Classic Green Bean Casserole

Serves:6

Ingredients

• 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup  (Regular, 98% Fat Free or Healthy Request®)
• 1/2 cup milk
• 1 teaspoon soy sauce
• Dash ground black pepper
• 4 cups cooked cut green beans
• 1 1/3 cups French’s® French Fried Onions

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Directions

1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.

3. Bake for 5 minutes or until the onions are golden brown.

RECIPE TIPS

* Easy Substitution: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (about 16 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.

* Easy Substitution: For Broccoli Casserole, substitute 4 cups cooked broccoli florets for the green beans.

* Flavor Variation: For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.

* Flavor Variation: To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.

* Flavor Variation: To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.

* Flavor Variation: For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.

* Flavor Variation: For Golden Green Bean Casserole, substitute Campbell’s® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.

Beer-Basted Pulled Pork Sliders

by KC Masterpiece

Want to up the ante this weekend? Put your barbecue skills to the test with this recipe for Beer-Basted Pulled Pork Sliders! This delicious recipe is sure to be a fan favorite.

Makes:  12 servings

Ingredients:

• 1          7 to 8 pound pork butt
• 24        slider buns
• 1          bottle KC Masterpiece® Original Barbecue Sauce

Dry rub

1          tablespoon dark brown sugar	¾         teaspoons chili powder
2          tablespoons granulated sugar	¼         teaspoon oregano
1          tablespoon paprika	¼         teaspoon cayenne pepper
4          teaspoons kosher salt	¼         teaspoon ground cumin
3½       teaspoons garlic salt	¼         teaspoon black pepper

Baste

1          bottle (12-ounce) dark beer	3          tablespoons chili powder
1¼       cup cider vinegar	2          tablespoons salt
1¼       cup distilled white vinegar	1          tablespoons sugar
1          cup (2 sticks) butter	2          teaspoons black pepper
½         cup Worcestershire	2          teaspoons dry mustard
¼         cup soy sauce	2          teaspoons paprika
1½       tablespoon fresh lemon juice	1          teaspoon ground cumin

1. Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.
2. In a small bowl, combine the dry rub ingredients. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.
3. When the grill reaches 250 degrees Fahrenheit, place pork butt on the void side of the grill over the water pan, close the lid, and cook over indirect heat for four hours.
4. While the pork is cooking, combine all of the baste ingredients in a medium saucepan and mix well. Place over medium-low heat and simmer until the butter melts. Keep baste on low heat until ready to use.
5. Cook pork an additional three hours basting the pork every hour until the internal temperature of the pork reaches 190 degrees Fahrenheit. Continually monitor the grill temperature and add hot charcoal as needed, to maintain the grill temperature of 250 degrees Fahrenheit.
6. Remove the pork butt from the charcoal grill and let it rest for 15 minutes. Pull the cooked meat from the bone and serve mounded high on slider buns topped with your favorite barbecue sauce.