creamed onions

new to my repertoire this holiday season they have been received quite well with the family

3 lbs pearl onions honestly save yourself time buy frozen & ready to cook
kosher salt
pepper
1/4 cup butter
5 tbsp flour
2 cups milk
hot sauce

-prepare onions according to package
-melt butter blend in flour and kosher salt suppose to be about 1 tsp but I know I used more. We like things on the spicier side so I added a bunch of black pepper too.
-once blended add milk and stir constantly until mixture thickens & comes to a boil
-stir in hot sauce again we like it spicy so I added a few really good shakes enough to make the white sauce pink
-combine onions & sauce and heat through
-

broccoli casserole

1 bag chopped broccoli the kind you can microwave in the bag
2 cups cooked white rice
1 can cream of mushroom soup
1 stick butter of margarine at room temp
8 oz Velveeta or cheese whiz
pepper to taste
french fried onions just enough to cover top of casserole

-preheat oven to 325 degrees
-microwave broccoli according to directions on package
-combine all but french fried onions stir until well blended
-transfer to a greased casserole dish and bake for about 30 minutes
-top with french fried onions bake another 5 minutes

corn bread casserole thing

I am going to credit my mother with this one she started making it many many years ago I want to say probably more than 15 years ago maybe. I have no idea where she picked it up from but at this point the recipe is all over the place these days. She generally just makes it for the holidays but a few years ago I started making it all of the time and it became a standard at most functions at our house from the summer bbq to Easter dinner and even Superbowl Sunday with pinto beans!

1 box jiffy cornbread mix
2 eggs
1 cup sour cream
1 8.5 oz can creamed corn
1 8.5 oz kernel corn drained
1/2 cup (1 stick) melted butter(margarine works fine but go with the butter)

-preheat oven to 350 degrees and spray down an 8x8 baking dish with cooking spray of your choice
-put all of the corn into the dish and mix.
-add the eggs and sour cream and mix
-add the cornbread mix & melted butter mix into blended
-pop it into the oven for around 45 minutes
-let it cool some and serve either still warm or cooled down completely

this is also way easy to double just make it in the 9x13 baking dish

dijon green beans

1 1/2 lbs fresh green beans trimmed
3 tbsp red wine vinegar
3 tbsp olive oil
3 tsp dijon mustard
1 cup grape tomatoes, halved
1/2 small onion sliced
2 tbsp grated parmesan cheese
salt & pepper to taste

-place beans in large saucepan, cover with water and bring to a boil
-cook uncovered about 8-10 minutes
-in another bowl whisk vinegar, oil, mustard with salt & pepper.
-drain beans place in a serving bowl
--add tomato & onion
-drizzle with dressing, toss to coat
-sprinke with cheese-completely optional personally I opt out in this case