Saturday, December 6, 2014

Green Bean Casserole

I wanted to change things up a bit this Thanksgiving and make a Green Bean Casserole that was just a little bit different than the traditional casserole.  The addition of cheese made this dish rich and creamy.  Next time I make this I may add water chestnuts for a little crunch.

9 cups frozen cut green beans (3 - 1 lb bags)
1 1/2 TBS butter
1 1/2 TBS flour
1 cup milk
2 cans (10-3/4 ounces) condensed cream of mushroom soup, undiluted
6 ounces Velveeta cheese, cubed
1 jar (4 oz) diced pimientos, drained
1 1/2 tsp Worcestershire sauce
1 1/2 tsp low-sodium soy sauce
1/4 tsp salt
1/2 tsp pepper
1 1/3 cup French's French Fried Onions - in the casserole 
1 1/3 cup French's French Fried Onions - on top of the casserole

Preheat oven to 350 degrees.

Cook the green beans in the microwave according to the package directions. 

While the beans are cooking, melt the butter in a medium saucepan.  Stir in flour until smooth; gradually add milk.  Bring to a boil; cook and stir for 1 minute or until thickened.  Reduce heat; add the soup, cheese, pimientos, Worcestershire, soy sauce, salt and pepper.  Cook and stir until cheese is melted.  Pour over the beans; toss to coat.  Stir in 1 1/3 cup French Fried Onions to the bean mixture.

Transfer to a greased 9x13 baking dish.  Bake, uncovered, at 350 degrees for 40 minutes, stirring twice.  Sprinkle with the remaining 1 1/3 cup of French Fried Onions and bake an additional 5 minutes. 

Serves: 8-10

Source:  Modified from Taste of Home's Holiday Celebrations Cookbook-2005


Creamed Corn in the Crockpot

I think creamed corn in a can is delicious....I even eat it cold!  However, after eating this creamed corn, I doubt I will ever eat it from a can again.  This recipe is for a crockpot, however, I am sure it would taste just as wonderful made on top of the stove.  If you make it on the stovetop, you may want to stir occasionally and watch so it doesn't burn.

4 cups frozen corn, thawed (1 lb bag)
8 oz cream cheese, room temperature
1/2 cup butter (1 stick)
1/2 cup milk
1 TBS sugar
1 tsp salt
1 tsp black pepper

Thaw the corn in the microwave.  Cut up the cream cheese and the butter into chunks.  Add all of the ingredients to the crockpot.  Don't worry about mixing thoroughly, just throw it all in.

Cook on high for 1 hour, stir, then cook an additional hour.  You may puree about a 1/4 of the mixture in a blender if you like your corn a little thicker and creamier. 

Serve with additional black pepper sprinkled on top.

Serves 4-6



Raspberry Pretzel Salad

This salad is almost like a dessert.  I've never met anyone that didn't LOVE this's that good! 


1 - 6 oz package raspberry Jell-O
2 cups boiling water
2 cups cold water
2 1/2 cups fresh raspberries (or fresh frozen) (not in syrup or juice)
1 1/2 cups crushed pretzels (we prefer to use Butter Snap Pretzels...they look like window panes)
1/2 cup butter (1 stick), melted
2 TBS sugar
8 oz cream cheese
1 cup sugar
1 cup freshly whipped cream

In a small bowl, combine the Jell-O and boiling water.  Stir until all the gelatin is dissolved.  Add the cold water and stir.  Place in the refrigerator and cool until it begins to gel.

Add the raspberries to the Jell-O, pour into a 9x13 pan and place in the refrigerator to set.

Preheat the oven to 350 degrees.  In a separate bowl, mix the crushed pretzels with the melted butter and 2 TBS sugar and spread into a 9x13 pan.  Bake 10 minutes, then remove, stir and cool.

After the gelatin has set, beat the cream cheese, 1 cup of sugar and the freshly whipped cream together until it is well blended.  Spread this mixture over the gelatin.  Top with the pretzel mix.  Pat down a little on top of the pretzels.

Let set in the refrigerator until read to serve.

Serves: 8-10

Source:  Farm Recipes and Food Secrets from the Norske Nook - Helen Myhre

Mark and Marianne