Thanksgiving on a Budget: Holiday Recipes & Giveaway Winner
November 25, 2008 by Kimberly · Leave a Comment
Congratulations to Jennifer Bowen on winning an assortment of Libby’s Vegetables and a Mayfair & Jackson Covered Casserole Dish with Rack in our giveaway. (I’m going to have to try their canned pumpkin, since it received such high marks!). Below are the remaining three recipes as promised. Enjoy!
TURKEY TETRAZZINI WITH GREEN BEANS AND MUSHROOMS
Prep time: 10 minutes
Cook time: 15 minutes
8 ounces uncooked egg noodles
4 tablespoons butter, divided
8 ounces sliced brown or white mushrooms
1 can (10.5 oz.) condensed cream of mushroom soup, undiluted
1 cup milk
1/2 cup low-fat sour cream
2 cups (about 1 pound) diced cooked turkey
1 can (14.5 oz.) Libby’s French Style Green Beans, drained
1 cup panko bread crumbs
1/2 cup Parmesan cheese
Heat oven to 350°F. Cook noodles following package directions; drain. While noodles are cooking, melt 1 tablespoon butter in a large skillet over medium-high heat. Add mushrooms; cook about 5 minutes or until browned. Add soup, milk and sour cream; stir until blended. Gently mix in turkey, green beans and cooked pasta; transfer to a 2-quart casserole dish. Melt remaining butter; mix with bread crumbs and cheese and sprinkle evenly over casserole. Place in oven about 10 minutes or until casserole is heated through and browned on top.
Serves 4
WINTER MINESTRONE
Prep time: 5 minutes
Cook time: 10 minutes
1 can ( 15 oz.) white beans, drained
1 can (14.5 oz.) Libby’s Cut Green Beans, drained
1 can (14.5 oz.) diced tomatoes
1 can ( 8.5 oz.) Libby’s Mixed Vegetables, drained
1 cup (about 8 oz.) diced cooked ham
1 cup cooked orzo pasta (4 oz. uncooked)
1/4 cup chopped parsley
Pinch of red pepper flakes
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
In a large saucepan, bring white beans, green beans, tomatoes, mixed vegetables, ham and 4 cups water to a simmer over medium heat. Add orzo, parsley and pepper flakes; simmer a few minutes more. Drizzle each bowl with olive oil and sprinkle with Parmesan cheese.
Serves 6
BAKED ACORN SQUASH WITH CURRIED VEGETABLES
Prep time: 10 minutes
Cook time: 50 minutes
2 medium acorn squash
1 tablespoon vegetable oil plus extra for brushing squash
Salt and black pepper
2 teaspoons curry powder
1 can (15 oz.) Libby’s Whole Kernel Sweet Corn, drained
1 can (8.5 oz.) Libby’s Peas and Carrots, drained
1/2 cup (about 4 ounces) cooked diced ham
1/2 cup shredded Cheddar cheese
Heat oven to 350°F. Cut squash in half lengthwise; scoop out seeds with a large spoon. Brush cut sides with oil and sprinkle with salt and pepper. Place cut side down on a shallow baking dish; bake about 45 minutes or until tender. Remove from oven and turn oven to broil. In a large skillet, heat 1 tablespoon oil and curry powder over medium heat until sizzling. Add corn, peas and carrots and ham. Cook, stirring gently, until heated through. Turn squash halves cut side up on baking dish; fill cavities with vegetable mixture. Sprinkle with cheese and broil about 2 minutes or until cheese is melted.
Serves 4
