Green Bean Casserole

2 cans (10 1/2 ounces each) Campbell’s® Condensed Cream of Mushroom Soup 
1 cup (can) milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans = 3 LBS = 9 cups
2 2/3 cups French's® French Fried Onions

• Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
• Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
• Bake for 5 minutes or until the onions are golden brown.

Garlic Ricotta Mashed Potatoes

Here's what I think I just made:

Abt 3 LBS Potatoes - filled 1/2 of a 2.5 QT pot
3 TBS half and half
6 TBS Ricotta Cheese - thats 3 heaping table spoons - not an actual measured amount
4 TBS Sour Cream (2 heaping spoons as above) - used lite - NEVER fat free.
3 cloves garlic
3 TSP Parsley (actual TSP)
3 TBS Butter (actual)
Salt to taste

Scrub, Peel and sixth (not quarter - theres a theme here)
Boil potatoes until tender
Drain water
put butter in, allow to melt
combine remaining ingredients in pot and stir togeher
bust out the masher and go to town
(mash to desired consistency, adding whole milk if needed.)


I like peeling potatoes, I find it very theraputic.