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National Green Bean Casserole Day —
December 3, 2025

Celebrate the classic holiday side: tender green beans in a creamy mushroom sauce topped with crispy fried onions.

Quick background
- The familiar version (cream of mushroom soup + green beans + fried onion topping) traces to a 1955 recipe developed by Dorcas Reilly at Campbell’s and became a Thanksgiving staple in the U.S.

Classic Green Bean Casserole (serves 6–8)
Ingredients
- 2 lb fresh green beans, trimmed and cut into 1–1½" pieces (or 2 (12 oz) bags frozen green beans, thawed)
- 1 can (10.5 oz) condensed cream of mushroom soup (or 1¼ cups homemade mushroom sauce)
- 1/2–3/4 cup milk
- 1 tsp soy sauce or Worcestershire (optional, for depth)
- 1/4–1/2 tsp black pepper, pinch salt (adjust to taste)
- 1½ cups crispy fried onions (storebought or homemade)
- 1 tbsp butter (if using fresh mushrooms/sauté)

Method (brief)
1. If using fresh beans, blanch 4–5 min in boiling salted water until crisp‑tender; shock in ice water and drain. (Frozen can be used after thawing/draining.)
2. Preheat oven to 350°F (175°C). In a bowl, mix soup, milk, soy sauce/Worcestershire, pepper, and a pinch salt. Stir in green beans and ¾ cup of fried onions.
3. Transfer to a baking dish (9×13 or similar), bake 20–25 min until bubbly. Sprinkle remaining onions over top and bake 3–5 more minutes until onions are golden. Serve hot.

Quick homemade mushroom sauce (if preferred)
- Sauté 6–8 oz sliced mushrooms with 1 tbsp butter until soft; add 1 tbsp flour, cook 1 min, whisk in 1 cup milk (or milk + stock) until thickened; season and use in place of canned soup.

Storage
- Leftovers keep 3–4 days refrigerated; reheat in oven at 325°F (160°C) to restore texture. Can be frozen (assembled or cooked) but topping will lose crispness—reheat and add fresh fried onions.

Enjoy National Green Bean Casserole Day by serving this comforting, nostalgic side at dinner or holiday gatherings....

National Apple Pie Day—
December 3, 2025

Celebrate a warm, spiced classic: flaky crust and bubbling apple filling.

Quick background
- A day to enjoy and share apple pie — variations include double‑crust, lattice, Dutch (crumb), galette, and savory apple tarts.

Simple 9" Double‑Crust Apple Pie (serves 8)
Ingredients
- 2 pie crusts (homemade or storebought), chilled
- 6–7 cups apples, peeled/cored/sliced (mix tart + sweet, e.g., Granny Smith + Honeycrisp)
- 3/4 cup granulated sugar + 2–3 tbsp brown sugar
- 2 tbsp flour or cornstarch
- 1 tsp ground cinnamon, 1/8 tsp nutmeg, pinch salt
- 1 tbsp lemon juice
- 1 tbsp butter, small pieces
- 1 egg + 1 tbsp water (egg wash), coarse sugar for sprinkling

Method (brief)
1. Toss apples with sugars, flour, spices, and lemon; let sit 10–15 min.
2. Fit one crust in a 9" pan; add filling and dot with butter. Top with second crust (vent or lattice), crimp edges.
3. Brush with egg wash, sprinkle sugar. Bake 425°F (220°C) 20 min, reduce to 375°F (190°C) 35–45 min until bubbling and golden. Cool ≥2 hours before slicing.

Quick tips
- Use a mix of apple textures for best flavor/hold.
- Blind‑bake or brush base with egg white to reduce soggy bottoms.
- Chill before slicing so filling sets.
- Serve with vanilla ice cream, whipped cream, or sharp cheddar.

How to celebrate
- Bake and share a pie, host a pie swap, try a new topping (streusel, lattice), or make mini hand pies to gift.

Enjoy National Apple Pie Day!...