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Roast Turkey

Roast Turkey
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Ingredients

  • 1 Turkey, fresh or thawed from frozen.

Instructions

  1. Follow these instructions from Butterball for a fresh or thawed turkey:
  2. Preheat oven to 325° F.
  3. Drain juices from the turkey and pat dry with clean paper towels.
  4. Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2-1/2 inches deep.
  5. Turn the wings back to hold the neck skin in place. (Tucking the wings will help stabilize the turkey in the pan and when carving.)
  6. Brush or spray skin lightly with vegetable or cooking oil for best appearance.
  7. Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone. When the thigh is up to temperature, and if the turkey is stuffed, move the thermometer to the center of the stuffing.
  8. Place your turkey in the oven.
  9. When the turkey is about 2/3 done, loosely cover the breast with a piece of foil to prevent overcooking.
  10. Your turkey is done when the temperature with a meat thermometer is 180F in thigh and 165F in breast or stuffing.
  11. Lift turkey onto platter, and let stand for 15 minutes before carving.
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https://ugfoodbank.org/roast-turkey/

 

Corn Casserole

Nutrition

Calories

1443 cal

Fat

138 g

Carbs

37 g

Protein

12 g
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Yields 6-8 servings

Corn Casserole

15 minPrep Time

45 minCook Time

1 hrTotal Time

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Ingredients

  • 1 Egg, beaten
  • 1/2 cup Butter, melted
  • 1 (15 ounce) can Cream-Style Corn
  • 1 (15 ounce) can Whole Kernel Corn, drained
  • 1 cup Sour Cream
  • 1 (7 ounce) package Corn Muffin Mix

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, combine all ingredients; mix well.
  3. Pour into a greased 2-quart casserole dish.
  4. Bake at 350F for 45 minutes.
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83
https://ugfoodbank.org/corn-casserole/

Sweet Potato Souffle

Nutrition

Calories

3147 cal

Fat

118 g

Carbs

528 g

Protein

26 g
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Yields 8-10 servings

Sweet Potato Souffle

20 minPrep Time

35 minCook Time

55 minTotal Time

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Ingredients

  • 3 cups cooked, mashed, Sweet Potatoes
  • 1 cup White Sugar
  • 1/2 teaspoon Salt
  • 1 Egg, beaten
  • 1/2 cup Milk
  • 1/2 teaspoon Vanilla Extract
  • 1 cup packed Brown Sugar
  • 1/3 cup Flour
  • 1 cup Pecans, chopped
  • 3 Tablespoons Butter, melted

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, combine the sweet potatoes, white sugar, salt, egg, milk and vanilla; mix well; set aside.
  3. In a small bowl, combine the brown sugar, flour, pecans and butter; mix well.
  4. Spread the sweet potato mixture into a greased 9x9-inch baking dish.
  5. Sprinkle the brown sugar mixture over the top.
  6. Bake at 350F for 35 minutes, or until mixture is set and topping is golden brown.
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82
https://ugfoodbank.org/sweet-potato-souffle/

Easy Pumpkin Pie

Nutrition

Calories

1623 cal

Fat

71 g

Carbs

228 g

Protein

36 g
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Yields 8 servings

Easy Pumpkin Pie

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients

  • 1 cup Canned Pumpkin (not pumpkin pie filling)
  • 1 cup Evaporated Milk
  • 1/2 cup Baking Mik (i.e. Bisquick)
  • 1/2 cup Sugar
  • 1 Tablespoon Butter, softened
  • 1-1/2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Vanilla
  • 2 Eggs
  • 1/2 cup Pecans, chopped (optional)

Instructions

  1. Preheat oven to 350F.
  2. Grease a 9 inch pie plate.
  3. In a large bowl, stir together all ingredients, except pecans, until blended.
  4. Stir in pecans if desired.
  5. Pour into pie plate.
  6. Bake 35-40 minutes or until knife inserted into the center comes out clean.
  7. Cool completely, about 1 hour.
  8. Store covered in the refrigerator until serving.
  9. Cut into slices and top with Whipped Cream or Whipped Topping if desired.
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81
https://ugfoodbank.org/easy-pumpkin-pie/

Pumpkin Dessert

Nutrition

Calories

4231 cal

Fat

122 g

Carbs

765 g

Protein

50 g
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Yields 12-15 servings

Pumpkin Dessert

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

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Ingredients

    Crust
  • 1 package (18-1/4 ounces) Yellow Cake Mix
  • 1/2 cup Butter, melted
  • 1 Egg
  • Filling
  • 1 can (30 ounces) Pumpkin Pie Filling
  • 1 can (5 ounces) Evaporated Milk
  • 2 Eggs, lightly beaten
  • Topping
  • 1/2 cup Sugar
  • 1/4 cup All-purpose Flour
  • 3 teaspoons Ground Cinnamon

Instructions

  1. Preheat oven to 350F
  2. Crust
  3. In a large bowl, combine the cake mix, butter and egg until crumbly.
  4. Set aside 2/3 cup for topping.
  5. Press remaining mixture into a greased 13 x 9 x 2-inch baking dish.
  6. Filling
  7. In a large bowl, combine pumpkin pie filling, milk and eggs.
  8. Pour over crust.
  9. Topping
  10. In a large bowl, combine sugar, flour, cinnamon and reserved cake crumb mixture.
  11. Sprinkle over pumpkin layer.
  12. Bake at 350F for 45-50 minutes or until top is golden brown.
  13. Cool on a wire rack for 1 hour.
  14. Cover and refrigerate at least 2 hours before serving.
7.8.1.2
80
https://ugfoodbank.org/pumpkin-dessert/

Green Bean Casserole

Nutrition

Calories

312 cal

Fat

7 g

Carbs

52 g

Protein

13 g
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Yields 6 servings

Green Bean Casserole

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • 1 can (10-3/4 ounces) Condensed Cream of Mushroom Soup
  • 1/2 cup milk
  • 1 teaspoon Soy Sauce or Worchestershire Sauce
  • Dash Pepper
  • 2 cans (approx. 16 ounces each) Green Beans
  • 1 can (2.8 ounces or 1-1/3 cups) French Fried Onions

Instructions

  1. Preheat oven to 350F.
  2. In a 1-1/2 quart casserole, mix soup, milk, soy sauce, pepper, beans and 1/2 of the onions.
  3. Bake at 350F for 25 minutes, or until hot throughout.
  4. Stir. Sprinkle remaining onions over casserole. Bake 5 minutes more or until onions are golden brown.

Notes

Perfect for your holiday dinner.

7.8.1.2
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https://ugfoodbank.org/green-bean-casserole/

Stuffing Florentine Casserole

Nutrition

Calories

1480 cal

Fat

78 g

Carbs

156 g

Protein

44 g
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Yields 6 servings

Stuffing Florentine Casserole

15 minPrep Time

35 minCook Time

50 minTotal Time

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Ingredients

  • 4 cups packaged Herb Seasoned Stuffing
  • 1 Tablespoon Butter, melted
  • 1 can (10-3/4 ounces) Condensed Cream of Celery Soup
  • 1/2 cup Sour Cream
  • 1 teaspoon Onion Powder
  • 1 package (about 10 ounces) frozen Chopped Spinach, thawed
  • 1/4 cup grated Parmesan Cheese

Instructions

  1. Heat oven to 350F.
  2. Mix 1/2 cup stuffing and butter; set aside.
  3. In a large bowl, mix together soup, sour cream, onion powder, spinach and cheese.
  4. Add remaining stuffing; mix lightly.
  5. Spoon into a 1-1/2 quart casserole dish.
  6. Sprinkle reserved stuffing mixture over top.
  7. Bake at 350F for 35 minutes or until hot throughout.
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https://ugfoodbank.org/stuffing-florentine-casserole/

Beans and Ham Casserole

Nutrition

Calories

1327 cal

Fat

65 g

Carbs

108 g

Protein

86 g
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Yields 6 servings

Beans and Ham Casserole

30 minPrep Time

45 minCook Time

1 hr, 15 Total Time

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Ingredients

  • 1 pound Boneless Ham, cubed
  • 3 cans (15 ounces each) Great Northern Beans, drained and rinsed
  • 1 small Onion, diced
  • 1 medium Granny Smith Apple, diced
  • 3 Tablespoons Dark Molasses
  • 3 Tablesploons packed Brown Sugar
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon ground Allspice
  • 1/4 cup thinly sliced Green Onions or 1 Tablespoon chopped Fresh Parsley (optional)

Instructions

  1. Preheat oven to 350F.
  2. In a 3-quart casserole dish, combine ham, beans, onion, apple, molasses, brown sugar, mustard and allspice. Mix well.
  3. Cover; bake 45 minutes or until most liquid is absorbed.
  4. Garnish with green onions or parsley if desired.

Notes

Serve with a green salad or vegetable and a light dessert.

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https://ugfoodbank.org/beans-and-ham-casserole/