green bean casserole recipe

• Question:-Does anyone have a good recipe for a sweet corn bread? and a good home style green bean casserole?
  I'm looking for something similar to Sonny's or Boston Market's style of cornbread.
  
  Also, a good green bean casserole recipe that's isn't right off the back of a cambell's soup would be great too!
  
  Thanks!
  
  Answer:-Here are several recipes for you to choose from:
  
  Sweet cornbread:
  http://www.cooks.com/rec/search?q=sweet+cornbread
  
  Green bean casserole:
  http://www.cooks.com/rec/search?q=Green+bean+casserole
  
• Question:-Green bean casserole recipe?
  There are so many green bean casserole recipes out there, what is your favorite?? Please give full recipe or link to it :)
  
  Thanks in advance!
  
  Answer:-3 cans of green beans, i can of cream of mushroom, and about 1/3 block of velveeta, sltt and pepper.
  
  Heat all together on stovetop on low heat.
• Question:-I have a question about a green bean casserole recipe?
  the recipe that i have calls for mushrooms and cheddar...
  
  question #1: can you think of another veggie that i can put in besides mushrooms that won't overpower the green beans?
  
  question #2: can you think of another type of cheese that would be good with green bean casserole? perhaps fontina? or provolone?
  
  any suggestions are welcome. thanks!
  
  Answer:-Not sure about other veggies but turkey tastes great in green bean casserole! It makes the dish a main course instead of just a side dish,too!
• Question:-Green bean casserole recipe without using Campbell's cream of mushroom soup?
  Is their a recipe that does not use the condensed soup?
  
  Answer:-Grandma's Green Bean Casserole
  
  Ingredients
  2 tablespoons butter
  2 tablespoons all-purpose flour
  1 teaspoon salt
  1 teaspoon white sugar
  1/4 cup onion, diced
  1 cup sour cream
  3 (14.5 ounce) cans French style green beans, drained
  2 cups shredded Cheddar cheese
  1/2 cup crumbled buttery round crackers
  1 tablespoon butter, melted
  Directions
  Preheat oven to 350 degrees F (175 degrees C).
  Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
  Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
• Question:-green bean casserole recipe without mushrooms?
  My family is coming to town for thanksgiving, my dad hates mushrooms.. any great recipes out there for a green bean casserole without mushrooms or cream of mushroom soup?
  
  Thanks!
  
  Answer:-
• Question:-Do you like altering the classic green bean casserole recipe?
  Do you like to (or like when others) add stuff like cheese or almonds?
  
  Answer:-
• Question:-?What is a good green bean casserole recipe?
  thnx
  anything other than the Capbells soup one
  
  Answer:-I prefer my green beans with peeled cut-up potatoes...however, the french's onion, mushroom soup recipe is an all american favorite!
  
  1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  1/2 cup milk
  1 tsp. soy sauce
  Dash ground black pepper
  4 cups cooked cut green beans
  1 1/3 cups French's® French Fried Onions
  
  Directions:
  
  MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
  
  BAKE at 350°F. for 25 min. or until hot.
  
  STIR . Sprinkle with remaining onions. Bake 5 min.
  
  TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
  
  For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
  
  For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
  
  For a festive touch, stir in 1/4 cup chopped red pepper with soup.
  
  For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans
• Question:-What is a easy good green bean casserole recipe that uses fresh green beans?
  
  
  Answer:-Just use the regular recipe - mushroom soup, etc., only use blanched fresh green beans instead of the canned or frozen.
• Question:-Best Green Bean Casserole Recipe?
  I know that there are hundreds out there. Please share one that's tried and true for you (and of course tasty too!)
  Also if you want to share any other side dishes, please feel free!
  
  Answer:-Green Bean Casserole
  
  From: Campbell's Kitchen
  Prep: 10 minutes
  Bake: 30 minutes
  Serves: 6
  
  Ingredients:
  
  1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  1/2 cup milk
  1 tsp. soy sauce
  Dash ground black pepper
  4 cups cooked cut green beans
  1 1/3 cups French's® French Fried Onions
  
  
  Directions:
  
  
  MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
  
  BAKE at 350°F. for 25 min. or until hot.
  
  STIR . Sprinkle with remaining onions. Bake 5 min.
  
  TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
  
  For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
  
  For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
  
  For a festive touch, stir in 1/4 cup chopped red pepper with soup.
  
  For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.
  
  Sweet Potato Casserole
  
  
  2 1/2 pounds sweet potatoes (about 3 large), scrubbed
  2 large eggs, lightly beaten with a fork
  3 tablespoons unsalted butter, melted plus more for the preparing the pan
  2 tablespoons packed dark brown sugar
  1 teaspoon kosher salt
  1/2 teaspoon ground cinnamon
  1/2 teaspoon ground ginger
  Pinch of freshly grated nutmeg
  Freshly ground black pepper
  1/4 cup coarsely chopped pecans
  Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
  Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
  
  Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
  
  Buttermilk Biscuits
  
  4 cups all-purpose flour
  1 tablespoon salt
  1 tablespoon baking powder
  2 teaspoons baking soda
  1 cup vegetable shortening, cold, cut into 1/2-inch pieces
  1 1/2 to 2 cups buttermilk, plus additional for brushing
  Preheat the oven to 375 degrees F.
  Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
  
  Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.
  
  Garlic and Celery Root Mashed Spuds
  
  
  4 large Idaho potatoes (about 2 1/2 pounds), peeled and cut into 2-inch pieces
  1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces
  4 cloves garlic, peeled
  3/4 cup lowfat buttermilk
  2 teaspoons olive oil
  2 tablespoons minced fresh chives
  Salt and ground black pepper
  In a large saucepan, combine potatoes, celery root and garlic cloves. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender.
  Drain and transfer potatoes, celery root and garlic to a large bowl. Add buttermilk and olive oil and mash until smooth (or lumpy, whatever you like!). Fold in chives. Season, to taste, with salt and black pepper.
  
  Mixed Greens with Pancetta and Shaved Parmesan
  
  8 ounces pancetta or slab bacon, cut into 1-inch long by 1/2-inch wide rectangles
  3/4 cup olive oil, plus 1 tablespoon
  1 bag mixed baby lettuce
  1 tablespoon Dijon mustard
  1/4 cup red wine vinegar
  8 ounces hard cheese, such as Parmesan or aged Cheddar
  Heat 1 tablespoon of the olive oil a medium saute pan over medium-high heat. Add the diced bacon and gently cook until slightly crisp and browned, about 3 to 4 minutes. While the bacon is cooking, remove the greens from the bag, rinse and then pat dry and add to a large salad bowl. Once the bacon is cooked, use a slotted spoon to remove it from the pan and place into the bowl with the greens, tossing to combine. Take the pan with the bacon fat off the heat and add the remaining olive oil. Add the Dijon mustard to the pan and stir to combine. Add the red wine vinegar, stir to combine. Pour 2 to 3 tablespoons over the salad greens, and toss. Serve the remaining dressing at the table. Using a vegetable peeler, peel large slices of the cheese, place on top of the salad and serve.
  
  
  Wild Mushroom Soup with Chestnuts and Roasted Fennel
  
  
  
  6 small fennel bulbs, stalks removed, halved lengthwise
  Extra-virgin olive oil
  Sea salt and freshly ground black pepper
  1/4 cup (1/2 stick) unsalted butter
  1 large onion, chopped
  4 garlic cloves, minced
  1/2 bunch fresh thyme sprigs, leaves stripped from the stem
  1 pound white button mushrooms, wiped of grit and coarsely chopped
  1 pound oyster mushrooms, wiped of grit and coarsely chopped
  1 pound chanterelle mushrooms, wiped of grit and coarsely chopped
  1 pound cooked chestnuts
  3 quarts chicken stock
  1/2 cup heavy cream
  Fresh chopped chives, for garnish
  
  Preheat the oven to 400 degrees F.
  Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Reserve until ready to serve.
  
  In a large pot, melt the butter over medium flame, add the onion and garlic, and saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.
  
  Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
  
  To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, a roasted fennel half, and a sprinkle of chopped chives.
  
  Herbed Butter Parsnips
  
  1 tablespoon extra-virgin olive oil
  1 tablespoon unsalted butter
  2 pounds parsnips, peeled and sliced into circles
  Kosher salt and freshly ground black pepper
  Herb Butter:
  1/2 pound unsalted butter, softened
  1/2 cup mixed chopped fresh herbs, like chervil, parsley and chives
  Kosher salt and freshly ground black pepper
  
  Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
  Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
  
  To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
  
  Good Luck!
• Question:-campells green bean casserole recipe?
  I want to make this for tomorrows Christmas lunch at work but only have 2 cups of green beans, really dont want to run back out tonight...do you think it would be a good idea if I just used mixed veggies as the other 2 cups? I using frozen bag veg. btw
  campbells** oops
  
  Answer:-Yeah, it's your own twist on the recipe :-/

sweet potato recipes

• Question:-Canned sweet potato recipes?
  Is there a simple recipe for canned sweet potatoes that isn't too sweet, but tastes really good?
  
  Answer:-Check out
  http://southernfood.about.com/od/sweetpotatoes/Sweet_Potato_Recipes.htm
  for they have all types of recipes for canned sweet potatoes
• Question:-any awesome sweet potato recipes?
  i bought real maple syrup, i have every ingredient known to man for baking needs and i bought a 5lb. bag of sweet potatoes. i bought the maple syrup because i remember making this 7 yrs ago and it was in the recipe. but i forgot to research a recipe before going grocery shopping today! the store is a mad house btw and i was under pressure to try to remember what i put in it. ooo i also bought heavy cream....is that in the recipe aswell?
  
  Answer:-If it were me, I'd prepare the potatoes, put in about a cup of maple syrup, 1/4 cup of butter, a cup of heavy cream, and a good tsp of salt, a tbsp cinnamon and a tbsp good vanilla extract. I'd mash it all up together, put it in a baking pan, and save until you're ready to cook it. I'd reheat it at 350 degrees for 45 min, then cover with marshmallows and give it an additional 10 min at 400 degrees.
  
  Kraft has a great recipe on their site, if you can find it--with cream cheese or neufachel and pecans on top.
  
  TX Mom
• Question:-Great low-sugar sweet potato recipes?
  So I can find a lot of recipes online for sweet potato but a lot of them use a ton of sugar. Does anyone have any good recipes or websites with recipes for low sugar sweet potato recipes?
  
  I love the taste and the health benefits, but I need more variety.
  
  Answer:-umm this one is with substitute sugar
  
  INGREDIENTS:
  3 lbs sweet potatoes or yams (try to find ones that are about the same size)
  1½ cups pecan pieces
  2 teaspoons cinnamon
  ½ teaspoon nutmeg
  1 teaspoon salt
  ¼ teaspoon pepper
  5 Tablespoons butter
  1 egg
  Sugar substitute
  
  PREPARATION:
  1. Poke the sweet potatoes/yams several times with a sharp knife and roast at 400 F. until soft - about 45-60 minutes depending upon the size.
  
  2. Make the topping - pulse 1 cup of the pecans in food processor or blender until it is ground into a meal.
  
  Add about 1/4 cup worth sugar substitute, 1 teaspoon cinnamon, a pinch of salt, and 2 Tablespoons of the butter and process until blended. Mix the rest of the pecan pieces in by hand.
  3. Let the sweet potatoes cool for 10-15 minutes. Split them and remove the pulp. Put them into the food processor or blender (no need to wash between topping and sweet potatoes) and process with the rest of the butter (3 Tablespoons). Mashing with a potato masher is also fine, but the texture will be somewhat smoother if you blend/process. Add the rest of the seasonings - (1 teaspoon cinnamon, the nutmeg, salt, and black pepper). The amount of sweetener you add will be up to your taste and the sweetness of the yams. When the seasonings are to your taste, and the egg and blend.
  
  4. Put sweet potato in buttered baking dish and sprinkle pecan topping over the top. Bake at 375 F. until the topping is browned.
  
  OR...
  Ingredients:
  4 medium sweet potatoes(approx 1 lb)
  1/2 tsp grated orange peel
  1/2 cup orange juice
  2 tbsp brown sugar
  1/4 tsp cinnamon
  2 dash angostura bitters
  
  
  Instructions:
  Boil potatoes until tender. Remove skins. Mash pulp with a potato
  masher or electric mixer. Add remaining ingredients and whip until
  fluffy. Pace in a 1 quart ungreased casserole. Cover and bake at 350
  degrees for approximately 30 minutes.
• Question:-Are there any sweet potato pie recipes that dont call for milk or cream?
  My Grandmother used to make sweet potato pies without milk or cream. She was an old Southern woman that never measured or wrote down anything she knew by heart. I never got the chance to write the recipe down before she past away. I want to bake one for the upcoming holiday. Please help!
  
  Answer:-Though I don't have an exact recipe for you, I would suggest baking the sweet potatoes, rather than boiling them. Their flavor is much more rich when baked.
  
  Or, you could do as I have done before, and it tastes dynamite!! Make candied sweet potatoes, and once they are fully cooked, mash them (or use the blender/mixer) and pour into pie crusts and bake.
  
  Here's a recipe for those, adjust it as you may need for a smaller batch.
  
  3 pounds sweet potatoes or yams--peeled and cubed
  1 cup sugar
  1 cup brown sugar
  2 sticks sweet butter, cubed
  vanilla flavoring
• Question:-Sweet Potato Recipes?
  My husband is in love with the sweet potato fries from TGIFridays. Mostly because it is sweet potatoes. Any one have some interesting or exotic sweet potato recipes? Or even one for these tasty fries?
  
  I forgot to ask if anyone has a recipe for a sweet potato soup with chunks of ham?
  I know about baking them like potatoes. We have tried mashed with brown sugar and butter.
  
  I'd like more exotic or 5 star recipes as I am not a cooking novice.
  
  Answer:-I made some sweet potato fries today following this recipe.
  
  INGREDIENTS
  1/2 teaspoon(s) ground cumin
  1/2 teaspoon(s) salt
  1/4 teaspoon(s) ground red pepper
  1 tablespoon(s) vegetable oil
  2 large (about 1 1/2 pounds) sweet potatoes
  DIRECTIONS
  
  1. Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.
  2. Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.
  
  
  COOKING INFO
  Serves
  4
  Yield--
  Prep Time--
  Cook Time--
  Total time--
  Oven Temp400
  
  
  
  NUTRITIONAL INFORMATION (per serving)
  Calories136
  Total Fat3.78g
  Saturated Fat--
  Cholesterol--
  Sodium295mg
  Total Carbohydrate24.1g
  Dietary Fiber--
  Sugars--
  Protein1.73g
  Calcium--
• Question:-Purple Sweet Potato Recipes?
  Can anyone give me a few Delicious recipes for Purple Sweet Potatoes?
  Also the BEST way to cook them?
  
  Answer:-I never used purple sweet potatoes but i grew purple beans and when cooked they turned green. Iwas really diappointed! I dont know if the potatoes do the same. I would cook them like regular S.potatoes. Martha has some good recipes on her site. Good luck
• Question:-I want to impress my family and make a killer sweet potato recipe! Recipes???
  prefably with marshmellows! and if you got a good green bean casserole recipe i wouldn't mind that either, all for about 15 people, 10 pts to best answer! thank you!
  A sweet potato casserole recipe that is
  (For Thanksgiving)
  
  Answer:-Doesn't have marshmallows but I can guarantee its to DIE for!!!!!!!!!!! I always have to double the below fir my family :) Enjoy!!
  
  INGREDIENTS
  4 1/2 cups cooked and mashed sweet potatoes
  1/2 cup butter, melted
  1/3 cup milk
  1 cup white sugar
  1/2 teaspoon vanilla extract
  2 eggs, beaten
  1 cup light brown sugar
  1/2 cup all-purpose flour
  1/3 cup butter
  1 cup chopped pecans
  
  
  DIRECTIONS.......
  
  
  Preheat oven to 350. Grease a 9x13 inch baking dish.
  In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
  Bake for 25 minutes in the preheated oven, or until golden brown.
• Question:-OK, who has good sweet potato recipes? I'm about to have a bumper crop!?
  All variety please, I want to take advantage of the amount and try a lot of different things...
  
  Answer:-go to allrecipes.com or cooks.com!
• Question:-EASY sweet potato recipes for the anti-cook?
  
  
  Answer:-I made sweet potato hash browns and they were awesome, I shredded the potatoes like regular potatoes. I put some olive oil and butter in my pan, so the butter would not burn so fast. I added the sweet potatoes, a little salt, pepper, cayenne and some brown sugar. Let them cook till brown on one side, then flip. They get real brown and the crust is kinda chewy. My boyfriend loved them and he isn'at crazy about sweet potatoes. You can also make sweet potato fries. I have not made them, but had them at a restaurant and they were wonderful.
• Question:-I need some good sweet potato recipies for the fair, I'd like to win a blue ribbon, know any great recipes
  I'd be interested in any kind of recipes with sweet potatoes in them. biscuits, jelly, pie, muffins, cookies, etc. anything.
  
  Answer:-If you use the orange kumara for this, you will have a beautiful golden pudding. You'll need about 1 lb unpeeled potatoes.
  
  SWEET POTATO PUDDING
  
  13 1/2 oz sweet potatoes, peeled, cooked and mashed
  1 cup orange juice
  3/4 cup sugar
  1/2 cup butter, melted
  6 egg yolks, beaten
  2 teaspoons preserved ginger in syrup, finely chopped
  1-2 teaspoons lemon zest, finely grated
  1/4 teaspoon cinnamon or nutmeg
  2 egg whites, stiffly beaten
  
  Preheat the oven to 180 degrees celsius.
  Combine all the ingredients except fo the egg whites in a bowl and beat together well.
  Fold in the egg whites and bake in a greased pudding dish for about 1 hour.
  
  Preserved ginger in syrup is available in jars from delicatessens.

green bean casserole

• Question:-Can I bake green bean casserole tonight, stick it in the fridge and nuke it in the microwave tomorrow?
  I was asked to bring the green bean casserole to Thanksgiving dinner at my parents' house tomorrow (the generic recipe w/ green beans, milk, pepper, and cream of mushroom soup), and I really don't want to get up early tomorrow to bake it. Will it be ok if I bake it now, allow it to sit in the fridge overnight and bring it to the family's house to nuke in the microwave tomorrow afternoon? It's either that or bake it in the morning and have to drive an hour with a hot casserole dish, and it will still have to be reheated before dinner tomorrow. Will it be ok to refrigerate it overnight or will it be nasty? Thanks!
  
  Answer:-no, i think it will be okay. one thing, though - if you put those canned fried onions on top, do that when you get to your parents house and then reheat it in the oven so they stay crispy. the microwave will make them soggy & gross. happy thanksgiving!
• Question:-How can I make green bean casserole?
  So I moved to the dorm for college, and I really want to cook more of my own food since there is basically just fast food around. I really love green bean casserole, and I know how to make it. The down side is that I don't have a casserole dish. I have several pots and pans of different sizes, and some tupperware. Does anyone know how I could make a casserole without the dish?
  I have access to a microwave, a stove, and an oven.
  
  Answer:-Go to the grocery store and buy a small square tinfoil pan that is disaposable and bake it in that. You can also microwave everything and then finish the toasted onions in the toaster oven and sprinkle on top.
  Good Luck!
• Question:-What are the best tasting green beans for green bean casserole?
  When My mom makes green bean casserole her G.B.'s are like hard, tough, dry feeling, and thick. I like to have soft thin juicy green beans in my casserole. Any suggestions anyone?
  
  Answer:-Use french cut frozen green beans. Canned french cut ones work OK too, but I think the frozen ones have better flavor and more vitamins.
  
  It also helps if the casserole is kept covered (with a lid, or foil) until the last 10 minutes. Keeping it covered for most of the cooking time prevents the beans from getting too dry!
  
  And removing the cover at the end allows it to brown properly on top. :)
  
  -----------------------
  Classic Green Bean Bake (my grandma's recipe!)
  
  - Prep Time: 7 minutes
  - Cooking Time: 35 minutes
  - 8 servings
  
  Ingredients
  1 can (14.5 ounces) Butterball Chicken Broth (you can also use turkey broth instead, if you have it handy 'cause you are cooking a turkey).
  
  1 can (10.5 ounces) Marie Callender's Cream of Mushroom Soup
  
  1 bag (16 ounces) frozen French cut green beans
  
  1 can (8 ounces) La Choy Sliced Water Chestnuts, or 8 oz slivered almonds.
  
  1/4 teaspoon ground black pepper
  
  1 bag (6 ounces) Butterball Stuffing
  
  1/4 cup butter,
  
  Directions
  1. Preheat oven to 375°F.
  
  2. In a large bowl, combine Butterball Broth and Marie Callender's Soup; mix until well blended. Add remaining ingredients except Butterball Stuffing and butter; blend well. Pour into a greased 13x9x2-inch baking dish; set aside.
  
  3. Combine stuffing and butter together until blended; evenly spoon over green bean mixture. Cover, bake, for 25 minutes. Remove cover and bake an additional 10 minutes.
• Question:-What is so great about Green Bean Casserole?
  I have eaten green breen casserole many times. I neither like it, nor dislike it. I can take it or leave it. Could someone please explain to me what all the fuss over this dish is? People go ga-ga over this stuff. If it turns up at a restaurant buffet, or church potluck dinner, or Thanksgiving, etc, people are all like "OOOOOooo green bean casserole!!!" and flock to it like it is the food of the gods, or something. What is so great about green bean casserole?
  
  Answer:-I think it has to do with nostalgia and comfort food, like macaroni and cheese and meatloaf. Personally I could do without it. Why spoil a perfectly good green bean with overly salted canned soup?
• Question:-Green bean casserole: double the servings, double ALL ingredients?
  I'd like to double the green bean casserole recipe on the back of the can of French's fried onions, so that it would serve twice as many people. Should I use twice the amount of EVERY ingredient listed in the recipe? Or would doubling the milk and cream of mushroom soup make the casserole too milky and creamy? And would I still bake it at the same temperature and for the same amount of time as in the original recipe even though I'm doubling the recipe? Thanks in advance for your help!
  
  Answer:-Speaking from experience, no you do not automatically double all of the ingredients. You are right on track when you question doubling the milk. When I doubled the milk it got too soupy and I ended up tripling it and the not adding more milk. I would recommend you put in about 1 1/2 times the milk originally called for and then see how the consistency is. If it is far too gloppy then add a tablespoon of milk at a time until you like the consistency.
  
  Also, you would bake for the original amount of time listed at the original temperature.
• Question:-How can I make awesome green bean casserole?
  I have green beans, french's fried onions, mushroom soup. I also have milk. How do I make a green bean casserole with this stuff? I want to make it super tasty.
  
  Answer:-
• Question:-Why did my French's green bean casserole come out so crunchy?
  Tonight I cooked French's green bean casserole for the first time and it came out raw and crunchy. I cooked it with fresh green beans and according to the recipe. It said I could also use canned green beans, is this a better way? Maybe I should have boiled the fresh green beans first and/or cooked them longer?
  Yeah, I figures I needed to blanche the fresh beans first... I'm just ticked the recipe didn't state that!!!!
  
  Answer:-You have to cook the beans first. The original recipe calls for canned, but yuck. Frozen work OK but fresh are the best. Just blanch them in boiling salted water until just slightly underdone. Then put them in the casserole with the other ingredients. Should turn out fine.
• Question:-Do you have a good recipe for green bean casserole?
  My grandma asked me to make green bean casserole for Thanksgiving and any kind I've ever tried I don't like. And it has to be a vegetarian recipe because some people in my family are vegtarians.
  
  Answer:-Grandma's Green Bean Casserole
  
  INGREDIENTS (Nutrition)
  2 tablespoons butter
  2 tablespoons all-purpose flour
  1 teaspoon salt
  1 teaspoon white sugar
  1/4 cup onion, diced
  1 cup sour cream
  3 (14.5 ounce) cans French style green beans, drained
  2 cups shredded Cheddar cheese
  1/2 cup crumbled buttery round crackers
  1 tablespoon butter, melted
  
  
  
  
  DIRECTIONS
  Preheat oven to 350 degrees F (175 degrees C).
  Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
  Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
  
  note...
  This is a great recipe!! u can add more onions, cheese and some garlic and onion powder into the mixture. and more cheese on top.
  
  hope it helps
• Question:-Is it okay to store an uncooked green bean casserole in the dish in the fridge overnight then cook it?
  I just wanted to know because i want to make a green bean casserole but have it all mixed and ready to go but want to store it in the fridge until im ready to cook it tomorrow. So will it make the casserole less good? Or is it okay to do that?
  
  Best and first answer receives 10 pts!
  
  Answer:-yea, it should be fine, maybe a tad watery, but nothing to fret over and let it ruin your day. I just premade my stuffing and mashed potatoes tonight, but I haven't baked the potatoes or stuffing yet, they need to be in the frige overnight, and then the stuffing will get put in the turkey tomorrow.
• Question:-I am making a from scratch green bean casserole this year.?
  I am not going to really follow any real recipe, but rather just combine different thigns I like from several.
  
  What do you do to your green bean casserole to make it special...even if you do the canned method?
  Yes I have looked at Atons ercipe and I thnk that is what I am going to base my recipe off of.
  
  As far as the nacho soup I want to stay away from that becuase of all the sodium, but thanks for the idea.
  
  Answer:-Have you checked out Alton Browns Recipe? He even makes his own fried onions.
  Personally, I hate the stuff, but I would give his a try.
  
  Is it strange that I think Alton Brown is uber sexy LOL

pie crust

• Question:-pie crust?
  so i just made pie crust and it looks crumbly..does it have to be that way.
  and when i try to roll it a little bit out to flatten it it goes apart a little.
  is dat the way its supposed to seem?
  
  ohyeah should i freeze this pie crust or just put it in the fridge?
  
  Answer:-add more shortning nead one more time should be fine
• Question:-Pie Crust ?
  I have 2 rolled dough pie crusts. Is there any recipes I can make with these other than a pie?
  
  Answer:-Arseholes (aka dirty bums)...they don't sound very tasty, but they are, lol. Lay the dough on the counter and brush with butter, put a thin even layer of brown sugar and sprinkle with cinnamon. Then roll it up and slice the log every 1-2 inches. Lay flat on a baking sheet lined with parchment and bake. My Grandmother used to always make them for us with the left over pie crust pieces. YUMMY.
• Question:-Pie crust.......?
  What makes a pie crust shrink when baked and how do you prevent it?
  
  Answer:-Gluten strands makes the pie crust shrink when you bake it. Allowing the dough time to rest between mixing, rolling, and baking will reduce the amount of shrinkage that occurs. Other than that there isn't really anything you can do to avoid it, you just have to remember that its going to shrink up a little bit and roll it out slightly bigger.
• Question:-How long does pillsbury pie crust stay good in refrigerator?
  I have a pillsbury pie crust in my refrigerator... I used one crust & threw out the box, but kept the other packaged crust in the refrigerator for about 5 days now. Is the pie crust still good?
  
  Answer:-It should be okay. Pie crusts are made from shortening and flour, so there really isn't anything in it that would "go bad" quickly. The only thing I would worry about would be drying out too much...
• Question:-Do you bake the pie crust before you put the pecan pie filling in?
  I bought the pie crust at the store. I want to know if i bake the pie crust then the pecan pie filling in? Or do you put it all in and then bake?
  
  Answer:-You put it all in and bake. If you bake the crust before, then bake it again after you put the stuff in, it will end up burning the crust!!! good luck and merry christmas!!
• Question:-How do I keep my pie crust from getting soggy?
  When baking pies, the outer crust is always golden brown and flaky, but the pie crust under the fruit always turns out soggy. This has happened with both fruit pies and custard pies.
  
  Answer:-Before you bake your crust, brush the bottom with a beaten egg. Then bake for 15 minutes, let cool, then add filling. Cover the outer edges with foil and bake as usual. When almost done baking, remove the foil and bake till edges are golden.
  
  By brushing egg yolk on the bottom, then baking, you are forming a seal that will help keep moisture out.
  
  Good Luck!
• Question:-Any good Pie crust recipes using butter or vegetable oil instead of shortening?
  I just picked a bushel of apples and want to make some pies but I just realized I'm out of solid (Crisco) shortening. Does anyone have any tried & delicious pie crust recipes using real butter or canola oil?
  
  Answer:-You can substitute exact measurements of butter for other fats, but remeber if it is table butter it already has salt added to it. You can also make a crust with oil, but it is much harder to get a flaky crust with oil.
• Question:-Can I substitute butter for shortening in a pie crust?
  I'm making a French silk pie and the ingredients for the crust say to use shortening or lard. Can I use butter instead? This is for the "Baked Pie Crust". Should I use the Graham Cracker crust instead? I know how to make the pie part, it's just the crust I'm worried about. Thanks!
  Yeah I mean real butter not margarine.
  
  Answer:-You can use the buter in place of shortening. I've done that before. The crust won't be quite as flaky as it is with shortening but it will work just fine.
• Question:-How not to break pie crust while cutting?
  I'm planning to make a few pies with a homemade cookie crust for each one. However, I'd like to make sure that the crust (on the bottom of the pie) doesn't break while I'm cutting it (which is what has happened in the past).
  
  Are there any steps that I can take to ensure that as I cut the pies to serve, they won't break apart at the crust? (Especially on the very edge of each slice?)
  
  Answer:-Hi,
  I used to work in a pastry shop, and we do it is, use a large kitchen knife, longer than the pie, and cut with a swift stroke. (ie, no hesitation)
• Question:-How do you bake a good pie crust that will cut without crumbling?
  I have been buying store bought pie crusts. I never bake the empty crust first. I always make custard pies. Every time the pie is cooked and I need to cut the first piece, it usually falls apart and the piece doesn't come out clean. Any ideas as to how to remedy this problem?
  
  Answer:-Well, my family usually makes sugar cookie pie
  crusts because they taste sweeter and don't fall
  apart. You could try that, there are several different
  recipes online:D

sweet potato recipes

• Question:-Canned sweet potato recipes?
  Is there a simple recipe for canned sweet potatoes that isn't too sweet, but tastes really good?
  
  Answer:-Check out
  http://southernfood.about.com/od/sweetpotatoes/Sweet_Potato_Recipes.htm
  for they have all types of recipes for canned sweet potatoes
• Question:-any awesome sweet potato recipes?
  i bought real maple syrup, i have every ingredient known to man for baking needs and i bought a 5lb. bag of sweet potatoes. i bought the maple syrup because i remember making this 7 yrs ago and it was in the recipe. but i forgot to research a recipe before going grocery shopping today! the store is a mad house btw and i was under pressure to try to remember what i put in it. ooo i also bought heavy cream....is that in the recipe aswell?
  
  Answer:-If it were me, I'd prepare the potatoes, put in about a cup of maple syrup, 1/4 cup of butter, a cup of heavy cream, and a good tsp of salt, a tbsp cinnamon and a tbsp good vanilla extract. I'd mash it all up together, put it in a baking pan, and save until you're ready to cook it. I'd reheat it at 350 degrees for 45 min, then cover with marshmallows and give it an additional 10 min at 400 degrees.
  
  Kraft has a great recipe on their site, if you can find it--with cream cheese or neufachel and pecans on top.
  
  TX Mom
• Question:-Great low-sugar sweet potato recipes?
  So I can find a lot of recipes online for sweet potato but a lot of them use a ton of sugar. Does anyone have any good recipes or websites with recipes for low sugar sweet potato recipes?
  
  I love the taste and the health benefits, but I need more variety.
  
  Answer:-umm this one is with substitute sugar
  
  INGREDIENTS:
  3 lbs sweet potatoes or yams (try to find ones that are about the same size)
  1½ cups pecan pieces
  2 teaspoons cinnamon
  ½ teaspoon nutmeg
  1 teaspoon salt
  ¼ teaspoon pepper
  5 Tablespoons butter
  1 egg
  Sugar substitute
  
  PREPARATION:
  1. Poke the sweet potatoes/yams several times with a sharp knife and roast at 400 F. until soft - about 45-60 minutes depending upon the size.
  
  2. Make the topping - pulse 1 cup of the pecans in food processor or blender until it is ground into a meal.
  
  Add about 1/4 cup worth sugar substitute, 1 teaspoon cinnamon, a pinch of salt, and 2 Tablespoons of the butter and process until blended. Mix the rest of the pecan pieces in by hand.
  3. Let the sweet potatoes cool for 10-15 minutes. Split them and remove the pulp. Put them into the food processor or blender (no need to wash between topping and sweet potatoes) and process with the rest of the butter (3 Tablespoons). Mashing with a potato masher is also fine, but the texture will be somewhat smoother if you blend/process. Add the rest of the seasonings - (1 teaspoon cinnamon, the nutmeg, salt, and black pepper). The amount of sweetener you add will be up to your taste and the sweetness of the yams. When the seasonings are to your taste, and the egg and blend.
  
  4. Put sweet potato in buttered baking dish and sprinkle pecan topping over the top. Bake at 375 F. until the topping is browned.
  
  OR...
  Ingredients:
  4 medium sweet potatoes(approx 1 lb)
  1/2 tsp grated orange peel
  1/2 cup orange juice
  2 tbsp brown sugar
  1/4 tsp cinnamon
  2 dash angostura bitters
  
  
  Instructions:
  Boil potatoes until tender. Remove skins. Mash pulp with a potato
  masher or electric mixer. Add remaining ingredients and whip until
  fluffy. Pace in a 1 quart ungreased casserole. Cover and bake at 350
  degrees for approximately 30 minutes.
• Question:-Are there any sweet potato pie recipes that dont call for milk or cream?
  My Grandmother used to make sweet potato pies without milk or cream. She was an old Southern woman that never measured or wrote down anything she knew by heart. I never got the chance to write the recipe down before she past away. I want to bake one for the upcoming holiday. Please help!
  
  Answer:-Though I don't have an exact recipe for you, I would suggest baking the sweet potatoes, rather than boiling them. Their flavor is much more rich when baked.
  
  Or, you could do as I have done before, and it tastes dynamite!! Make candied sweet potatoes, and once they are fully cooked, mash them (or use the blender/mixer) and pour into pie crusts and bake.
  
  Here's a recipe for those, adjust it as you may need for a smaller batch.
  
  3 pounds sweet potatoes or yams--peeled and cubed
  1 cup sugar
  1 cup brown sugar
  2 sticks sweet butter, cubed
  vanilla flavoring
• Question:-Sweet Potato Recipes?
  My husband is in love with the sweet potato fries from TGIFridays. Mostly because it is sweet potatoes. Any one have some interesting or exotic sweet potato recipes? Or even one for these tasty fries?
  
  I forgot to ask if anyone has a recipe for a sweet potato soup with chunks of ham?
  I know about baking them like potatoes. We have tried mashed with brown sugar and butter.
  
  I'd like more exotic or 5 star recipes as I am not a cooking novice.
  
  Answer:-I made some sweet potato fries today following this recipe.
  
  INGREDIENTS
  1/2 teaspoon(s) ground cumin
  1/2 teaspoon(s) salt
  1/4 teaspoon(s) ground red pepper
  1 tablespoon(s) vegetable oil
  2 large (about 1 1/2 pounds) sweet potatoes
  DIRECTIONS
  
  1. Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.
  2. Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.
  
  
  COOKING INFO
  Serves
  4
  Yield--
  Prep Time--
  Cook Time--
  Total time--
  Oven Temp400
  
  
  
  NUTRITIONAL INFORMATION (per serving)
  Calories136
  Total Fat3.78g
  Saturated Fat--
  Cholesterol--
  Sodium295mg
  Total Carbohydrate24.1g
  Dietary Fiber--
  Sugars--
  Protein1.73g
  Calcium--
• Question:-Purple Sweet Potato Recipes?
  Can anyone give me a few Delicious recipes for Purple Sweet Potatoes?
  Also the BEST way to cook them?
  
  Answer:-I never used purple sweet potatoes but i grew purple beans and when cooked they turned green. Iwas really diappointed! I dont know if the potatoes do the same. I would cook them like regular S.potatoes. Martha has some good recipes on her site. Good luck
• Question:-I want to impress my family and make a killer sweet potato recipe! Recipes???
  prefably with marshmellows! and if you got a good green bean casserole recipe i wouldn't mind that either, all for about 15 people, 10 pts to best answer! thank you!
  A sweet potato casserole recipe that is
  (For Thanksgiving)
  
  Answer:-Doesn't have marshmallows but I can guarantee its to DIE for!!!!!!!!!!! I always have to double the below fir my family :) Enjoy!!
  
  INGREDIENTS
  4 1/2 cups cooked and mashed sweet potatoes
  1/2 cup butter, melted
  1/3 cup milk
  1 cup white sugar
  1/2 teaspoon vanilla extract
  2 eggs, beaten
  1 cup light brown sugar
  1/2 cup all-purpose flour
  1/3 cup butter
  1 cup chopped pecans
  
  
  DIRECTIONS.......
  
  
  Preheat oven to 350. Grease a 9x13 inch baking dish.
  In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
  Bake for 25 minutes in the preheated oven, or until golden brown.
• Question:-OK, who has good sweet potato recipes? I'm about to have a bumper crop!?
  All variety please, I want to take advantage of the amount and try a lot of different things...
  
  Answer:-go to allrecipes.com or cooks.com!
• Question:-EASY sweet potato recipes for the anti-cook?
  
  
  Answer:-I made sweet potato hash browns and they were awesome, I shredded the potatoes like regular potatoes. I put some olive oil and butter in my pan, so the butter would not burn so fast. I added the sweet potatoes, a little salt, pepper, cayenne and some brown sugar. Let them cook till brown on one side, then flip. They get real brown and the crust is kinda chewy. My boyfriend loved them and he isn'at crazy about sweet potatoes. You can also make sweet potato fries. I have not made them, but had them at a restaurant and they were wonderful.
• Question:-I need some good sweet potato recipies for the fair, I'd like to win a blue ribbon, know any great recipes
  I'd be interested in any kind of recipes with sweet potatoes in them. biscuits, jelly, pie, muffins, cookies, etc. anything.
  
  Answer:-If you use the orange kumara for this, you will have a beautiful golden pudding. You'll need about 1 lb unpeeled potatoes.
  
  SWEET POTATO PUDDING
  
  13 1/2 oz sweet potatoes, peeled, cooked and mashed
  1 cup orange juice
  3/4 cup sugar
  1/2 cup butter, melted
  6 egg yolks, beaten
  2 teaspoons preserved ginger in syrup, finely chopped
  1-2 teaspoons lemon zest, finely grated
  1/4 teaspoon cinnamon or nutmeg
  2 egg whites, stiffly beaten
  
  Preheat the oven to 180 degrees celsius.
  Combine all the ingredients except fo the egg whites in a bowl and beat together well.
  Fold in the egg whites and bake in a greased pudding dish for about 1 hour.
  
  Preserved ginger in syrup is available in jars from delicatessens.

green bean casserole

• Question:-Can I bake green bean casserole tonight, stick it in the fridge and nuke it in the microwave tomorrow?
  I was asked to bring the green bean casserole to Thanksgiving dinner at my parents' house tomorrow (the generic recipe w/ green beans, milk, pepper, and cream of mushroom soup), and I really don't want to get up early tomorrow to bake it. Will it be ok if I bake it now, allow it to sit in the fridge overnight and bring it to the family's house to nuke in the microwave tomorrow afternoon? It's either that or bake it in the morning and have to drive an hour with a hot casserole dish, and it will still have to be reheated before dinner tomorrow. Will it be ok to refrigerate it overnight or will it be nasty? Thanks!
  
  Answer:-no, i think it will be okay. one thing, though - if you put those canned fried onions on top, do that when you get to your parents house and then reheat it in the oven so they stay crispy. the microwave will make them soggy & gross. happy thanksgiving!
• Question:-How can I make green bean casserole?
  So I moved to the dorm for college, and I really want to cook more of my own food since there is basically just fast food around. I really love green bean casserole, and I know how to make it. The down side is that I don't have a casserole dish. I have several pots and pans of different sizes, and some tupperware. Does anyone know how I could make a casserole without the dish?
  I have access to a microwave, a stove, and an oven.
  
  Answer:-Go to the grocery store and buy a small square tinfoil pan that is disaposable and bake it in that. You can also microwave everything and then finish the toasted onions in the toaster oven and sprinkle on top.
  Good Luck!
• Question:-What are the best tasting green beans for green bean casserole?
  When My mom makes green bean casserole her G.B.'s are like hard, tough, dry feeling, and thick. I like to have soft thin juicy green beans in my casserole. Any suggestions anyone?
  
  Answer:-Use french cut frozen green beans. Canned french cut ones work OK too, but I think the frozen ones have better flavor and more vitamins.
  
  It also helps if the casserole is kept covered (with a lid, or foil) until the last 10 minutes. Keeping it covered for most of the cooking time prevents the beans from getting too dry!
  
  And removing the cover at the end allows it to brown properly on top. :)
  
  -----------------------
  Classic Green Bean Bake (my grandma's recipe!)
  
  - Prep Time: 7 minutes
  - Cooking Time: 35 minutes
  - 8 servings
  
  Ingredients
  1 can (14.5 ounces) Butterball Chicken Broth (you can also use turkey broth instead, if you have it handy 'cause you are cooking a turkey).
  
  1 can (10.5 ounces) Marie Callender's Cream of Mushroom Soup
  
  1 bag (16 ounces) frozen French cut green beans
  
  1 can (8 ounces) La Choy Sliced Water Chestnuts, or 8 oz slivered almonds.
  
  1/4 teaspoon ground black pepper
  
  1 bag (6 ounces) Butterball Stuffing
  
  1/4 cup butter,
  
  Directions
  1. Preheat oven to 375°F.
  
  2. In a large bowl, combine Butterball Broth and Marie Callender's Soup; mix until well blended. Add remaining ingredients except Butterball Stuffing and butter; blend well. Pour into a greased 13x9x2-inch baking dish; set aside.
  
  3. Combine stuffing and butter together until blended; evenly spoon over green bean mixture. Cover, bake, for 25 minutes. Remove cover and bake an additional 10 minutes.
• Question:-What is so great about Green Bean Casserole?
  I have eaten green breen casserole many times. I neither like it, nor dislike it. I can take it or leave it. Could someone please explain to me what all the fuss over this dish is? People go ga-ga over this stuff. If it turns up at a restaurant buffet, or church potluck dinner, or Thanksgiving, etc, people are all like "OOOOOooo green bean casserole!!!" and flock to it like it is the food of the gods, or something. What is so great about green bean casserole?
  
  Answer:-I think it has to do with nostalgia and comfort food, like macaroni and cheese and meatloaf. Personally I could do without it. Why spoil a perfectly good green bean with overly salted canned soup?
• Question:-Green bean casserole: double the servings, double ALL ingredients?
  I'd like to double the green bean casserole recipe on the back of the can of French's fried onions, so that it would serve twice as many people. Should I use twice the amount of EVERY ingredient listed in the recipe? Or would doubling the milk and cream of mushroom soup make the casserole too milky and creamy? And would I still bake it at the same temperature and for the same amount of time as in the original recipe even though I'm doubling the recipe? Thanks in advance for your help!
  
  Answer:-Speaking from experience, no you do not automatically double all of the ingredients. You are right on track when you question doubling the milk. When I doubled the milk it got too soupy and I ended up tripling it and the not adding more milk. I would recommend you put in about 1 1/2 times the milk originally called for and then see how the consistency is. If it is far too gloppy then add a tablespoon of milk at a time until you like the consistency.
  
  Also, you would bake for the original amount of time listed at the original temperature.
• Question:-Why did my French's green bean casserole come out so crunchy?
  Tonight I cooked French's green bean casserole for the first time and it came out raw and crunchy. I cooked it with fresh green beans and according to the recipe. It said I could also use canned green beans, is this a better way? Maybe I should have boiled the fresh green beans first and/or cooked them longer?
  Yeah, I figures I needed to blanche the fresh beans first... I'm just ticked the recipe didn't state that!!!!
  
  Answer:-You have to cook the beans first. The original recipe calls for canned, but yuck. Frozen work OK but fresh are the best. Just blanch them in boiling salted water until just slightly underdone. Then put them in the casserole with the other ingredients. Should turn out fine.
• Question:-Do you have a good recipe for green bean casserole?
  My grandma asked me to make green bean casserole for Thanksgiving and any kind I've ever tried I don't like. And it has to be a vegetarian recipe because some people in my family are vegtarians.
  
  Answer:-Grandma's Green Bean Casserole
  
  INGREDIENTS (Nutrition)
  2 tablespoons butter
  2 tablespoons all-purpose flour
  1 teaspoon salt
  1 teaspoon white sugar
  1/4 cup onion, diced
  1 cup sour cream
  3 (14.5 ounce) cans French style green beans, drained
  2 cups shredded Cheddar cheese
  1/2 cup crumbled buttery round crackers
  1 tablespoon butter, melted
  
  
  
  
  DIRECTIONS
  Preheat oven to 350 degrees F (175 degrees C).
  Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
  Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
  
  note...
  This is a great recipe!! u can add more onions, cheese and some garlic and onion powder into the mixture. and more cheese on top.
  
  hope it helps
• Question:-Is it okay to store an uncooked green bean casserole in the dish in the fridge overnight then cook it?
  I just wanted to know because i want to make a green bean casserole but have it all mixed and ready to go but want to store it in the fridge until im ready to cook it tomorrow. So will it make the casserole less good? Or is it okay to do that?
  
  Best and first answer receives 10 pts!
  
  Answer:-yea, it should be fine, maybe a tad watery, but nothing to fret over and let it ruin your day. I just premade my stuffing and mashed potatoes tonight, but I haven't baked the potatoes or stuffing yet, they need to be in the frige overnight, and then the stuffing will get put in the turkey tomorrow.
• Question:-I am making a from scratch green bean casserole this year.?
  I am not going to really follow any real recipe, but rather just combine different thigns I like from several.
  
  What do you do to your green bean casserole to make it special...even if you do the canned method?
  Yes I have looked at Atons ercipe and I thnk that is what I am going to base my recipe off of.
  
  As far as the nacho soup I want to stay away from that becuase of all the sodium, but thanks for the idea.
  
  Answer:-Have you checked out Alton Browns Recipe? He even makes his own fried onions.
  Personally, I hate the stuff, but I would give his a try.
  
  Is it strange that I think Alton Brown is uber sexy LOL
• Question:-How far ahead can I make a green bean casserole?
  So Im taking a green bean casserole and im going to do a version of the Campbells one but I dont know how soon I should make it...Do I mix everything and cook now or do I take the soup part seperate and put it all together at the peoples house..or can i mix everything and refrigerate and take to cook later?
  Thank you!
  
  Answer:-I'd assemble the whole thing and refrigerate. Take the French onions with you separately, otherwise they'll get soggy. When you get where you're going, top the casserole and stick in their oven.

green bean casserole

• Question:-Can I bake green bean casserole tonight, stick it in the fridge and nuke it in the microwave tomorrow?
  I was asked to bring the green bean casserole to Thanksgiving dinner at my parents' house tomorrow (the generic recipe w/ green beans, milk, pepper, and cream of mushroom soup), and I really don't want to get up early tomorrow to bake it. Will it be ok if I bake it now, allow it to sit in the fridge overnight and bring it to the family's house to nuke in the microwave tomorrow afternoon? It's either that or bake it in the morning and have to drive an hour with a hot casserole dish, and it will still have to be reheated before dinner tomorrow. Will it be ok to refrigerate it overnight or will it be nasty? Thanks!
  
  Answer:-no, i think it will be okay. one thing, though - if you put those canned fried onions on top, do that when you get to your parents house and then reheat it in the oven so they stay crispy. the microwave will make them soggy & gross. happy thanksgiving!
• Question:-How can I make green bean casserole?
  So I moved to the dorm for college, and I really want to cook more of my own food since there is basically just fast food around. I really love green bean casserole, and I know how to make it. The down side is that I don't have a casserole dish. I have several pots and pans of different sizes, and some tupperware. Does anyone know how I could make a casserole without the dish?
  I have access to a microwave, a stove, and an oven.
  
  Answer:-Go to the grocery store and buy a small square tinfoil pan that is disaposable and bake it in that. You can also microwave everything and then finish the toasted onions in the toaster oven and sprinkle on top.
  Good Luck!
• Question:-What are the best tasting green beans for green bean casserole?
  When My mom makes green bean casserole her G.B.'s are like hard, tough, dry feeling, and thick. I like to have soft thin juicy green beans in my casserole. Any suggestions anyone?
  
  Answer:-Use french cut frozen green beans. Canned french cut ones work OK too, but I think the frozen ones have better flavor and more vitamins.
  
  It also helps if the casserole is kept covered (with a lid, or foil) until the last 10 minutes. Keeping it covered for most of the cooking time prevents the beans from getting too dry!
  
  And removing the cover at the end allows it to brown properly on top. :)
  
  -----------------------
  Classic Green Bean Bake (my grandma's recipe!)
  
  - Prep Time: 7 minutes
  - Cooking Time: 35 minutes
  - 8 servings
  
  Ingredients
  1 can (14.5 ounces) Butterball Chicken Broth (you can also use turkey broth instead, if you have it handy 'cause you are cooking a turkey).
  
  1 can (10.5 ounces) Marie Callender's Cream of Mushroom Soup
  
  1 bag (16 ounces) frozen French cut green beans
  
  1 can (8 ounces) La Choy Sliced Water Chestnuts, or 8 oz slivered almonds.
  
  1/4 teaspoon ground black pepper
  
  1 bag (6 ounces) Butterball Stuffing
  
  1/4 cup butter,
  
  Directions
  1. Preheat oven to 375°F.
  
  2. In a large bowl, combine Butterball Broth and Marie Callender's Soup; mix until well blended. Add remaining ingredients except Butterball Stuffing and butter; blend well. Pour into a greased 13x9x2-inch baking dish; set aside.
  
  3. Combine stuffing and butter together until blended; evenly spoon over green bean mixture. Cover, bake, for 25 minutes. Remove cover and bake an additional 10 minutes.
• Question:-What is so great about Green Bean Casserole?
  I have eaten green breen casserole many times. I neither like it, nor dislike it. I can take it or leave it. Could someone please explain to me what all the fuss over this dish is? People go ga-ga over this stuff. If it turns up at a restaurant buffet, or church potluck dinner, or Thanksgiving, etc, people are all like "OOOOOooo green bean casserole!!!" and flock to it like it is the food of the gods, or something. What is so great about green bean casserole?
  
  Answer:-I think it has to do with nostalgia and comfort food, like macaroni and cheese and meatloaf. Personally I could do without it. Why spoil a perfectly good green bean with overly salted canned soup?
• Question:-Green bean casserole: double the servings, double ALL ingredients?
  I'd like to double the green bean casserole recipe on the back of the can of French's fried onions, so that it would serve twice as many people. Should I use twice the amount of EVERY ingredient listed in the recipe? Or would doubling the milk and cream of mushroom soup make the casserole too milky and creamy? And would I still bake it at the same temperature and for the same amount of time as in the original recipe even though I'm doubling the recipe? Thanks in advance for your help!
  
  Answer:-Speaking from experience, no you do not automatically double all of the ingredients. You are right on track when you question doubling the milk. When I doubled the milk it got too soupy and I ended up tripling it and the not adding more milk. I would recommend you put in about 1 1/2 times the milk originally called for and then see how the consistency is. If it is far too gloppy then add a tablespoon of milk at a time until you like the consistency.
  
  Also, you would bake for the original amount of time listed at the original temperature.
• Question:-Why did my French's green bean casserole come out so crunchy?
  Tonight I cooked French's green bean casserole for the first time and it came out raw and crunchy. I cooked it with fresh green beans and according to the recipe. It said I could also use canned green beans, is this a better way? Maybe I should have boiled the fresh green beans first and/or cooked them longer?
  Yeah, I figures I needed to blanche the fresh beans first... I'm just ticked the recipe didn't state that!!!!
  
  Answer:-You have to cook the beans first. The original recipe calls for canned, but yuck. Frozen work OK but fresh are the best. Just blanch them in boiling salted water until just slightly underdone. Then put them in the casserole with the other ingredients. Should turn out fine.
• Question:-Do you have a good recipe for green bean casserole?
  My grandma asked me to make green bean casserole for Thanksgiving and any kind I've ever tried I don't like. And it has to be a vegetarian recipe because some people in my family are vegtarians.
  
  Answer:-Grandma's Green Bean Casserole
  
  INGREDIENTS (Nutrition)
  2 tablespoons butter
  2 tablespoons all-purpose flour
  1 teaspoon salt
  1 teaspoon white sugar
  1/4 cup onion, diced
  1 cup sour cream
  3 (14.5 ounce) cans French style green beans, drained
  2 cups shredded Cheddar cheese
  1/2 cup crumbled buttery round crackers
  1 tablespoon butter, melted
  
  
  
  
  DIRECTIONS
  Preheat oven to 350 degrees F (175 degrees C).
  Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
  Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
  
  note...
  This is a great recipe!! u can add more onions, cheese and some garlic and onion powder into the mixture. and more cheese on top.
  
  hope it helps
• Question:-Is it okay to store an uncooked green bean casserole in the dish in the fridge overnight then cook it?
  I just wanted to know because i want to make a green bean casserole but have it all mixed and ready to go but want to store it in the fridge until im ready to cook it tomorrow. So will it make the casserole less good? Or is it okay to do that?
  
  Best and first answer receives 10 pts!
  
  Answer:-yea, it should be fine, maybe a tad watery, but nothing to fret over and let it ruin your day. I just premade my stuffing and mashed potatoes tonight, but I haven't baked the potatoes or stuffing yet, they need to be in the frige overnight, and then the stuffing will get put in the turkey tomorrow.
• Question:-I am making a from scratch green bean casserole this year.?
  I am not going to really follow any real recipe, but rather just combine different thigns I like from several.
  
  What do you do to your green bean casserole to make it special...even if you do the canned method?
  Yes I have looked at Atons ercipe and I thnk that is what I am going to base my recipe off of.
  
  As far as the nacho soup I want to stay away from that becuase of all the sodium, but thanks for the idea.
  
  Answer:-Have you checked out Alton Browns Recipe? He even makes his own fried onions.
  Personally, I hate the stuff, but I would give his a try.
  
  Is it strange that I think Alton Brown is uber sexy LOL
• Question:-How far ahead can I make a green bean casserole?
  So Im taking a green bean casserole and im going to do a version of the Campbells one but I dont know how soon I should make it...Do I mix everything and cook now or do I take the soup part seperate and put it all together at the peoples house..or can i mix everything and refrigerate and take to cook later?
  Thank you!
  
  Answer:-I'd assemble the whole thing and refrigerate. Take the French onions with you separately, otherwise they'll get soggy. When you get where you're going, top the casserole and stick in their oven.

sweet potato recipes

• Question:-Canned sweet potato recipes?
  Is there a simple recipe for canned sweet potatoes that isn't too sweet, but tastes really good?
  
  Answer:-Check out
  http://southernfood.about.com/od/sweetpotatoes/Sweet_Potato_Recipes.htm
  for they have all types of recipes for canned sweet potatoes
• Question:-any awesome sweet potato recipes?
  i bought real maple syrup, i have every ingredient known to man for baking needs and i bought a 5lb. bag of sweet potatoes. i bought the maple syrup because i remember making this 7 yrs ago and it was in the recipe. but i forgot to research a recipe before going grocery shopping today! the store is a mad house btw and i was under pressure to try to remember what i put in it. ooo i also bought heavy cream....is that in the recipe aswell?
  
  Answer:-If it were me, I'd prepare the potatoes, put in about a cup of maple syrup, 1/4 cup of butter, a cup of heavy cream, and a good tsp of salt, a tbsp cinnamon and a tbsp good vanilla extract. I'd mash it all up together, put it in a baking pan, and save until you're ready to cook it. I'd reheat it at 350 degrees for 45 min, then cover with marshmallows and give it an additional 10 min at 400 degrees.
  
  Kraft has a great recipe on their site, if you can find it--with cream cheese or neufachel and pecans on top.
  
  TX Mom
• Question:-Great low-sugar sweet potato recipes?
  So I can find a lot of recipes online for sweet potato but a lot of them use a ton of sugar. Does anyone have any good recipes or websites with recipes for low sugar sweet potato recipes?
  
  I love the taste and the health benefits, but I need more variety.
  
  Answer:-umm this one is with substitute sugar
  
  INGREDIENTS:
  3 lbs sweet potatoes or yams (try to find ones that are about the same size)
  1½ cups pecan pieces
  2 teaspoons cinnamon
  ½ teaspoon nutmeg
  1 teaspoon salt
  ¼ teaspoon pepper
  5 Tablespoons butter
  1 egg
  Sugar substitute
  
  PREPARATION:
  1. Poke the sweet potatoes/yams several times with a sharp knife and roast at 400 F. until soft - about 45-60 minutes depending upon the size.
  
  2. Make the topping - pulse 1 cup of the pecans in food processor or blender until it is ground into a meal.
  
  Add about 1/4 cup worth sugar substitute, 1 teaspoon cinnamon, a pinch of salt, and 2 Tablespoons of the butter and process until blended. Mix the rest of the pecan pieces in by hand.
  3. Let the sweet potatoes cool for 10-15 minutes. Split them and remove the pulp. Put them into the food processor or blender (no need to wash between topping and sweet potatoes) and process with the rest of the butter (3 Tablespoons). Mashing with a potato masher is also fine, but the texture will be somewhat smoother if you blend/process. Add the rest of the seasonings - (1 teaspoon cinnamon, the nutmeg, salt, and black pepper). The amount of sweetener you add will be up to your taste and the sweetness of the yams. When the seasonings are to your taste, and the egg and blend.
  
  4. Put sweet potato in buttered baking dish and sprinkle pecan topping over the top. Bake at 375 F. until the topping is browned.
  
  OR...
  Ingredients:
  4 medium sweet potatoes(approx 1 lb)
  1/2 tsp grated orange peel
  1/2 cup orange juice
  2 tbsp brown sugar
  1/4 tsp cinnamon
  2 dash angostura bitters
  
  
  Instructions:
  Boil potatoes until tender. Remove skins. Mash pulp with a potato
  masher or electric mixer. Add remaining ingredients and whip until
  fluffy. Pace in a 1 quart ungreased casserole. Cover and bake at 350
  degrees for approximately 30 minutes.
• Question:-Are there any sweet potato pie recipes that dont call for milk or cream?
  My Grandmother used to make sweet potato pies without milk or cream. She was an old Southern woman that never measured or wrote down anything she knew by heart. I never got the chance to write the recipe down before she past away. I want to bake one for the upcoming holiday. Please help!
  
  Answer:-Though I don't have an exact recipe for you, I would suggest baking the sweet potatoes, rather than boiling them. Their flavor is much more rich when baked.
  
  Or, you could do as I have done before, and it tastes dynamite!! Make candied sweet potatoes, and once they are fully cooked, mash them (or use the blender/mixer) and pour into pie crusts and bake.
  
  Here's a recipe for those, adjust it as you may need for a smaller batch.
  
  3 pounds sweet potatoes or yams--peeled and cubed
  1 cup sugar
  1 cup brown sugar
  2 sticks sweet butter, cubed
  vanilla flavoring
• Question:-Sweet Potato Recipes?
  My husband is in love with the sweet potato fries from TGIFridays. Mostly because it is sweet potatoes. Any one have some interesting or exotic sweet potato recipes? Or even one for these tasty fries?
  
  I forgot to ask if anyone has a recipe for a sweet potato soup with chunks of ham?
  I know about baking them like potatoes. We have tried mashed with brown sugar and butter.
  
  I'd like more exotic or 5 star recipes as I am not a cooking novice.
  
  Answer:-I made some sweet potato fries today following this recipe.
  
  INGREDIENTS
  1/2 teaspoon(s) ground cumin
  1/2 teaspoon(s) salt
  1/4 teaspoon(s) ground red pepper
  1 tablespoon(s) vegetable oil
  2 large (about 1 1/2 pounds) sweet potatoes
  DIRECTIONS
  
  1. Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.
  2. Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.
  
  
  COOKING INFO
  Serves
  4
  Yield--
  Prep Time--
  Cook Time--
  Total time--
  Oven Temp400
  
  
  
  NUTRITIONAL INFORMATION (per serving)
  Calories136
  Total Fat3.78g
  Saturated Fat--
  Cholesterol--
  Sodium295mg
  Total Carbohydrate24.1g
  Dietary Fiber--
  Sugars--
  Protein1.73g
  Calcium--
• Question:-Purple Sweet Potato Recipes?
  Can anyone give me a few Delicious recipes for Purple Sweet Potatoes?
  Also the BEST way to cook them?
  
  Answer:-I never used purple sweet potatoes but i grew purple beans and when cooked they turned green. Iwas really diappointed! I dont know if the potatoes do the same. I would cook them like regular S.potatoes. Martha has some good recipes on her site. Good luck
• Question:-I want to impress my family and make a killer sweet potato recipe! Recipes???
  prefably with marshmellows! and if you got a good green bean casserole recipe i wouldn't mind that either, all for about 15 people, 10 pts to best answer! thank you!
  A sweet potato casserole recipe that is
  (For Thanksgiving)
  
  Answer:-Doesn't have marshmallows but I can guarantee its to DIE for!!!!!!!!!!! I always have to double the below fir my family :) Enjoy!!
  
  INGREDIENTS
  4 1/2 cups cooked and mashed sweet potatoes
  1/2 cup butter, melted
  1/3 cup milk
  1 cup white sugar
  1/2 teaspoon vanilla extract
  2 eggs, beaten
  1 cup light brown sugar
  1/2 cup all-purpose flour
  1/3 cup butter
  1 cup chopped pecans
  
  
  DIRECTIONS.......
  
  
  Preheat oven to 350. Grease a 9x13 inch baking dish.
  In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
  Bake for 25 minutes in the preheated oven, or until golden brown.
• Question:-OK, who has good sweet potato recipes? I'm about to have a bumper crop!?
  All variety please, I want to take advantage of the amount and try a lot of different things...
  
  Answer:-go to allrecipes.com or cooks.com!
• Question:-EASY sweet potato recipes for the anti-cook?
  
  
  Answer:-I made sweet potato hash browns and they were awesome, I shredded the potatoes like regular potatoes. I put some olive oil and butter in my pan, so the butter would not burn so fast. I added the sweet potatoes, a little salt, pepper, cayenne and some brown sugar. Let them cook till brown on one side, then flip. They get real brown and the crust is kinda chewy. My boyfriend loved them and he isn'at crazy about sweet potatoes. You can also make sweet potato fries. I have not made them, but had them at a restaurant and they were wonderful.
• Question:-I need some good sweet potato recipies for the fair, I'd like to win a blue ribbon, know any great recipes
  I'd be interested in any kind of recipes with sweet potatoes in them. biscuits, jelly, pie, muffins, cookies, etc. anything.
  
  Answer:-If you use the orange kumara for this, you will have a beautiful golden pudding. You'll need about 1 lb unpeeled potatoes.
  
  SWEET POTATO PUDDING
  
  13 1/2 oz sweet potatoes, peeled, cooked and mashed
  1 cup orange juice
  3/4 cup sugar
  1/2 cup butter, melted
  6 egg yolks, beaten
  2 teaspoons preserved ginger in syrup, finely chopped
  1-2 teaspoons lemon zest, finely grated
  1/4 teaspoon cinnamon or nutmeg
  2 egg whites, stiffly beaten
  
  Preheat the oven to 180 degrees celsius.
  Combine all the ingredients except fo the egg whites in a bowl and beat together well.
  Fold in the egg whites and bake in a greased pudding dish for about 1 hour.
  
  Preserved ginger in syrup is available in jars from delicatessens.

green bean casserole recipe

• Question:-Does anyone have a good recipe for a sweet corn bread? and a good home style green bean casserole?
  I'm looking for something similar to Sonny's or Boston Market's style of cornbread.
  
  Also, a good green bean casserole recipe that's isn't right off the back of a cambell's soup would be great too!
  
  Thanks!
  
  Answer:-Here are several recipes for you to choose from:
  
  Sweet cornbread:
  http://www.cooks.com/rec/search?q=sweet+cornbread
  
  Green bean casserole:
  http://www.cooks.com/rec/search?q=Green+bean+casserole
  
• Question:-Green bean casserole recipe?
  There are so many green bean casserole recipes out there, what is your favorite?? Please give full recipe or link to it :)
  
  Thanks in advance!
  
  Answer:-3 cans of green beans, i can of cream of mushroom, and about 1/3 block of velveeta, sltt and pepper.
  
  Heat all together on stovetop on low heat.
• Question:-I have a question about a green bean casserole recipe?
  the recipe that i have calls for mushrooms and cheddar...
  
  question #1: can you think of another veggie that i can put in besides mushrooms that won't overpower the green beans?
  
  question #2: can you think of another type of cheese that would be good with green bean casserole? perhaps fontina? or provolone?
  
  any suggestions are welcome. thanks!
  
  Answer:-Not sure about other veggies but turkey tastes great in green bean casserole! It makes the dish a main course instead of just a side dish,too!
• Question:-Green bean casserole recipe without using Campbell's cream of mushroom soup?
  Is their a recipe that does not use the condensed soup?
  
  Answer:-Grandma's Green Bean Casserole
  
  Ingredients
  2 tablespoons butter
  2 tablespoons all-purpose flour
  1 teaspoon salt
  1 teaspoon white sugar
  1/4 cup onion, diced
  1 cup sour cream
  3 (14.5 ounce) cans French style green beans, drained
  2 cups shredded Cheddar cheese
  1/2 cup crumbled buttery round crackers
  1 tablespoon butter, melted
  Directions
  Preheat oven to 350 degrees F (175 degrees C).
  Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
  Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
• Question:-green bean casserole recipe without mushrooms?
  My family is coming to town for thanksgiving, my dad hates mushrooms.. any great recipes out there for a green bean casserole without mushrooms or cream of mushroom soup?
  
  Thanks!
  
  Answer:-
• Question:-?What is a good green bean casserole recipe?
  thnx
  anything other than the Capbells soup one
  
  Answer:-I prefer my green beans with peeled cut-up potatoes...however, the french's onion, mushroom soup recipe is an all american favorite!
  
  1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  1/2 cup milk
  1 tsp. soy sauce
  Dash ground black pepper
  4 cups cooked cut green beans
  1 1/3 cups French's® French Fried Onions
  
  Directions:
  
  MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
  
  BAKE at 350°F. for 25 min. or until hot.
  
  STIR . Sprinkle with remaining onions. Bake 5 min.
  
  TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
  
  For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
  
  For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
  
  For a festive touch, stir in 1/4 cup chopped red pepper with soup.
  
  For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans
• Question:-What is a easy good green bean casserole recipe that uses fresh green beans?
  
  
  Answer:-Just use the regular recipe - mushroom soup, etc., only use blanched fresh green beans instead of the canned or frozen.
• Question:-Best Green Bean Casserole Recipe?
  I know that there are hundreds out there. Please share one that's tried and true for you (and of course tasty too!)
  Also if you want to share any other side dishes, please feel free!
  
  Answer:-Green Bean Casserole
  
  From: Campbell's Kitchen
  Prep: 10 minutes
  Bake: 30 minutes
  Serves: 6
  
  Ingredients:
  
  1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  1/2 cup milk
  1 tsp. soy sauce
  Dash ground black pepper
  4 cups cooked cut green beans
  1 1/3 cups French's® French Fried Onions
  
  
  Directions:
  
  
  MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
  
  BAKE at 350°F. for 25 min. or until hot.
  
  STIR . Sprinkle with remaining onions. Bake 5 min.
  
  TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
  
  For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
  
  For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
  
  For a festive touch, stir in 1/4 cup chopped red pepper with soup.
  
  For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.
  
  Sweet Potato Casserole
  
  
  2 1/2 pounds sweet potatoes (about 3 large), scrubbed
  2 large eggs, lightly beaten with a fork
  3 tablespoons unsalted butter, melted plus more for the preparing the pan
  2 tablespoons packed dark brown sugar
  1 teaspoon kosher salt
  1/2 teaspoon ground cinnamon
  1/2 teaspoon ground ginger
  Pinch of freshly grated nutmeg
  Freshly ground black pepper
  1/4 cup coarsely chopped pecans
  Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
  Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
  
  Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
  
  Buttermilk Biscuits
  
  4 cups all-purpose flour
  1 tablespoon salt
  1 tablespoon baking powder
  2 teaspoons baking soda
  1 cup vegetable shortening, cold, cut into 1/2-inch pieces
  1 1/2 to 2 cups buttermilk, plus additional for brushing
  Preheat the oven to 375 degrees F.
  Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
  
  Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.
  
  Garlic and Celery Root Mashed Spuds
  
  
  4 large Idaho potatoes (about 2 1/2 pounds), peeled and cut into 2-inch pieces
  1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces
  4 cloves garlic, peeled
  3/4 cup lowfat buttermilk
  2 teaspoons olive oil
  2 tablespoons minced fresh chives
  Salt and ground black pepper
  In a large saucepan, combine potatoes, celery root and garlic cloves. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender.
  Drain and transfer potatoes, celery root and garlic to a large bowl. Add buttermilk and olive oil and mash until smooth (or lumpy, whatever you like!). Fold in chives. Season, to taste, with salt and black pepper.
  
  Mixed Greens with Pancetta and Shaved Parmesan
  
  8 ounces pancetta or slab bacon, cut into 1-inch long by 1/2-inch wide rectangles
  3/4 cup olive oil, plus 1 tablespoon
  1 bag mixed baby lettuce
  1 tablespoon Dijon mustard
  1/4 cup red wine vinegar
  8 ounces hard cheese, such as Parmesan or aged Cheddar
  Heat 1 tablespoon of the olive oil a medium saute pan over medium-high heat. Add the diced bacon and gently cook until slightly crisp and browned, about 3 to 4 minutes. While the bacon is cooking, remove the greens from the bag, rinse and then pat dry and add to a large salad bowl. Once the bacon is cooked, use a slotted spoon to remove it from the pan and place into the bowl with the greens, tossing to combine. Take the pan with the bacon fat off the heat and add the remaining olive oil. Add the Dijon mustard to the pan and stir to combine. Add the red wine vinegar, stir to combine. Pour 2 to 3 tablespoons over the salad greens, and toss. Serve the remaining dressing at the table. Using a vegetable peeler, peel large slices of the cheese, place on top of the salad and serve.
  
  
  Wild Mushroom Soup with Chestnuts and Roasted Fennel
  
  
  
  6 small fennel bulbs, stalks removed, halved lengthwise
  Extra-virgin olive oil
  Sea salt and freshly ground black pepper
  1/4 cup (1/2 stick) unsalted butter
  1 large onion, chopped
  4 garlic cloves, minced
  1/2 bunch fresh thyme sprigs, leaves stripped from the stem
  1 pound white button mushrooms, wiped of grit and coarsely chopped
  1 pound oyster mushrooms, wiped of grit and coarsely chopped
  1 pound chanterelle mushrooms, wiped of grit and coarsely chopped
  1 pound cooked chestnuts
  3 quarts chicken stock
  1/2 cup heavy cream
  Fresh chopped chives, for garnish
  
  Preheat the oven to 400 degrees F.
  Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Reserve until ready to serve.
  
  In a large pot, melt the butter over medium flame, add the onion and garlic, and saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.
  
  Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
  
  To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, a roasted fennel half, and a sprinkle of chopped chives.
  
  Herbed Butter Parsnips
  
  1 tablespoon extra-virgin olive oil
  1 tablespoon unsalted butter
  2 pounds parsnips, peeled and sliced into circles
  Kosher salt and freshly ground black pepper
  Herb Butter:
  1/2 pound unsalted butter, softened
  1/2 cup mixed chopped fresh herbs, like chervil, parsley and chives
  Kosher salt and freshly ground black pepper
  
  Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
  Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
  
  To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
  
  Good Luck!
• Question:-campells green bean casserole recipe?
  I want to make this for tomorrows Christmas lunch at work but only have 2 cups of green beans, really dont want to run back out tonight...do you think it would be a good idea if I just used mixed veggies as the other 2 cups? I using frozen bag veg. btw
  campbells** oops
  
  Answer:-Yeah, it's your own twist on the recipe :-/
• Question:-Do you have a good recipe for green bean casserole?
  My grandma asked me to make green bean casserole for Thanksgiving and any kind I've ever tried I don't like. And it has to be a vegetarian recipe because some people in my family are vegtarians.
  
  Answer:-Grandma's Green Bean Casserole
  
  INGREDIENTS (Nutrition)
  2 tablespoons butter
  2 tablespoons all-purpose flour
  1 teaspoon salt
  1 teaspoon white sugar
  1/4 cup onion, diced
  1 cup sour cream
  3 (14.5 ounce) cans French style green beans, drained
  2 cups shredded Cheddar cheese
  1/2 cup crumbled buttery round crackers
  1 tablespoon butter, melted
  
  
  
  
  DIRECTIONS
  Preheat oven to 350 degrees F (175 degrees C).
  Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
  Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
  
  note...
  This is a great recipe!! u can add more onions, cheese and some garlic and onion powder into the mixture. and more cheese on top.
  
  hope it helps

sweet potato recipes

• Question:-Canned sweet potato recipes?
  Is there a simple recipe for canned sweet potatoes that isn't too sweet, but tastes really good?
  
  Answer:-Check out
  http://southernfood.about.com/od/sweetpotatoes/Sweet_Potato_Recipes.htm
  for they have all types of recipes for canned sweet potatoes
• Question:-any awesome sweet potato recipes?
  i bought real maple syrup, i have every ingredient known to man for baking needs and i bought a 5lb. bag of sweet potatoes. i bought the maple syrup because i remember making this 7 yrs ago and it was in the recipe. but i forgot to research a recipe before going grocery shopping today! the store is a mad house btw and i was under pressure to try to remember what i put in it. ooo i also bought heavy cream....is that in the recipe aswell?
  
  Answer:-If it were me, I'd prepare the potatoes, put in about a cup of maple syrup, 1/4 cup of butter, a cup of heavy cream, and a good tsp of salt, a tbsp cinnamon and a tbsp good vanilla extract. I'd mash it all up together, put it in a baking pan, and save until you're ready to cook it. I'd reheat it at 350 degrees for 45 min, then cover with marshmallows and give it an additional 10 min at 400 degrees.
  
  Kraft has a great recipe on their site, if you can find it--with cream cheese or neufachel and pecans on top.
  
  TX Mom
• Question:-Great low-sugar sweet potato recipes?
  So I can find a lot of recipes online for sweet potato but a lot of them use a ton of sugar. Does anyone have any good recipes or websites with recipes for low sugar sweet potato recipes?
  
  I love the taste and the health benefits, but I need more variety.
  
  Answer:-umm this one is with substitute sugar
  
  INGREDIENTS:
  3 lbs sweet potatoes or yams (try to find ones that are about the same size)
  1½ cups pecan pieces
  2 teaspoons cinnamon
  ½ teaspoon nutmeg
  1 teaspoon salt
  ¼ teaspoon pepper
  5 Tablespoons butter
  1 egg
  Sugar substitute
  
  PREPARATION:
  1. Poke the sweet potatoes/yams several times with a sharp knife and roast at 400 F. until soft - about 45-60 minutes depending upon the size.
  
  2. Make the topping - pulse 1 cup of the pecans in food processor or blender until it is ground into a meal.
  
  Add about 1/4 cup worth sugar substitute, 1 teaspoon cinnamon, a pinch of salt, and 2 Tablespoons of the butter and process until blended. Mix the rest of the pecan pieces in by hand.
  3. Let the sweet potatoes cool for 10-15 minutes. Split them and remove the pulp. Put them into the food processor or blender (no need to wash between topping and sweet potatoes) and process with the rest of the butter (3 Tablespoons). Mashing with a potato masher is also fine, but the texture will be somewhat smoother if you blend/process. Add the rest of the seasonings - (1 teaspoon cinnamon, the nutmeg, salt, and black pepper). The amount of sweetener you add will be up to your taste and the sweetness of the yams. When the seasonings are to your taste, and the egg and blend.
  
  4. Put sweet potato in buttered baking dish and sprinkle pecan topping over the top. Bake at 375 F. until the topping is browned.
  
  OR...
  Ingredients:
  4 medium sweet potatoes(approx 1 lb)
  1/2 tsp grated orange peel
  1/2 cup orange juice
  2 tbsp brown sugar
  1/4 tsp cinnamon
  2 dash angostura bitters
  
  
  Instructions:
  Boil potatoes until tender. Remove skins. Mash pulp with a potato
  masher or electric mixer. Add remaining ingredients and whip until
  fluffy. Pace in a 1 quart ungreased casserole. Cover and bake at 350
  degrees for approximately 30 minutes.
• Question:-Are there any sweet potato pie recipes that dont call for milk or cream?
  My Grandmother used to make sweet potato pies without milk or cream. She was an old Southern woman that never measured or wrote down anything she knew by heart. I never got the chance to write the recipe down before she past away. I want to bake one for the upcoming holiday. Please help!
  
  Answer:-Though I don't have an exact recipe for you, I would suggest baking the sweet potatoes, rather than boiling them. Their flavor is much more rich when baked.
  
  Or, you could do as I have done before, and it tastes dynamite!! Make candied sweet potatoes, and once they are fully cooked, mash them (or use the blender/mixer) and pour into pie crusts and bake.
  
  Here's a recipe for those, adjust it as you may need for a smaller batch.
  
  3 pounds sweet potatoes or yams--peeled and cubed
  1 cup sugar
  1 cup brown sugar
  2 sticks sweet butter, cubed
  vanilla flavoring
• Question:-Sweet Potato Recipes?
  My husband is in love with the sweet potato fries from TGIFridays. Mostly because it is sweet potatoes. Any one have some interesting or exotic sweet potato recipes? Or even one for these tasty fries?
  
  I forgot to ask if anyone has a recipe for a sweet potato soup with chunks of ham?
  I know about baking them like potatoes. We have tried mashed with brown sugar and butter.
  
  I'd like more exotic or 5 star recipes as I am not a cooking novice.
  
  Answer:-I made some sweet potato fries today following this recipe.
  
  INGREDIENTS
  1/2 teaspoon(s) ground cumin
  1/2 teaspoon(s) salt
  1/4 teaspoon(s) ground red pepper
  1 tablespoon(s) vegetable oil
  2 large (about 1 1/2 pounds) sweet potatoes
  DIRECTIONS
  
  1. Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.
  2. Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.
  
  
  COOKING INFO
  Serves
  4
  Yield--
  Prep Time--
  Cook Time--
  Total time--
  Oven Temp400
  
  
  
  NUTRITIONAL INFORMATION (per serving)
  Calories136
  Total Fat3.78g
  Saturated Fat--
  Cholesterol--
  Sodium295mg
  Total Carbohydrate24.1g
  Dietary Fiber--
  Sugars--
  Protein1.73g
  Calcium--
• Question:-Purple Sweet Potato Recipes?
  Can anyone give me a few Delicious recipes for Purple Sweet Potatoes?
  Also the BEST way to cook them?
  
  Answer:-I never used purple sweet potatoes but i grew purple beans and when cooked they turned green. Iwas really diappointed! I dont know if the potatoes do the same. I would cook them like regular S.potatoes. Martha has some good recipes on her site. Good luck
• Question:-I want to impress my family and make a killer sweet potato recipe! Recipes???
  prefably with marshmellows! and if you got a good green bean casserole recipe i wouldn't mind that either, all for about 15 people, 10 pts to best answer! thank you!
  A sweet potato casserole recipe that is
  (For Thanksgiving)
  
  Answer:-Doesn't have marshmallows but I can guarantee its to DIE for!!!!!!!!!!! I always have to double the below fir my family :) Enjoy!!
  
  INGREDIENTS
  4 1/2 cups cooked and mashed sweet potatoes
  1/2 cup butter, melted
  1/3 cup milk
  1 cup white sugar
  1/2 teaspoon vanilla extract
  2 eggs, beaten
  1 cup light brown sugar
  1/2 cup all-purpose flour
  1/3 cup butter
  1 cup chopped pecans
  
  
  DIRECTIONS.......
  
  
  Preheat oven to 350. Grease a 9x13 inch baking dish.
  In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
  Bake for 25 minutes in the preheated oven, or until golden brown.
• Question:-OK, who has good sweet potato recipes? I'm about to have a bumper crop!?
  All variety please, I want to take advantage of the amount and try a lot of different things...
  
  Answer:-go to allrecipes.com or cooks.com!
• Question:-EASY sweet potato recipes for the anti-cook?
  
  
  Answer:-I made sweet potato hash browns and they were awesome, I shredded the potatoes like regular potatoes. I put some olive oil and butter in my pan, so the butter would not burn so fast. I added the sweet potatoes, a little salt, pepper, cayenne and some brown sugar. Let them cook till brown on one side, then flip. They get real brown and the crust is kinda chewy. My boyfriend loved them and he isn'at crazy about sweet potatoes. You can also make sweet potato fries. I have not made them, but had them at a restaurant and they were wonderful.
• Question:-I need some good sweet potato recipies for the fair, I'd like to win a blue ribbon, know any great recipes
  I'd be interested in any kind of recipes with sweet potatoes in them. biscuits, jelly, pie, muffins, cookies, etc. anything.
  
  Answer:-If you use the orange kumara for this, you will have a beautiful golden pudding. You'll need about 1 lb unpeeled potatoes.
  
  SWEET POTATO PUDDING
  
  13 1/2 oz sweet potatoes, peeled, cooked and mashed
  1 cup orange juice
  3/4 cup sugar
  1/2 cup butter, melted
  6 egg yolks, beaten
  2 teaspoons preserved ginger in syrup, finely chopped
  1-2 teaspoons lemon zest, finely grated
  1/4 teaspoon cinnamon or nutmeg
  2 egg whites, stiffly beaten
  
  Preheat the oven to 180 degrees celsius.
  Combine all the ingredients except fo the egg whites in a bowl and beat together well.
  Fold in the egg whites and bake in a greased pudding dish for about 1 hour.
  
  Preserved ginger in syrup is available in jars from delicatessens.