Mom's Thanksgiving Dressing

 

Ingredients

  

• 1 loaf of Mrs. Cubbison’s Stuffing Mix or your favorite dry bread cubes
• 1/2 cup butter or vegan butter; substitute with olive oil for dairy-free
• 1 medium onion chopped
• 2 celery stalks chopped
• 2 cups vegetable broth or chicken broth for a traditional flavor
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt adjust to taste
• 1/4 teaspoon black pepper

Instructions

 

Preheat the Oven:

• Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.

Sauté the Vegetables:

• In a large skillet, melt the butter (or your chosen alternative) over medium heat.
• Add the chopped celery and onions.
• Sauté for 5-7 minutes, until the vegetables are tender and the onions are translucent.

Mix the Ingredients:

• In a large mixing bowl, combine the sautéed vegetables with the stuffing mix.
• Gradually pour in the broth while stirring to evenly moisten the mix.
• Stir in the dried sage, thyme, salt, and pepper. Adjust seasoning to taste.

Transfer to Baking Dish:

• Lightly grease your baking dish to prevent sticking.
• Spread the stuffing mixture evenly in the dish.

Bake the Stuffing:

• Cover the dish with aluminum foil and bake for 30 minutes.
• Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and slightly crispy.

Serve and Enjoy:

• Remove the dish from the oven and let it cool for a few minutes.
• Serve warm as a delightful side dish to your main course.

 

• Ingredients:
• 1/2 cup milk (whole milk works best for creaminess)
• 1/4 tsp ground black pepper
• 1 tsp soy sauce (adds depth without overpowering)
• 1 can condensed cream of mushroom soup (I use Campbell’s for the classic flavor)
• 4 cups green beans (fresh, frozen, or canned; thawed if frozen)
• 1 1/3 cups crispy fried onions (French’s brand is traditional; reserve some for garnish on top)

Instructions

• Preheat oven to 350°F 
• Divide fried onions: 2/3 cup for mixing into the casserole; 1/3 cup reserved 
• In a large mixing bowl, whisk together cream of mushroom soup, milk, and soy sauce until smooth and well combined.
• Add the drained green beans, 2/3 cup portion of fried onions, and freshly ground black pepper to the soup mixture.
• Gently fold everything together until the green beans are evenly coated and the onions are well distributed throughout. DO NOT OVERMIX.
• Pour the green bean mixture into a 9×9-inch baking dish and spread it into an even layer.
• Place in your preheated 350°F oven and bake for 25 minutes until the mixture is bubbling around the edges and heated through.
• Remove the casserole from the heat and give it a gentle stir. 
  Top with the reserved 1/3 cup of fried onions, spreading them evenly across the surface.
• Return to the oven and bake for an additional 5 minutes until the onions are golden and the casserole is bubbling gently

Kristie's Green Bean Casserole

 

Ingredients:

2 T butter

3 T flour

1/4 salt

1/4 t pepper

1 c sour cream

6 oz grated swiss cheese

3 cans French style green beans

1 can french onion rings

Instructions:

1- In a sauce pan, mix butter, flour, salt and pepper until well blended. 

2-Add sour cream. Warm up, but don't boil. 

3- Add swiss cheese. Remove from heat and stir until cheese is melted. 

4- Place drained beans in 9x13 pan. 

5- Gently stir in sauce. 

6- Bake at 350 for 20 mintes. 

7- Top with onion rings. Return to oven for 5 more minutes. 

Rainbow Jell-O

Ingredients

Small boxes of Jell-O (red, orange, yellow, green, blue, purple)

Cool Whip

Sour cream

Directions

1. Put the glass pan in fridge to chill

2. Add one packet of Jell-O to 1 cup boiling water. Dissolve completely.

3. Pour 1/4 cup the Jell-O into a bowl and add 1T sour cream and 2 T cool whip. Whisk together until melted.

4. Pour into chilled pan and spread evenly. Return pan to fridge for 15-20 min. 

5. Pour the remaining Jell-O into the pan and return to fridge for 15-20 minutes.

6. Repeat steps 2-5 for all the colors. Set up times will decrease as the layers increase.

7. Top with Cool whip.

8. Serve and enjoy