Less than a week away from one of my most favorite days of the year! I hope you are all ready! We should probably begin to thaw our Turkeys in the refrigerator by tomorrow (at the latest) depending on the size of your bird.
This year I am going with 18 lbs., the last two years, I have gone with 20 lbs. But, it seems as though we will have a few less people this year at Granny’s, and it will save me 1/2 hour. And a 1/2 hour is a 1/2 hour. I can do a lot in a 1/2 hour. I can run 2 and 3/4 miles (I have not quite got 3 miles in 30 min. yet). I can cook any number of Rachel Rays 30 Minute Meals. I can sleep in. I can skim the news paper. The possibilities are truly endless!
I can also whip this ↓
gem of a recipe I came up with the other night and bake it for 1/2 hour before my guests arrive. It would be a perfectly unique holiday teaser until the unveiling of the real star of the show comes along. And by that I mean, the mashed potatoes and turkey gravy! Who am I kidding, I love every last bit of every Thanksgiving morsel and creation!
This recipe actually takes about 1/2 hour to prep and about 1/2 hour to cook. So one hour total. You could easily prep it the night before though.
It is a really fun and super yummy twist on the classic!
Holiday Green Bean Casserole Dip
-16 oz. white button mushrooms (sliced)
-2 Tbsp. grape seed oil
-1 Tbsp. white wine vinegar
-2 tsp. fresh garlic (minced)
-8 oz. cream cheese (room temperature)
-one 10 oz. can cream of mushroom soup
– ½ c. sour cream
-2 c. bag shredded three cheese cheddar cheeses
-6 oz. container French fried onions
-1 Tbsp. Worcestershire sauce
-S & P (1 tsp. each)
-one 14.5 oz. can green beans (drained)
-cooking spray
Preheat oven to 350° F. Coat an 8”X 12”X 3” pan with cooking spray (I am sure a 9” x 13” x 2” would work fine too) set aside. In a blender (or food processor) puree drained green beans with ½ of the can of cream of mushroom soup, set aside. Sauté mushrooms in grape seed oil until brown and cooked through (half way through cooking the mushrooms) add S & P, white wine vinegar, and minced garlic. When mushrooms are finished cooking, remove from heat to cool a little.
In a large bowl combine cream cheese, the other ½ can of cream of mushroom soup, sour cream, ½ of the bag of shredded cheese, ½ of the container of French fried onions, the Worcestershire sauce, and the sautéed mushrooms. Mix all ingredients until well combined. Pour, and spread out evenly, in your greased pan. Spoon green bean mixture (in dollops) over creamy layer. Swirl green bean mixture into creamy mixture with a butter knife. Top dip with the other ½ of your shredded cheese and the rest of the French fried onions. Bake for 30 minutes (uncovered) until hot and bubbly. Eat!
P.S. I used thinly sliced French bread to dip in it but I am sure other things, like pita chips, would be good too.
I hope you all have a wonderful, memory making, crowded with family, football filled day! HAPPY THANKSGIVING!
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yummy!! I usually dodge the green bean casserole, but as always I am drooling by the end of your post.
By adding cheese you can pretty much make any dish delightful! Thanks for pinning me!
i’m so glad you posted this. i get to bring this dish to our thanksgiving gathering. hope i don’t screw it up.
There is no way to screw it up. Unless you try skimping on the cheese. Never skimp on cheese! Cheese is like bacon. It is your best friend, you can never have to much of it! Have fun at you gathering!