Thanksgiving Family Recipes

By Sarah Hunt, AZFB Communications Intern


Photo: Food52 blog


Every year for Thanksgiving we get together with aunts, uncles, cousins, and siblings to visit, share a meal, and have some fun. Although our gatherings might be smaller this year, we can still make the same amazing food! These are some of the family recipes we make on Turkey Day that I’m sure you will enjoy.


Cranberry Salad



2 small packages of cherry Jell-o

2 cups of hot water

1 can of whole cranberries

2 cups of celery

1 cup of chopped walnuts

2 cups of crushed pineapple



Get a pretty decorative bowl, put hot water in first then the Jell-o. Stir until Jell-o is dissolved. Add all the other ingredients to the Jell-o, mix it up, and let it set in the fridge for 3 hours.


French’s Green Bean Casserole



1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

3/4 cup milk

1/8 teaspoon McCormick® Ground Pepper Black

2 cans (14 1/2 ounces each) any style Del Monte® Green Beans, drained  Substitutions available

1 1/3 cups French’s® Original Crispy Fried Onions, divided



Preheat oven to 350°F. Mix cream of mushroom soup, milk and pepper in a 1 1/2-quart baking dish. Stir in green beans and 2/3 cup Crispy Fried Onions.

Bake 30 minutes or until hot. Stir.

Top with remaining 2/3 cup onions. Bake 5 minutes until onions are golden brown.

Test Kitchen Tips:

For a kick of spice, double the black pepper in this green bean casserole recipe to 1/4 teaspoon and prepare as directed.

To feed a crowd, double the recipe and prepare in a 13×9-inch baking dish. Use an entire 6-ounce container of Crispy Fried Onions, reserving 1 1/3 cup for the topping. Increase cooking time to 40 minutes or until heated through.


Keto Cheesy Cauliflower Casserole with Bacon

8 servings (1/2 cup each)

By Maya Krampf from (full recipe here)



1 large head Cauliflower (cut into small florets)

2 tbsp Butter (melted)

Sea salt

Black pepper

2/3 cup Sour cream

1/4 cup Heavy cream

2 cloves Garlic (minced)

1 1/2 cup Cheddar cheese (shredded, divided)

6 tbsp Bacon bits (cooked, divided)

1/4 cup Green onions (chopped, divided) (optional, we make it without green onions)



Preheat the oven to 450 degrees F (232 degrees C).

In a large bowl, toss the cauliflower florets with butter. Season with sea salt and black pepper.

Transfer the cauliflower to a small 1.5 quart (1.4 L) casserole dish in a single layer. (Line the pan unless it’s glass or stoneware. If there’s too much cauliflower to fit in a single layer, roast on a larger baking sheet instead.) Roast in the oven for 15-20 minutes, until crisp-tender.

Meanwhile, in the same bowl, whisk together the sour cream and heavy cream, until smooth. Stir in the minced garlic, half of the cheddar cheese, half of the bacon bits, and half of the green onions. If desired, season sauce with sea salt and black pepper. (Don’t oversalt – it will get more salty as the cheese melts later.)

When the cauliflower is done roasting, take it out and leave the oven on. Add the cauliflower to the bowl and mix with the sauce.

Return the cauliflower mixture to the casserole dish. Top with remaining cheese and bacon bits.

Bake for 5-10 minutes, until the cheese melts. Top with remaining green onions.


Calories: 231 | Fat: 18g | Total Carbs: 7g | Net Carbs: 4g | Fiber: 3g | Sugar: 3g | Protein: 10g


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