another added bonus of being married to my cute canadian husband is that i get to celebrate this favorite fall holiday twice. that's twice the amount of mashpotatosandgravy, twice the amount of seven layer salad (that is actually now a 6 layer salad for me), double the helpings of green bean casserole, and of course my favorite- the pie! ooooh the pie!
since jon is in school all day today- until 10pm (whodoesthat?!) we celebrated last night! it was a perfect end to a great fall weekend here in these parts.
and so i'd like to say that i'm so thankful for this holiday- and that i get to celebrate it twice a year now!
but for real- i am thankful to have the most wonderful friends and family a girl could ask for. i'm thankful for a job that i love going to each day. i'm thankful for my healthy body and that all of my needs are met. and lastly i'm thankful for that sweet husband of mine that i get to wake up every morning and take care of everyday.
And the other reason i'm posting (nope, it has nothing to do with columbus day- i actually think it's dumb that this is a holiday that people actually get off of work...)
i tried a new recipe for green bean casserole i wanted to share. i've never, in my life, made green bean casserole, can you believe it?! the only reason why i was tempted by this recipe was because it was made with sour cream- and for those of you that don't know- i love sour cream. so here it goes- this will now be a staple in our holiday meals!
Green Bean Casserole (adapted from allrecipes.com)
2 Tbs butter
2 Tbs flour
1 tsp sugar
1 tsp salt
1/4 c diced sweet onion (i used closer to 1/2 c)
1 c sour cream
3 (14.5 oz) cans of french style green beans- drained
2 c shredded cheddar cheese (i only used like 1.5 cups- just enough to cover)
1/2 c crumbled buttery crackers (i used ritz crackers)
1Tbs. butter, melted
1. preheat oven to 350
2. in a large skillet over medium heat melt butter. stir in flour until smooth and cook for one minute. stir in salt, sugar, onion and sour cream. then add the green beans and turn off the burner. mix until everything is coated.
3. transfer everything into a 2 1/2 quart baking dish. cover with cheese. in a small bowl combine butter and crackers. then spread crackers over top.
4. bake for about 30 minutes until crackers are golden and cheese is bubbly.
5. enjoy every bite of your sour cream-bean goodness! and be thankful!
 |
| that thing right there in the center- are those sour cream green beans |
 |
| there was no turkey- but he did cook up some chicken for himself |
