The Christmas season is already here. Stores are busy with shoppers, plans are being made for family gatherings, and homes are being decorated. Many are planning menus for their holiday gatherings. It is a busy time of year.

This green bean casserole is a convenient choice. I like that it has a crockpot cooking option and is one that can be made the day before. It just makes one less thing to do the day of the gathering. There are also a few variations listed at the bottom of the recipe, such as using cheese soup. It is very simple to make and only takes about 20 minutes to prepare.

Crockpot Green Bean Casserole

Ingredients

3 cans cut green beans, drained

2 cans cream of mushroom soup

1/3 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

1 6-ounce can french fried onions

Instructions

In a medium mixing bowl, combine the cream of mushroom soups, milk, salt and pepper. Mix well. Add green beans and fold to combine. Fold in 1/2 cup of french fried onions. Spray the crock pot with non-stick spray. Spread the green bean mixture in the pan. Add the lid and cook on low for 2 to 3 hours. You may cook on high for 1 hour. Remove the lid and sprinkle with the remaining french fried onions and serve.

Variations: This recipe can easily be doubled and will fit into a 6-quart crock pot. The soup can be changed to cream of chicken or cream of celery. You may also use cream of cheddar soup to make it cheesy. Top with 1/2 cup of Parmesan cheese along with the extra fried onion to jazz up the casserole.

Turkey Hot Dish

This dish is great when you have leftover Thanksgiving turkey. Mix all of the ingredients in a large mixing bowl. I like to top the recipe with cracker crumbs or canned onion rings. I wait until about 15 minutes before it has finished baking to put on the topping.

Note: Leftover turkey will keep well frozen for up to 2 to 3 months, so if you have had your fill of turkey, freeze it now and use it on a later day.

Ingredients

1 (7-ounce) box shell or elbow macaroni, uncooked

4 cups cut up turkey

1 can cream of mushroom soup

1 can cream of chicken soup

8 ounces shredded cheese

2 cups milk

1/2 teaspoon salt

1/2 onion

Instructions

Mix all ingredients together in a 9-by-13-inch pan. Bake for 1 hour and 15 minutes in a 350-degree oven. This can be made the night before and put in the refrigerator.

Fanny Farmer Fudge

Christmas will be here before you know it. I love to make cookies and candies for the holidays. It is hard not to sneak into the container. Before you know it, we have consumed a lot of extra calories. I will be making this fudge this year. My husband, being a “nut lover,” usually talks me into putting nuts on part of the fudge.

Ingredients

4 1/2 cups sugar

2 cups nuts

2 (12-ounce) packages of chocolate chips

1 can evaporated milk

2 teaspoons vanilla

2 sticks butter (1/2 pound)

Instructions

Bring sugar and milk to a rolling boil. Boil for 6 minutes. Remove this mixture from heat and add nuts, vanilla, chips, and butter. Stir everything together with a spoon until well mixed. If the butter doesn’t mix, don’t worry, it will later. Put into a buttered pan. Let this fudge set for 24 hours and you will have 5 pounds of delicious fudge.

Chocolate Chip Cream Cheese Bars

I always have said, anything is good that has cream cheese in it. These are very good bars. I hope you enjoy this recipe as much as I do.

Ingredients

1 package chocolate fudge cake mix

2 eggs, divided

1/3 cup vegetable oil

1 (8-ounce) package cream cheese, softened

1/3 cup sugar

1 cup chocolate chips

Instructions

Mix dry cake mix, 1 egg and vegetable oil until crumbly. Reserve 1 cup for topping. Pat remaining crumb mixture into an ungreased 9-by-13-inch baking pan. Bake for 15 minutes at 350 degrees. Beat cream cheese, sugar and remaining egg until light and smooth. Stir in chocolate chips. Spread over the baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool before cutting.

Five-Layer Mexican Dip

This is a great recipe to have during the holidays, for game day, or any gathering. It mixes very quickly, and you may even double the recipe.

Ingredients

1 can refried beans with chilies

1 can bean dip

3 tablespoons mayonnaise, mixed with 1 package taco seasoning

8 ounces shredded Colby-Jack cheese

2 diced tomatoes

1 can chopped ripe olives

Instructions

Layer all ingredients in an 8-by-8-inch pan. Cover with saran wrap and store in the refrigerator until ready to serve. Serve with tortilla chips.

Loretta Krahling is a columnist with over 37 years of newspaper experience. Have any favorite recipes you would like to share? Email them to krahling93@gmail.com