KOAM Thanksgiving: Cauliflower Mashed Potatos & Green Bean Casserole

It’s Thanksgiving time on the KOAM Morning News on Fox 14 and our Morning Show Crew has got some recipes for you this holiday season.

Kaden’s Totally Not Paula Deen’s Green Bean Casserole

1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
1 Cup of Velveeta Cheese
Salt
Black Pepper
Garlic Powder

Directions

Preheat the oven to 350 degrees F.
Melt the butter in a large skillet.
Saute the onions and mushrooms in the butter.
Boil green beans in chicken broth for 10 minutes and drain.
Add the green beans, mushroom soup, onion rings, and seasoning (salt, pepper, garlic powder), to taste, to the onion mixture. Stir well.
Pour into a greased 1 1/2-quart baking dish.
Bake for 20 minutes, then top the casserole with the Velveeta and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

Dakota’s Call Your Shot Mashed Potatos

1 1/2 pounds yellow gold potatoes, cut into chunks.
1 small cauliflower, cut into florets (See tip) (about 14 ounces).
1/2 stick butter.
3 tablespoons milk.
1/2 teaspoon garlic powder.
1 teaspoon salt.
1/4 teaspoon black pepper.

What to Do

Place potatoes in a large pot with enough water to cover; bring to a boil. Cook 10 minutes.
Add cauliflower, return to a boil, and cook 10 more minutes or until fork-tender. Drain potatoes and cauliflower really well and return to pot.
Add butter, milk, garlic powder, salt, and pepper; beat with an electric mixer until smooth and creamy. Serve piping hot.

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