Holiday Spreads

Green Bean Casserole

November 23, 2013
Story By: Mandy Kellogg Rye
Filed Under > Holiday Spreads

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Out of all the Thanksgiving side dishes, green bean casserole is probably my favorite.  Probably.  And over the years I’ve tried making it numerous ways subbing out different types of green beans, brands of cream of mushroom, extra soy, no soy, etc.  But this year I’ve finally found the end all be all in green bean casserole combos.  So without further ado I give you the absolute best green bean casserole recipe.  truly, MKR

*Photography, Rustic White

Green Bean Casserole
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Ingredients
  1. 2 cans Campbell’s® Condensed Cream of Mushroom Soup
  2. 1/2 cup milk
  3. 2 tablespoons of soy sauce
  4. ground black pepper
  5. 1 pound fresh green beans
  6. 2-3 cups French’s® French Fried Onions (obviously from the pics above I’m heavy handed on the fried onions)
Instructions
  1. Preheat oven to 350 degrees.
  2. Wash and trim the ends of green beans and steam for 10 minutes. Place into casserole dish and add 1 cup of the French’s fried onions.
  3. Mix together cream of mushroom soup, milk and soy sauce and pepper. Then pour mixture into the casserole dish, evenly coating all the green beans. You’ll likely need to mix everything together to properly coat all of the beans.
  4. Bake for 25-30 minutes or until the casserole is hot and bubbling.
  5. Sprinkle with remaining 1-2 cups of onions and bake for an additional 5 minutes.
Adapted from Campbell's Classic Green Bean Casserole
Adapted from Campbell's Classic Green Bean Casserole
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Sweet Potato Au Gratin

November 21, 2013
Story By: Mandy Kellogg Rye
Filed Under > Fall

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Our Thanksgiving feast continues with my number one favorite, no competition side dish…sweet potato au gratin.  Truth be told I’ve never met a potato I don’t like.  Ever.  And this, well this takes the cake.  By combining both sweet and russet potatoes and loading it up with garlic and two kinds of cheese….well let’s just say I hope you brought your stretch pants!  Enjoy.  truly, MKR

*Photography, Rustic White

Sweet Potato Au Gratin
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Ingredients
  1. 1 cup heavy cream
  2. 1 cup half & half cream
  3. 4 cloves of garlic minced
  4. 1 1/2 pounds sweet potatoes, peeled and sliced
  5. 1 1/2 russet potatoes, peeled and sliced
  6. 1 tablespoon fresh thyme chopped
  7. 1 tablespoon kosher salt
  8. 1 teaspoon black pepper
  9. 2 cups shredded Gruyere cheese
  10. 2 cups shredded cheddar cheese
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a small pot bring cream, 1/2 and 1/2 and garlic just to a simmer and set aside.
  3. Butter a casserole dish or gratin dish and set aside.
  4. Stir the cooling cream occasionally to help prevent skin from forming.
  5. Start building your layers. Spread the sweet potatoes out in a single layer, sprinkle with salt, pepper, thyme and cheese. Continue building layers, alternating sweet and russet potatoes until your casserole dish is filled.
  6. Stir the garlic and cream sauce once more then pour it over your potatoes, trying to distribute the cream as evenly as possible. Sprinkle cheese over the top, setting aside 1/4 cup of both the cheddar and Gruyere.
  7. Cover the dish with foil and bake in the middle of the oven for 50 minutes. Remove the foil and sprinkle with the remaining cheese and bake an additional 20 minutes or until the top is lightly browned and the potatoes are tender when pierced with a sharp knife.
  8. Remove from the oven and let cool for 20 minutes before serving. **If you are using a deeper casserole dish you'll have to extend cooking time**
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Butternut Squash Soup With Apple & Homemade Croutons

November 18, 2013
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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There is no better way to start your Thanksgiving meal than with a warm, cozy bowl of soup.  This year I took the classic butternut squash soup and kicked it up a notch by adding granny smith apples, homemade croutons, and sage leaves.  All easy additions that will have your guests asking for seconds, and possibly even thirds.  Truly, MKR

*Photography, Rustic White

Butternut Squash & Apple Soup with Homemade Croutons
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Ingredients
  1. ...FOR THE SOUP
  2. 2 Tbs. unsalted butter
  3. 1 yellow onion, thinly sliced
  4. 1 jar (2 lb.) butternut squash puree (I prefer Williams-Sonoma)
  5. 2 Granny Smith apples, peeled, cored and thinly sliced
  6. 2 cups vegetable broth
  7. 2 small bay leaves
  8. 3 tsp. kosher salt
  9. Sage leaves for garnish
  10. Freshly ground pepper, to taste
  11. ...FOR THE CROUTONS
  12. crusty bread such as french, sourdough, or you can even use dinner rolls
  13. 2-4 tablespoons olive oil
  14. salt
Instructions
  1. In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes.
  2. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.
  3. Remove the bay leaves and discard. Using an immersion blender, puree the soup directly in the pot until smooth.
  4. Ladle the soup into warmed bowls and garnish with sage leaves, croutons and pepper. Serve immediately. Serves 6 to 8.
  5. ...FOR THE CROUTONS
  6. Preheat oven to 400F.
  7. Cut bread into large squares and place into a mixing bowl. Add 2-4 tablespoons of olive oil and salt, mix together with your hands. You want just enough olive oil to lightly coat each piece, but not enough where the bread is soggy.
  8. Place bread on to a cookie sheet and bake for 8-10 minutes just until bread is golden brown. Switch oven to broil for 2-3 minutes to properly crust the croutons. Make sure to watch this last step as the croutons can quickly burn.
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