 and welcome to our channel. My name is Andrea with Food and Mentory Adventures in Food. Today I'm sharing two quick and easy recipes for Thanksgiving side dishes. The first recipe that I'm sharing with you is creamed collard greens. So let me show you what you're going to need. You are actually going to need two packages of chopped collard greens. They are in the frozen section. I used two 14 ounce packages. Now if you can't find 14 ounces on the nose, if it's a little over or a little less that's absolutely fine. Also if you prefer mustard or turnip greens instead that will work too. I did thaw out my greens completely and then I squeezed them to get out all of the extra water. You're going to need butter, garlic, seasoning. I am using salt, black pepper, and garlic powder, sour cream, heavy whipping cream, parmesan, and red onions. So let's get started. So I've got four tablespoons of melted unsalted butter in a large skillet. To that I am adding my red onion and adding my garlic and just a little salt and I'm going to let this cook down until the onions are translucent. Okay so my onions have cooked down and now I'm going to add in my heavy whipping cream and my parmesan cheese and I'm just going to let this cook until it comes to a boil. Now the mixture is boiling so I am going to pull it from the stove. All right so now I'm going to stir in my sour cream and my collared greens and my seasonings and then just stir everything until it is well combined. Okay so I've got everything all mixed up. I have a buttered two quart casserole dish and all I'm going to do is put the mixture into the casserole dish. By the way I do have my oven preheated to 350 degrees. All right so I am going to pop this in the oven for about half an hour. All right so I just took the creamed collared greens out of the oven and I baked this casserole for a little less than 30 minutes and as you can see it looks so good so my husband's here he's going to scoop some out for you all and there it is. See how rich and creamy that is and how cheesy that is. It is so good so let's go to recipe number two now. So our next recipe is for green bean casserole. It's everything you love about green bean casserole plus a little bit extra. So you are going to need cream of mushroom soup. You're going to need green beans, french fried onions, Monterey Jack cheese, chopped mushrooms. You're also going to need chopped cooked bacon, some milk, garlic and I am using a shallot. The original recipe calls for an onion and I of course will make sure to leave that original recipe in the description box. So let's get started. Okay so the first thing that you're going to do is fry your mushrooms and shallots in a little bit of olive oil. Now if you are using raw bacon instead of the pre-cooked bacon I would recommend that you use that bacon grease to fry your onions and your mushrooms together. Okay so next I'm just adding in my garlic and my bacon, my cream of mushroom soup, my milk and my green beans that I have drained very well. I'm just giving it a stir to get everything all incorporated and next I'm going to add in my Monterey Jack cheese and give it a good stir. Now at this point if you wanted to add any seasoning you can I'm just going to add a little bit of salt. Okay so here I have a greased casserole dish and I am just going to take the mixture and pour it in and then I'm just going to top it with the french fried onions and by the way I have my oven preheated to 350 degrees. So now I'm just going to pop this in the oven for about half an hour or until it's nice and bubbly on top. Okay so here is the green bean casserole. I baked it for half an hour and it smells so good and my husband's going to dip into it so you all can see it. It's still pretty hot so he's just going to scoop some out so you can see all that cheesy goodness. It is so good. I hope you all enjoyed this video. If you did please make sure to give us a thumbs up and I hope everyone has a wonderful Thanksgiving.