Green bean casserole is a frequent dish on many peoples’ Thanksgiving table. I’ve changed it up by using frozen green beans instead of canned green beans. So it has more of a fresh taste to it.
I’m going to cook it up in my casserole crock pot on Thanksgiving Day. Right before dinner, I’m going to place the crock in the oven to brown up the French onions.
Slow Cooker Green Bean Casserole
Stars of the Recipe:
- 1.5 (10.75 oz) cans of cream of mushroom soup
- 1/2 c. of milk
- 1 (6 oz.) can of French fried onions, divided in half
- 2 (12 oz.) bags of frozen green beans
- 1/2 tsp. onion powder
- salt and pepper to taste
- In a large bowl, combine the soup, milk, salt, pepper, and onion powder.
- Add the green beans and half of the French fried onions. Stir to combine.
- Place in the crock sprayed with cooking spray.
- Cook on high for 2 and 1/2 hours.
- Add the other half of the French fried onions.
- Place crock without lid in the oven preheated to the 350 degrees Fahrenheit. Bake for 10 minutes.
Hubby and the Wee One love stuffing. So when I made this stuffing, they thought it was delicious. In fact, they took seconds when I served this side dish.
This is also any easy side dish. It only takes about five minutes to prepare. Then I allowed the slow cooker do the cooking.
My plan is to make the stuffing on Wednesday. Then I will put it in a dish to be warmed up on Thanksgiving.
Slow Cooker Stuffing
Stars of the Recipe:
- 2 boxes Stove Top stuffing (I bought turkey flavored.)
- 3 c. chicken broth
- 1 (10.75 oz) can of cream of mushroom soup
- Spray the crock with cooking spray.
- Place all the ingredients in the crock.
- Stir together until combined.
- Cook on low for 2 to 4 hours.
My mother-in-law usually makes the mashed potatoes for family meals. In recent months, I’ve made them 3 times for our Sunday dinners. During those 3 times, I’ve made the potatoes too smooth, too lumpy, and then just right. Just like the Goldilocks and the Three Bears.
This is the recipe for the just right mashed potatoes.
(I used Yukon gold potatoes for the mashed potatoes. I highly recommend them. Yum!)
Slow Cooker Mashed Potatoes
Adapted from the Yummy Life
Stars of the recipe:
- 5 lbs. Yukon gold or russet potatoes, peeled and cubed into 1 inch cubes
- 2 c. water
- 1 c. chicken broth (I used another cup of water and used a tsp. of better than bullion instead.)
- salt and pepper to taste
- 3 Tbsp. butter
- 1 (12 oz.) can of evaporated milk
- 6 oz. cream cheese, softened
- 8 oz. sour cream
- Soak the peeled and cubed potatoes for 30 minutes or longer. This helps avoid gluey potatoes. (You could also prep the potatoes the day before.) Drain and rinse the potatoes before putting them in the crock.
- Spray your crock and then add the potatoes, water, and broth.
- Cover and cook on high for 4 to 6 hours or until fork tender.
- Drain the potatoes and then place back in the crock.
- Add the salt, pepper, and butter. Using an electric mixer or potato masher, mash the potatoes.
- Add the milk, sour cream, and cream cheese. Mash until desired consistency.
- Serve right away or keep in the slow cooker on keep warm for up to 2 hours.
I made mine and served some for dinner. Then I took the rest and put into the freezer for future meals. Each freezer bag has about 2 c. of the mashed potatoes.
My grandma used to make a sweet potato casserole like this one. In fact, this is one of the recipes she sent to me when I was down in Walt Disney World on my College Program.
Then when I married Hubby his dad would make this sweet potato casserole for Thanksgiving.
As you can see, this casserole has a lot of memories attached to it. So when it was time to think about what I was going to make for Thanksgiving, I knew I needed to find a crockpot recipe similar to the casseroles my grandma and father-in-law would make.
This one is one that I’m going to serve for Thanksgiving. Speaking of Thanksgiving, this is the first year we are going to host the Thanksgiving dinner. Last year I did most of the cooking but we had it over at my mother-in-law’s house. This year it is going to be at our house. Argh! The problem is we keep inviting people to our little house. So far we are up to either 11 or 12 if everyone comes. That may not seem like much but if we get any more we will have to relocate to my mother-in-law’s since she has a little bit more room.
Crockpot Sweet Potato Casserole
Adapted from Recipes that Crock
Stars of the recipe:
- 2 (40 oz) cans of sweet potatoes, drained
- 1/3 c. plus 2 Tbsp. butter, melted and divided
- 2 Tbsp. sugar
- 1/3 c. plus 2 Tbsp. brown sugar, packed and divided
- 1 Tbsp. orange juice
- 2 eggs, beaten (Poke the yolks first – It’s easier to beat it after you poke the yolks.)
- 1/2 c. milk
- 1/3 c. chopped pecans
- 2 Tbsp. all purpose flour
- Spray your crock with cooking spray.
- In a large bowl, mash the sweet potatoes.
- Add 1/3 c. melted butter, 2 Tbsp. sugar, and 2 Tbsp. brown sugar. Mix until well combined.
- Add orange juice, eggs, and milk. Beat until combined.
- Place the sweet potato mixture in the crock.
- In the bowl you used, combine the 2 Tbsp. Melted butter, 1/3 c. brown sugar, 1/3 c. chopped pecans, and all-purpose flour.
- Spread pecan mixture over the sweet potato mixture.
- Cover and cook on high for 3 to 4 hours.
I used a crockpot casserole dish for this recipe.
My family usually prefers the blue box for macaroni and cheese so it’s hard to find a homemade macaroni and cheese that they would love. This is one macaroni and cheese recipe that they enjoyed eating.
This recipe makes a LOT of macaroni and cheese. I made this dish on a Saturday night. We ate it as a side dish for three different meals.
I thought it would only be fitting that I start off the Countdown to Thanksgiving with a turkey recipe.
On Sundays, we have a family dinner with my mother-in-law. Last week, I found turkey breast on sale for 99 cents a pound so I picked up a 7 pound turkey breast. I then cooked it up for our family dinner. My family loved the turkey. In fact, a week later, my mother-in-law was still raving about the juiciness and tenderness of the turkey.
Do you want to know a little secret? I’m 40 years and had never roasted or baked a turkey before. My grandma would bake the turkey when I lived at home. Then when I got married, my father-in-law would bake the turkey. He’s been gone almost two years so my mother-in-law has taken over the turkey baking. I decided to try to “roast” one now.
As I share the Countdown to Thanksgiving, I’m going to share memories from Thanksgivings past.
20 years ago, I was participating in the Disney College Program. I lucked out that I was not scheduled to work during Thanksgiving weekend so I opted to make a Thanksgiving dinner. I made it on the Friday after Thanksgiving. Instead of turkey, I roasted/baked a chicken instead.
More on that Thanksgiving in later posts.
Somehow my pictures of the turkey breast were erased. Argh! Continue reading