Thanksgiving is a time to visit with family and eat delicious home-cooked meals. As a vegetarian in a family full of meat eaters, however, a day dedicated to turkey can be a bit challenging. This is where I like to get creative. Here are a few recipes that can spice up your meatless holiday.

Green Bean Casserole

Ingredients:

1 can (10 ½ oz.) Campbell’s® Condensed Cream of Mushroom Soup

¾ cup milk

⅛ sp. black pepper

4 cups cooked cut green beans or 2 cans (14 ½ oz. each) any style Del Monte® Green Beans, drained

1 ⅓ cups French’s® Crispy Fried Onions

Directions:

1. Mix soup, milk, and pepper in a 1 ½ qt. baking dish. Stir in beans and ⅔ cup fried onions.
2. Bake at 350° for 30 minutes or until hot. Stir.
3. Pour remaining ⅔ fried onions on top and bake for 5 minutes until onions are golden.

Sweet Potato Casserole

Ingredients:

-2 ½ cups milk

-3 medium sweet potatoes

-2 cups sugar

-2 tablespoons cinnamon

-3 eggs

-½ lb. oleo or butter

-½ cup slivered almonds

Directions:

1. Pour milk into 2 quart Pyrex. Grate in raw potatoes. Add eggs, sugar, cinnamon, and almonds. Dot with oleo or butter.
2. Bake at 300° for 2 hours.

Pumpkin Pie

Ingredients:

-1 pie shell

-2 eggs

-½ can (29. oz.) Libby’s® Solid Pack Pumpkin

-¾ cup granulated sugar

-½ teaspoon salt

-1 teaspoon ground cinnamon

-½ teaspoon ground ginger

-¼ teaspoon ground cloves

-1 can (12 fluid oz.) undiluted Carnation® undiluted milk

Directions:

1. Beat eggs lightly in large bowl. Stir in remaining ingredients in order given and pour into pie shell.
2. Bake at 425° for 15 minutes. Reduce temperature to 350° and bake for 40-50 minutes or until knife inserted near center comes out clean.

Note: If using metal of foil pan, bake on a heavy-duty baking sheet.