Let's Have Your Thanksgiving/Christmas "go To" Recipes
My "signature" recipe for Thanksgiving is one the kids allus ask for...Broccoli Rice Casserole:
1/4 to 1/2 cup chopped onion
1 tablespoon butter
1 can cream of mushroom soup
1 small jar Cheez Whiz
1 cup cooked rice
1 package (10 ounces) frozen chopped broccoli, cooked and drained
In a skillet over medium-low heat, sauté onion in butter; add rice and broccoli.
Heat soup over low heat; add Cheez Whiz.
Combine all ingredients; pour into buttered casserole. Bake casserole at 325° for about 20 to 30 minutes, or until thoroughly heated.
If I am serving a larger crowd, I double everything, but one of the Cheez Whiz jars is the spicy kind (I think it has jalapenos in it)
Do you make the soup up or just heat the condensed soup with no water?
Sounds great, I may have to make it
My MIL makes a broc. casserole and its so nasty.. lol maybe I ll make this one so she can make something else!
As I said, even the kids come back for seconds on this one (I think it's all the cheese that brings 'em back) :thumbsup:
I FORGOT TO MENTION THAT I USE THE CHOPPED FROZEN BROCCOLI! If I wanna get real fancy, I'll add water chestnuts to it for a little extra texture and "crunch."
yum, gonna make this tonight. thanks for the recipe!
8 ounces pearl onions
4 cups water
6 tablespoons butter
6 tablespoons all-purpose flour 3 cups milk
salt to taste
ground black pepper to taste
Peel onions, and drop into boiling water. Cook until tender. Drain, reserving liquid. Set onions aside while you make the sauce.
Melt butter or margarine in a saucepan over medium heat. Whisk in flour to make a paste. Mix together cooking water and milk. Add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened. Add salt and pepper to taste. Add onions, and transfer to a serving dish.
A friend gave me this recently and I haven't made it yet, but she says her family LOVES it. She said to use the food processor or blender to make it quick!
1 (10 ounce) package frozen white corn
3 1/2 cups milk 1/2 cup butter, melted
4 tablespoons all-purpose flour
1 cup white sugar
Preheat oven to 350 degrees F (175 degrees C).
In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.
Bake for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.
Pretty quick to make up, and very tasty. . .I sometimes add some smushshed saltines (instead of half the biscuit mix) to add a bit of texture.
4 eggs, beaten
1/2 cup vegetable oil
1 cup biscuit mix (dry)
1 (4 ounce) can chopped green chiles, with
juice 1 medium onion, chopped
1 clove garlic, minced
2 cups grated Cheddar cheese, divided
4 cups coarsely chopped summer squash or
zucchini or yellow summer squash
Combine eggs, oil an biscuit mix. Stir in chili peppers, onion, garlic and half the cheese. Stir in squash. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 40 minutes; sprinkle with reserved cheese and bake 5 minutes more.
Alton Browns "Best Ever Green Bean Casserole"
I've voting for this one in the Food Network's GBC Sweeps!!
Best Ever Green Bean Casserole
Recipe courtesy Alton Brown, 2007
Prep Time: 25 min Inactive Prep Time: -- Cook Time: 45 min Level:
4 to 6 servings
For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
For beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Paula Deen's GBC Recipe
This one sounds pretty yummy its ownself!
Green Bean Casserole
Recipe courtesy Paula Deen
Prep Time: 10 min Inactive Prep Time: -- Cook Time: 20 min Level:
Easy Serves: 6 servings
1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar
Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
|All times are GMT -8. The time now is 09:08 AM.|