Here is a delicious meal to serve on Thanksgiving or any other day :) Enjoy :)

CHICKEN & DRESSING CASSEROLE

SAVORY GREEN BEANS

CARROT SOUFFLE’

CRANBERRY-PINEAPPLE JELL-O SALAD

CHICKEN & DRESSING CASSEROLE

1 Large (14-ounce bag) of Pepperidge Farm Herb-Seasoned Stuffing

2 sticks real butter melted in 2 cups hot water

¼ cup chopped green onions

½ cup diced celery

1 cup real mayo

¾ t. salt & pepper

2 ½ cups cooked chicken, chopped

2 eggs

1 ½ cup whole milk

2 (10-ounce) cans Cream of Mushroom Soup

8 ounces grated Sharp Cheddar

In a large bowl, mix stuffing and butter melted in water and set aside.  Combine with green onions, celery, mayo, salt and pepper Mix well with stuffing mixture.  In a greased 13x9x2 pan, put half of stuffing mixture in the pan making sure to cover entire bottom of pan.  Add chicken on top of that.  Top the chicken with the rest of the stuffing mixture.  Beat eggs and milk well and pour evenly over stuffing.  Cover with foil and refrigerate overnight.  Take out 2 hours before cooking it.  Before placing it in the oven, spread Cream of Mushroom soup evenly all over the top.  Bake uncovered at 325 for 40 minutes.  Take out and spread with grated cheese and bake 5 minutes longer or just until the cheese melts.  Let it sit for 10 minutes before cutting.   This serves 9 to 12, depending upon how you cut and serve it.

SAVORY GREEN BEANS

1 package of salt pork

2 tablespoons butter

1 large onion, sliced

2 teaspoons each of salt, pepper and Cajun seasoning

4 cups water (or enough just to cover the green beans)

1 lb. frozen green beans (I like the Italian cut)

Chop the salt pork into large pieces and place in a heavy-duty pan and cook for 15 minutes on medium high.  You’ll want to stir it often so that it doesn’t stick.  Add about ¼ cup water after cooking the salt pork for about 5 minutes.  Once the salt pork has browned, remove it with a slotted spoon, reserving as much of the drippings as possible.  Discard salt pork.  Add 2 tablespoons of butter and the chopped onions.  Sauté the onions for about 10 minutes.  Next add the green beans, seasonings and water, and bring to a boil.  Once boiling, reduce heat to simmering, cover and cook for an hour, stirring occasionally.    Serves 8.

CARROT SOUFFLE’

1 pound bag frozen sliced carrots (never use canned)

3 large eggs

½ cup sugar

½ cup butter, melted

3 T. self-rising flour

1 t. vanilla extract

Boil carrots until they are very tender, about 25 minutes.  Drain and mash with a potato masher.  Beat together carrots, eggs and remaining ingredients.  Pour into a lightly greased 1-quart baking dish.  Bake at 350 for 45 minutes.  Serves 8.

CRANBERRY-PINEAPPLE JELL-O SALAD

1 (20-ounce) can crushed pineapple, drained but save the juice

2 small boxes strawberry Jell-O

1 (16-ounce) can whole berry cranberry sauce

2/3 cup chopped walnuts

Drain the pineapple very well, reserving the juice.  Add enough cold water to the pineapple juice to equal 3 cups.  Pour into a saucepan and bring to a boil.  Place the Jell-O in a large mixing bowl and add pineapple juice and water mixture to the Jell-O.  Stir for 2 minutes and then stir in the cranberry sauce and crushed pineapple, mixing well, and then stir in the nuts.  Pour into a small, square dish and refrigerate at least 3 hours or overnight.