
I've been getting my grocery list ready for Thursday. We will be eating at
my in-laws and I'm bringing two side dishes. Brent asked me to make my Chili Cheese Corn recipe. I've only made it once, and he loved it, so I wasn't surprised when he asked me to make that again for Thanksgiving.
Of course, no Thanksgiving is complete without Green Bean Casserole. I've been asked to make that, as well, and I have the best recipe.
Here are the recipes in case you are interested:
Chili Cheese Corn1 pkg (8 oz) cream cheese, cubed
2 tbsp butter
4 cups fresh or frozen corn, thawed
1 can (4 oz) chopped green chilies
1/4 cup milk
1/4 tsp garlic salt
1/8 tsp salt
1/8 tsp cayenne pepper
-In a lg saucepan, combine cream cheese and butter. Cook and stir over med. heat for 4-5 minutes or until smooth.
-Stir in remaining ingredients.
-Cook for 5 minutes or until heated through.
-Serve with a slotted spoon.
-Serves 6
Green Bean Casserole2 tbsp butter
2 tbsp all-purpose flour
1 tsp salt
1 tsp white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tbsp 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, and sour cream. Add green beans, and stir to coat.
-Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
-Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
And for an additional dish, I'm going to bring Broccoli Dip. My friend, Sarah, gave me this super delicious recipe about a year ago. I can't tell you how many times I've made it. Try it - you'll LOVE it!
Sarah's Broccoli Dip1 box frozen chopped broccoli
1 (8 oz) cream cheese, softened
1 (8 oz) sour cream
2 cups cheddar cheese, shredded
1 packet dry, Italian dressing (Good Season's brand is recommended)
Pumpernicket bread
-Thaw broccoli and drain
-Combine all ingredients; mix well.
-Pour into 8 or 9 in. glass pie plate or square baking pan
-Bake at 350 degrees for 20-30 minutes or until bubbling and toasty on top)
-Serve with Pumpernickel bread!