Tag: Side Dishes

Campbell’s Green Bean Casserole

My Green Bean Casserole Dish
My Green Bean Casserole Dish

This is everyone’s favorite recipe and a must serve at Thanksgiving at our house. No recipe collection would be complete without it. There are many variations, but I still like this original recipe the best. I have a cute story regarding this dish. One of my daughters has Tunisian relatives. She had house guests from Tunisia and served them green bean casserole. They raved over it and wanted to know the ‘secret’ for the wonderful sauce. Being the smart woman that she is, she just winked and said, “Oh, it is an old family recipe and my mother would kill me if I shared it”.

Ingredients

  • 1 can (10 3/4 ounces) Campbell’s cream of mushroom soup
  • 1/2 cup milk
  • 1 teaspoon soy sauce
  • dash pepper
  • 4 cups cooked cut green beans
  • 1 1 /3 cup French’s French fried onions

Directions
Mix soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1 1/2 quart casserole. Bake at 350 degrees for 25 minutes or until hot. Stir and then sprinkle with remaining onions. Bake 5 minutes more.

Everyone’s Favorite Cheesy Hashbrowns

Everyone loves these potatoes and this has become my familly’s favorite recipe for them. I’m sure there are several versions, but I highly recommend this one.

Ingredients

  • 1 package frozen shredded hash browns (Mrs Dell’s is good), thawed
  • 1/2 cup melted butter
  • 2 cups sour cream (1 pt)
  • 1/2 cup milk
  • 1 can cream of chicken soup
  • 2 cups grated cheddar cheese
  • 2 to 3 cups crushed corn flakes
  • 2 tablespoons melted butter

Directions
Coat bottom of 9×13 glass pan with 1/2 cup melted butter. Mix sour cream, milk and chicken soup in bowl. Layer 1/2 of the hash browns, 1/2 of the soup mixture and 1/2 of the cheese. Repeat layers. Sprinkle top with crushed corn flakes. Drizzle with the 2 tablespoons of melted butter. Bake for 1 hour @ 350 degrees.

Helen’s Eggplant Bake

Eggplant
Eggplant
This is an old favorite recipe that my Aunt Helen gave me at least 45 years ago. I have always enjoyed it and haven’t changed a thing about it over the years.

Ingredients

  • 1 medium eggplant, sliced in 1/2 inch slices
  • 3/4 cup melted butter
  • 3/4 to 1 cup bread crumbs
  • 1 large tomato, sliced
  • 1 large onion, sliced
  • 1/2 teaspoon salt
  • 1 teaspoon basil
  • 4 oz fresh mozzarella cheese
  • 2 Tablespoon freshly grated parmesan cheese

Directions

Layer eggplant, tomato, and onion. Drizzle with 1/4 cup butter, salt, and basil. Cover and bake for 20 minutes @ 400 degrees. Remove from oven, top with mozzarella cheese, mix the Parmesan, 1/2 cup butter, and breadcrumbs and sprinkle over the top of mozzarella. Return to oven for 10 more minutes.