From the 'Burg to Your Kitchen

It’s Thanksgiving month!

I’ve been getting my preschool class ready for my favorite holiday of the year. We’ve been making pilgrims and Indians, and getting ready for our Thanksgiving feast in a few weeks.

This got me thinking – what’s one of the necessary parts of our Thanksgiving feast? Side dishes, of course!

At the Gorsuch house, I’m more of a mashed potatoes, stuffing, deviled eggs kind of girl – but I’m related to two with side dish fancies that do not agree with my tastebuds. So, these two recipes are for my Dad, Rick and sister, Julie.

Sweet Potato Casserole with Marshmallows

Ingredients:

4 large sweet potatoes, peeled and cubed

1/2 cup packed brown sugar

8 Tbsp. melted butter

1 tsp. vanilla

1/2 cup milk

2 large eggs

1/2 tsp salt

Topping:

1 cup dark brown sugar

1/2 cup flour

4 Tbsp. butter, melted

1 cup chopped pecans

2-1/2 cups mini marshmallows

Directions:

Preheat oven to 350 degrees F. and grease a 9x13 baking dish. Place sweet potatoes in a large pot and cover with water. Bring to a boil and simmer until potatoes are tender. Drain and let cool, then transfer to a large bowl.

In a large bowl, stir together sweet potatoes, sugar, butter, vanilla, milk, eggs and salt until smooth. Pour into prepared dish. In a medium bowl, stir together sugar, flour, and butter until it clumps. Stir in pecans, then spread evenly over potatoes, top with marshmallows.

Bake until cooked through – about 30 minutes.

Green Bean Casserole

Ingredients:

1 can – 10-1/2 ounces – cream of mushroom soup

3/4 cup milk

1/8 tsp. pepper

2 cans – 14-1/2 ounces each green beans, drained

1-1/3 cups crispy friend onions, divided

Directions:

Preheat oven to 350 degrees F. Mix cream of mushroom soup, milk and pepper in a 1-1/2 quart baking dish.

Stir in green beans and 2/3 cup crispy fried onions. Bake 30 minutes. Stir.

Top with remaining 2/3 cups onions – bake 5 minutes until onions are golden brown.