Green Bean Casserole & Dressing
Hey Y'all,
Hope everyone is enjoying their week so far. It has been a week since our last blog and we have been busy in the kitchen and in life. We have been working on everything that you can think of such as sweet treats, starters, and main dishes. So to get down to it I am going to be sharing with you are wonderful Green Bean Casserole and Dressing recipes. They are my family's favorite parts of Thanksgiving and Christmas. We never show up without them because if we did it would not be good. Hahaha!!!
For the Green Bean Casserole recipe it will feed about 8 - 10 people. The ingredients are 4 cans French Style Green Beans, 2 cans Cream of Mushroom Soup, 1 Onion chopped, 2 Garlic cloves chopped, 1 can sliced Mushrooms, 8 Ritz Crackers crumbled, 1 tsp. Ground Dry Mustard, 2 tbsp. Butter, 2 cups Shredded Colby Jack Cheese, 1 can French Fried Onions, Salt & Pepper.
Heat a skillet on medium heat. Melt the butter in the skillet add the chopped Onion to the butter. Saute for about 10 minutes till onions are translucent and then add the chopped Garlic and saute for 2 minutes. Drain the Green Beans and the Mushrooms. In a mixing bowl place the Green Beans, Mushrooms, Mushroom Soup and the Onion Garlic mixture. Mix it all together until blended. Then add the Crackers, Dry Mustard, 1 cup Cheese and season with Salt & Pepper. Mix all that together and make sure that it is blended well. Place in a baking dish and top with remaining cheese. Then on top of the cheese add the French Fried Onions on top. Cover with foil. Bake at 375 for 25 - 30 minutes. Remove the foil and then return to the oven and cook for 5 more minutes. Serve & Enjoy.
For the Dressing the ingredients are 1 loaf Texas Toast Bread toasted, 18x8 Cornbread, 1 pkg. Pepperidge Farm Herb Seasoning Stuffing Mix, 2 tbsp. Sage, 2 Eggs, 1 Onion chopped, 4 stalks Celery chopped, 4 Garlic Cloves chopped, 32 - 48 oz. Chicken Stock, 1 stick Butter, Salt & Pepper.
Heat a skillet on medium heat and melt the butter in the skillet. Add the onion and celery to the butter and cook for 10 minutes. Add the Garlic in during the last 2 minutes of cooking and saute together. Remove from heat when done cooking. Cut the bread into bite size pieces and place in mixing bowl. Then crumble the cornbread into the mixing bowl with the other bread. Add the Sage, Herb Stuffing Mix, Salt & Pepper mix until blended together. Add the Onion, Celery & Garlic mixture to the dressing mixture and mix until blended together. Start add the chicken stock until you feel that it is moist enough for your liking. Then place into a baking dish and cover with foil. Bake at 350 for about 45 minutes to 1 hour. Serve & Enjoy.
Hope everyone is enjoying their week so far. It has been a week since our last blog and we have been busy in the kitchen and in life. We have been working on everything that you can think of such as sweet treats, starters, and main dishes. So to get down to it I am going to be sharing with you are wonderful Green Bean Casserole and Dressing recipes. They are my family's favorite parts of Thanksgiving and Christmas. We never show up without them because if we did it would not be good. Hahaha!!!
For the Green Bean Casserole recipe it will feed about 8 - 10 people. The ingredients are 4 cans French Style Green Beans, 2 cans Cream of Mushroom Soup, 1 Onion chopped, 2 Garlic cloves chopped, 1 can sliced Mushrooms, 8 Ritz Crackers crumbled, 1 tsp. Ground Dry Mustard, 2 tbsp. Butter, 2 cups Shredded Colby Jack Cheese, 1 can French Fried Onions, Salt & Pepper.
Heat a skillet on medium heat. Melt the butter in the skillet add the chopped Onion to the butter. Saute for about 10 minutes till onions are translucent and then add the chopped Garlic and saute for 2 minutes. Drain the Green Beans and the Mushrooms. In a mixing bowl place the Green Beans, Mushrooms, Mushroom Soup and the Onion Garlic mixture. Mix it all together until blended. Then add the Crackers, Dry Mustard, 1 cup Cheese and season with Salt & Pepper. Mix all that together and make sure that it is blended well. Place in a baking dish and top with remaining cheese. Then on top of the cheese add the French Fried Onions on top. Cover with foil. Bake at 375 for 25 - 30 minutes. Remove the foil and then return to the oven and cook for 5 more minutes. Serve & Enjoy.
For the Dressing the ingredients are 1 loaf Texas Toast Bread toasted, 18x8 Cornbread, 1 pkg. Pepperidge Farm Herb Seasoning Stuffing Mix, 2 tbsp. Sage, 2 Eggs, 1 Onion chopped, 4 stalks Celery chopped, 4 Garlic Cloves chopped, 32 - 48 oz. Chicken Stock, 1 stick Butter, Salt & Pepper.
Heat a skillet on medium heat and melt the butter in the skillet. Add the onion and celery to the butter and cook for 10 minutes. Add the Garlic in during the last 2 minutes of cooking and saute together. Remove from heat when done cooking. Cut the bread into bite size pieces and place in mixing bowl. Then crumble the cornbread into the mixing bowl with the other bread. Add the Sage, Herb Stuffing Mix, Salt & Pepper mix until blended together. Add the Onion, Celery & Garlic mixture to the dressing mixture and mix until blended together. Start add the chicken stock until you feel that it is moist enough for your liking. Then place into a baking dish and cover with foil. Bake at 350 for about 45 minutes to 1 hour. Serve & Enjoy.
I love these dishes so much because the Green Bean Casserole is so cheesy and the crunchy from the French Fried Onions. Then you have the combination of Cornbread Dressing mixed with a Bread Dressing so people who love both but only want to make one this is the one for you. I hope that you can use these dishes at your next Christmas dinner or any dinner. Next time I will be bringing you our Deviled Eggs and Anti Pasta Platter that we had. Have a wonderful day and see you again next time.
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