Recipe of the Week!

I guess we could call this the Thanksgiving edition. I love Thanksgiving...in case you hadn't heard. Last  weekend I decided we needed to have a 709 Thanksgiving with my favorite sides. We are going to Boston this year to spend Thanksgiving with Matt's family and I knew I would miss some of my favorites, and since I like to cook, we decided to have a pre-Thanksgiving. We made our turkey (obviously) and garnished it with butter, lemon, and rosemary. I also made the best stuffing known to man. Seriously, I hated stuffing until I tried this recipe, and of course cheesy potatoes and green bean casserole. If you do nothing else this Thanksgiving, make the stuffing.

You can find the recipe for the stuffing {HERE}. I blogged about it last Thanksgiving as well. 

For the Green Bean Casserole...

Ingredients:

1 (10 3/4 oz.) can Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
18oz. frozen cut green beans, thawed
1 1/3 cups French Fried Onions

Directions:
Mix soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions. Bake at 350°F for 30 min. or until hot. Remove from oven, stir, and top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

For the Potatoes:

Ingredients: 

4 cups frozen hash browns

1 7.6oz. packages butter and herb mashed potato mix

1 stick butter softened

4 oz. cream cheese

1 cup shredded cheddar cheese

1/2 cup sour cream

1/2 tsp. garlic salt

1/2 tsp. salt

1/2 tsp pepper

2 cups boiling water

2 cups french fried onions

Directions:

Preheat oven to 350. Boil frozen hash browns for 5 minutes and drain. In a large bowl mix hash browns, potato mix, butter, cream cheese, cheddar cheese, sour cream, salts, and pepper. Stir in boiling water. Place mixture in casserole dish. Bake 35-45 minutes. Remove from oven and sprinkle with onions and extra cheese. Cook 5-8 more minutes and serve.