Green Bean Casserole

I tried this recipe originally becuase I wanted to make green bean casserole, but didn't have any cream of mushroom soup on hand. Surprisingly, I ended up liking this one better than the traditional version.

2 C. Frozen cut green beans (I have also used canned and they are good as well, although the flavor is a bit different. Just use whichever your family prefers)
1 C. fresh mushrooms, chopped
1 Tbsp. Cornstarch
1/2 tsp. Ground Mustard
3/4 C. chicken broth
1 Tbsp. butter or margarine
3/4 C French Fried Onions

In greased 1 qt. baking dish, combine beans and mushrooms. In a small bowl, combine cornstarch and mustard; Gradually stir in broth until smooth. Pour over vegetables. Dot with butter. Bake, uncovered at 375 degrees for 25-30 minutes. Sprinkle with onions and bake 5 minutes longer.

Sweet Potato Casserole

My favorite Thanksgiving side-dish!

3 C. Mashed Sweet Potatoes
1/2 C. Sugar
2 Eggs
1/2 C. Butter
2 tsp. Vanilla
1/3 C. Milk

Combine; mix well. Pour into a 2-quart casserole dish.

Topping:
3/4 C. Brown Sugar
1/3 C Flour
1/2 C. Pecans, chopped (You can also use Walnuts)
3 Tbsp. Butter

Sprinkle over Sweet Potato mixture.
Bake at 350 degrees for 30 minutes.
Serves 8

French Style Green Beans

1/3 C. slivered almonds
3 Tbsp. Margarine
1 Pkg. frozen french green beans (you could also use fresh green beans, cut french style)
1/4 tsp. salt

Sautee Almonds in butter 1-2 minutes. Add beans and salt; cook and stir 1-2 minutes.
4 Servings