by Joi on December 14, 2009
Campbell’s Green Bean Casserole Recipe: A Delicious Holiday Tradition
Prep: 10 minutes|Bake: 30 minutes | Makes: 12 servings
2 cans (10 3/4 ounces each) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French’s® French Fried Onions
1. Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-quart casserole.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3. Bake 5 minutes or until the onions are golden brown.
TIP: Use any of the following – 2 bags (16 to 20 ounces) frozen green beans, 4 packages (9 ounces each) frozen green beans, 4 cans (about 16 ounces each) green beans or about 3 pounds fresh green beans for this recipe.
Extra Tips!
- For added crunch, add ½ cup sliced almonds to the onion topping.
- For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
- For a festive touch, stir in 1/2 cup chopped red pepper with soup.
- For cheese lovers, stir in 1 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with an additional 1/2 cup additional Cheddar cheese when adding the remaining onions.
- For Golden Green Bean Casserole, substitute Campbell’s Condensed Golden Mushroom soup for Cream of Mushroom soup. Omit soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.
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I LOVE Holiday traditions. My family can certainly attest to that. There are certain things we eat each Thanksgiving, each Easter, each Christmas, New Years, etc. On Thanksgiving morning, for example, I make delicious cream puff pastries. New Year’s Day always means a new soup recipe and our traditional New Year’s Punch. Every holiday meal features a family favorite: Campbell’s Green Bean Casserole. I was trying to think how long I’ve been enjoying this remarkable casserole and, guess what, I can’t remember ever NOT having it at Christmas, Thanksgiving, and Easter. Even before I was old enough to cook, my mother and grandmothers fixed it.
We all look forward to this casserole each holiday. We certainly aren’t the only ones who love Campbell’s® Green Bean Casserole with a passion. In fact, after 54 years it has not only become synonymous with the Christmas season, it is expected to be part of the holiday meal on nearly 30 million tables across the U.S.
The traditional Green Bean Casserole recipe includes a creamy, crunchy combination of green beans, Campbell’s Cream of Mushroom soup and French’s® French Fried Onions. Over the years, holiday hosts have added their own custom touches, including garlic, red pepper, hot sauce, bacon, almonds or cheese. No matter how you choose to serve it, this is one side that generates rave reviews each and every time.
And Cream of Mushroom soup is not just for Green Bean Casserole! This year, Campbell’s Cream of Mushroom soup has reached a true milestone – 75 years of helping America’s cooks create memorable meals. This versatile ingredient can also help transform holiday leftovers. Two easy recipes to try are Turkey & Stuffing Casserole and Turkey & Broccoli Alfredo. For these and other great tasting recipes, visit www.CampbellsKitchen.com.
by Joi on December 10, 2009
This beautiful, delicious, and surprisingly guilt-free dessert is JUST the thing health-conscious cooks are looking for this Christmas. We want to serve beautiful and yummy desserts, but we don’t want to fall off of the healthy bandwagon we’ve been fighting so hard to stay on! Think of this Key Lime Pie recipe as a rope to hang on to.
Creamy Key Lime Pie Recipe
Prep Time: 30 mins. | Start to Finish: 3 hrs. 30 mins. | Yields: 8 servings
CRUST
2 cups Fiber One® original bran cereal
1 cup butter or margarine, melted
1 tablespoon corn syrup
1 teaspoon vanilla
FILLING AND TOPPING
2 tablespoons cold water
1 tablespoon fresh lime juice
1-1/2 teaspoons unflavored gelatin
4 oz (half 8 oz. package) 1/3-less-fat (Neufchâtel) cream cheese, softened
4 containers (4 oz each) Yoplait® Fiber One™ Key lime pie yogurt
1/2 cup frozen (thawed) reduced-fat whipped topping
2 teaspoons grated lime peel
DIRECTIONS:
1. Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until cereal looks like graham cracker crumbs (or finely crush in food processor).
2. In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up side of 9-inch glass pie plate. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
3. In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
4. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on medium speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.
Nutrition Info:
1 Serving: Calories 180 (Calories from Fat 100); Total Fat 11g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 25mg; Sodium 180mg; Total Carbohydrate 16g (Dietary Fiber 9g, Sugars 4g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 6%; Calcium 10%; Iron 15% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
by Joi on November 10, 2009
The Crisco Pie Hotline is back to offer the latest baking, storage tips, time saving hints and the option to talk to a live pie pro. You can call 1-877-FOR PIE TIPS toll-free for answers to some of the most common pie-baking questions like:
* “How do I prevent the bottom of my pumpkin pie crust from becoming soggy?”
* “How do I prevent my meringues from weeping?”
* “How can I make a quick, classic pie crust?”
The Crisco Pie Hotline features tips and new helpful hints from the 2009 American Pie Council Crisco National Pie Championship’s Champions Carol Socier and Linda Hundt. Carol is the 2009 Amateur Pie Champion in the Custard category for her “Butterscotch Pecan Cream Pie” and Linda is the 2009 Professional Pie Champion Best in Show for her “Tom’s Cheery Cherry Cherry Berry Pie.” The pre-recorded tips from these experts as well as the live Crisco Pie Pros will help you create a pie you’ll be proud to serve… and delighted to eat!
Home chefs can also visit Crisco Pie Central at www.Crisco.com to find troubleshooting tips, step-by-step visual instructions for creating delicious pie crusts and simple, yet tasty recipes using seasonal ingredients.
Although they may not say it, the number one reason pie crusts don’t turn out is usually because Crisco wasn’t used! I understand wanting to cut back on your spending at the grocery store – and it’s tempting to cut corners by buying off brands. Some off brands work fine (for example, just about everything Kroger makes is perfect), but when it comes to baking pies, Crisco is the only alternative. A beautiful pie crust is worth the extra pennies.
Photo Credit: The delectable image at the top of the post is Crisco’s Caramel Pecan Pie – Click the link for the wonderful recipe. Not counting the crust, there are only 5 ingredients – and you won’t believe what one of them is!
