1 TB butter

1 TB flour

1 cup half and half

1/2 tsp seasoned salt

Butternut Squash

Creamed Corn

Vegetables

Green Bean Casserole

1/2 tsp black pepper

1/2 tsp granulated garlic

1 lb frozen corn


Melt butter in small sauce pan over medium heat. Add flour and cook for 2 minutes, stirring until smooth and slightly thickened.  Add half and half, salt and pepper. Cook for 5 minutes, stirring frequently, until sauce has thickened.  Place onions in 2 quart baking dish. Add sauce and mix until onions are completely coated.  Sprinkle bread crumbs and cheese over the top.  Bake at 375 for 30 minutes.

Melt butter in small sauce pan over medium heat. Add flour and cook for 2 minutes, stirring until smooth and slightly thickened.  Add half and half, salt, pepper and garlic. Cook for 5 minutes, stirring frequently, until sauce has thickened.  Add corn and mix well. Reduce heat to medium low and cook for 20 minutes

1/3 cup maple syrup

Peel butternut squash and cut into large chunks.  Place on large baking sheet and bake at 350 degrees for 45 minutes.  Place cooked squash into large bowl.  Add butter, salt and pepper.  Mash until almost smooth or to desired consistency.

Creamed Onions

1/4 tsp white pepper

2 lbs frozen pearl onions

1/2 cup panko bread crumbs

1/2 cup parmesan cheese

4 lbs butternut squash

4 TB butter

1/2 cup milk

1/2 tsp black pepper

6 oz French fried onion rings

2 TB butter

2 TB flour

1 cup half and half

1/2 tsp seasoned salt

2 lbs frozen green beans, thawed

1 (10 3/4 oz) can cream of chicken soup

1 (10 3/4 oz) can cream of celery soup

In a large bowl, place green beans, chicken soup, celery soup, milk, and pepper.  Mix well. Add 1/2 of onion rings and mix.  Place mixture into 13 x 9 baking dish.  Sprinkle remaining onion rings over casserole.  Bake at 350 for 35 minutes.

Place carrots in microwave safe dish and cover with water.  Cook on high, covered, for 10 minutes. Place carrots in mdieum sauce pan.  Add butter and maple syrup.  Mix well and cook on medium-low heat for 25 minutes, stirring occasionally.

1 tsp salt

1 tsp black pepper

16 oz baby carrots

2 TB butter

Maple Glazed Carrots