GREEN BEAN CASSEROLE

This is a Thanksgiving classic, but it's so delicious, we like to eat it year round!

You'll need:

about 30-36 oz frozen whole green beans
2 cans cream of mushroom soup
2 TBSP soy sauce
1 1/2 cups heavy cream or milk
1 container French's onions
Salt and pepper to taste

Thaw your green beans in a strainer under hot water. Let them sit to dry.

In a large bowl, mix your two cans of cream of mushroom soup, soy sauce, and heavy cream or milk. (NOTE: I've made this recipe with either one and it always turns out yummy. Milk is, of course, the healthier of the two options so I use it most often.) Mix these together until you have a smooth, creamy sauce. Add salt and pepper generously, and stir some more.

When your beans are dry and thawed, stir them into your sauce until they are all covered. Then dump them into a 9x13 glass dish and cover with tinfoil.

Bake at 375 for 25-30 min or until bubbly.

Remove from the oven and generously sprinkle French's onions on top, covering the entire dish. Leave the tinfoil off and bake for an additional 5-10 min or until onions are crispy and browning in places. Remove and EAT!


P.S. This is a really easy recipe to make smaller or bigger:
For every bag of frozen green beans, it's 1 can of soup, 1 TBSP of soy sauce, and 3/4 cup milk.

30 Minute Rolls

I found this recipe over at Real Mom Kitchen  and I am in love! Making any sort of bread (besides banana bread) terrifies me. I refuse to even attempt it half the time because I don't like failing.

Last Sunday I found this recipe and decided to brave it. Let me tell you, it is the easiest recipe ever! I didn't need to knead it, it only had to rise for 15 min, there was no rolling it out and cutting it, and I had fresh delicious dinner rolls in about 30 min.

Here is the link to the recipe:
http://realmomkitchen.com/20/30-minute-rolls/

The only thing I would do differently is to let the rolls cook a bit longer. They were still delicious but I'll let mine brown a bit more next time.

Enjoy!

FUNERAL POTATOES

Don't let the name fool you, these aren't only for funerals. :)

If you are anywhere outside of Utah you probably know this recipe as "Potato Supreme", "Potato Cheese Casserole", "Cheesy Potatoes" or probably a ton of different names. But they have, and always will be known as "Funeral Potatoes" in my house.

They are an incredibly easy, delicious, cheesy goodness that go with pretty much anything. It is simple to double the recipe and feed a small army, or just so you can have lots of leftovers. They are even delicious for breakfast. trust me. ;)

Did I mention they are INCREDIBLE easy, simple, and fast? 

Funeral Potatoes
1 lb. Frozen hash brown potatoes
2 Cans Cream of Chicken Soup
1 1/2 C sour cream
2 C Grated Mild Cheddar Cheese
4 C Corn Flakes (crushed)
1/2 C Margarine
1 small onion (or dried onions to taste)
1/2-3/4 C milk

Preheat oven to 350 degrees. 

1) Put onions and Potatoes in 9 x 13 pan.

2) Mix soup, sour cream, cheese and enought milk to make pourable (the thinner the mix the thinner the sauce after baking).  Spread mixture on top of potatoes.

3) Melt margarine and mix with corn flakes. Sprinkle on top.

4) Bake for 1 hour

This is also delicious with leftover ham mixed in with the potatoes before step number 2.

Enjoy!