Weekly Recipes Nov 21-27

Theses are a few of my Thanksgiving favorites. Hope you enjoy and have a wonderful Thanksgiving.

Green Bean Casserole

2 cans cut green beans, drained
3/4 cup milk
1 -10.75oz  can condensed cream of mushroom soup
1 1/2 cans French fried onions
2 teaspoons Italian seasoning
2 teaspoons garlic powder
salt and pepper to taste

Preheat oven to 350
In medium casserole dish mix together green beans, milk, soup, garlic powder, Italian seasoning, garlic powder, salt and pepper, and 1 can of onions.
Bake for 25 minutes in oven, until heated through and bubbly. Sprinkle remaining onions over top and return to the oven for 5 minutes.

Sweet Potato Crunch

3-4 cups Sweet Potatoes, mashed
1/2 teaspoons salt
1/3 stick butter
1 teaspoon vanilla
1/4 cup sugar
2 eggs, beaten
1/2 cup milk

Mix all ingredients together. Place in a lightly greased pan.

1 cup light brown sugar
1/3 stick butter, softened at room temp
1/3 cup self rising flour
1 cup chopped pecans

Stir together. Should have a crumbly consistency. Sprinkle on top of sweet potato mixture.
Bake at 350 for 30 minutes or until bubbly