Thanksgiving Planning

Posts Tagged ‘green bean casserole’

I need to make Thanksgiving dinner for my mom and dad and dont know what to make. Any suggestions?

Turkey, mashed potatoes, gravy, green bean casserole, broccili and rice casserole, cresent rolls

Broccoli and Rice Casserole

INGREDIENTS

* 2 (10 ounce) packages frozen chopped broccoli
* 3 cups instant rice
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 1/4 cups water
* 1 (16 ounce) package processed American cheese, cubed
* 1 tablespoon butter
* 1 bunch celery, chopped
* 1 large onion, chopped
* salt and pepper to taste

DIRECTIONS

1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn’t burn.
3. Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.
4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9×13 inch baking dish.
5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

I am cooking for my boyfriends family of about 10-12 people, my family always does seafood for Thanksgiving so I never have made a traditional Thanksgiving dinner till this year… PLEASE HELP WITH SOME IDEAS!

Make a schedule for the day of. That way you can figure out what’s going in the oven, on the burners, on the grill at what time and you don’t run out of burners or forget to cook something and if you get behind you can grab someone to help!

Besides the turkey (figure about 14 lbs for 12 people, 1 per person and 2 just in case), make another meat – ham’s probably most common, but you can do beef, fish, chicken, whatever. Also, you don’t need as much of your secondary meat since most people will take turkey, but for example I’d say 6 lbs of ham. Or you could ask people what they want 🙂 but I like to surprise!

To make things easier, throw some frozen veggies – corn, peas, broccoli – on the table. They taste so much better than canned with less work. Since some people don’t like naked veg, put out an au gratin sauce – could be as easy as melted Velveeta, or make one yourself. *One serving* 2 T margarine melted (med heat) in a pot on the stove, whisk in 1 T flour. Slowly stir in 1 c milk, and keep stirring until sauce starts to thicken. Add 3/4 c shredded cheese, and keep stirring until sauce has a smooth consistency.
You might want to at least double that recipe for 12 though.

Green bean casserole is a generally beloved Thanksgiving dish. I use the recipe on the bag of French’s French Fried Onions, but the link is here ( http://www.frenchs.com/recipe/rds/frenchs/?id=9374 ). This goes fast, so make at least two.

Mashed potatoes and gravy, cranberry sauce, and possibly an acorn squash (cut it in half, gut it, add about 1/2 c marshmallows, 3 T brown sugar, and as many raisins as you can cram in after that stuff – it will depend on size of squash – then bake in the oven) round out your veggies.

Serve fresh bread from a bakery, put butter, salt, and pepper on the table.

Deviled eggs.

And at least 3 kinds of dessert!

GL

This year is my first time cooking Thanksgiving dinner at my home. I would like it to be a memorable experience for my family but I am all out of ideas other then the usual turkey and stuffing and mashed potatoes! I looked online for recipes but nothing seems to be easy! I don’t cook for myself, I eat takeout day and night so I really need dishes that wont be too difficult and ones that taste good. Thanks in advance,
Jessica
Baklava is made with walnuts or pistachio nuts…I looked it up, anyway can you substitute it with fruit? Sorry to sound so ignorant but cooking is not my thing!
Maple Glazed Carrots well that sounds yummy!

Green Bean Casserole is a good and easy dish, the one with the french cut green beans, cream of mushroom soup and those Frenchs’ french fried onions. Go to the store and look at the onion can and they will have a recipe.
Then on to sweet potatoes, you can just bake them and serve them with butter, or you can get the canned ones. mash them well, add butter and cream ( or milk) and a bit of brown sugar. bake and enjoy ( do NOT put marshmallows on top please)
Creamed Corn is easy, and there are some brands that come frozen in chubs, those you can just putinto the pot and cook. You can add some fresh black pepper and a bit of butter to taste.
Creamed SPinach is a tradition at my house. I make mine from scratch, but birds eye and green giant both make a very good creamed spinach also.
take a minute and get yourself a better homes and gardedn , southern living or some sort of women’s magazine, they are going to be loaded with recipes this time fo year. If you are a non cooker. then there’s nothing wrong with buying premade and just heating and adding your own seasoning..semi-homemade is accpetable. If you really cant step up and cook, then most local grocery stores have “meals” that you can buy precooked, just heat and eat at home. and you dont have to tell anyone either.
One thing that always helps a meal is good bread. again tradition at my house is pillsbury crescent rolls. just the smell of those bring me back to dinner at momma’s house.
good luck

I am undertaking the daunting task of preparing Thanksgiving for about 18 people this year. I’m not sure how much food to prepare. I’m also a little unsure about how to make large quantities of mashed potatoes and candied sweet potatoes. Can anyone advise me?

18 people huh! You got moxie! Well figure 1 medium size potato for each person plus 4 for those who like taters. Peel them and keep them in water until used. I would boil them in batches like 7 at a time, cut up into pieces of course, keeping the already cooked ones in a pan covered. Then when all are cooked, mashed them together and return to pan & cover for storage. Mashed potato can always be reheated in a microwave.
Candied Yams, figure 1 yam for every two people should do the trick. These can be done days ahead of time, then reheated in a microwave b-4 serving. In fact, the potatoes can be done the day b-4 and also reheated. Now the turkey, about a pound and a half per person should do the trick.
Green bean casserole, corn, biscuits, roll, deserts, again these things can be prepared days ahead and reheated or served Thanksgiving Day. You took on a Big Challenge and you need to react as they do in a restaurant. Oh for recipe ideas, recipesource.com. Good luck & I’ll say a prayer for you.

Herb Butter Roasted Turkey

1 (14 pound) turkey
1/2 teaspoon salt
1/4 teaspoon ground pepper

Herb Butter:
1 cup butter, softened
1 tablespoon fresh thyme
1 tablespoon fresh sage
2 tablespoons flat leaf parsley
1 tablespoon fresh chives
1 teaspoon fresh rosemary, chopped

Preheat the oven to 425 degrees F.
Remove giblets and neck from the cavity of the turkey. Rinse and dry bird. Fold wing tips behind the turkey. Season the cavity with salt and pepper.
Combine butter and fresh herbs.
Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub two-thirds of the herb butter over the entire breast. Tie drumsticks in front.
Place the bird on a rack in a roasting pan breast-side up; cover loosely with a foil tent. Place bird in oven and decrease the temperature to 350 degrees F. Bake 3 to 3 1/2 hours.
Melt remaining herb butter. Remove foil tent from turkey during the last 45 minutes of baking and baste once with melted butter.
The turkey is done when the thigh meat reaches an internal temperature of 180 degrees F and the breast meat reaches an internal temperature of 170 degrees F. When the turkey is done, remove from the oven; let stand 30 minutes before carving.

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Corn Bread Dressing

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
1/2 cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

Prepare the dry corn bread mix according to package directions. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking dish.
In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
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Classy Green Bean Casserole

3 (14.5 ounce) cans French cut green beans, drained
1 cup sour cream
1/2 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup coarsely crushed buttery round crackers
1 tablespoon butter, melted

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the green beans, sour cream, condensed soup, salt and pepper. Spoon into a 2 quart casserole dish. Stir melted butter into the crushed crackers, then sprinkle over the top of the casserole.
Bake for 30 minutes in the preheated oven, until lightly browned and bubbly
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Best Mashed Potatoes

1 pound Yukon Gold potatoes
1/2 cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 1/2 cups cream cheese
1/2 medium head garlic, peeled and minced
salt and pepper to taste

Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.
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I was asked to bring “veggies” for Thanksgiving. Any yummy ideas? I don’t want to settle for steam veggies. Thanks

I know what you mean, last year I got a recipe that put a new spin on the green been casserole. It is made with the same recipe as on the French’s French Fried Onions except you change a few ingredients and add a few, 1 cup of sliced Baby Bellas Mushrooms, Portabella mushroom soup Campbells Gold Label, caramelize one medium onion sliced, and cayenne pepper to taste. It was great, I don’t remember who gave me the recipe but I add the onions and the cayenne pepper. Try your own version I think it would taste good with asparagus, maybe I’ll try it out.