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recipes wanted for casseroles Thanksgiving is at my house this year and I would like to impress or try to... the in-laws. I need a recipe for sweet potato casserole green bean casserole squash casserole Any good recipes send them my way :-) |
The Green Bean Casserole I make is very standard, but whenever I've tried to make it fancy my family objects :rolleyes: They like the standard one very much. 2 (14.5 ounce) French Style Green Beans - drained 1 (10.75 ounce) can condensed cream of mushroom soup 3/4 C milk 1 1/3 cups French Fried Onions salt & pepper to taste Mix soup, milk and salt/pepper. Stir in beans and 2/3 C french fried onions. Bake at 350 degrees F for 30 minutes or until heated through, stir. Top with remaining 2/3 cup of french fried onions. Bake 5 minutes more or until the onions are golden. |
Good Luck on your Impressive Thanksgiving Dinner! You're making me Hungry, I LOVE casseroles!:D SQUASH CASSEROLE 8 to 10 squash 1 chopped onion salt to taste 1 cup crumbled Ritz crackers 1 cup grated cheese 1 egg optional (2 or 3 slices cooked/crumbled bacon) Boil squash & onions until tender. Add salt. Mix all ingredients and put in greased dish. Bake @350 degrees for 30 minutes. Slightly browned on top. |
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try allrecipes.com |
Try www.Likemamamakes.com great recipes for all kinds of things. i get out of it this year. Our new kitchen is just being finished and wont be ready for Thankgiving maybe Christmas. Good luck with your dinner. Clelia |
Yummy dessert I am not a huge Pumpkin Pie Fan so last year when our hostess served this, I loved it. She served it warm with ice cream. The best!! PUMPKIN DUMP CAKE 1 can pumpkin 1 can condensed milk 1 1/2 c. sugar 4 eggs 1 tsp. cinnamon 1/2 tsp. salt 1 yellow cake mix 2 sticks butter Mix first 6 ingredients and pour into 9 x 12 inch pan. Sprinkle yellow cake mix over top of pumpkin mixture, melt 2 sticks of butter and pour over top. Bake at 350 degrees for 50 to 60 minutes. Easy and delicious! |
This is the best sweet potatoe casserole ever! It is so good my family asks for it Sweet potatoe casserole Bake potatoes first- I like to wrap in foil and bake them like you would a white potatoe for an hr or so. After they cool a bit the skin is easy to peel off and they are soft and ready to mush Ingredients 1stick butter 1 T vanilla 3 cups sweet potatoes 9I buy 5 to 5 large sweet potatoes) 1/2 Cup sugar or splenda 2 beaten eggs or egg subsgtitute 1/4 cup evaporated milk Topping 3/4 cup brown sugar 1 stick hard/cold butter 1/2 cup flour 1 cup nuts Mix potatoes, sugar, vaanilla,evap. milk,eggs and butter. Pour in buttered casserole dish. In a separate bowl combine brown sugar,flour, butter and mix well to make crumbs. add pecans to the mix. Sprinkle on top of potatoe mixture and bake for 30 mins at 350 degrees |
EXCELLENT Chachi!! :thumbs up I'm in charge of sweet potatoes this year - You've helped me out with a different recipe:exclaim: ...and sounds so good, too :dribble: :happythx: |
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These recipes look great. Thanks for starting the thread and thanks for all you YTers contributing recipes. :) Can't wait to try them. |
squash casserole Makes 8 servings Ingredients [LIST][*]3 pounds yellow squash, cut into 1/4-inch-thick slices[*]1 small onion, chopped[*]1 1/2 tablespoons salt[*]16 saltine crackers, divided[*]1 1/2 cups (6 oz.) shredded sharp Cheddar cheese, divided[*]1/2 cup mayonnaise[*]1 large egg, lightly beaten[*]2 tablespoons butter, melted[*]1/4 teaspoon pepper[*]1/8 teaspoon salt[/LIST]Preparation 1. Cook first 3 ingredients in boiling water to cover in a Dutch oven 25 minutes or until squash is very tender. Drain well, and mash mixture with a fork. 2. Crush 10 crackers, and stir into squash mixture; stir in 1/2 cup cheese and next 5 ingredients. Spoon mixture into a lightly greased 11- x-7-inch baking dish. 3. Crush remaining 6 crackers, and sprinkle over casserole; sprinkle remaining 1 cup cheese evenly over casserole. 4. Bake, uncovered, at 350° for 30 minutes or until cheese melts and casserole is bubbly. Note: To make ahead, prepare recipe as directed; do not top with crackers or cheese. Cover and chill overnight. Remove from refrigerator; let stand 30 minutes. Uncover and top with crackers and cheese; bake as directed. |
6 sweet potatoes 1 cup white sugar 1/2 cup milk 1/2 cup melted butter 1 teaspoon vanilla extract 2 eggs, beaten 1/2 teaspoon salt 1 cup dark brown sugar 1/3 cup all-purpose flour 1/3 cup melted butter 1 cup chopped pecans DIRECTIONS In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins. (I peel mine before cooking) Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish. Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth. Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well. Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish. Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes. |
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Tammy |
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Tammy |
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