Thanksgiving Casserole

 

I love green bean casserole, and I love stuffing!  This recipe brings you the best of both worlds with those savory green beans and the crunchy deliciousness of the stuffing topping!  This mixes in a single dish and will serve a crowd.  Done and on the table in under about 40 minutes!  What more can you ask for?

You'll need:

4 12 ounce bags of frozen green beans
1 family size cans of cream of chicken soup 
7 ounces sour cream
1 pound shredded cheddar cheese
1 large container of French fried onions
salt and pepper
onion powder
garlic powder

red pepper flakes
2 boxes of turkey flavor dry stuffing mix
1/2 carton chicken broth
1/2 stick of butter

Begin with 4 bags of frozen green beans in a greased jumbo size baking pan.  Top beans with both cans of cream of chicken soup.  Add 7 oz sour cream on top.  Add one pound of shredded cheddar cheese.  Add 1/2 a large can of French fried onions.  

Season with parsley, black pepper, salt, onion powder, red pepper flakes and garlic powder.  I used about 1/4 teaspoon of each but you can season to your taste. 

Mix all ingredients well and smooth out in the pan. Top the green beans with 2 boxes of turkey flavor dry stuffing mix. Spread stuffing mix evenly then pour 1/2 carton of chicken broth.  You want to wet the stuffing mix so that it bakes up crispy.  Dot with 1/2 stick of butter and add the remaining French fried onions.  

Bake at 350* for approximately 30-40 minutes until the center is well set.  

Notes:  You can use any cream of soup that you like - cream of mushroom, cream of bacon, etc.  You can also omit the red pepper flakes if that is too spicy for your taste.  If you need a smaller family serving, just cut this recipe in half.  I recommend serving this on the day you bake it.  If you refrigerate it overnight, your toppings may soften and loose their crunch factor.

Breakfast Spaghetti

 

Every now and then I find a recipe that just looks like it would be fun to make and fun to eat!  This was a very unusual recipe but with ingredients that I love so why not give it a twirl!

You'll need:

2 tbsp butter

1/2- 1 lb spaghetti pasta cooked drained and rinsed
8 large eggs beaten smooth
3/4 cup shredded cheddar cheese
salt & pepper to taste

1/2 lb bacon cooked, drained and crumbled

sliced scallions (optional)

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Add the butter to a large skillet and heat it over medium heat until melted. Turn the skillet gently until the butter's completely coated the bottom.

Spread the cooked pasta out in the skillet, and the pour the beaten eggs evenly out over top of the pasta.

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Add the sausage, spreading it evenly out over the pasta. 

Top with the cheese and give everything a good stir to evenly combine it all.

• 1 lb breakfast sausage,

Continue cooking, stirring as needed, just until the eggs are cooked.

Salt & pepper the breakfast pasta, top with crumbled bacon and scallions.  Ladle onto plates and serve warm. 

Enjoy!

Cooks notes:

This is not recommended as a make ahead dish, however; you can prep your pasta and meats in advance and store them in the refrigerator in separate airtight containers.