This weekend, Hannah's sister Sarah and her boyfriend were up visiting and were able to join us.
This year's spread included (going clockwise) Ham, Cranberry Sauce, Croissant Rolls, Loaded Mashed Potatoes, Peas, Cheesy Hash Browns, Green Bean Casserole, Sausage, Walnut, Spiced Cranberry Sauce, Gravy, Sweet Potatoes, Corn.
Cheesy Hash Browns
2 lbs Shredded Potato (We shred our own with a box grater, but you can use the frozen)
8oz Sour Cream
2 cups Cheddar Cheese
1/2 Stick Butter
1 can cream of chicken soup (we use Pacific brand)
Salt, Pepper, Garlic Powder, Onion Powder to taste
Mix everything together, top with crumbled corn flakes or potato chips. Pop in the oven @ 350 for an hour. We usually leave it for another 15 minutes so everything gets toasty.
Green Bean Casserole
Enough green beans to fill your container about half way (we used about 20oz)
1 Can cream of Mushroom (we use Pacific brand)
1/2 Cup Milk
Mix everything together and bake @ 350 for about 30-45 minutes. During the last 15 minutes, top with crumbled potato chips (or fry up some gluten free onion rings)
Spiced Cranberry Sauce
1 package (12 ounces) fresh or frozen cranberries
1-3/4 cups sugar
1/2 cup water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
Combine all ingredients. Bring to boil. Simmer until everything thickens and the berries pop (30 minutes or so) Cool.