Posts Tagged ‘mushroom’

Green Bean Casserole

In Entrees, Side Dishes on November 19, 2010 at 8:15 am

The only way to get my father in the kitchen, after breakfast on Thanksgiving Day, is to let him make his FAMOUS Green Bean Casserole. Alas, his recipe has been SUPER, TOP SECRET since I was born, and probably before that. Thus, I am using the recipe on the back of the French’s French Fried Onion can. I know he uses the French’s French Fried Onions in his recipe, so logically this is a good place to be. The recipe calls for:

Ingredients

I started by combining the Cream of Mushroom soup, milk, 6 ounces of french fried onion, bacon bits, and black pepper in a large bowl.

onions, soup, pepper, and milk

Then I added the 2 cans of drained green beans.

Added Green Beans

I then combined the entire contents of the bowl, and poured it into a baking dish.

ready for the baking dish

I then topped the mixture in the baking pan with the rest of the french fried onions.

Ready for the Oven

The casserole was then baked at 350°F for 30 minutes.

Ready to Eat

This was delicious! Though I have to admit not as delicious as my father’s. I may need to launch a recon operation in the kitchen on Thanksgiving, to find out what exactly my father puts in his green bean casserole. Once again, I am the girl with a plan!

In the meantime, enjoy making your Thanksgiving plan, and…

Bon Appetit!

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Broccoli, Wild Rice, and Mushroom Stuffing

In Side Dishes on November 11, 2010 at 8:15 pm

There’s nothing like the PERFECT stuffing to compliment an AWESOME turkey! I decided to start the hunt for the perfect stuffing early this year, and this was experiment one! I found this recipe on allrecipes.com, they refer to it as Leslie’s Broccoli, Wild Rice, and Mushroom Stuffing.

I made a lot of changes, so let’s start with the ingredients:

Ingredients

I combined the rice and water in a pot, and brought it to a boil. I then reduced the heat to low, and let it simmer for 45 minutes.

Boiling Rice

When the rice had about 15 minutes left I placed the butter into a skillet, and melted it.

Melted Butter

I then sauteed the onion and mushrooms.

Sauteed Onions and Mushrooms

When the rice had about 10 minutes left I put the broccoli in a large pot, with just enough water to cover it, and boiled it for about 5 minutes, or until it could easily be cut.

Broccoli

Once the onion and mushrooms became tender, I added the stuffing mix and chicken broth, and heated the mixture until it was hot through.

Onion, Mushrooms, and Stuffing Mix

When the rice was done, I poured it into a large mixing bowl, and then added the onion, mushrooms, and stuffing mixture.

Rice, Mushrooms, Onion, and Stuffing Mix

When the broccoli was done, I drained the water, and added it to the large mixing bowl.

Onion, Mushrooms, Stuffing, and Broccoli

Once everything was combined well, I poured it into a baking pan.

Ready for the Oven, or the Bird!

Since I didn’t have a Turkey to stuff…this time. I baked the stuffing for 30 minutes at 350°F.

Ready to Eat!

This was an AMAZING first try! Though if this is the stuffing I select for my turkey, I won’t be using the broccoli. I’ve come to the conclusion that broccoli is a separate Thanksgiving side dish. This stuffing had a lot of flavor, and was very filling (it was my dinner). I might try adding more broth next time as well, or not baking it as long, as it was a little dry. We’ll see what happens after I try my other stuffing experiments!

What kind of stuffing do you make/have with your turkey at Thanksgiving? Let me know, because I’m taking suggestions.

In the meantime, give this one a try, and…

Bon Appetit!