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Take Center Stage With Holiday Sides

FAMILY FEATURES


 

 

The holidays are all about spending quality time with family and friends, and creating special memo ries that will last for years to come. This year, take a step back from the hustle and bustle of the season … grab your family and closest friends and enjoy cooking for the holidays together!

One way to organize this pre-holiday gathering is to assign each individual a side dish to concentrate on. This will allow you time to work on the main course and deliver a fantastic holiday feast – that was a lot of fun to prepare.

Here are a few ideas to get your team of chefs started! Campbell’s Swiss Vege table Casserole allows its creator to use any com bination of seasonal, tasty veggies in this easy-to-make bake. Topped with creamy, melted cheese and crunchy fried onions, this casserole appeals to all the senses. Or, for a great kid-friendly side, try Broccoli & Cheese Casserole. With only six ingredients and a 30-minute cook time, little hands will love cooking this one-pot wonder, as much as their little mouths will love devouring it.

 

 

No holiday table would be complete with out cranberry sauce. But why not change it up a little bit and prepare Orange Cranberry Sauce. This quick and easy side can be pre pared on the stove or in the oven – wherever you have room! Last but not least, Ultra Creamy Mashed Potatoes, prepared with Swanson chicken broth, is a sophisti cated and flavorful side. To dress it up from every day to holiday, try adding some chopped chives or green onion tops.

This year, don’t wait to celebrate the holidays around the dining room table. Make the most out of time in the kitchen by inviting your family and friends to join in the fun of preparing the eagerly awaited feast!

For more information or holiday recipes, please visit www.campbellkitchen.com
and www.swansonbroth.com.



Green Bean Casserole
Prep: 10 minutes Bake: 30 minutes
Makes: 12 servings



2 cans (10 3/4 ounces each)
Campbell’s Cream of
Mushroom Soup (Regular,
98% Fat Free or 25% Less
Sodium)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
2 bags (16 to 20 ounces each)
cut green beans, cooked
and drained
1 can (6 ounces) French fried
onions (2 2/3 cups)


1. Stir soup, milk, soy sauce, black
pepper, beans and 1 1/3 cups onions in 3-quart casserole.
2. Bake at
350°F 25 minutes or until hot. Stir.
3. Top with remaining onions. Bake 5
minutes more.

Go Nuts! Toast 1/2 cup sliced almonds. Add with remaining onions.


Bring on the Bacon: Cook 4 slices bacon until
crisp and crumble. Add to green bean mixture.



Ultra Creamy Mashed Potatoes
Prep: 5 minutes Cook: 20 minutes
Makes: About 6 servings



3 1/2 cups Swanson chicken broth
(Regular, Natural Goodness or
Certified Organic)
5 large potatoes, cut into 1-inch pieces
1/2 cup light cream
2 tablespoons butter
Generous dash ground black pepper


1. Heat broth and potatoes in 3-quart sauce pan over high heat to a boil.

2. Reduce heat to medium. Cover and cook 10 minutes or until potatoes are
tender. Drain, reserving broth.

3. Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add
additional broth, if needed, until desired consistency.



For an Interesting Twist: Stir 1/2 cup sour cream, 3 slices bacon cooked and crumbled (reserve some for garnish), and 1/4 cup chopped fresh chives into hot mashed pota toes. Sprinkle with remaining bacon.



Swiss Vegetable Casserole
Prep: 5 minutes Bake: 45 minutes
Makes: 4 servings



1 can (10 3/4 ounces) Campbell’s
Cream of Mushroom Soup
(Regular, 98% Fat Free or
25% Less Sodium)
1/3 cup sour cream
1/4 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable
combination (broccoli, cauliflower,
carrots), thawed
1 can (2.8 ounces) French fried
onions (1 1/3 cups)
1/2 cup shredded Swiss cheese


1. Stir soup, sour cream, black pepper,
vegetables, 2/3 cup onions and 1/4 cup
cheese in 2-quart casserole. Cover.

2. Bake at 350°F 40 minutes or until vege tables are tender. Stir.
3.
Top with remaining onions and cheese. Bake 5 minutes more.



For Cheddar cheese lovers: Use 1/2 cup shred ded Cheddar cheese instead of Swiss cheese.



Moist & Savory Stuffing
Prep: 5 minutes Cook: 10 minutes
Makes: 8 servings



1 3/4 cups Swanson chicken broth
(Regular, Natural Goodness or
Certified Organic)
Generous dash ground black pepper
1 stalk celery, coarsely chopped
1 small onion, coarsely chopped
4 cups Pepperidge Farm Herb
Seasoned Stuffing


1. Heat broth, black pepper, celery and onion in 2-quart saucepan over high
heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables
are tender.
2. Add stuffing and stir lightly to coat.



For an Interesting Twist: Stir 1/2 cup each dried cranberries and chopped pecans into stuffing
mixture.



Broccoli & Cheese Casserole
Prep: 5 minutes Bake: 30 minutes
Makes: 6 servings



1 can (10 3/4 ounces) Campbell’s
Cream of Mushroom Soup
(Regular, 98% Fat Free or
25% Less Sodium)
1/2 cup milk
2 teaspoons yellow mustard
1 bag (16 ounces) frozen broccoli
flowerets, thawed
1 cup shredded Cheddar cheese
1/3 cup dry bread crumbs
2 teaspoons butter, melted


1. Stir soup, milk, mustard, broccoli and cheese in 1 1/2-quart casserole.

2. Mix bread crumbs with butter in bowl and sprinkle over broccoli mixture.

3. Bake at 350°F 30 minutes or until hot.

Rice Is Nice: Add 2 cups cooked white rice to broccoli mixture.


Cheese Change-Up: Use mozzarella cheese instead of Cheddar.



Orange Cranberry Sauce
Prep: 5 minutes Cook: 15 minutes
Makes: 3 cups



1 cup Swanson chicken broth
(Regular, Natural Goodness or
Certified Organic)
1 cup packed brown sugar
1 teaspoon ground cinnamon
1 package (12 ounces) fresh or frozen
cranberries
1 cup coarsely chopped orange


1. Heat broth, brown sugar, cinnamon, cranberries and orange in 2-quart
saucepan over high heat to a boil. Reduce heat to low. Cook 10 minutes or until
mixture thickens. Refrigerate until serving time.

Make Ahead Tip: Make the sauce a day in advance and chill overnight.



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