1 Can (10 3/4 oz) of Condensed Cream of Mushroom Soup
2 Cans (14.5 oz) of French-Style Green Beans
1/4 Cup Milk
1 Can (2.8 oz) of French-Fried Onions
Heat Oven to 350 Degrees Fahrenheit.
In 1 1/2-Quart Casserole or Glass Baking Dish - Mix Green Beans, Soup, and Milk.
Bake 20-25 Minutes.
Top With Onions During Last 5 Minutes.
1 Pound of Frozen Corn
1 Cup of Diced Red Pepper
1 Cup of Diced Onion
1/4 Pound of Bacon
1 Package of Cream Cheese
Half Packet of Dry Ranch Dill Dip
2 Tablespoons of Sugar
Slice Bacon. Saute Until Crispy. Drain Bacon on Paper Towels.
Reserve 1 Tablespoon of Bacon Drippings in Skillet. Add Pepper, Onion, Corn. Saute for 3-4 Minutes Until Corn Starts to Crisp Up and Turn Brown on the Edges.
Add Softened Cream Cheese to Skillet. Stir. Add Dry Dill Dip and Sugar. Heat Through.
Serve Warm with Bacon Crumbles on Top!
Angie's Pumpkin Creme Brulee from My Organized Chaos:
1/2 Cup Packed Brown Sugar
3 Egg Yolks
1 Cup Heavy Cream
1 Cup Pumpkin Puree
1/2 Teaspoon Pumpkin Pie Spice
1/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1/8 Teaspoon Salt
1/2 Cup Granulated Sugar
Heat Oven to 325 Degrees Fahrenheit.
Whisk Brown Sugar, Egg Yolks, Heavy Cream, Spices.
Pour Mixture into Ramekins, Filling Halfway Full. Put Ramekins in Baking Dish. Add Hot Water to Baking Dish, Allowing Water to Come Up About Halfway.
Bake 35-40 Minutes. Remove. Let Cool. Put Ramekins in Fridge and Let Sit for 4 Hours/Overnight.
Remove From Fridge. Add Even Layer of Sugar to Top of Each Ramekin. Use Kitchen Fire Torch or Broiler to Melt Sugar Until Crisp.
Enjoy and Happy Thanksgiving!!
- Jonathan, Angie, and Eric