Whether entertaining a large group, or hosting a small gathering, holiday cooks can showcase their culinary flair with a sumptuous spread of starters and sides. And,

with timesaving ingre dients, such as cream soups, storebought mashed potatoes and prepared pastry sheets, it’s a cinch to complement the main dish with appetizers and side dishes that look and taste elegant. Using these simple recipes, holiday hosts can impress family and friends and still have time to enjoy the party.

Everyone’s favorite side, Green Bean Casserole, is a rich, creamy and crispy combi nation of green beans, Campbell’s Cream of Mushroom soup and French’s French Fried Onions. An elegant, yet simple starter, Four-Cheese Potato-Stuffed Mushrooms are made with Idahoan Four Cheese Mashed Potatoes, so no peeling, boiling or mashing is required. Cheese lovers will swoon when they dip into Holiday Brie en Croute made with Pepperidge Farm Puff Pastry Sheets and dried cranberries. To complete the spread, serve warm Potato Buttermilk Biscuits with butter.

Green Bean Casserole For more recipes for your holiday table, visit www.CampbellsKitchen.com and www.idahoan.com.
Green Bean Casserole
Prep: 10 minutes
Bake: 30 minutes
Makes: 12 servings
2 cans (10 3/4 ounces each)
Campbell’s Condensed
Cream of Mushroom Soup
(Regular or 98% Fat Free)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French’s French Fried Onions
1. Stir the soup, milk, soy sauce, black pepper, beans

Four-Cheese Potato-Stuffed Mushrooms and 1 1/3 cups onions in a 3-quart casserole. 2. Bake at 350°F for 25 minutes or until the bean

mixture is hot and bubbling. Stir the bean

mixture. Sprinkle with the remaining

onions. 3. Bake for 5 minutes or until the

onions are golden brown.
Four-Cheese
Potato-Stuffed Mushrooms
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12
1 4-ounce package Idahoan
Four Cheese Mashed
Potatoes
12 large mushrooms or
18 medium mushrooms
3 tablespoons butter,
margarine or olive oil
3 tablespoons chopped chives
3/4 teaspoon salt
1. Preheat oven to 450°F. 2. Prepare Idahoan Four Cheese Mashed Potatoes

as package directs. 3. Remove stems from mushrooms; chop stems

and set aside. Carefully scoop out the center of each mush room cap with a spoon, leaving

1?2-inch shell. 4. Melt butter in 10-inch skillet over medium

heat. Add chopped mush room stems and cook 3 minutes or until tender. Remove

from heat and stir in mashed potatoes, 2 tablespoons

chives and salt. 5. Fill each mushroom cap with potato mixture,

mounding it slightly. Bake 10 minutes or until potatoes are lightly golden. Sprinkle mush rooms with remaining 1 tablespoon chives.
Potato Buttermilk Biscuits
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Servings: 12
1 cup prepared Idahoan
Original Mashed Potatoes —
4 prepared servings
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoons salt
1/4 cup butter or margarine,
melted
3/4 cup buttermilk
1. Preheat oven to 350°F. 2. Prepare Idahoan Original Mashed Potatoes

as package directs for 4 serv ings. Set

aside. 3. In a large bowl combine flour,

baking powder, baking soda and salt. With pastry blender, or two knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Stir in

mashed potatoes and butter milk until mixture comes together.

Shape into a ball. 4. On lightly floured surface, knead dough 30 seconds. Pat

dough into a 3/4-inch thick piece. With 2 1/2-inch round

cookie cutter, cut out circles (including scraps) to make 12

rounds. 5. Place on greased cookie sheet, about 1 inch apart. Bake

for 10 to 12 min utes, until golden and puffed. Remove to

wire racks to cool slightly. Serve warm.