Thanksgiving

Cranberry Coffee Cake

~ lk529 ~ 3 Comments

I end my series of Thanksgiving leftovers with the perfect holiday breakfast – coffee cake!

I use my go-to coffee cake recipe but add in the flavors of Thanksgiving. My filling is cranberry sauce and the topping features orange and fall spices.

This is my third time making this coffee cake base and I think it’s my best outcome yet! I highly recommend using sour cream over yogurt, and buy the full fat stuff. I think that’s the difference, that or the Kroger brand of sour cream is better than the Publix brand. (Sorry Publix, I still love you and miss shopping where “Shopping is a Pleasure.”)

Cranberry Coffee Cake

Ingredients for topping:

  • 3/8 C flour
  • 1/3 C brown sugar
  • 1/4 tsp cinnamon*
  • 1/8 tsp ginger*
  • 1/8 tsp cloves*
  • 1/8 tsp nutmeg*
  • pinch of salt
  • 2 1/2 tbsp butter
  • zest of 1 orange
  • 1/4 C rolled oats

*If you have pumpkin pie spice, you can use 1/2 tsp instead

Ingredients for cake:

  • 2 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter, at room temperature
  • 1 C sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 C sour cream
  • 1 C cranberry sauce

Steps:

  1. Make the topping: whisk together the flour, brown sugar, spices, zest, oats and salt. Using your fingers, break the butter into small pieces and combine with the topping. Set aside.
  2. Preheat oven to 350 degrees F. Line an 8×8″ square cake pan with foil and grease.
  3. Make the cake: In a large bowl whisk together flour, baking powder, baking soda, and salt.
  4. In a the bowl of a stand mixer beat butter and sugar until fluffy. Add eggs one at a time. Add in the vanilla.
  5. Incorporate a third of the dry ingredients into the wet ingredients. Once combined add 1/2 C of sour cream. Add another third of the dry ingredients. Once combined add the last 1/2 C of sour cream. Add in the final third of the dry ingredients.
  6. Assemble the cake: Place half of the cake batter in the prepared cake pan. Evenly distribute the cranberry sauce and top with remaining batter. Top the cake with the topping from step 1.
  7. Bake for 65 minutes, or until a knife comes out cleanly.
  8. Allow cake to cool for 5 minutes and remove the cake from the pan by the foil. Serve your cake with  a cup of coffee!

Cranberry Coffee Cake

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Cheesy Turkey and Rice Skillet

~ lk529 ~ Leave a comment

Today’s Thanksgiving leftovers recipe is one that I’ve made in my kitchen before. I made this one pot meal last month when my mother-in-law was visiting. We had just joined Sam’s Club and had a coupon for a free rotisserie chicken! This skillet meal was a perfect way to use some of that chicken. We all went back for seconds. So when I decided to Thanksgiving leftovers leading up to Turkey Day I knew this dish would be on the menu.

What makes this meal perfect for after Thanksgiving is that it only dirties one pot. Okay, two pots because you need to cook some rice ahead of time. But after a whole day of pulling out casserole dishes you forgot you had, eating on that once-a-year china, and stacking up the Tuperware it’s nice to not have to wash eight thousand dishes.

This recipe can be adjusted based on your leftovers. Swap out the broccoli for some green beans or Brussels sprouts.

Cheesy Turkey and Rice Skillet

Ingredients:

  • 2 tbsp butter
  • 1 onion, diced
  • 2 1/2 C broccoli
  • 2 tbsp flour
  • 2 C milk
  • 1/2 tsp ground mustard
  • 2 C diced cooked turkey
  • 2 C shredded cheddar cheese
  • 2 C cooked rice (brown, white, or a mix of both)

Steps:

  1. In a high sided skillet, melt butter over medium-high heat. Saute onion and broccoli until tender. Stir in flour. Slowly mix in the milk. Allow to simmer until thickened slightly. Season with ground mustard, S+P.
  2. Add in the cooked turkey. Melt in the cheese. Mix in the rice.

*This recipe is adapted from Lauren at http://www.laurenslatest.com/broccoli-cheddar-brown-rice-skillet/*

Skillet

SRC: Turkey Pie

~ lk529 ~ 33 Comments

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Today’s Secret Recipe Club post kicks off Thanksgiving week. This year I want to celebrate everyone’s second favorite part of the holiday – leftovers! I knew that in my search through my assigned blog, Chocolate & Chillies, I knew I would be on the search for turkey friendly recipes.

If you don’t yet know, in the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day!

And last month, Asiya was assigned my blog! She made Pumpkin Zucchini Bread inspired by my Pumpkin Broccoli Bread. Asiya left the workforce as an analyst seven to stay home with her first son. I can relate as I too just left my job as an engineer after having my first child. She started her blog as a way to branch out in the kitchen, and she has a husband who happily supports her endeavor. Her family is Indian and her husband Pakistani, so her blog is heavily influenced by these two cultures.

Using dishes from other cultures is a wonderful way to use up those turkey leftovers without getting bored, so I must thank the Secret Recipe Club for helping me to think outside of the box! If you usually make soup with your leftovers give her homemade oyster crackers a try; they’re on my bucket list.

I pulled two recipes off of Chocolate & Chilles, Mummy’s Chicken Pie and Chicken Biryani. As I am posting a rice skillet dish tomorrow I opted for her chicken pie. Because I used precooked roasted turkey instead of cooking chicken for use in this dish, I added extra garlic and ginger paste. Normally I’d shy away from the eggs in the pie filling, but it’s Secret Recipe Club so I left the ingredient, and I’m glad I did! I’d also never worked with phyllo dough before, mostly because I’m too impatient to brush each layer with melted butter, but also because I don’t want to be using that much butter. I’m glad that Asiya used a milk and olive oil wash instead!

Stuart and I both loved this Thanksgiving leftover solution. I served it with the leftover twice baked sweet potatoes from my “Thanksgiving for Two” menu.

Turkey Pie

Ingredients:

  • 1 lb cubed cooked turkey breast
  • 2 hard boiled eggs, diced
  • 2 tbsp canola oil
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tbsp flour
  • 3/4 C + 6 tbsp milk, divided use
  • 1 roll frozen phyllo dough, thawed
  • 2 tbsp olive oil

Steps:

  1. In a saucepan heat canola oil over medium heat. When hot add the ginger and garlic pastes, reduce heat – it will splatter. After 30 seconds whisk in the flour and return heat to medium. Slowly whisk in 3/4 C milk, whisk over medium heat until thickened slightly and free from lumps. Mix cubed turkey and diced hard boiled eggs. Set aside.
  2. Preheat oven to 400 degrees F.
  3. Whisk together 6 tbsp milk and 2 tbsp olive oil. Brush mixture on bottom of a 7×11″ casserole dish.
  4. Slice phyllo dough in half, place one half in the fridge until ready to use. Place one sheet of phyllo in casserole dish, brush with milk and oil mixture, repeat until all of the sheets have been used.
  5. Top phyllo with turkey pie filling.
  6. Top the filling with the second half of the phyllo dough – repeating the process of brushing with the milk and oil mixture. Brush the top of the pie with the milk and oil.
  7. Bake 20 – 25 minutes, or until the top is lightly golden and inside is hot.

*This recipe is adapted from Asiya at http://www.chocolateandchillies.com/2011/06/mummys-chicken-pie.html*

Turkey Pie FG1

To see the other bloggers who participated in the Secret Recipe Club this month click here:

Thanksgiving for Two and a Giveaway

~ lk529 ~ 14 Comments

Thanksgiving is my favorite holiday. I love the food – not just the eating of the food, but I love the preparing of the food, I love traditions, and I love spending time with my family.

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After getting married Thanksgiving became my domain. My parents and brother came to the FL Panhandle along with my in-laws. And no, it’s not awkward and dysfunctional. We are very lucky to get along with both sets of in-laws and better yet, they get along with each other! It’s so much fun having 10+ people gathered around a table meshing traditions and sharing stories.

Now that we are living in Ohio, where it has already snowed this year, in a smaller house with a tiny oven I’ve passed my hosting duties to my mother-in-law. My parents are even flying to Alabama to join us! Unfortunately my brother can’t get away from work so he and his fiance will be spending the holiday with another couple.

Thanksgiving for TwoIf you are spending the holiday with a small group of people, or even just as a party of two, I encourage you to keep reading and look at my perfect menu for all your favorite Thanksgiving flavors made for 2 – 4! And come back next week to see how I use the leftovers in unusual round two recipes!

For my very first Thanksgiving as a Mrs. I introduced a new dish to the holiday table – creamed onions. It has now become my must-have side dish. (Well, that and green bean casserole.) The first time I made this I followed the recipe verbatim, and after a massive amount of leftovers and feedback from the family I have since halved it and removed the pearl onions. Today, I cut that original recipe by 2/3 and still keep the pearl onions out. There are lots of onions to cut and tears to fall, but it’s very much worth it! A bite of creamed onions is the one I save for my last bite of the meal.

Stuart’s must-have side dish is his Papa’s Sweet Potato Casserole. This dish has become a mandatory dish for my family’s Christmas meal, too! I wasn’t going to made a mini-version for this Thanksgiving for Two meal, but the sweet potato is still mandatory. I instead made Twice Baked Sweet Potatoes. The flavors in the filling give the illusion of eating a full holiday spread.

And of course, you must have a turkey. For a small party you don’t need to stress over roasting the perfect bird, instead get a 3lb turkey breast. Lather it with flavored butter, place it on a bed of veggies, and roast it for only 2 1/2 hours. Serve it with your favorite gravy if you so desire.

Roasted Turkey Breast

Ingredients:

  • 1 3 lb boneless turkey breast
  • handful of Kosher salt
  • 1 tbsp sugar
  • 3 carrots, peeled
  • 2 ribs celery
  • 2 onions
  • 1 tbsp room temperature butter
  • 1/4 tsp Italian seasoning
  • zest and juice of 1/2 lemon

Steps:

  1. Once your turkey is thawed place it in a large bowl of salted water with a tbsp of sugar. Put the turkey in the refrigerator for at least two hours or even overnight.
  2. Preheat oven to 350 degrees F.
  3. Chop the carrots, celery, and onion into two-inch pieces and place on the bottom of a casserole dish.
  4. Remove turkey breast from brine and pat dry.
  5. In a small bowl combine the butter with the Italian seasoning, the zest of half a lemon and a squeeze of fresh lemon juice, S+P. Rub butter all over the turkey. Place turkey on bed of veggies.
  6. Roast for 2 – 2 1/2 hours, until an internal temperature of 170-175 degrees F is reached. Allow turkey to rest 5 – 10 minutes before slicing.

*This recipe is modified from Kelsey at http://m.cookingchanneltv.com/recipes/kelsey-nixon/roast-turkey-breast.html *

Twice Baked Sweet Potatoes

Ingredients:

  • 2 large sweet potatoes
  • 1 tbsp olive oil
  • 1 leek, cut into half moons
  • 1 tbsp brown sugar
  • 1/4 tsp ground ginger
  • 1/2 C ricotta cheese
  • 1/4 C shredded Parmesan cheese
  • 2 tbsp chopped fresh sage

Steps:

  1. Preheat oven to 400 degrees F. Wash sweet potatoes, pat dry, and poke with a fork. Bake for 1 hour, rotate potatoes halfway through cooking time. Allow potatoes to cool. (If you are making this with the rest of the “Thanksgiving for Two” menu at this point reduce the oven temperature to 350 degrees.)
  2. Clean leaks by placing them in a large bowl of water. Using your hands, separate the layers, allowing all the dirt to settle to the bottom of the bowl. Remove using a slotted spoon.
  3. Heat olive oil in a small skillet over medium-high heat. Saute leeks until tender.
  4. Halve the cooled potatoes lengthwise. Scoop out the flesh of the potato, leaving enough attached to the skins for stability. Place potato flesh in a food processor. Puree with brown sugar, ginger, S+P. Add the ricotta and puree until smooth. Remove sweet potatoes to a bowl and combine with cooked leeks, Parmesan cheese, and sage.
  5. Place the mixture into the potato skins. Bake for 30 minutes.

*This recipe is adapted from Nicole at http://flavorsbyfour.blogspot.com/2012/11/twice-baked-sweet-potatoes-with-sage.html *

Creamed Onions

Ingredients:

  • 2 tbsp butter
  • 1 red onion, sliced into thin rings
  • 1 sweet onion, chopped
  • 1 leek, cut into half moons
  • 2 shallots, cut into half moons
  • 1 clove garlic, minced
  • 2/3 C heavy cream
  • 1/3 – 1/2 C panko
  • 2 tbsp shredded Parmesan cheese
  • 1 tsp parsley

Steps:

  1. Clean leaks by placing them in a large bowl of water. Using your hands, separate the layers, allowing all the dirt to settle to the bottom of the bowl. Remove using a slotted spoon.
  2. Preheat oven to 375 degrees F. (If you are making this with the rest of the “Thanksgiving for Two” menu 350 degrees is fine.)
  3. In a large, high sided skillet melt 1 tbsp butter over medium-high heat. Saute the red and sweet onions until soft. Season with S+P. Remove to a bowl.
  4. In the same skillet melt the other tbsp butter. Saute the shallots and leeks until tender. Season with S+P. Add the minced garlic and cook another 60 seconds. Remove to the same bowl as the other onions.
  5. Add the cream to the skillet, bring to a gentle boil and let reduce slightly. Add the onions to the cream and combine. Taste and season with addition S+P if needed.
  6. In a small bowl mix together the panko, parmesan, and parsley.
  7. Pour creamed onions into a small casserole dish, or individual ramekins. (At this point you can refrigerate the onions up to 24 hours.) Top with panko mixture. Bake 40 – 45 minutes, or until topping is golden and onions are bubbly.

*This recipe is modified from Bree at http://bakedbree.com/creamed-onions *

Do you remember the super cool ThermoPop I used to check my poached chicken for my Maize and Blue Chicken Salad that I served during the #10DaysofTailgate blog event? If not, ThermoWorks was one of our very generous sponsors. They provided participating bloggers with a ThermoPop and also had a prize package in the giveaway. If you weren’t that lucky person to win a ThermoPop of your very own then, I’m providing you with a second chance! Even if you don’t win, these would make the perfect stocking stuffers for your foodie friends.

The ThermoPop comes in 9 colors. Not only do their bright colors make it a fun kitchen gadget, but it also means it won’t get lost in my drawer of utensils. It comes with a matching “sheath” to keep the probe free from dirt and damage when not in use. The ThermoPop is also easy to use. A simple touch of the front button turns the device and backlight on (the backlight will automatically turn off after 10 seconds to save power), a button on the back will adjust the temperature from degrees Fahrenheit to degrees Celsius, and probably the best feature, another button will rotate the large digital display 90 degrees. There’s no more twisting your head in awkward angles to read your thermometer and there’s no need for a magnifying glass to read the temperature either.

ThermoPop

To enter the giveaway, please follow the link below for the Rafflecopter giveaway. Entries include a mandatory comment on this post answering the question “What is your must-have dish at Thanksgiving?” and additional optional entries to increase your chances of winning.

a Rafflecopter giveaway

Terms & Conditions: This giveaway is open to residents of the United States only, age 18 and older. The ThermoWorks ThermoPop giveaway runs from Wednesday, November 19, 2014 12:00am ET through Saturday, November 21, 2014 12:00am ET. Winners will be randomly chosen and announced on November 22, 2014. Winners will also be contacted by email and will have 24 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

Disclaimer: ThermoWorks is providing the prize free of charge.  I received a ThermoWorks ThermoPop to use for #10DaysofTailgate. All opinions stated are my own.

CIC: Cranberries & Shallots

~ lk529 ~ 13 Comments

CIC-headerThis month members got to vote on the ingredients for the Crazy Ingredient Challenge. I love this new assignment method as it provides more time to allow inspiration to flow. It also gives me the opportunity to sway the challenge in a direction away from one of my many food allergies. I hated having to sit out last month’s Cantaloupe and Capers due to my melon allergy. I’m happy to say that my voted-for selection of Cranberries and Shallots won, by one vote!

There are a lot of directions one could take with this month’s challenge – salad, chutney, cheese log, bread pudding, anything Thanksgiving inspired, etc. I decided to do a simple side dish – elevating Brussels sprouts with sweetness from dried cranberries.

Brussels Sprouts with Bacon and Cranberries

Ingredients:

  • 5 strips of bacon, chopped
  • 1 1/2 lb Brussels sprouts, trimmed and halved
  • 2 shallots, sliced
  • 1 clove garlic, minced
  • 1/4 C dried cranberries
  • 1 tbsp honey
  • 1 C water

Steps:

  1. In a large skillet on medium-high heat cook bacon until crispy. Remove from pan and set aside.
  2. Add Brussels sprouts to same skillet and cook 5 minutes. Add shallots and garlic – cook until fragrant, about 1 minute.
  3. Stir in cranberries, honey, and water. Reduce to medium heat, cover, and simmer 7 minutes until liquid is evaporated and Brussels sprouts are tender. Stir in bacon and season with S+P.

*This recipe is modified from http://www.vegetariantimes.com/recipe/brussels-sprouts-with-walnuts-and-dried-cranberries/ and https://sewyoucancook.wordpress.com/2013/11/02/thanksgiving-brussels-sprouts/*

Brussels sprouts with Bacon and Cranberries

To see the other blogs that participated this month click on the link below. And if you’re a blogger and interested in joining us, contact Dawn at spatulasonparade@gmail.com. You don’t have to participate every month, but if you’re up for the challenge, we’d love to have you!

Pecan Pie

~ lk529 ~ 1 Comment

I had planned on providing you with a healthy shrimp and avocado pesto recipe to start your new year off right. But unfortunately the avocados at the grocery store weren’t anywhere near ripe and they were completely out of basil. So that recipe will have to wait for another day.

Instead I’m going to switch gears entirely and give you a sweet, rich dessert. Stuart’s holiday favorite. Pecan pie. My mom makes this pie just for him – and it amuses me greatly that the woman married to a man with nut allergies provides the only nutty dish of the holidays.

Pecan Pie Steps

Pecan Pie

Ingredients:

  • 1 C light corn syrup
  • 3 tbsp butter
  • 1/2 C brown sugar
  • 2 tbsp flour
  • 1/4 tsp salt
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 1 1/2 C chopped pecans
  • 1 pie crust

Steps:

  1. Over medium heat combine corn syrup, butter, brown sugar, flour, and salt. Stir until the butter melts. DO NOT BRING TO A BOIL. Remove from heat.
  2. In a small bowl beat the eggs. While constantly stirring the syrup mixture, slowly add in the eggs. Stir until smooth. Add in the vanilla and chopped pecans.
  3. Pour pecan pie filling into a ready-to-bake, thawed pie crust. If desired, place 5 halved pecans in a small circle/star in the center of the pie.
  4. Bake 1 hour at 350 degrees until the filling no longer jiggles.

*This recipe is adapted from http://www.mrfood.com/Pie/Perfect-Pecan-Pie-685/*

Pecan Pie

Update December 2016: I’ve been dying to re-photograph this pecan pie and every Christmas I say I’m going to. It’s taken three years for that to happen, but hey! My parents remodeled their home in 2016 and all of the yellow tones of the kitchen were replaced by modern and timeless whites, greys, and deep cherry. Even with the new open concept I was surprised at how little natural light penetrated the bright space. I had to take mom’s pie out to the lanai to snap the new photo. It’s amazing what natural lighting can do to the beauty of a pie!

Classic Pecan Pie | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Whole-Cranberry Cranberry Sauce

~ lk529 ~ 2 Comments

Cranberry sauce is a must have item on the Thanksgiving Day spread. And even if you don’t like it, you still have to have a little spoonful to liven up your plate. It’s like a bright flower hiding in the desert. For those that do eat the cranberry sauce, it’s a cool, tart bite that keeps your taste buds alive throughout the entire meal. (My favorite part about cranberry sauce is actually what I do with the leftovers! I make a cranberry barbecue sauce to make turkey sandwiches on game day.)

We always use the whole berry cranberry sauce from the can. And it is my brother’s pride and joy. Only he is allowed to open that can and pour it into the serving bowl. I used to have one of those battery-powered can openers, but this year he’s going to have to put a little elbow grease into the job and use a traditional can opener! Fun fact: Giada admitted to using canned cranberry sauce at her home on Thanksgiving on Food Network’s Thanksgiving Live!

For the blog I decided to try and make cranberry sauce from real cranberries. It is such a simple recipe requiring very little attention. If you want to avoid the can, this is an easy way to do it.

Whole-Cranberry Cranberry Sauce

Ingredients:

  • 3 C fresh cranberries
  • 1/2 C real maple syrup
  • 1/2 C honey
  • 1 1/4 C orange juice

Steps:

  1. Combine ingredients in a pot. Bring to a boil and let simmer for 20 minutes. (It’ll sound like popcorn popping!)
  2. Skim the foam off the top. Bring to room temperature.

*This recipe is adapted from Constance at http://thefoodiearmywife.com/homemade-cranberry-sauce-for-thanksgiving/*

Cranberry Sauce 1 Cranberry Sauce 2

Papa’s Sweet Potato Casserole

~ lk529 ~ 5 Comments

An absolute must have on the Thanksgiving table is Papa’s Sweet Potato Casserole. This recipe originated from Stuart’s grandfather. I have to admit that I have changed the recipe to decrease the amount of sugar.

The first time I made this casserole I substituted real pureed sweet potato in place of canned yams at my mother-in-laws recommendation. I looked at the recipe and the large quantity of sugar in the casserole frightened me, so I halved it. Even still it was way to sweet for my family members. Since then I’ve decreased the sugar even more and even reduced the amount of heavy cream. I must confess, every time I make this it turns out a little bit differently. Using fresh sweet potatoes means that I might not have the exact amount of puree once I pull it out of the food processor so I eyeball the heavy cream until the mixture reaches the perfect color.

On Thanksgiving I never have enough SPC! I even double the recipe allowing me to make one version with pecans and one version without. (My dad is allergic to nuts) To save on kitchen counter space, I make the casserole filling on Wednesday leaving only the topping to make and add right before putting in the oven Thursday.

Papa’s Sweet Potato Casserole

Ingredients:

  • 3-4 sweet potatoes
  • 1/2 – 3/4 C heavy cream
  • 1 1/2 stick butter, divided use
  • 1/2 C sugar
  • 1 tsp vanilla
  • 1/4 tsp pumpkin pie spice
  • 1/8 tsp nutmeg
  • 3 eggs, beaten
  • 1/2 C brown sugar
  • 1/2 C flour
  • chopped pecans (optional)

Steps:

  1. Prick potatoes with a fork and bake at 400 degrees F for 60 minutes until soft.
  2. Reduce oven temperature to 350 degrees F.
  3. Peel potatoes when they are cool enough to handle.
  4. In a food processor puree sweet potatoes with heavy cream (you may need to do this in batches).
  5. In a large bowl, combine potatoes, 1 stick melted butter, sugar, vanilla, spices, and eggs. Pour into a casserole dish.
  6. Make the topping: combine brown sugar, flour, and 1/2 stick melted butter. If using pecans add to this mixture as well. Cover casserole with topping and bake 30-40 minutes, until it no longer jiggles.

Sweet Potato Casserole Sweet Potato Casserole 2

Slow Cooker Green Bean Casserole

~ lk529 ~ Leave a comment

Green Bean Casserole has always been my favorite side dish at Thanksgiving. I love the bright green that it brings to a plate of otherwise brown and white. The best part are the French’s Fried Onions that cover the top of the casserole.

We have always used the recipe on the can of Campbell’s Cream of Mushroom Soup, substituting frozen green beans instead of canned. Using frozen yields a brighter green and a fresher taste and last year I converted my brother-in-law, a true GBC lover, into using frozen from now on.

For the blog this year, I decided to make Thanksgiving side dishes leading up to Turkey day. But, with the exception of Sweet Potato Casserole, none of these recipes are ones that I’d made before. I thought it’d be fun, for blog purposes, to mix things up a little bit. (It was also fun to eat Thanksgiving favorites a month or two before the big day!)

When I experimented with this particular recipe I used fresh picked green beans from my husband’s aunt’s farm in Alabama! Because the beans are cooked in a slow cooker for 6 hours I highly recommend using fresh beans for this. Canned beans would become very mushy; frozen might work okay.

Slow Cooker Green Bean Casserole

Ingredients:

  • 3 tbsp butter
  • 8 oz white mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/4 C flour
  • 1 1/4 C chicken broth
  • 1 1/4 C heavy cream
  • 2 lb green beans, trimmed and cut
  • 1-2 C French’s friend onions, divided

Steps:

  1. In a large skillet saute mushrooms in butter until mushrooms are golden and all liquid is evaporated. Season with garlic, thyme, and S+P.
  2. Add flour and ground onions, cook for a minute. Whisking, add in broth and cream. Bring mixture to a boil and simmer for 10 minutes.
  3. Place green beans in slow cooker. Cover with cream of mushroom soup (that’s what you made in steps 1 & 2!). Cook on LOW 5-6 hours.
  4. Transfer cooked casserole into a casserole dish. Mix in extra French’s onions if desired. Top casserole with more fried onions. Place casserole under the broiler for 3-5 minutes until onions are extra crispy and casserole is bubbly.

*This recipe is modified from Christin at http://spicysouthernkitchen.com/slow-cooker-green-bean-casserole/*

Green Bean Casserole