Green Bean Casserole
- Large can of green beans, well drained (50 oz for a crowd) – pat dry (Fresh steamed beans are ideal)
- 2 small cans cream of mushroom soup
- 1 pound grated mozzarella cheese
- Combine the above
- Can of French’s dried onions – shake some of the onions into the mixture.
Put mixture into baking dish and top with more French’s dried onions. Cover. Heat until bubbly.
Sweet Potato Souffle
This recipe is wonderful. We love it. However, please note: I always double the sweet potato mixture as written below to fill an 11×9-inch pan but I do NOT double the topping mixture as written below. By not doubling the topping, it is perfect for the doubled sweet potato mixture.
Sweet potato mixture:
- 1 large can of yams, drained and mashed
- 1 5-oz can evaporated milk
- 1 cup sugar
- 2 eggs well beaten
- 1 stick melted butter
- 1 1/2 teaspoons vanilla
Mix well and pour into casserole dish. Sprinkle with topping and bake at 350 degrees for 30 minutes. Serves 6.
Topping: (This topping is too much for the recipe as written above. I always double the above written recipe and then use this amount of topping:)
- 1 cup brown sugar
- 1/3 cup flour
- 1/2 stick butter
- 3/4 cup chopped pecans
- 1/2 teaspoon cinnamon
Slow Cooker Creamed Corn
My sister-in-law Aud serves this yummy dish on Thanksgiving day. Photo credit: http://damndelicious.net/2013/11/24/slow-cooker-creamed-corn
- 3 (15.25-ounces) cans whole kernel corn, drained well
- 1 cup milk
- 1 tablespoon sugar
- 1/4 teaspoon pepper
- 8 ounces of cream cheese, cut up into cubes
- 1/2 cup (or 1 stick) unsalted butter, sliced thin
Dump cans of corn into your slow cooker. Stir in milk, sugar and pepper and combine well. Top with butter slices and cream cheese cubes but don’t stir it. Cover and cook on high heat for 2-3 hours. Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes. Serve immediately.