Side Dishes

Easy Baked Green Bean Casserole

Adapted by Marjorie Abrams

 

Ingredients:

• 4 cans of cream of mushroom soup or 2 1/2 cans of 26oz 

• 1 1/2 cups of milk (any kind including soy or almond)

• 5 tsp soy sauce

• 3/4 tsp black pepper

• 8 cans of french style beans

• 2 cans of seasoned green beans

• 1/2 large container of french fried onion rings (set aside remainder)

• 4 or more oz's of cheese (Cheddar, Monterey Jack, or the like)

• Paprika

 

Preparation:

1. Mix first 6 ingredients in Large Hefty Alum Pan (9X12) 

2. Sprinkle with Paprika 

3. Bake for about 1 hour until bubbling 

4. Add remainder of french fried onion rings 5 minutes before removing dish from oven

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Creamed Corn Casserole

by Dorie Stein

 

Ingredients:

• 4 cans whole corn

• 4 cans creamed corn

• 4 (8 oz) pkg Jiffy corn bread mix

• 4 sticks butter, melted

• 8 eggs

Preparation:

Ingredients can be mixed in the pan in which the casserole will be baked.  Stir all ingredients together until well mixed.
Bake 1 hour at 350 degrees.  Serve warm.

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Easiest Mac and Cheese

This was eaten all up 

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Ingredients:

• 10 boxes of Kraft Macaroni and Cheese

• Milk

• Butter

Preparation:

Boil all 10 boxes worth of noodles according to the directions, and pour them into a large size foil pan. Stir in all 10 packets of cheese powder, and 10 times the amount of milk and butter listed on the box. Stir well, careful, its easy to slop this out of the pan. 

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Mixed Vegetables

Vegetables aren't as popular as other foods, but still are very much appreciated by many of the hungry people at St. Francis House. 

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Fill a small size foil pan with fresh or frozen mixed vegetables, such as green beans, peas, carrots or corn. Bake until done, about an hour at 350 degrees. 

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Cheesy Hash Brown Potato Casserole

by Jaquie Resnick

Serves 16-20, so I suggest making two pans to serve at St. Francis. 

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Ingredients:

• 1 ½ cups half and half cream

• 2 tbl dried minced onion

• 1 tsp salt

• ½ tsp pepper

• 3 pkg refrigerated shredded hash brown potatoes (20 oz pkgs)

• 2 cups shredded cheese (e.g., cheddar, mozzarella/provolone, etc.)

• 2 tbl butter, cubed

Directions:

1. Preheat oven to 375 degrees.

2. Grease aluminum half-pan (13x12x2.6) or other similar size baking dish.

3. Layer ½ the potatoes. Add ½ the cream and all the onions. Stir lightly. Sprinkle with half the salt and pepper and add a layer of half the cheese. Add layer of remaining potatoes (do not stir), cover with remaining cream, salt and pepper. Finish with layer of remaining cheese.  Dot lightly with butter.

4. Bake, covered, for about 50 minutes (or more), until heated through.  Uncover and bake for another 10 minutes. (Two tins fit easily in oven.)

Note: This is a forgiving recipe; quantity and ingredients can be adjusted as needed.

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