THANKSGIVING DISHES RECIPES

Steps:

• Preheat oven to 350°. In a small bowl, combine sour cream, sugar, salt and dill weed. In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally., Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain., Remove bacon from stockpot with a slotted spoon; drain on paper towels. Discard drippings, reserving 6 tablespoons in pan. Add mushrooms, onions and, if desired, almonds to drippings; cook and stir over medium heat until mushrooms are tender, 4-6 minutes. Add garlic; cook and stir 1 minute longer. Remove from heat; stir in beans, bacon and croutons. Stir in sour cream mixture. Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheese. Bake until cheese is melted, 10-15 minutes.

Steps:

• Preheat oven to 350°. In a small bowl, combine sour cream, sugar, salt and dill weed. In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally., Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain., Remove bacon from stockpot with a slotted spoon; drain on paper towels. Discard drippings, reserving 6 tablespoons in pan. Add mushrooms, onions and, if desired, almonds to drippings; cook and stir over medium heat until mushrooms are tender, 4-6 minutes. Add garlic; cook and stir 1 minute longer. Remove from heat; stir in beans, bacon and croutons. Stir in sour cream mixture. Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheese. Bake until cheese is melted, 10-15 minutes.