Well, the last load of dishes are in the dishwasher and I’m glad to say that I’m not going shopping today. Instead, I have planned a day at home – tidying up, watching movies while eating leftovers. It’s been a long time since I’ve spent a day in my PJ’s but that’s what I’m going to do and I’m really happy about it. I’ve made myself an awesome turkey Panini with smoked Gouda and cranberry sauce with a scoop of stuffing and green bean casserole on the side. There will be a slice of pumpkin pie and a cup of tea later today as well. I’m trying to pace myself.
All in all Thanksgiving 2011 was a huge success. I have to say that this was the first Thanksgiving meal in several years that I was excited to eat. Something about cooking all day makes the meal uneventful, not to mention it was my third Thanksgiving dinner in the past week (more on that in a few days). I think the reason it was so exciting this time around was that there were a couple of new recipes that I was trying out.
So here is the rundown of what finally made it to my menu and onto the table yesterday (please excuse the iPhone photos) – cheese plate, my famous Burrata in a Jar and a Brie en Croute. For the main course, Herb Butter Roasted Turkey, Truffle Mashed Potatoes, Celery Root and Sausage Stuffing, Roasted Butternut Squash and Yams, Parsnip and Potato Gratin, Citrus Cranberry Compote and the most to die for green bean casserole known to man.
I love my mashed potatoes and stuffing but the green bean casserole was the highlight of my whole dinner. I’m usually not a fan but my dear friend Kristin had been telling me about this recipe for a while now so I decided to have a go at it. I have no idea where she got it from but to me it’s now called ‘Kristin’s Amazing Green Bean Casserole’. It’s going to be on my Thanksgiving menu for many, many years to come.
I think I will be making this frequently, I’m just saying. Whatever you are doing today, I hope that you are having a great day!
Kristin’s Amazing Green Bean Casserole
4 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
black pepper to taste
1 1/2 tsp garlic powder
2 teaspoon white sugar
½ large brown onion, diced
1 ½ cup sour cream
4 (14.5 ounce) cans French style green beans, drained
2 ½ cups shredded cheddar cheese
1 cup crumbled buttery round crackers
1 large can of French Fried onions-Cheddar
1 tablespoon butter, melted
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth,
and cook for one minute. Stir in the salt, sugar, onion, black pepper, garlic powder and
sour cream. Add green beans, and stir to coat.
Transfer the mixture to a 2 1/2 quart casserole dish. Mix in some cheese and 1/4 – 1/
2 can of French fried onions. Spread remaining shredded cheese over the top. In a small
bowl, toss together cracker crumbs, remaining French fried onions and remaining butter
and sprinkle over the cheese.
Bake for 30 minutes in the oven, or until the top is golden and cheese is bubbly.
Notes: Use a large can of french fried onions and mix 1/4-1/2 can into beans, the rest can be crush with the cracker topping and extra melted butter. You can add extra cheese and mix some into the beans. This can be mixed together ahead of time then thrown in the oven 30 minutes before serving.
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