Green Bean Casserole

This is the classic casserole that many people make at holiday times.  Although many people make this with frozen or fresh cut green beans, my family prefers the french cut green beans for this dish.  In fact, this is about the only way I can get my husband to eat green beans.  This is the amount for a single recipe.  For a larger crowd I would double or triple the recipe.

• 1 can French-cut green beans, drained
• 1 can cream of mushroom soup
• 1 can French Fried onions

Layer 1/2 of the green beans on the bottom of a 1-qt casserole dish.  Spread 1/2 of the cream of mushroom soup on top.  Sprinkle 1/2 of the onions on top.  Repeat layers. (If you were making a double batch you would put the whole can of beans on the bottom of a 2-qt casserole, and so on.)  Bake at 350 degrees for about 25 minutes, or until casserole is bubbling and it looks done.  Enjoy!

Chinese-Style Fried Rice

I'm not sure where this recipe originally came from, but this is the rice my Mom used to make quite a bit when I was younger.  It's a great dish to serve with Chow Mein, or pretty much any Asian-inspired meal.

• 1 3/4 c water
• 1 1/2 c Minute rice
• 1 egg, beaten
• 3 Tbsp butter, melted
• 1/3 c chopped onion
• 2-3 Tbsp soy sauce

Bring 1 1/4 c of the water to a boil in a saucepan.  Stir in rice.  Remove from heat; cover & let stand 5 minutes.  Meanwhile, cook the egg in butter in a 10-12" skillet until set.  Add onion & the rice.  Cook & stir over medium heat until rice and onion are lightly browned, about 5 minutes.  Combine the remaining water & soy sauce and stir into the rice.  Makes about 3 cups or 4 servings.

Karen's Swiss Scalloped Corn

My aunt Karen used to make this corn for our family gatherings and everyone enjoys it.  My dad loves it so much he came up with a “loving” nickname for it that I can’t share here.  Any family members reading this - this is the “O” corn. ;)  When Karen got tired of always making this and wanted to make something else to bring to family holidays she gave the recipe to me.

Note:  Amounts given here are for a single recipe.  I usually make a double batch in a 2-qt casserole or the Pampered Chef Stoneware Baking Bowl.

Cook 3 slices bacon and crumble into baking dish.
Stir in 2 cans (15 oz each) whole kernel corn, drained.

In a separate bowl combine:

• 1 c shredded Swiss cheese (you can substitute mozzarella)
• 1/2 tsp onion powder
• 1/8 tsp black pepper
• 1 1/2 tsp flour blended with 1 beated egg (combine before adding to bowl)
• 1 can (5 1/2 oz) evaporated milk (Don’t use sweetened condensed milk)

Stir contents of bowl into bacon and corn.  Sprinkle topping on top (see below).

Topping:

• 1/4 c dry bread crumbs
• 1 Tbsp melted butter
• dash paprika

Microwave 10-12 minutes on high or until cooked, let stand 5 minutes to set -OR- Bake 30-45 minutes at 350 degrees or until done.