I also just use the recipe off the French's Onion Rings for green bean casserole.
If you aren't making stuffing - or just need an extra starch - we like Fufu (from Boma - mashed sweet potatoes & white potatoes with a bit of spice).
Another thing I make is scalloped potatoes, but I don't have a real "recipe" for it. Just thinly slice potatoes (with or without the skin) into a greased casserole & add salt, pepper & flour every so often. I mix up a can of Campbell's Cheddar Cheese soup with half a can of milk & pour about half of that over hte potatoes when the casserole is half full. Finish adding potatoes, salt, pepper & flour & top with the rest of the soup. Bake at 350 for an hour. I usually cover the casserole until the last 10 - 15 minutes.
Here are a few others we like:
Corn Pudding
2 c grated corn
2 eggs
1 tsp salt
1/8 tsp pepper
1 Tbl sugar
2 Tbl butter
1 Tbl flour
1 c milk
The original says "fresh corn preferred" but I always use frozen & use the blender to "grate". I only grate until it is sort of like creamed corn - not totally mush. It screws up the baking time if you don't defrost the corn first though. (I know, I've tried it!) Doubling the recipe also extends the baking time - if you use one dish.
Grate corn & add salt, sugar, pepper, flour & melted butter. Add beaten eggs & milk. Pour into a greased baking dish & bake at 350 for 35 minutes. Serves 6.
It is done when the center is "set" - like any custard - & a knife comes out clean.
Broccoli Cranberry Salad
4 c broccoli flowerettes, chopped small
½ onion, diced (opt)
8 oz dried cranberries
¼ c shelled sunflower seeds
8 slices bacon
Dressing:
1 c mayonnaise
¼ c sugar
¼ c vinegar
In a large bowl, combine broccoli, cranberries, sunflower seeds and celery. Pour dressing over and toss. Keep refrigerated.
Creamed Spinach
copycat for Boston Market
Serving Size: 4-6
20oz Chopped Spinach Frozen
1 c White Sauce (Thick)
½ c Sour Cream
1 tsp Salt
2 Tbl Butter
2 Tbl Finely Chopped Onion
¼ c Water
White Sauce
3 Tbl Butter
4 Tbl Flour
¼ tsp Salt
1 c Whole Milk
Preparation:
Prepare the white sauce using a medium low setting melt butter in a saucepan add flour and 1/4 teaspoon of salt until creamed together. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth.
Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are transparent. Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. Add 1 teaspoon of salt. When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.
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