Classic recipes with a new twist

By Susan McClanahan

We barely finish with one big meal when we start planning for the next one. As I was scrolling through seasonal recipes, I found a few variations from old favorites that sound worthy of trying. Yes, we've all made corn casserole and green bean casserole, but try making them again with a twist that you might not have tried in the past. I also have included recipes for oven roasting sweet potatoes and butternut squash paired perfectly with cranberries for an added festive touch.

Kicked Up Corn Casserole

• 2 eggs, beaten
• 1 can (15 ounces) cream-style corn
• 1 package (10 ounces) frozen whole kernel corn
• 1 package (8 1/2 ounces) corn muffin mix
• 1/2 cup sour cream
• 1/8 teaspoon ground red pepper (cayenne)
• 1 package (8 ounces) Kraft Shredded Three Cheese with a Touch of Philadelphia, divided
• 4 green onions, sliced
• 4 slices cooked bacon, crumbled

Heat oven to 375 degrees. Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-quart casserole dish sprayed with cooking spray. Bake 40 minutes. Meanwhile, combine remaining cheese, onions and bacon. Top casserole with cheese mixture; bake 15 minutes or until lightly browned.

Not Your Usual Green Bean Casserole

• 1 1/2 pounds frozen whole green beans
• 5 slices bacon, diced
• 1 medium sweet onion, diced
• 1/2 cup all-purpose flour
• 1/2 teaspoon granulated garlic or 1 teaspoon garlic powder
• 2 1/2 teaspoons Mrs. Dash original blend
• Salt and black pepper to taste
• 1 can (14 1/2 ounces) chicken stock
• 1 cup whole milk or heavy cream
• 1 cup baby portabella mushrooms, sliced
• 1 cup Parmesan cheese, freshly grated

Topping:

• 1 cup panko breadcrumbs
• 3 slices bacon, chopped
• 1/2 cup Parmesan cheese, grated
• 1/4 cup sliced almonds for garnishing
• Spray oil or cooking spray

Preheat the oven to 375 degrees. Spray an 8x12-inch baking dish with cooking spray and set aside.

Place the frozen green beans in a microwave-safe bowl and microwave for 8 minutes. Drain well then set aside to cool slightly. In a large skillet, cook the diced bacon and onion together. Season with salt and black pepper to your taste. Cook over medium-high heat until browned and fully cooked. Add 1/2 cup all-purpose flour to the pan. Stir until it resembles a paste. If needed, add chicken broth, additional butter or bacon fat to thin. Add the granulated or powdered garlic and Mrs. Dash seasoning. Slowly pour in the turkey/chicken stock and milk, stirring constantly until the flour is dissolved and no lumps remain. The sauce immediately will begin to thicken. Taste and adjust the salt and black pepper to your taste. Add the green beans, mushrooms and 1 cup Parmesan cheese. Stir until evenly coated. Pour into the prepared baking dish.

To make the topping: Finely dice the bacon by hand or in a food processor. Partially frozen bacon makes this task much easier. Toss with the panko breadcrumbs and Parmesan cheese. Sprinkle evenly over the top of the casserole. Sprinkle with sliced almonds. Spritz the top lightly with cooking spray or spray oil. Bake for 35 minutes. Place aluminum foil over the top to prevent over browning if needed. Allow to rest on the counter for 5 to 10 minutes before serving.

Creamy Broccoli Bacon Bake

Shredded cheddar cheese and smoky bacon give this tasty broccoli bake its creamy, flavorful appeal.

• 6 cups small broccoli florets
• 2 carrots, sliced
• 1 tub (8 ounces) cream cheese spread
• 2 tablespoons milk
• 1 teaspoon garlic powder
• 2 green onions, sliced
• 3/4 cup Kraft Shredded Triple Cheddar Cheese with a Touch of Philadelphia
• 4 slices fully cooked bacon, chopped

Heat oven to 425 degrees. Add broccoli and carrots to saucepan of boiling water; cook 2 to 3 minutes or until crisp-tender. Drain, reserving 1/4 cup cooking water. Meanwhile, mix next 3 ingredients until blended. Return cooked vegetables to saucepan. Add cream cheese mixture and onions; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency. Spoon into 2-quart casserole dish sprayed with cooking spray; top with shredded cheese and bacon. Cover. Bake 25 minutes or until heated through, uncovering for the last 5 minutes.

Sweet Potato and Cranberry Casserole

• 4 large sweet potatoes
• 2 cups fresh cranberries
• 1/2 cup packed brown sugar
• 2 tablespoons butter, melted
• 1/2 cup fresh orange juice

For the topping:

• 1/2 cup chopped pecans
• 1/4 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons cold butter

Boil sweet potatoes with water to cover, until tender, about 50 minutes. Drain and cool. Peel and cut into 1/4-inch slices. Place half of the potato slices in a greased 2 1/2-quart baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over the top. Cover and bake for 30 minutes at 350 degrees.

In small bowl, combine nuts, brown sugar and cinnamon; cut cold butter in with pastry blender. Sprinkle over sweet potato mixture and bake uncovered for 10 minutes or until topping is golden brown.

Roasted Butternut Squash with Cranberries

• 2 cups cubed butternut squash (about 3/4-inch)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons brown sugar
• 2 tablespoons maple syrup
• Olive oil for drizzling
• 2 cups fresh cranberries
• 2 tablespoons honey
• 1/2 teaspoon cinnamon

Preheat oven to 400 degrees. In a medium bowl, toss together the squash, salt, pepper, brown sugar and maple syrup. Mix well and then pour on a rimmed cookie sheet. Drizzle with a bit of olive oil. Roast for 25 minutes, stirring about every 7 to 8 minutes. Meanwhile, toss the cranberries in 1 tablespoon honey and add to the cookie sheet after the 25 minutes and continue to roast for an additional 10 to 15, until berries burst and squash is soft. Stir gently, twice during roasting time. Remove from oven and toss with the additional tablespoon honey and the cinnamon. Serve right away or at room temperature.

Have a great week and, until next time, happy cooking.