Making My Home A Haven is important to me. Sharing homemaking skills. Recipes and food. Bible Studies. This is a treasure chest of goodies. So take a seat. Have a glass of tea and enjoy. You will learn all about who I am.
Copycat Crab Casserole from Hunan Chinese Buffet is a combination of crabmeat, cabbage, celery, sweet red bell peppers, mild cheddar cheese, cream cheese,sour cream, mayo, soy sauce, freshly squeezed lemon juice, and a touch of seasoning. The Copycat Crab Casserole from Hunan Chinese Buffet is then baked to a bubbly perfection in a 350-degree oven for about 30 minutes.
If you live near the Olive Branch Mississippi or Memphis area chances are you may have visited the Hunan Chinese Buffet on Goodman Road, it’s the Mississippi hot spot for lunch after church and always packed. There’s Crab Casserole on their American side of the buffet table that my mom loves so much. Every Sunday after church she piles a little on her plate and devours it, proclaiming it to be really good.
Green Bean Casserole – The green bean casserole was first created in 1955 by the Campbell Soup Company. The original inspiration was to make use of 2 items that most American families always had on hand. Green beans and cream of mushroom soup. Perhaps, it was also to ensure that most American families always had those items on hand. Regardless of the original intent, it’s been a staple dish on supper and special occasion tables all over the country ever since.
This updated version was shared with me by a very dear friend and fantastic cook, Lynn. Lynn took on the task of updating and re-creating this classic dish to her taste. I’m so glad she did, I love her take on this casserole, and I’m delighted she allowed me to pass on her creation to all of you. Thanks Lynn, it’s a keeper in my cookbook!
This is the third recipe I am sharing from the contest. It is called Northwoods Pie and it is from Nancy V. of Vermont and it was a winning recipe for the Northeast Region. Nancy used BUSH’S® Maple Cured Bacon Baked Beans. The BUSH’S Beans really took this recipe over the top. I love how she took that maple flavor and infused it into this dish. Nancy represented Vermont well! This recipe reminds me so much of a traditional campfire or cowboy meal. It is chockfull of beef, beans, bacon and cheese. Everything I love! After making this, I realized it would be perfect for folks who are looking for low-carb dishes. Serve it up with a nice green salad and you have the perfect meal! Leftovers warmed up really well too.
Corn And Oyster Casserole Plus The History Behind The Dishes.
Oysters were first served to the public in this country in 1763 when a primitive saloon was opened in New York City in a Broad Street cellar.
In the 19th century, the American people were enveloped in an oyster craze. In every town there were oyster parlors, oyster cellars, oyster saloons, oyster bars, oyster houses, oyster stalls and oyster lunchrooms. The oyster houses were very popular amongst the best class of people in the city. They were also popular amongst tourists because they knew they would get the choicest seafood, cooked and served in the best style. And with the “express” service and the coming of railroads, oyster houses became popular inland as well.
We have Oyster Stew, Corn And Oyster Casserole, Oyster Dressing For our Holidays.
I love the history lessons here. The recipes are awesome.
While comparing notes with my second cousins who live in Nebraska — where our great-great-grandparents William and Anna Stephens homesteaded in 1872 — it occurred to me to ask if they’d ever had the Corn and Oyster Casserole that I grew up eating during the holidays. Turns out they had! We compared recipes and they were quite similar, despite the fact that our families had been separated by the time and distance of two generations. Our grandfathers, Acey and Clayton Jr., were brothers but did not seem to remain close after childhood, and my cousins and I didn’t find each other until a few years ago.
Upon further speculation, we’ve realized our Corn and Oysters tradition could even have come down through the generations from colonial America. We know our Stephens ancestors go back to at least the mid-1700s in the New York (and possibly Connecticut) area, and our Randall line goes back to the mid-1600s in Rhode Island. We’ve all heard the story about Native Americans teaching the cold, hungry pilgrims to fish and grow corn. The combination of corn and oysters sure sounds like a classic American Thanksgiving tradition, doesn’t it?
So what is on your Thanksgiving menu? Are you having turkey? Or are you going non-traditional with a Glazed Ham? I am sure you have potatoes on there, right? Well….it is time to mix those up and make this loaded twice baked potato casserole. It takes your mashed potatoes to a whole new level, that everyone will be thankful for.
Garlic, cheese, bacon…..pretty sure you can never go wrong with those ingredients.
Sweet Potato Casserole is a must-have, must-make side dish for me at the holidays. I’ve mentioned this before but I would be totally happy with a bunch of side dishes for holiday meals. They really are my favorite part. It’s just not a meal without my favorite sweet potato casserole. I do a ton of cooking on Thanksgiving and over the years, I have learned ways to make my recipes not only easier to whip up but still have that same great taste I love.