Green Bean Casserole

 I don't exactly know where this dish started but I can honestly say for the past 30 years it has been on many holiday tables.  I would be remiss if I were to leave this simple , but yummy "green beany" "oniony" goodness out of the holiday recipe list.

What You Need
1 1/2 Lbs fresh green beans
1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup milk
1 tsp soy sauce
Dash ground black pepper
1 1/3 cups French Fried Onions
1 ½ Qt casserole dish

Before You Start: Preheat oven to 350 ° Cooke green beans until tender

Lets Make It! In the casserole dish combine soup, milk, soy sauce, black pepper, beans and 2/3 cup onions and stir well. Bake 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.

Katies Tid Bits* Use 1 bag (16 to 20 oz.) frozen green beans, thawed, or 2 cans (about 16 oz. each) green beans, drained if you do not have fresh green beans available.

Holiday Stuffing Recipe

This month I'm going to share a few favorite Thanksgiving recipes.  This stuffing is always a big hit. I suggest you make it once before the big day in case you want to make any changes. Make your favorite and this one too!

What You Need

1 Lb. Fresh bread (torn into 2-inch cubes)

6 Tbsp unsalted butter

1 1/4 cups white onion (diced)

1 cup celery (diced)

 1 cup carrots (diced)

 3 cloves garlic (minced)

 2 cups chestnuts (cut into 3 pieces)

 2 Granny Smith apples (peeled, cored, and diced)

 6 oz. dried cranberries (cherry flavored is best)

 2 Tbsp thyme leaves (chopped)

 2 tsp kosher salt

 1/2 tsp freshly ground pepper

 1 cup flat-leaf parsley (chopped)

 3 large eggs

 1 1/2 cups heavy cream

 1 1/2 cup reduced-sodium chicken broth

Large roasting pan

Large Bowl

3 Qt baking dish

Large skillet

Whisk

Small bowl or four cup measuring cup

Foil

Before You Start preheat oven to 300°F.

Let Make It! Place bread in a roasting pan. Bake for 25 to 30 minutes, gently stirring bread twice, until lightly toasted and firm. Cool completely; place into a large bowl. Butter a 3-quart baking dish with 1 Tbsp of the butter. Melt remaining butter in a large skillet over medium heat; add onion, celery, carrot, and garlic and sauté 8 minutes, stirring frequently, or until vegetables are softened. Stir in chestnuts, apples, cranberries, thyme, salt, and pepper; sauté 4 minutes longer. Add mixture to bread with parsley and toss until well blended. Whisk eggs, cream and broth in small bowl or a 4-cup measure; drizzle mixture over stuffing mixture and gently toss until evenly moistened. Spoon dressing into prepared baking dish; cover with foil. Forty-five minutes before serving the turkey, place stuffing in a 350°F. oven; bake 25 minutes. Remove foil and continue to bake 10 to 15 minutes, or until stuffing is hot, browned and slightly crisp on top.

Reminder: Once I reach 1000 followers I will have another giveaway.The cupcake apron giveaway went well. It would be nice to have a giveaway before The December holidays arrive ( Christmas, Hanukkah, Kwanzaa)