I like to call the time between Thanksgiving and New Year’s the ‘Casserole Season.’ I eat casserole this and casserole that. Seeing as it is the day after Thanksgiving and I have over a month to go, it’s not good that I am casseroled out already.

I’m trying to combat this by introducing some new casseroles this year - something to combat the over casseroling of my life.

So, I’m going to start with a staple - the good old green bean casserole. One of my least favorite casseroles when it’s done with cream of this and cream of that soups mixed with green beans. Instead, I’m offering this green bean casserole alternative that has no cream of anything besides sour cream and melted butter. Yum.

How To Make A Green Bean Casserole

1. Gather the ingredient:

• 3 cans French Style Green Beans, Drained
• 1 cup Sour Cream
• 1/2 cup diced onions
• 3 tablespoons melted butter
• 1/2 cup crumbled butter crackers (I used Ritz)
• 2 cups shredded cheddar cheese
• 1 teaspoon white sugar
• 1 teaspoon salt
• 2 tablespoons white flour

2. Over medium heat, melt 2 tablespoons butter. Mix in 2 tablespoons flour and stir until smooth.

3. Add sugar, salt, and onions and mix it all up real good.

4. Next, add sour cream to mix.

5. Finally add green beans and mix it together.

6. Place green bean mix into 3 qt. casserole dish.

7. In another pot melt 1 tablespoon butter and add crumbled crackers too it.

8. Sprinkle cheese over top of green bean mix.

9. Spread crumbled cracker mix over the top of the cheese.

10. Bake in oven at 350 for 30 minutes.

Voila!

This is one of my favorite lunchtime sushi recipes. It’s quick, easy, and about the same amount of effort as a peanut butter and jelly sandwich. Ok, maybe a peanut butter and banana sandwich (there’s some slicing involved).

1.  Gather your ingredients.

• 1 Pita - sliced in half
• 3 - 4 slices smoked salmon
• 1/3 cup salad greens - a nice mix of romaine and fresh spinach works well
• 3 slices of avocado (if you would like a sweeter treat - use a few slices of fresh kiwi in place of the avocado)
• Wasabi paste

2. Open up the pita and stuff it lightly with the salad greens.

3. Take the salmon slices and spread them across the greens.

4. Repeat step 3 with the avocado slices (or kiwi if you desire).

5. Top with the wasabi paste (or horseradish if you prefer) - a little goes a long way!

6. Enjoy!