Todays recipes are my traditional holiday casseroles.
The first is just a twist to your regular green bean casserole dish.
Phoenix’s Green Bean Casserole
4 cans french cut green beans
2 cans mushroom soup
2 small cans sliced water chestnuts
1 small package of slivered almonds
1 large can Durkee fried onions
Mix all of the cans of beans and soup without adding any more liquid and stir in the almonds. Open cans of chestnuts and drain well. If you can’t find the kind already sliced, you can slice them up yourself and add to your bean mixture. Put mixture in a large casserole dish and top with the fried onions. Bake at 350 until the onions have browned.
The chestnuts and almonds give it a different, but wanting more taste.
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Phoenix’s Apple & Sweet Potato Casserole
6-8 large sweet but firm apples; pared and sliced.
3-4 large sweet potatos, pared, sliced half inch thick and par boiled lightly (they can soften quickly!); let cool.
1 cup apple juice
1 extra small can apple pie spice (has all of the ingredients you would need already in one can)
1 small package of dark brown sugar
1 stick butter; melt and set aside
In large square casserole dish place in alternating layers, sweet potatoes and apples. On each layer sprinkle some of your apple pie spice. Once you have all of your layers in add in the last of your spice. Top the layers with brown sugar, covering completely. Over the top pour your stick of melted butter and apple juice. Bake at 350 until sweet potatos and apples are soft but not mushy; approximately 30 – 45 mins.
Serve and enjoy the rave reviews!
