Holiday Dishes

Abby Rathbone, Staff writer

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During the holiday season, everyone’s family has a dish that’s been passed down through the generations. In my family specifically, cranberry relish has been passed from my great-grandmother to my mom, and now to me. Some dishes that are more popular during the holiday season can include green bean casserole, cheesy potato casserole, chocolate peppermint brownies and so many more.

 

Green Bean Casserole

 

Ingredients

-1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup                -½ cup milk

-1 teaspoon soy sauce

-1 dash black pepper

-4 cups cooked cut green beans

-1 ⅓ cups French’s® French Fried Onions

Directions

Step 1

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Step 2

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.

Step 3

Bake for 5 minutes or until the onions are golden brown.

Cheesy Potato Casserole

 

Ingredients

-1 pint (2 cups) sour cream

-1 can (10 3/4 oz) condensed cream of chicken soup

-½ cup butter, melted

-1 tablespoon garlic salt

-1 cup chopped onions

-1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed

-2 cups shredded Cheddar cheese (8 oz)

Directions

Step 1

Heat oven to 350°F.

Step 2

In large bowl, combine 1 pint (2 cups) sour cream, 1 can (10 3/4 oz) condensed cream of chicken soup, 1/2 cup melted butter, 1 tablespoon garlic salt, 1 cup chopped onions, 1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed, and 2 cups shredded Cheddar cheese (8 oz); stir until well blended.

Step 3

Pour into ungreased 13×9-inch (3-quart) glass baking dish.

Step 4

Bake for 45 minutes.

 

Chocolate Peppermint Brownies

 

Ingredients

-2 sticks unsalted butter, cut into small pieces, plus more for greasing

-1 pound bittersweet chocolate, chopped

-2 teaspoons pure peppermint extract

-4 large eggs

-1 ¾ cups packed light brown sugar

-¾ cup all-purpose flour

-1 teaspoon fine sea salt

-4 candy canes, crushed (⅓ cup)

Directions

Step 1

Preheat oven to 350°. Butter a 9-by-13 inch baking pan and line with parchment paper; allow 2 inches of overhang on the long sides.

Step 2

In a heatproof bowl, combine two-thirds of the chopped chocolate with the 2 sticks of butter. Set the bowl over a pot of simmering water and stir until melted. Scrape the chocolate into another bowl and let cool slightly. Add the remaining chopped chocolate and the peppermint extract to the heatproof bowl and melt over the simmering water; remove the heat and let cool slightly.

Step 3

In a medium bowl, whisk the eggs with the brown sugar until combined. Whisk in the chocolate-butter mixture until glossy and thick. Sprinkle the flour and salt in the prepared baking pan. Dollop the peppermint chocolate onto the brownie batter and swirl in with a table knife.

Step 4

Bake the brownies in the center of the oven for 15 minutes. Sprinkle the crushed candy canes on top and bake for 10 to 15 minutes longer, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool in the pan for at least 2 hours. Cut into squares and serve.

 

These dishes are not only great for the holiday season, they’re great all year round.

About the Writer
Abby Rathbone, Staff Writer

Hi, my name is Abby Rathbone, and this is my first year on Paw Print. I'm a sophomore in high school, and I joined Paw Print because I enjoy writing and...

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