Thanksgiving Recipe - French Fried Onions & Green Bean Casserole

Nothing is fresh in my latest cheapie recipe, and I'm proud of it! Yeah, that's right, The 99 Cent Chef's dish is 1960's Betty Crocker Cookbook can opener cuisine.

And this recipe involves the same amount of cooking skill as defrosting a Swanson Frozen TV Dinner. This is classic casserole comfort food that will fit perfectly on your Norman Rockwell Christmas table -- an heirloom recipe to continue handing down.

You can read about the creation of this recipe from the Campbell's Soup archives, just click here.

All you need is a warm oven and a baking dish. And it's so easy to make, you could do it blindfolded while nursing a martini.

Serve my French Fried Onions & Green Bean Casserole flanked by sliced turkey with stuffing and cool cranberry sauce. This creamy, soul-soothing veggie side is over the top in tastiness.

And all the ingredients are on sale for the holidays at any grocery store. French-fried onions are a decadent topping -- while canned green beans are boring until you mix in a can of Campbell's Mushroom Soup.

For a 21st-century version, use fresh green beans that are on sale for a dollar per pound from now until Christmas.

I look forward to a French Fried Onions & Green Bean Casserole every November and December. I first had it at my in-laws' Christmas table, and now my mother-in-law, Annette, is generous enough to share her recipe (from a brittle, yellowing magazine clip). I hand it over to you, my special holiday visitors, for safekeeping. Enjoy.

Click on the following links for more holiday-feasting recipes, including: Stuffing Cupcakes with Cranberry Frosting and Gravy, Roasted Brussels Sprouts, Homemade Eggnog Video, Green Beans with Almonds, Bacon Wrapped Dates with Cream Cheese, Mom's Pumpkin Pie,  Mom's Mini-Pecan Pies, Cranberry Orange and Coconut Cookies, Roasted Pumpkin with Pasta, Whiskey Yams with Brown Sugar Pumpkin Seeds, Roasted Potatoes with Carrots, Honey Orange Glazed Carrots, and my Sage Roasted Turkey recipe.

Ingredients

• 2 cans of green beans, drained - I used "French Cut", any type will do.
• 1 can of mushroom soup - or any "cream" soup you like, including vegan. 
• 1/2 "soup can" of water - Directions call for a full can of water, but I found it gets too watery.
• 1 package of French Fried Onions - or from a can.
• Pepper to taste - I find there is plenty of salt in the packaged ingredients.

Directions
In a casserole dish combine green beans*, mushroom soup, 1/2 can of water, and half a package of French-fried onions. Don't fill the dish all the way to the top, as it may bubble over when hot. Mix well, cover, and place in a 350-degree oven.

Bake for 20 - 30 minutes; since everything is already cooked, you are just heating it all up.
Uncover and top with the rest of the French-fried onions, and bake another 10-15 minutes.

This is a great dish to bring to any Thanksgiving gathering (best to bring a half package of crunchy fried onions to add at the last minute -- it will be too soggy otherwise).

Hindsight
* Okay to use a package of fresh frozen green beans. Allow to defrost and drain extra liquid, then add to the baking dish with other ingredients.

For a fresh green bean version (about a pound),  remove any stem pieces. Chop green beans in half if they are too long. Blanch beans in boiling water for about 5 minutes (or to the desired tenderness). 

Remove beans and add to the casserole dish. In this case, you can salt to taste, then follow the rest of my directions.

Thanksgiving Recipe - French Fried Onions & Green Bean Casserole

Nothing is fresh in my latest cheapie recipe, and I'm proud of it! Yeah, that's right, The 99 Cent Chef's latest dish is 1960's Betty Crocker Cookbook can opener cuisine.

And this recipe involves the same amount of cooking skill as defrosting a Swanson Frozen TV Dinner. This is classic casserole comfort food that will fit perfectly on your Norman Rockwell Christmas table -- an heirloom recipe to continue handing down.

You can read about the creation of this recipe from the Campbell's Soup archives, just click here.

All you need is a warm oven and a baking dish. And it's so easy to make, you could do it blindfolded while nursing a martini.

Serve my French Fried Onions & Green Bean Casserole flanked by sliced turkey with stuffing and cool cranberry sauce. This creamy, soul-soothing veggie side is over the top in tastiness.

And all the ingredients are on sale for the holidays at any grocery store. French-fried onions are a decadent topping -- while canned green beans are boring until you mix in a can of Campbell's Mushroom Soup.

For a 21st-century version, use fresh green beans that are on sale for a dollar per pound from now until Christmas.

I look forward to a French Fried Onions & Green Bean Casserole every November and December. I first had it at my in-laws' Christmas table, and now my mother-in-law, Annette, is generous enough to share her recipe (from a brittle, yellowing magazine clip). I hand it over to you, my special holiday visitors, for safekeeping. Enjoy.

Click on the following links for more holiday-feasting recipes, including: Stuffing Cupcakes with Cranberry Frosting and Gravy, Roasted Brussels Sprouts, Homemade Eggnog Video, Green Beans with Almonds, Bacon Wrapped Dates with Cream Cheese, Mom's Pumpkin Pie,  Mom's Mini-Pecan Pies, Cranberry Orange and Coconut Cookies, Roasted Pumpkin with Pasta, Whiskey Yams with Brown Sugar Pumpkin Seeds, Roasted Potatoes with Carrots, Honey Orange Glazed Carrots, and my Sage Roasted Turkey recipe.

Ingredients

• 2 cans of green beans, drained - I used "French Cut", any type will do.
• 1 can of mushroom soup - or any "cream" soup you like, including vegan. 
• 1/2 "soup can" of water - Directions call for a full can of water, but I found it gets too watery.
• 1 package of French Fried Onions - or from a can.
• Pepper to taste - I find there is plenty of salt in the packaged ingredients.

Directions
In a casserole dish combine green beans*, mushroom soup, 1/2 can of water, and half a package of French-fried onions. Don't fill the dish all the way to the top, as it may bubble over when hot. Mix well, cover, and place in a 350-degree oven.

Bake for 20 - 30 minutes; since everything is already cooked, you are just heating it all up.
Uncover and top with the rest of the French-fried onions, and bake another 10-15 minutes.

This is a great dish to bring to any Thanksgiving gathering (best to bring a half package of crunchy fried onions to add at the last minute -- it will be too soggy otherwise).

Hindsight
* Okay to use a package of fresh frozen green beans. Allow to defrost and drain extra liquid, then add to the baking dish with other ingredients.

For a fresh green bean version (about a pound),  remove any stem pieces. Chop green beans in half if they are too long. Blanch beans in boiling water for about 5 minutes (or to the desired tenderness). 

Remove beans and add to the casserole dish. In this case, you can salt to taste, then follow the rest of my directions.

Christmas Recipe - French Fried Onions & Green Bean Casserole

 Nothing is fresh in my latest cheapie recipe, and I'm proud of it! Yeah, that's right, The 99 Cent Chef's latest dish is 1960's Betty Crocker Cookbook can opener cuisine.

And this recipe involves the same amount of cooking skill as defrosting a Swanson Frozen TV Dinner. This is classic casserole comfort food that will fit perfectly on your Norman Rockwell Christmas table -- an heirloom recipe to continue handing down.

You can read about the creation of this recipe from the Campbell's Soup archives, just click here.

All you need is a warm oven and a baking dish. And it's so easy to make you could do it blindfolded while nursing a martini.

Serve my French Fried Onions & Green Bean Casserole flanked by sliced turkey with stuffing and cool cranberry sauce. This creamy soul-soothing veggie side is over the top in tastiness.

And all the ingredients are on sale for the holidays at any grocery store. French fried onions are a decadent topping -- while canned green beans are boring until you mix in a can of Campbell's Mushroom Soup.

For a 21 Century version, use fresh green beans that are on sale for a dollar per pound from now until Christmas.

I look forward to a French Fried Onions & Green Bean Casserole every December. I first had it at my in-law's Christmas table; and now my mother-in-law is generous enough to share her recipe (from a brittle, yellowing magazine clip). I hand it over to you, my special holiday visitors, for safe-keeping. Enjoy.

Click on the following links for more holiday feasting recipes, including: Stuffing Cupcakes with Cranberry Frosting and Gravy, Roasted Brussels Sprouts, Homemade Eggnog Video, Green Beans with Almonds, Bacon Wrapped Dates with Cream Cheese, Mom's Pumpkin Pie,  Mom's Mini-Pecan Pies, Cranberry Orange and Coconut Cookies, Roasted Pumpkin with Pasta, Whiskey Yams with Brown Sugar Pumpkin Seeds, Roasted Potatoes with Carrots, Honey Orange Glazed Carrots, and my Sage Roasted Turkey recipe.

Ingredients

• 2 cans of green beans, drained - I used "French Cut", any type will do.
• 1 can of cream mushroom soup - or any "cream" soup you like, including vegan. 
• 1/2 "soup can" of water - Directions call for a full can of water, but I found it gets too watery.
• 1 package of French Fried Onions - or from a can.
• Pepper to taste - I find there is plenty of salt in the packaged ingredients.

Directions
In a casserole dish combine, green beans*, mushroom soup, 1/2 can of water, and half a package of French fried onions. Don't fill the dish all the way to the top, as it may bubble over when hot. Mix well, cover, and place in a 350-degree oven.

Bake for 20 - 30 minutes; since everything is already cooked you are just heating it all up.
Uncover and top with the rest of the French fried onions, and bake another 10-15 minutes.

This is a great dish to bring to any Thanksgiving gathering (best to bring a half package of crunchy fried onions to add at the last minute -- it will be too soggy otherwise).

Hindsight
* Okay to use a package of fresh frozen green beans. Allow to defrost and drain extra liquid, then add to baking dish with other ingredients.

For a fresh green bean version (about a pound),  remove any stem pieces. Chop green beans in half if they are too long. Blanch beans in boiling water for about 5 minutes (or to the desired tenderness). Remove beans and add to the casserole dish. In this case, you can salt to taste, then follow the rest of my directions.

Christmas Recipe - French Fried Onions & Green Bean Casserole

Nothing is fresh in my latest cheapie recipe, and I'm proud of it! Yeah, that's right, The 99 Cent Chef's latest dish is 1960's Betty Crocker Cookbook can opener cuisine.

And, this recipe involves the same amount of cooking skill as defrosting a Swanson Frozen TV Dinner. This is classic casserole comfort food that will fit perfectly on your Norman Rockwell Christmas table -- an heirloom recipe to continue handing down.

You can read about the creation of this recipe from the Campbell's Soup archives, just click here.

All you need is a warm oven and a baking dish. And it's so easy to make you could do it blindfolded while nursing a martini.

Serve my French Fried Onions & Green Bean Casserole flanked by sliced turkey with stuffing and cool cranberry sauce. This creamy soul-soothing veggie side is over the top in tastiness.

And all the ingredients are on sale for the holidays at any grocery store. French fried onions are a decadent topping -- while canned green beans are boring until you mix in a can of Campbell's Mushroom Soup.

For a 21st-century version, use fresh green beans that are on sale for a dollar per pound from now until Christmas.

I look forward to a French Fried Onions & Green Bean Casserole every December. I first had it at my in-law's Christmas table; and now my mother-in-law, Annette, is generous enough to share her recipe (from a brittle, yellowing magazine clip). I hand it over to you, my special holiday visitors, for safekeeping. Enjoy.

Click on the following links for more holiday-feasting recipes, including: Stuffing Cupcakes with Cranberry Frosting and Gravy, Roasted Brussels Sprouts, Homemade Eggnog Video, Green Beans with Almonds, Bacon Wrapped Dates with Cream Cheese, Mom's Pumpkin Pie,  Mom's Mini-Pecan Pies, Cranberry Orange and Coconut Cookies, Roasted Pumpkin with Pasta, Whiskey Yams with Brown Sugar Pumpkin Seeds, Roasted Potatoes with Carrots, Honey Orange Glazed Carrots, and my Sage Roasted Turkey recipe.

Ingredients

• 2 cans of green beans, drained - I used "French Cut", any type will do.
• 1 can of mushroom soup - or any "cream" soup you like, including vegan. 
• 1/2 "soup can" of water - Directions call for a full can of water, but I found it gets too watery.
• 1 package of French Fried Onions - or from a can.
• Pepper to taste - I find there is plenty of salt in the packaged ingredients.

Directions
In a casserole dish combine, green beans*, mushroom soup, 1/2 can of water, and half a package of French fried onions. Don't fill the dish all the way to the top, as it may bubble over when hot. Mix well, cover, and place in a 350-degree oven.

Bake for 20 - 30 minutes; since everything is already cooked you are just heating it all up.
Uncover and top with the rest of the French fried onions, and bake another 10-15 minutes.

This is a great dish to bring to any Thanksgiving gathering (best to bring a half package of crunchy fried onions to add at the last minute -- it will be too soggy otherwise).

Hindsight
* Okay to use a package of fresh frozen green beans. Allow to defrost and drain extra liquid, then add to baking dish with other ingredients.

For a fresh green bean version (about a pound),  remove any stem pieces. Chop green beans in half if they are too long. Blanch beans in boiling water for about 5 minutes (or to the desired tenderness). Remove beans and add to the casserole dish. In this case, you can salt to taste, then follow the rest of my directions.

Thanksgiving Recipe Week - Corn Pudding

Check back for a daily dose of Thanksgiving recipes all this week - it's a digital all-you-can-eat holiday brunch at the Cheap$kate Chateau! And keep checking back for holiday leftover recipes.

Is it a dessert or savory side dish? You be the judge for my cheap$kate video version of Corn Pudding. Maybe it's best to let your guests determine the verdict. So for Thanksgiving today, I sentence you to make a luscious Corn Pudding!

You only need four ingredients: corn, milk, eggs and a tablespoon of honey.

The only big decision is about corn. Do you use fresh corn from the cob, a few cans of cooked corn, or fresh frozen bag of corn kernels? I went the easy route and used frozen, but you can use any type you prefer.

It couldn't be easier to make. Add 3 whisked eggs to milk and stir in a one pound bag of corn kernels (3 cups,) and finally drizzle on a tablespoon of honey (or your favorite sweetener.) Bake the mixture for 45 minutes at 350 degrees -- that's it.

Some recipes sprinkle on a little ground nutmeg for extra festive holiday flavor.

The ingredients are cheap, just the way I like it, especially one pound bags of frozen corn and canned corn.

I think you will like the texture -- it's similar to flan, with the extra crunchy addition of sweet corn kernels.

This side dish is perfect for travel and can be done at the last minute. I did it in under an hour, most of the time reserved for baking. You can make it ahead of time and serve it chilled or warm.

My latest recipe video below features sweet and savory side dish recipe that's simply delicious to make. So for this Thanksgiving holiday meal serve my cheap$kate side dish of Corn Pudding, it has all the right ingredients.

Corn Pudding - Video

Play it here. Video runs 1 minutes, 55 seconds.

To view or embed from YouTube, click here. 

Ingredients (3-4 servings)

• 3 cups corn kernels - fresh, frozen or drained from can. I used a one pound package of frozen corn kernels, that I defrosted and drained.
• 2 cups milk - regular or low fat. I used 2 percent milk
• 3 medium eggs - add an extra egg if they are small. 1 used medium eggs.
• 1 tablespoon honey - Okay to use any favorite sweetener. You can add less, or leave out sweetener, it will still be slightly sweet from the corn.
• Salt and pepper to taste - I left it out for this version.

Directions
Prepare corn kernels, you want 3 cups total. If you use fresh corn removed from the cob, it may take about 4 to 6 ears to fill 3 cups. For canned corn use three 16 ounce cans and drain liquid.

I used a one pound bag of frozen corn. Best to let corn defrost and drain any liquid.

In a bowl or baking dish, whisk 3 eggs together. Don't overdo it, just blend enough to mix well.

Pour milk into baking dish. Add the blended eggs. Stir and mix.

click on any photo to see larger

Finally add the corn and sweetener, again mix well.Okay to leave out any sweetener, corn has a bit of sweetness already.

It's best to use a deep dish so you have a thick pudding. If you only have a shallow baking pan then reduce baking time by about 10 minutes, so pudding doesn't dry out too much.

Bake at 350 degrees for about 45 minutes. Remove and allow to sit for about 5-10 minutes before serving. This will allow pudding to set (serve too soon and the Corn Pudding may be too watery.)

Hindsight
Some recipes add a cup (or two) of crumbled or shredded cheese and a sprinkle of nutmeg. And to keep the side dish more savory, you can leave out the sweetener.

Make sure to drain canned corn. Also, to further reduce water accumulation, defrost frozen corn and drain it too. I found a little water on the bottom of the pudding after it cooled down. You can pour it out when baking dish is easier to handle.

By the next day the Corn Pudding will start to break apart - the kernels will separate from the pudding in clumps. It will still taste fine. Also water will continue to come from the corn kernels, just drain the liquid off before serving.

Thanksgiving Recipe Week: French Fried Onions & Green Bean Casserole

Check back for a daily dose of Thanksgiving recipes all this week - it's a digital feast at the Cheap$kate Chateau!

Nothing is fresh in my latest cheapie recipe, and I'm proud of it! Yeah that's right, The 99 Cent Chef's latest dish comes straight from the Mad Men cable tv series holiday dinner table -- I'm talking 1960's Betty Crocker Cookbook can opener cuisine here. And involves the same amount of cooking skill as defrosting a Swanson Frozen TV Dinner. This is classic casserole comfort food that will fit perfectly on your Norman Rockwell Thanksgiving table -- an heirloom recipe to continue handing down.
 

All you need is a warm oven and a baking dish. And it's so easy to make you could do it blindfolded while nursing a martini.

Serve my French Fried Onions & Green Bean Casserole flanked by sliced turkey with stuffing, and cool cranberry sauce. This creamy soul-soothing veggie side is over the top in tastiness.

And all the ingredients are on sale for the holidays at any grocery store. French fried onions are a decadent topping -- while canned green beans are boring, until you mix in a can of Campbell's Mushroom Soup. *For a 21 Century version, use  fresh green beans that are on sale for a dollar per pound from now until Christmas.

I look forward to a French Fried Onions & Green Bean Casserole every November. I first had it at my in-laws Thanksgiving table; and now my mother-in-law, Annette, is generous enough to share her recipe (from a brittle, yellowing magazine clip). I hand it over to you, my special holiday visitors, for safe-keeping. Enjoy.

Ingredients

• 2 cans of green beans, drained - I used "French Cut", any type will do.
• 1 can of mushroom soup - or any "cream" soup you like.
• 1/2 "soup can" of water - Directions call for a full can of water, but I found it gets too watery.
• 1 package of French Fried Onions - or from a can.
• Pepper to taste - I find there is plenty of salt in the packaged ingredients.

Directions
In a casserole dish combine green beans*, mushroom soup, 1/2 can of water and half a package of French fried onions. Don't fill dish all the way to the top, as it may bubble over when hot. Mix well, cover and place in a 350 degree oven.

Bake for 20 - 30 minutes; since everything is already cooked you are just heating it all up.
Uncover and top with the rest of the French fried onions, and bake another 10-15 minutes.

This is a great dish to bring to any Thanksgiving gathering (best to bring a half package of crunchy fried onions to add at the last minute -- it will be too soggy otherwise).

Hindsight
* Okay to use a package of fresh frozen green beans. Allow to defrost and drain extra liquid, then add to baking dish with other ingredients.

For a fresh green bean version (about a pound),  remove any stems pieces. Chop green beans in half if they are too long. Blanch beans in boiling water for about 5 minutes (or to a desired tenderness). Remove beans and add to casserole dish. In this case you can salt to taste, then follow the rest of my directions.

Corn Pudding

Is it a dessert or savory side dish? You be the judge for my cheap$kate video version of Corn Pudding. Maybe it's best to let your guests determine the verdict. And for these coming holidays I sentence you to make a luscious Corn Pudding!

You only need four ingredients: corn, milk, eggs and a tablespoon of honey.

The only big decision is about corn. Do you use fresh corn from the cob, a few cans of cooked corn, or fresh frozen bag of corn kernels? I went the easy route and used frozen, but you can use any type you prefer.

It couldn't be easier to make. Add 3 whisked eggs to milk and stir in a one pound bag of corn kernels (3 cups,) and finally drizzle on a tablespoon of honey (or your favorite sweetener.) Bake the mixture for 45 minutes at 350 degrees -- that's it.

Some recipes sprinkle on a little ground nutmeg for extra festive holiday flavor.

The ingredients are cheap, just the way I like it, especially one pound bags of frozen corn and canned corn.

I think you will like the texture -- it's similar to flan, with the extra crunchy addition of sweet corn kernels.

This side dish is perfect for travel and can be done at the last minute. I did it in under an hour, most of the time reserved for baking. You can make it ahead of time and serve it chilled or warm.

My latest recipe video below features sweet and savory side dish recipe that's simply delicious to make. So for this Christmas holiday meal serve my cheap$kate side dish of Corn Pudding, it has all the right ingredients.

Corn Pudding - Video

Play it here. Video runs 1 minutes, 55 seconds.

To view or embed from YouTube, click here. 

Ingredients (3-4 servings)

• 3 cups corn kernels - fresh, frozen or drained from can. I used a one pound package of frozen corn kernels, that I defrosted and drained.
• 2 cups milk - regular or low fat. I used 2 percent milk
• 3 medium eggs - add an extra egg if they are small. 1 used medium eggs.
• 1 tablespoon honey - Okay to use any favorite sweetener. You can add less, or leave out sweetener, it will still be slightly sweet from the corn.
• Salt and pepper to taste - I left it out for this version.

Directions
Prepare corn kernels, you want 3 cups total. If you use fresh corn removed from the cob, it may take about 4 to 6 ears to fill 3 cups. For canned corn use three 16 ounce cans and drain liquid.

I used a one pound bag of frozen corn. In this video I added it without defrosting, but best to let it defrost and drain any liquid, which will later settle to bottom of the pudding. (If you are eating it all in one sitting soon after baking, then no need to defrost frozen corn.)

In a bowl or baking dish, whisk 3 eggs together. Don't overdo it, just blend enough to mix well.

Pour milk into baking dish. Add the blended eggs. Stir and mix.

click on any photo to see larger

Finally add the corn and sweetener, again mix well.Okay to leave out any sweetener, corn has a bit of sweetness already.

It's best to use a deep dish so you have a thick pudding. If you only have a shallow baking pan then reduce baking time by about 10 minutes, so pudding doesn't dry out too much.

Bake at 350 degrees for about 45 minutes. Remove and allow to sit for about 5-10 minutes before serving. This will allow pudding to set (serve too soon and the Corn Pudding may be too watery.)

Hindsight
Some recipes add a cup (or two) of crumbled or shredded cheese and a sprinkle of nutmeg. And to keep the side dish more savory, you can leave out the sweetener.

Make sure to drain canned corn. Also, to further reduce water accumulation, defrost frozen corn and drain it too. I found a little water on the bottom of the pudding after it cooled down. You can pour it out when baking dish is easier to handle.

By the next day the Corn Pudding will start to break apart - the kernels will separate from the pudding in clumps. It will still taste fine. Also water will continue to come from the corn kernels, just drain the liquid off before serving.