Monday, November 14, 2011

Green Bean Casserole

2 cans (10 3/4 ounces eachCampbell'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
  • Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cupsonions in a 3-quart casserole.
  • 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.
  • Bake for 5 minutes or until the onions are golden brown.

RECIPE TIPS

  • For the green beans, you can use 2 bags (16 to 20 ounces each) frozen green beans, thawed, 4 packages (9 ounces each) frozen green beans, thawed, 4 cans (about 16 ounces each) green beans, drained or about 3 pounds fresh green beans.
  • For extra crunch, add 1/2 cup toasted sliced almonds to the onion topping.
  • For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
  • For a festive touch, add 1/2 cup chopped red pepper with the soup.
  • For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce.  Sprinkle with an additional 1/2 cup Cheddar cheese when adding the remaining onions.
  • For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup.  Omit the soy sauce.  Stir in 1/2 cup chopped red pepper with the green beans.

Saturday, November 12, 2011

Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken
12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
 3/4 cup soy sauce;
6 tablespoons cider vinegar
  3/4 teaspoons ground ginger
 3/4 teaspoon minced garlic
1/4 teaspoon pepper
 4 1/2 teaspoons cornstarch
 4 1/2 teaspoons cold water
 Hot cooked long grain rice.
Place chicken in a 4 qt. slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until the chicken is tender.  Remove chicken to a serving platter; keep warm.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir  into liquid and stir until sauce is thickened.  Serve with chicken and rice!!  SO YUMMMMMMMMMMMMMMMY!!