Cheesy Bacon Green Bean Casserole Pot Pie

This may be a new holiday favorite - to go along with the double layer pumpkin cheesecake!

1/2 lb bacon sliced into 1/2 inch pieces
1 medium onion, finely chopped
1 Tablespoon fresh minced garlic
12 oz bag of fresh trimmed green beans
1 stick butter
1/2 Cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
1 1/2 Cups chicken broth
1 1/4 Cups shredded cheddar cheese
1 sheet puff pastry thawed

Preheat oven to 350 degrees F. Cook bacon in medium dutch oven over medium heat until browned and crisped. Transfer bacon to a paper towel lined plate then discard all but 2 Tablespoons of bacon drippings. Saute onions in remaining bacon drippings until softened, about 5 minutes, stir in garlic and cook for a minute. Reduce heat to low. Boil green beans in pot for 5 minutes, until just fork tender. Transfer beans to a ice water bath. Add beans to onions and garlic along with the crisped bacon.

To make sauce melt butter in a medium saucepan over medium heat. Whisk in flour, salt and pepper until well combined then whisk in chicken broth until thick and creamy, for about 3-4 minutes. Once hot and creamy stir in shredded cheese until melted. Pour cheese sauce over beans then transfer to a 9 inch pie plate. Trim square puff pastry edges to more of a round (does not have to be perfect). Lay puff pastry over beans, folding edges under. Cut 4-5 slits to allow for steam to escape. Bake for 35-40 minutes or until puff pastry is nice and golden. Let cool for 15 minutes before slicing into.

Carrot Cauliflower Casserole

This is a Bergeman-family recipe that has been passed down from Grandma Ruthie! We eat this casserole at every holiday meal. It may sound a little questionable, but it is one of our favorites. I will admit that steaming cauliflower is a stinky proposition. So - here's a tip: put your carrots and cauliflower in your steamer, and then put your steamer outside to do the deed. On Thanksgiving, you can drive by our house and find the carrots and cauliflower happily steaming on the front porch!

1 small bag of mini carrots
1 large head of cauliflower - chopped
2 c grated cheddar cheese
1 c bread crumbs

3 T butter, melted

2 cans undiluted cream of chicken soup

Preheat oven to 350 degrees.

Steam carrots and cauliflower. Layer steamed carrots and cauliflower with cheese in casserole dish. Pour soup over vegetables and cover with breadcrumbs. Drizzle butter over bread crumbs.

Bake 40 minutes.

Coleslaw

This is an incredibly easy coleslaw recipe. It's also very good! I serve it on top of the Carolina barbecue sandwiches. This is one of those recipes that gets better the longer it sits.

1 package of precut coleslaw mix (cabbage and carrots)
1 c mayonnaise
1/4 c white wine vinegar
1 t celery seed
1/4 c sugar
Salt and pepper

Mix all ingredients except for coleslaw mix. Add coleslaw and toss.