Casserole recipe

 Green bean casserole recipe

Instead of using the canned soup, make the dish from scratch. This can be made a day ahead of time, with minimal assembly; just re-heat it the next day. It’s the perfect match for a savory meal.

Ingredients

• 1/4 cup butter
• 1 large yellow onion, half diced and half sliced
• 1 bell pepper, diced
• 1 clove garlic, diced
• 1 pound cremini mushrooms, sliced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup flour
• 1 1/2 cups milk
• 1 cup sour cream
• 1 – 1 1/2 lb French-cut green beans
• 1 cup Parmesan cheese
• 1/2 cup canola, corn or vegetable oil

Method

1. Melt butter in a heavy-bottomed skillet or dutch oven over medium heat.
2. Saute diced onions, bell peppers and garlic until fragrant and soft.
3. Add mushrooms, salt and pepper and cook over medium heat until liquid is evaporated.
4. Sprinkle three Tablespoons flour over vegetables, stirring to coat.
5. Add milk slowly, stirring constantly. Increase heat to medium-high and cook until thickened.
6. Remove mixture from heat and stir in sour cream. Set aside.
7. Bring a large pot of water to boil. While water is heating, fill a large bowl with ice water.
8. Cook green beans in boiling water for three or four minutes or until bright green. Plunge beans immediately into cold water.
9. Mix green beans with Parmesan cheese and sauce.
10. Toss remaining tablespoon flour with sliced onion. Heat oil in a heavy skillet until very hot.
11. Fry floured onions in oil. Top green beans with fried onions.
12. Heat entire green bean casserole in a 350 degree oven for about 30 to 45 minutes. If your oven is full, the mixture can be microwaved on medium-high.

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Sweet Potato Pie Recipe

Sweet Potato Filling

• 2 pounds sweet potatoes (about 5 small to medium)
• 2 tablespoons unsalted butter , softened
• 3 large eggs
• 2 egg yolks
• 1 cup granulated sugar
• 1/2 teaspoon fresh ground nutmeg
• 1/4 teaspoon table salt
• 2 - 3 tablespoons bourbon
• 1 tablespoon molasses (optional)
• 1 teaspoon vanilla extract
• 2/3 cup whole milk
• 1/4 cup packed dark brown sugar

Instructions

Heat oven to 350ºF degrees.

Prick sweet potatoes several times with fork and place on double layer of paper towels in microwave (see illustrations below). Cook at full power for 5 minutes; turn each potato over and continue to cook at full power until tender, but not mushy, about 5 minutes longer. Cool 10 minutes. Halve each potato crosswise; insert small spoon between skin and flesh, and scoop flesh into medium bowl; discard skin. (If potatoes are too hot to handle comfortably, fold double layer of paper towels into quarters and use to hold potato half). Repeat with remaining sweet potatoes; you should have about 2 cups. While potatoes are still hot, add butter and mash with fork or wooden spoon; small lumps of potato should remain.

Whisk together eggs, yolks, sugar, nutmeg, and salt in medium bowl; stir in bourbon, molasses (if using), and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine.

Heat partially baked pie shell in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar. Pour sweet potato mixture into pie shell over brown sugar layer. Bake about 45 minutes, until filling is set around edges but center jiggles slightly when shaken

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Easy Potato Salad Recipes

Classic Potato Salad:

3 pounds potatoes, cooked until just tender, cubed, cooled (peeling is optional)
5 or 6 hard cooked eggs, cooled, coarsely chopped
1/4 to 1/2 cup chopped onion (red onion looks pretty)
1/4 to 1/2 cup chopped celery

Dressing:
3/4 cup mayonnaise (a little more or less, as desired)
1 to 2 tablespoons prepared mustard
2 Tbs. sugar
salt and pepper to taste

Mix potatoes, celery and onion in large bowl. Cover with dressing and toss to coat. Add eggs and gently toss to coat. Refrigerate at least 1 hour to blend flavors.



Red Skin Potato Salad

2 lbs red potatoes, scrubbed with skin on, cut into quarters and boiled till just done
6 eggs, boiled & chopped
1 lb bacon, fried & crumbled (or use finely chopped lean ham)
1 onion, chopped (or use green onions)
1 stalk celery, chopped

Dressing:
1 1/2 cups mayonnaise
1/2 cup sour cream
1 tsp. dill weed
salt & pepper to taste


Mix potatoes onion, bacon and celery in large bowl. Mix dressing together, and toss with potatoes. Add eggs and toss again till mixed. Refrigerate for at least 1 hour to blend flavors.

German Potato Salad

3 cups diced peeled potatoes
4-5 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley


Bring potatoes to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

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