Thanksgiving Dinner

Happy Thanksgiving!

Today I made two pumpkin pies and green bean casserole for Thanksgiving dinner. For the pumpkin pies, I used the pumpkin pie mix that I used in my other post last month: http://thejuniorbaker12.blogspot.com/2016/10/pumpkin-pie_19.html . One of these cans makes one 9" pumpkin pie I made two pies, so I needed two cans.

You will also need per one can of mix one 9" pie shell, 2 eggs, and 5 fl. oz. of evaporated milk, or 2/3 cup of evaporated milk.

Mix it together and pour into the pie shell. I used Keebler's Ready
Crust Graham pie shell.

Before I start mixing ingredients, I always preheat the oven first. For this recipe preheat your oven to 425. One you put the pies in the oven, bake at 425 for 15 minutes then reduce the temperature to 350, then bake for 50-60 minutes, or until a tester comes out clean.

The recipe for the green bean casserole is on the back of the French's French Fried Onions container

I doubled the recipe for the amount of people that we had. Since we didn't have 2 cans of cream of mushroom soup, I used cream of chicken for the second can. Mix it all in a baking dish. I used a 13x9 baking pan. First, mix the milk, soup, and pepper together.

Then stir in the green beans.

Add the onions.

Then bake in the oven at 350 for 30 minutes.

Happy Thanksgiving!!

~ The Baker

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