2 (9 oz) pkgs frozen cut green beans, thawed 10 slices bacon
10 small fresh mushrooms, chopped
½ tsp garlic powder
½ tsp onion powder
1 cup half-and-half cream
¼ cup grated Parmesan cheese
salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees. Place green beans into a 1 quart or similar sized casserole dish.
2. Fry bacon in a large deep skillet over medium-high heat until browned and crispy. Remove to drain on paper towels. Drain off some of the grease, leaving enough to coat the bottom of the pan. Add mushrooms to the grease in the pan and season with garlic powder and onion powder. Cook and stir until tender, about 4 minutes.
3. Pour the half-and-half into the pan with the mushrooms and stir to scrape the bacon flavor from the bottom of the pan. Simmer until thickened slightly, about 5 minutes. Pour this mixture over the green beans. Crumble bacon over the top and sprinkle with Parmesan cheese. Season with salt and pepper.
4. Bake for 20 minutes in the preheated oven, or until the sauce is bubbling and the top is toasted.

The post Green Bean Casserole Remix appeared first on Postcards Magazine.

1 lb ground beef 

1 onion, chopped 

1 (10.75 oz) can condensed cream of mushroom soup 

¾cup sour cream 

1 (15 oz) can green beans, drained and liquid reserved, divided 

1 pkg processed cheese, sliced 

1 lb frozen bite-sized potato nuggets 

Directions 

1. Preheat the oven to 375 degrees. 
2. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain grease. Add onion and cook until soft and translucent, about 5 minutes. 
3. Meanwhile, combine condensed soup, sour cream, and green bean liquid in a small bowl. Set sauce aside. 
4. Add green beans to the cooked beef and onions; mix to combine and transfer to a casserole dish. Top with sliced cheese and cover with frozen potato nuggets. Pour sauce over top. 
5. Bake in the preheated oven potatoes are browned and sauce is bubbly, about 1 hour. 

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2 1/2 cups elbow macaroni 

1/4 cup butter 

1/4 cup all-purpose flour 

1/2 tsp salt 

4 cups milk 

1 lb shredded cheddar cheese 

1/4 cup butter, melted 

1 sleeve buttery round crackers, crushed 

Directions 

1. Preheat the oven to 350 degrees. 
2. Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well. 
3. Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes. 
4. Turn off heat and stir in cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9×13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture. 
5. Bake in preheated oven until golden brown on top, about 45 minutes. 

The post Baked Homemade Macaroni and Cheese appeared first on Postcards Magazine.

4 cups sliced yellow squash 

1/2 cup chopped onion 

35 buttery round crackers, crushed 

1 cup shredded cheddar cheese 

2 eggs, beaten 

3/4 cup milk 

1/4 cup butter, melted 

1 tsp salt 

ground black pepper to taste 

2 Tbs butter 

Directions 

1. Preheat oven to 400 degrees. 
2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl. 
3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. 
4. Bake in preheated oven for 25 minutes, or until lightly browned. 

The post Yellow Squash Casserole appeared first on Postcards Magazine.

cooking spray

1 lb baby Yukon Gold potatoes, quartered

4 ears corn, husked

4 Tbs olive oil, divided

3 Tbs Creole seasoning

1 lemon, juiced

1 Tbs minced garlic

2 tsp Italian seasoning

1 tsp paprika, divided

½ tsp red pepper flakes

1 pinch salt and ground black pepper

1 red bell pepper, cut into 2-inch pieces

1 yellow bell pepper, cut into 2-inch pieces

1 orange bell pepper, cut into 2-inch pieces

1 ½ cups cherry tomatoes, halved

1 onion, cut into 2-inch pieces

4 link (raw dimensions: 4″ long x 7/8″ dia), cooked andouille sausages, sliced

1 lemon, cut into wedges

1 lb uncooked medium shrimp, peeled and deveined

½ tsp Creole seasoning

2 Tbs chopped fresh parsley, or to taste

2 Tbs finely chopped green onion, or to taste

Directions

1. Preheat the oven to 425 degrees. Spray a large sheet pan with cooking spray.
2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
3. Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
4. Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
5. Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
6. Bake in the preheated oven for 8 minutes.
7. Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
8. Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.

The post Sheet Pan Shrimp and Sausage Bake appeared first on Postcards Magazine.

Note: If the dish seems too runny, add 1 tablespoon cornstarch dissolved in 1 tablespoon water prior to adding bacon crumbles, and cook until thickened, about 2 to 4 minutes.

The post Slow Cooker Cheesy Cauliflower Casserole appeared first on Postcards Magazine.

Ingredients:

• 1 Tbs olive oil
• 1 (8 oz) pkg sliced fresh mushrooms
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 tsp dried dill weed
• 1/2 tsp dried oregano
• 3 cups chicken broth
• 3/4 cup wild rice
• 1/2 cup quick-cooking pearl barley
• 1/2 cup frozen peas, thawed
• salt and ground black pepper to taste

Directions:

1. Turn on a multi-functional pressure cooker and select Saute function. Add olive oil and let heat for 1 minute. Add mushrooms and onion and cook until onion is soft about 3 minutes. Add garlic, dill, and oregano; cook for 1 minute. Hit Cancel.

2. Stir chicken broth and wild rice into the pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.

3. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 2 minutes. Unlock and remove the lid. Stir in barley and peas, put the lid back on, and let sit for 10 minutes. Remove the lid and let sit until barley is tender and mixture has thickened, about 5 minutes longer. Season with salt and pepper.

The post Instant Pot® Wild Rice and Barley Pilaf appeared first on Postcards Magazine.

Ingredients:

• 1/2 cup white sugar

• 2 tsp all-purpose flour

• 1 pinch salt

• 3 eggs, beaten

• 1 (20 oz) can crushed pineapple with juice

• 3 slices white bread, cut into cubes

• 6 Tbs butter

Directions

1. Preheat oven to 350 degrees. Grease a 1-quart baking dish.

2. In a small bowl, mix together the sugar, flour, and salt.

3. Add eggs, pineapple, and juice. Mix well.

4. Pour into a baking dish, top with bread cubes and dot with butter. Bake for 45 minutes or until the top is golden brown.

The post Pineapple Casserole appeared first on Postcards Magazine.

• cooking spray
• 2 baking potatoes, cut into1/2-inch slices
• salt and ground black pepper to taste
• 3 large yellow summer squash, cut into 1/2-inch slices
• 4 large tomatoes, cut into 1/2-inch slices
• 1 sweet onion, cut into 1/4-inch slices
• 2 Tbs butter

Directions:

1. Preheat oven to 375 degrees. Spray a 9×13-inch baking pan with cooking spray.
2. Cover the bottom of the baking pan with a layer of potato slices; season with salt and pepper. Place squash slices on top of the potatoes; repeat seasoning. Lay tomato slices on top of the squash; repeat seasoning. Continue layering the vegetables in this pattern, seasoning each casserole layer. Scatter onion over the casserole; dot with butter.
3. Bake in the preheated oven until the top is golden brown and the potatoes are soft, about 1 hour.

The post Vegetarian Potato and Squash Casserole appeared first on Postcards Magazine.

• 1 (10 oz) pkg spinach, rinsed and chopped
• 1 cup all-purpose our
• 1 tsp salt
• 1 tsp baking powder
• 2 eggs
• 1 cup milk
• 1/2 cup butter, melted
• 1 onion, chopped
• 1 (8 oz) pkg shredded mozzarella cheese

Directions:

1. Preheat oven to 375 degrees. Lightly grease a 9×13 inch baking dish.
2. Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp about 3 minutes. Remove from heat, drain, and set aside.
3. Bake in the preheated oven until cooked through and cheese is melted, 20 to 25 minutes.
4. In a large bowl, mix our, salt and baking powder. Stir in eggs, milk, and butter. Mix in spinach, onion and mozzarella cheese.
5. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

The post Spinach Brownies appeared first on Postcards Magazine.