Grandma's Green Bean Casserole

2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1 tsp. white sugar
1/4 cup onion, diced
1 cup sour cream
6 cups green bean pieces
2 cups shredded cheddar cheese
1/2 cup crumbled buttery crackers
1 tbsp. butter melted

Preheat oven to 350 degrees. Cook beans in boiling water till slightly tender (3 minutes if frozen, 5 minutes if fresh) and drain. Melt first amount of butter in pan. Cook onions in butter. Stir in flour till smooth. Add salt, sugar and sour cream. Add beans and cheese and stir to coat. Put into 2.5 quart dish. Toss cracker crumbs and melted butter together. Sprinkle on top of bean mixture. Bake 30 minutes.

Hot German Green Bean Salad

1 1/2 pounds green beans (about 6 cups cut in 1 inch pieces)
- cook, covered in boiling water until barely tender (about 5 minutes). Drain, reserve 1/4 cup cooking liquid.

6 slices bacon
- Fry until crisp; remove all but 2 tablespoons drippings from frypan. Drain bacon and crumble. Set aside.

2 tablespoons sugar
1 tablespoon lemon juice or white vinegar (I used lemon juice)
1/2 teaspoon salt
1 small onion chopped
- Add to bacon drippings along with reserved cooking liquid.

1/4 cup cold water
2 teaspoons cornstarch
-Mix together separately, stirring until dissolved. Stir into frypan. Cook until thick and clear, stirring constantly. Add cooked beans and heat through. Sprinkle with bacon and serve.

Creamy Hash Brown Bake

1 tbsp. margarine
1/2 cup chopped onion
1 10 oz. can of condensed cream of chicken soup (or one recipe of cream soup substitute - see next blog post for recipe)
1/2 cup milk
4 oz. block of cream cheese, softened and cut up
pinch of salt
1/4 tsp. pepper
1 kg. package of frozen hash brown potatoes, partially thawed
1 cup grated cheddar cheese

Melt margarine in large saucepan on medium. Add onion. Cook for 5 to 10 minutes, stirring often, until softened. Add soup and milk. Stir. Add next 3 ingredients. Heat and stir for 3 to 4 minutes until cream cheese is melted. Add hash brown potatoes. Stir until coated. Spread evenly in greased 2 quart (2L) casserole. Cover. Bake in 350 degree oven for about 1 hour until edges start to brown. Remove from oven. Sprinkle with cheddar cheese. Bake uncovered for another 10 minutes until cheese is melted. Serves 6.

Sweet Potato Casserole

2 large eggs
3 cups mashed sweet potato (about 2 lbs. uncooked)
1/4 cup granulated sugar
1/4 cup margarine
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Combine in large bowl. Spread evenly in greased 2 quart (2L) casserole dish.

Topping:
1/4 cup margarine
1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup all-purpose flour

Melt margarine, add pecans, brown sugar and flour. Stir well. Sprinkle over potato mixture. Bake, uncovered in 350 degree oven for about 30 minutes until heated through and golden. Serves 8. This tastes good enough to be called a dessert!

Golden Carrot Bake

3 cups carrots shredded
1 1/2 cups water
2/3 cup uncooked brown rice
1/2 teaspoon salt
1/4 teaspoon pepper

Combine in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 25 minutes. Do not drain.

1 1/2 cups Monterey Jack cheese (I used a mozza/edam mix instead) shredded
1 cup milk
2 eggs
1/4 cup onion
pinch of nutmeg (optional)

Stir in and transfer into a 1 1/2 quart/ 1.5 L casserole dish. Bake uncovered at 350 degrees for 1 hour.

1/2 cup Monterey Jack cheese (or mixture as above) shredded

Sprinkle on top. Return to oven long enough to melt cheese, about 2 minutes.

I served this with farmer sausage and it was delicious!