• 1½ lbs green beans, cut into 2-inch lengths or frozen 20 ounce bag or 2 cans
• 10¾ ounce can Campbell's Cream of Mushroom Soup
• 1 teaspoon soy sauce
• freshly ground black pepper
• 2.8 ounce can french-fried onions

Note: For another version of this green bean mushroom classic where everything is made from scratch see Green Bean Mushroom Casserole with Bacon

Classic Green Bean Bake

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• 2 tablespoons unsalted butter
• 2 small onions, halved, sliced
• 2 teaspoons all-purpose flour
• 2 small potatoes (12 ounces), peeled and diced
• 1 cup chicken stock
• 4 cups milk
• 1/4 teaspoon celery seed
• 1/2 teaspoon English dry mustard
• 1/2 teaspoon Hungaarian hot paprika
• 1½ cups sharp cheddar, freshly grated
• salt and pepper to taste

Sharp Cheddar Chowder

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• 2 1/2 cups fresh corn kernals, frozen may be substituted
• 3 large eggs
• 3/4 cup milk
• 3 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal, white cornmeal OK too
• 8 oz fresh mozzarella cheese, grated
• 2 tablespoons chives, chopped
• 1 teaspoon salt
• 1 teaspoon freshl ground pepper

Farmers Market Corn Cakes

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• 2 tablespoons butter
• 4 cups butternut squash, peeled and cubed
• 3 cups baking potatoes, peeled and cubed
• 4 cups chicken broth or stock
• 1 cup milk
• salt and pepper to taste
• 1/4 teaspoon ground nutmeg
• cayenne just a dash

Cream of Potato and Butternut Squash Soup

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• 2 packages dry cornbread mix
• 2 eggs
• 2/3 cup of milk
• 1 sweet potato
• 1 stalk celery, chopped
• 1 onion, chopped
• 1 bunch green onions, chopped
• 3 tablespoons butter
• 1 quart oysters, chopped
• 1 lb sausage, hot or mild, crumbled
• 2 cans chicken broth
• 1 teaspoon garlic powder
• 1/4 cup parsley, chopped

Oyster Cornbread and Sweet Potato Dressing

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• 4 tablespoons butter
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1/4 cup  all-purpose flour
• 2 cups milk
• 8 ounce bottle clam juice
• 1/2 teaspoon dry basil
• 1/2 teaspoon dry thyme
• 1/2 teaspoon salt
• 1/2 teaspoon Tabasco pepper sauce
• 1 lb flounder fillets, cut into 1-inch pieces
• 2 cups cooked potatoes, cubed and peeled
• 17 ounce can whole-kernal corn, undrained

Vermilion Bay Fish Chowder

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Chicken

• 1 (4-pound) chicken, cut into pieces
• salt, black pepper, and cayenne
• 1 cup all-purpose flour
• 1⁄2 cup vegetable oil
• 1 large onion, chopped
• 1 small bell pepper, chopped
• 1 large garlic clove, minced
• 1 tablespoon prepared dark roux (or make your own)
• 2  cups chicken broth
• salt, pepper, and/or Cajun seasoning
• 2 tablespoons fresh minced parsley

Dumplings

• 2 cups baking mix, such as original Bisquick
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2/3 cup milk

Smothered Chicken Fricassee

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• 8 cups whole milk
• 8 ounces whole butter
• 2 cups stone ground grits
• 2 tablespoons chopped fresh rosemary, or to taste
• Kosher salt, to taste

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• 1/2 cup warm water (110ºF)
• 2 packages dry active yeast
• 2 teaspoons sugar
• 1/2 cup sugar
• 8 tablespoons unsalted butter, melted
• 5 egg yolks
• 1 cup warm milk (110˚F)
• 4 to 5 cups all purpose flour
• 2 teaspoons salt
• 1 teaspoon ground nutmeg
• 1 teaspoon grated lemon zest
• vegetable oil
• 1½ cups powdered sugar
• Juice of 1 lemon
• milk, as needed
• purple, green, and yellow food coloring

Mardi Gras King Cake

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• 3 cups whole milk
• 1 cup Brandy or Bourbon
• 3 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract
• 4 gratings fresh nutmeg\handful of ice

Besh's Bourbon or Brandy Milk Punch

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