Slow down! That's what Thanksgiving shouts to me loud and clear. My favorite holiday is about opening my home and my heart to family and joy. Like everyone else, we've got calendars packed with activities, jobs, volunteer commitments and schoolwork. It's easy to lose sight of what really matters. But not on Thanksgiving.
It's not about shopping. It's not about loud, showy parties, it's about embracing what you've already got. This year we're going to be setting our table to reflect our blessings. We've got a "give thanks" theme. We'll be adding little leaves to every napkin with a word. The word reflects something we truly cherish.
Do you like the idea? If you don't want to cut out leaves, you can print these simple gratitude (FREE PRINTABLES!) cards I found on TatertotsandJello.
Gratitude and simple joy. Campbell Soup Company gets that. As part of the brand's November outreach they are sharing recipes and more from The Wisest Kid in the Whole World. If you're like me, one of the things you are thankful for is the ability to feed your family nutritious meals. I'm grateful that Campbell has a website full of tasty, yet nutritious, meals that the whole family enjoys on Thanksgiving and throughout the year.
Speaking of enjoying good times around the table, I'd be remiss if I didn't share a favorite twist on a holiday classic. Instead of the classic Campbell's green bean casserole, here's a fabulous twist!
Refrigerated biscuits form the crusts that hold a classic mixture of green beans, cream of mushroom soup, milk, Cheddar cheese and French fried onions. Its a fun way to enjoy an all-time favorite dish.
What You'll Need
Vegetable cooking spray
4 cups cooked cut green beans
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
1 can (2.8 ounces) French's® French Fried Onions (about 1 1/3 cups)
2 packages (about 16 ounces each) refrigerated jumbo buttermilk biscuits (16 biscuits)
How to Make It
1 Heat the oven to 375°F. Spray 16 (2 1/2-inch) muffin-pan cups with the cooking spray. Stir the green beans, soup, milk, 1 cup cheese and 2/3 cup onions in a large bowl.
2 Roll each biscuit into a 4-inch circle. Press the biscuit circles into the bottoms and up the sides of the muffin-pan cups. Divide the green bean mixture among the biscuit cups.
3 Bake for 20 minutes or until the biscuit cups are golden brown. Stir the remaining cheese and onions in a small bowl. Sprinkle over the green bean mixture.
4 Bake for 5 minutes or until the cheese is melted. Let the minis cool in the pans on wire racks for 5 minutes.
For more continued tips and inspiration head to the Campbell Facebook page here https://www.facebook.com/campbellscondensedsoup and you can keep up with the Wisest Kid in the Whole World on YouTube.
As a Campbell Soup Company Blog Ambassador I have been compensated by Campbell Soup Company for my participation in this program. That being said, I am a lifelong Campbell's Soup consumer and feel confident that the brand is a great match for Momtrends. This post is not scripted and expresses my opinion.