many of us will be spending it with family. For those of us bringing/taking a dish to the event, here are a couple of recipes that may appear like a couple we have had or taken many times. But check them out, the green bean casserole has bacon, and cheese! Yum. I can’t wait to try these. The corn casserole is very similar to a corn pudding, but has corn bread. I’m definitely going to try it. Have a great week!! Happy Thanksgiving and enjoy your family.
Bacon and Cheddar Green Bean Casserole
2 (10.5 ounce) cans Condensed Cream of Mushroom Soup
1 cup milk
1/2 cup shredded Cheddar cheese, divided
6 slices bacon, cooked and chopped
1/4 teaspoon ground black pepper
4 (14.5 ounce) cans Green Beans, any style, drained
2 2/3 cups French’s Crispy Fried Onions
Directions: Stir the soup, milk and half the cheese, 5 tablespoons bacon, black pepper, beans and 1 1/3 cups onions in a 3-quart baking dish. 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 cheese, onions and bacon. Bake for 5 minutes or until the onions are golden brown.
Easy Creamy Corn Casserole
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
Directions: Preheat oven to 350 degrees F, and lightly grease a 9×9 inch baking dish. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream.
Spoon mixture into prepared dish. Bake for 45 minutes in the preheated oven, or until the top is golden brown.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
