I know I said this last week...but how in the world are the holidays upon us already?!?! I'm not ready. Make them slow down. Or better yet, stop the train until I catch up!
OK... so that isn't going to happen. Sigh.
Last week I put a new spin on mashed potatoes. I like our traditional green bean casserole... but everyone is reading the back of that French's Onion Rings can and making the same exact thing. I want to be just a little different this year. When I saw this in November's Taste of Home; I had to try it.
Corn n' Bean Bake
1 package (16 oz) frozen french cut green beans
1 can (15 oz) whole kernel corn, drained
1 can (11 oz) consensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese
1/2 cup crushed Ritz crackers (about 12 crackers)
In a large bowl, combine the beans, corn, coup and 1/2 cup of cheese. Spoon into a greased 2 quart baking dish. Top with crackers and remaining cheese.
Bake uncovered at 350 for 35 minutes.
What's cooking in your kitchen?