Easy Thanksgiving Recipes – Cherry Pie & Green Bean Casserole

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On the last two Tempting Tuesdays, I shared some of my Thanksgiving recipes with you. Two weeks ago, I gave you my Gourmet Pumpkin Pie with Pecan Topping and last week, I shared My Favorite Pecan Pie recipe.

I make a cherry pie, too. Would you like that recipe? It’s a tough one.

Cherry Pie

Ingredients:

• 2 pie crusts
• 2 cans of cherry pie filling (sometimes I use the low sugar version if it has Splenda, and sometimes I use the full sugar version)

Instructions:

1. Press one pie crust into a deep dish pie plate. Open the pie filling and scrape it into the pie plate next.
2. Make four cut outs in the remaining pie crust. I like to use miniature cookie cutters, but you could also cut a couple of Xs or just make slits.
3. Lay the second pie crust on top of the pie filling, and press the edges together. You may need to use a bit of water or egg to get them to stick nicely. Cut the top crust so that it’s even with the bottom crust, and finish the edge however you want.
4. Bake until the crusts are golden brown.

Are you impressed? Everyone always raves about all that work I did to make three pies, but they are all so easy that it’s embarrassing.

Since that cherry pie recipe seemed like a cop out on Tempting Tuesday, here’s a bonus cop out recipe that I make for every Thanksgiving.

Green Bean Casserole is one of those recipes that is synonymous with Thanksgiving for me. If we have it for dinner at another time of year, I instantly think about all of the wonderful sights and smells of the holiday season. It’s comfort and happiness with a gooey, cheesy crust on top. Enjoy!

Green Bean Casserole
Ingredients:

• About 4 cups of green beans, drained and cut into bite-sized pieces (You can use thawed frozen beans, canned beans, or steamed fresh beans. Two 14-oz commercial cans will work if you want to go that route.)
• 1 (10.75-oz) can of condensed cream of mushroom soup (I buy low sodium, fat free soup, but you can buy whatever you want.)
• 2 or 3 cups of shredded cheddar cheese, divided
• 2 cloves garlic, pressed or minced
• 2 teaspoons onion powder
• 1 (10 oz) can of cheddar-flavor French Fried onions

Instructions:

1. In a large bowl, combine green beans, soup, 1 cup of cheese, garlic, and onion powder. Mix well. I usually do this the night before so that I don’t have to bother on the morning of Thanksgiving.
2. Transfer green bean mixture to a casserole dish. Top with remaining shredded cheese.
3. Bake at 350, until bubbly and heated through. Add the French Fried onions and bake until onions are browned, usually 5 to 10 minutes.
4. Serve hot.

Image courtesy of Rochelle Hartman

More Tempting Tuesday at Blessed with Grace

© 2008 – 2010, Tara Ziegmont. All rights reserved.

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