Helpful Make Ahead for Thanksgiving or any Holiday
Green Bean Casserole
For the onions:
2 Tablespoons Butter
2 Large Yellow Onions, Thinly Sliced Lengthwise
Salt And Ground Black Pepper To Taste
1 Tablespoon Sherry Vinegar
2 Pounds Fresh Green Beans, Trimmed and Chopped
For The White Sauce:
1 Can Cream of Mushroom Soup
2 Tablespoons Butter Melted
2 Cups Half n Half
1 Pinch Ground Nutmeg
1 Pinch Cayenne Pepper To Taste
¼ Teaspoon Ground Thyme
For the topping:
2 Tablespoons Melted Butter
⅔ Cup Panko Bread Crumbs
4 Ounces Shredded Gruyere Cheese, Divided
⅓ Cup Grated Parmesan Cheese
Step 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch casserole dish.
Step 2 Heat 2 tablespoons of butter in a large skillet over medium heat. Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve.
Step 3 Sauce: In the same skillet, melt 2 more tablespoons butter. Slowly whisk in milk and mushroom soup, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to simmer, and cook until thickened, whisking constantly, 3 more minutes. Transfer to a bowl and reserve.
Step 4 Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve.
Step 5 Sauté Green Beans on medium-high in a large skillet with 3 tablespoons of butter. About 8 minutes.
Step 6 Spoon the caramelized onions and the sauce mixture into the prepared green beans. Mix well. Spread all in the 9×13 casserole dish; sprinkle with the Gruyere cheese. Top with the rest of cheese. Top with the buttered panko crumbs, the remaining Gruyere, and Parmesan cheese.
Step 7 Bake in the preheated oven until hot throughout and lightly browned, about 40 minutes. Let sit 10 minutes before serving. Serves 10
1 Cup Butter, Melted
3 Eggs, Beaten
½ Cup Half n Half
2 (8.5 Ounce) Packages Dry Corn Bread Mix
2 (15 Ounce) Can Whole Kernel Corn, Drained
1 (14.75 Ounce) Can Creamed Corn
1 Cup Sour Cream
Step 1 Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9×13 inch baking dish.
Step 2 In a medium bowl, combine butter, eggs, milk and corn bread mix, whole and creamed corn and sour cream. Mix well. Spoon mixture into prepared dish.
Step 3 Bake for 45 minutes in the preheated oven, or until the top is golden brown and set.
Sweet Potato Casserole a Must
5 Cups Sweet Potato, Cubed
½ Cup White Sugar
2 Eggs, Beaten
½ Teaspoon Salt
6 Tablespoons Butter, Softened
½ Cup Cream
1 Teaspoon Vanilla Extract
1 Cup Packed Brown Sugar
½ Cup All-Purpose Flour
6 Tablespoons Butter, Softened
1 Cup Chopped Pecans
Step 1 Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
Step 2 In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a sprayed 9×13 inch baking dish.
Step 3 In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Step 4 Bake in the preheated oven 40 minutes, or until the topping is lightly brown.
1 Pound Sweet Italian Sausage, Casings Removed
¼ Cup Butter
6 Cups Coarsely Chopped Leeks
3 Tart Apples – Peeled, Cored And Chopped
2 Cups Chopped Celery
4 Teaspoons Poultry Seasoning
2 Teaspoons Dried Rosemary, Crushed
1 Cup Dried Cranberries
12 Cups Packaged Herbed Bread Cubes
3 Cups Chicken Stock
Kosher Salt And Black Pepper To Taste
Step 1 Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
Step 2 Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock, when well combined bake.
Step 3 Baked in a foil covered buttered 9×13 inch casserole at 350 degrees F (175 degrees C) for about 1 hour. Uncover and bake for another 15 minutes to brown top.
4 Cups Chicken Stock
2 (8.5 Ounce) Package Corn Muffin Mix
1 Cup Half n Half
6 Eggs, Divided
6 Tablespoons Butter, Melted
3 Pounds Sage Sausage
4 Cups Diced Celery, Or More To Taste
1 Large White Onion, Diced
1 (14 Ounce) Can Turkey or Chicken Broth
3 Cup Dry Bread Crumbs
2 Tablespoons Dried Sage
2 Teaspoon Kosher Salt, Or To Taste
1 Teaspoon Ground Black Pepper, Or To Taste
Step 1 Bring chicken stock to a boil in a saucepan.
Step 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13 baking pan.
Step 3 Mix corn muffin mix, milk, 2 eggs, and butter together in a bowl. Pour into the prepared 9×13 baking pan.
Step 4 Bake in the preheated oven until golden brown, 30-35 minutes. Set aside to cool.
Step 5 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
Step 6 Preheat the oven to 375 degrees F (175 degrees C). Grease a 9×13-inch casserole pan.
Step 7 Add chicken stock, bread crumbs, Chopped cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mixture should be moist. Add More Chicken broth if needed. Mix together well and transfer to the prepared casserole pan.
Step 8 Bake in the preheated oven until slightly brown on top with darker brown edges, about 45-60 minutes, checking often. Let cool 10 to 15 minutes before serving. Serves 12
Garlic Mash Potato Casserole
6 Pounds Yukon Gold Potatoes, Or More As Needed
1 Cup Hot Milk
1 Cup Cream Cheese, Softened
1 Cup Chopped Green Onions, Divided
3 Egg, Lightly Beaten
6 Tablespoons Butter
4 Cloves Garlic, Minced, Or To Taste
1 Teaspoon Kosher Salt
2 Cups Shredded Cheddar Cheese
Step 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to pot.
Step 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 glass baking dish.
Step 3 Combine half n half, cream cheese, ½ cup green onions, eggs, butter, garlic, and salt in a bowl. Add ½ of the cheddar cheese and combine. Pour onto the prepared potatoes. Mash together until mixture is smooth. Spoon into the prepared baking dish. Sprinkle with Cheddar cheese and remaining green onions.
Step 4 Bake in the preheated oven until lightly browned, about 40 minutes. Serves 12
Spinach Artichoke Casserole
6 Cloves Garlic, Unpeeled
4 (10 Ounce) Packages Frozen Chopped Spinach – Thawed, Drained And Squeezed Dry
2 (14 Ounce) Cans Artichoke Hearts, Drained And Chopped
½ Cup Butter
1 (8 Ounce) Package Sliced Fresh Baby Bella Mushrooms
5 Green Onions, Finely Chopped
1 (8 Ounce) Package Cream Cheese
1 Cup Sour Cream
1 Cup Grated Parmesan Cheese
1 Cup Real Mayonnaise
3 Teaspoons Garlic Salt
2 Tablespoon Lemon Juice
1 Can/Package French Fried Onion Rings
Step 1 Preheat oven to 350 degrees F (175 degrees C).
Step 2 Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
Step 3 Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
Step 4 Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
Step 5 Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a buttered 9×13 baking dish.
Step 6 Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes. Serves 20-24