uCribs’ Favorite Friendsgiving Recipes (That Are Totally Manageable for New Cooks)

By Kait Spong

Yay, Friendsgiving! But also—yay, Friendsgiving? Of course, you want an excuse to snag some extra time with your pals, but why does cooking have to be involved? You’re typically someone who prefers to stick in their comfort zone of ramen noodles, Velveeta mac and cheese, and cocoa puffs. (Hey, someone has to master that milk pouring technique!)

But this season will be different. Now, you are ready to impress your friends with a dish they weren’t expecting—especially from you, who bragged about their awesome their hot plate grilled cheese sandwiches were. But where to start? Check out these simple Friendsgiving recipes that should soothe your culinary woes.

Green Bean Casserole

It’s cheap, simple, and delicious—the Holy Trinity of cooking qualifications for college students. Whether you’re just starting out in the kitchen or are looking for something quick and easy to make in the midst of Fall finals, this recipe will be right up your alley. Green Bean Casserole only takes a few ingredients (and even less time) to impress your friends with a Thanksgiving Day favorite.

Ingredients:

1 (10.75 ounce) can Campbell’s Condensed Cream of Mushroom Soup

1/2 cup milk

1 teaspoon soy sauce

1 dash ground black pepper

4 cups cooked, cut green beans

1 1/3 cups French’s French Fried Onions

Directions:

1. Stir the soup, milk, soy sauce, black pepper, beans, and 2/3 cup onions in a 1 1/2-quart casserole dish.
2. Bake at 350 degrees Fahrenheit for 25 minutes or until the bean mixture is hot and bubbling.
3. Stir the bean mixture and sprinkle with the remaining onions.
4. Bake for five minutes or until the onions are golden brown.

Mashed Potatoes with Cream Cheese

We’ll admit, we stole this recipe straight from Martha Stewart. Who is Martha Stewart? Well, yeah, she is Snoop Dogg’s BFF and co-host of their cooking/variety show, Martha & Snoop’s Potluck Dinner Party, but she’s also built a homemaking business empire—even as a convicted felon. Guilty or not, she knows how to make a mean mashed potato, filled with all of the good stuff including tons of cream, cheese, and butter. Now, if this dish isn’t made in Thanksgiving Heaven, we don’t know what would be.

Ingredients:

3 1/2 pounds white or Yukon Gold potatoes

8 ounces cream cheese, softened

1/4 cup whole milk, warmed

1/2 cup heavy cream, warmed

4 ounce (1 stick) unsalted butter, softened

1 dash freshly ground pepper

Coarse salt to taste

Directions:

1. Place potatoes and one tablespoon salt in a medium pot, cover with cold water by two inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.
2. Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.
3. Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to two hours.

Classic Deviled Eggs

If you want to bring the party to Friendsgiving Day, pack a punch with this bite-sized munchie that is typically a favorite holiday finger food. When you want to contribute, but not overcommit to an ambitious dish, then this recipe is a perfect option. Because really, what could be better than a hard-cooked egg with a creamy blend of mayonnaise, Dijon mustard, and freshly chopped dill? We’ll just leave you with these immortal words by Ron Swanson, “If I wanted to bring a large number of deviled eggs, but I didn’t want to share them with anyone else, can you guarantee fridge space?”

Ingredients:

6 hard-cooked eggs, halved

1/4 cup of mayonnaise

1 teaspoon rice wine vinegar

1/2 teaspoon chopped fresh dill

1 teaspoon Dijon mustard

1/4 teaspoon garlic powder

1/8 teaspoon salt

12 sprigs fresh dill (optional)

Directions:

1. Scoop egg yolks into a bowl and set egg whites aside.
2. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt.
3. Spoon yolk mixture into egg whites, and garnish with dill sprigs, if you so choose.
4. Refrigerate until ready to serve.

Cornbread Dressing

And what is Thanksgiving, or in this case, Friendsgiving, without cornbread dressing? Not much of one at all, if you ask us. This easy-to-make Turkey Day staple will have your friends clamoring for more. Plus, with this particular recipe, you won’t have to concern yourself with the task of baking the actual cornbread. We’re all about cutting corners with a little box mix, but still ending up with an unbelievably tasty dish that will be the talk of your get-together.

Ingredients:

1 (16 ounce) package dry corn bread mix

2 tablespoons butter

1/2 cup chopped celery

1 small onion

2 eggs, beaten

2 cups chicken stock

2 tablespoons dried sage

Directions:

1. Prepare the dry corn bread mix according to package directions. Cool and crumble.
2. Preheat oven to 350 degrees Fahrenheit, and grease one 9×13 inch baking dish.
3. In a large skillet over medium heat, melt the butter and sauté the celery and onion until soft.
4. In a large bowl, combine the celery, onions, three cups crumbled corn bread, eggs, chicken stock, sage, salt, and pepper to taste. Mix well.
5. Place into prepared dish and bake at 350 degrees Fahrenheit for 30 minutes.

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