In the Pantry
09/23/2009 04:54AM ● Published by Wendy Sipple
Popejoy Family Green Bean Casserole
by Sandra Popejoy
This is a holiday must at our house. We never have a holiday or family celebration without this dish. Rich, yes, but oh so good. My mother-in-law gave this recipe to me about 40 years ago. Once you eat this luscious casserole, you will never again want the old-style green beans with mushroom soup and onion straws!
- 2 cans Blue Lake green beans, drained
- 6 slices of bacon, chopped
- 1 white onion, chopped
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded Cheddar cheese
Cook bacon until crisp. Saute onion until soft. Mix all ingredients together. Salt and pepper to taste. Bake at 350 degrees until hot and bubbly, or about 30 minutes.
Lee & Paula McGowan
by Paula McGowan
- 1 cup soy sauce
- 1 cup brown sugar
- 1 cube butter
- 1 tsp. dry mustard
- 3/4 cup water
- 3-4 lbs. chicken drummettes
Preheat oven to 250 degrees. In a saucepan, heat the first 5 ingredients to mix together. Rinse drummettes and marinate in sauce for at least a few hours. Pour off and discard one-half of the marinade. Place in 9 x 13-inch baking dish and bake for 3 hours, stirring occasionally.
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