Here is what I am cookin up for the big kahuna of meals this Thanksgiving.
2 lbs yellow squash, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1 cup sour cream
2 1/4 cups dry Pepperidge Farm Herb Stuffing
1/2 cup onion, chopped
1/2 cup butter, melted
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cheddar cheese
Directions:1Cook squash and onion together in the two tablespoons of butter until the vegetables are soft.
2Drain well.3Mix in soup, sour cream, salt and pepper.4.Combine half of herb stuffing and the 2 cups of cheese with the squash mixture and spread into a greased casserole.5Mix remaining herb stuffing with the stick of melted butter and scatter over the top of the casserole.6Bake in a 350-degree oven for 30 minutes, until golden brown.
Bacon Wrapped Green Beans with Brown sugar- these are so easy and such a hit. Plus I do not really care for green bean casserole so hoping everyone else enjoys them too so we can give that casserole the boot!
- 3/4 pound fresh green beans
- 4 bacon strips
- 3 tablespoons butter, melted
- 1/4 cup packed brown sugar
- 1/4 teaspoon garlic salt
- 1/8 teaspoon soy sauce
- Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender. Meanwhile, in a skillet, cook bacon over medium heat until cooked but not crisp, about 3 minutes. Remove to paper towels.
- Drain beans; place about 12 beans on each bacon strip. Wrap bacon around beans and secure with a toothpick. Place on an ungreased baking sheet.
- In a small bowl, combine the butter, brown sugar, garlic salt and soy sauce; brush over bundles. Bake at 400° for 10-15 minutes or until bacon is crisp. Yield: 4 servings.
|Photo courtesy of Pioneer Woman|