ROUSES_Holiday2018Magazine-FINAL.indd

CASSEROLE RECIPES

GREEN BEAN CASSEROLE WHAT YOU WILL NEED 2 pounds fresh green beans, snipped 1 can cream of mushroom soup 1 can cream of onion soup ¼ cup milk ½ tablespoon black pepper 1 container crispy fried onions HOW TO PREP Preheat the oven to 350ºF. Clean the green beans and set them aside. In a large bowl, whisk the following ingredients together: eggs, milk and heavy cream. Next, slowly add the cornmeal and sour cream until just combined. Gently mix in the sugar, salt, pepper and cheddar cheese, reserving a little cheese to sprinkle on top. Gently mix in the corn. Pour the mixture into a greased 9x9 pan, and cover with foil. Place the 9x9 pan inside of a 9x13 dish and add water to the dish until it is filled halfway up the side of the 9x9 pan. Carefully place the pan in the preheated oven. Close the door, then lower the heat to 350ºF. Bake for 45 minutes or until the top begins to brown and a toothpick inserted in the center comes out clean. Remove from the oven and set aside to cool slightly before serving.

SWEET POTATO CASSEROLE WHAT YOU WILL NEED 8 large sweet potatoes ¾ cup brown sugar

CORN PUDDING WHAT YOU WILL NEED ¼ pound butter 1 cup onion, chopped 4 eggs, whipped 1½ cup milk ½ cup heavy cream ½ cup yellow cornmeal 1 cup sour cream 1 tablespoon granulated sugar 1 tablespoon kosher salt 1 teaspoon black pepper ½ pound sharp cheddar cheese, shredded 5 cups corn Melt the butter in a skillet. Add the onion and sauté over medium-high heat until translucent. In a large bowl, whisk the following ingredients together: eggs, milk and heavy cream. Next, slowly add the cornmeal and sour cream until just combined. Gently mix in the sugar, salt, pepper and cheddar cheese, reserving a little cheese to sprinkle on top. Gently mix in the corn. Pour the mixture into a greased 9x9 pan, and cover with foil. Place the 9x9 pan inside of a 9x13 dish and add water to the dish until it is filled halfway up the side of the 9x9 pan. Carefully place the pan in the preheated oven. Close the door, then lower the heat to 350ºF. Bake for 45 minutes or until the top begins to brown and a toothpick inserted in the center comes out clean. Remove from the oven and set aside to cool slightly before serving. HOW TO PREP Preheat the oven to 400ºF.

¼ pound butter, melted 3 large eggs, separated 2 teaspoons vanilla 1 tablespoon salt 2 cups mini marshmallows

HOW TO PREP Preheat the oven to 350°F. Bake the sweet potatoes until they are soft in the center. Remove from the oven, and set aside to cool slightly. Peel the sweet poatoes, and place in a mixer bowl with the whip attachment. Whip until smooth. Add the brown sugar, butter, egg yolks, vanilla and salt; mix until thoroughly combined. Transfer the sweet potato mixture to another bowl, and wash the mixer bowl and whip attachment. Place the bowl back on the mixer and add the egg whites. Using the whip attachment, whip the egg whites until they form stiff peaks. Gently fold the egg whites into the sweet potato mixture, being careful not to overmix and “deflate” the egg whites. Lightly grease a 9x13 casserole dish, and add the sweet potato-egg white mixture to the dish. Top the casserole with the mini marsh- mallows. Bake at 350°F for 20 to 25 minutes, until the sweet potatoes have set and are no longer “loose” looking. Remove from the oven and cool slightly before serving.

28 www. rouses .com