Get ready for a crunch-tastic holiday get-together with Rudolph’s Pork Rinds! This year we’re here to help you add a little crunch to your dinner table with a few of our family’s favorite pork rind recipes. Change up your traditional Green Bean Casserole by topping it off with the bold onion flavor of Rudolph’s OnYums … Go ahead, take a scoop full and pass the plate! But no Thanksgiving meal would be complete without the stuffing … Rudolph’s Hot & Spicy Pork Rind Stuffing! What pork rind recipes are you adding to your meal this holiday?
Rudolph’s OnYums Green Bean Casserole
1 can (10 3/4 ounces) Condensed cream of mushroom soup
4 cups Green beans, cooked
1/8 tsp. Pepper
½ cup Milk
1 1/3 cups Rudolph’s OnYums pieces
Mix soup, milk and pepper in a 1 1/2–quart casserole dish. Preheat oven to 350 degrees. Mix beans and 2/3 cup of the Rudolph’s OnYums. Bake for about 25 minutes. Top with the remaining 2/3 cup Rudolph’s OnYums and bake about 5 more minutes, until OnYums are lightly browned. Serves 6.
This recipe is also delicious with pork rinds in place of the OnYums. Choose Rudolph’s Original Pork Rinds, BBQ Pork Rinds or for a Green Bean Casserole with a kick, try Rudolph’s Hot & Spicy Pork Rinds!
Rudolph’s Hot & Spicy Pork Rind Stuffing
1 3.75 oz bag of Rudolph’s Hot & Spicy Pork Rinds
10 slices of crusty white bread
2 Tbsp. Butter
1/2 large Onion, finely chopped
1 stalk Celery, finely chopped
1 Egg, lightly beaten
1 cup Chicken broth
2 tsp Garlic powder
Allow bread to sit for roughly 24 hours to become stale and crusty. Preheat oven to 325°F. Crush the bread and Rudolph’s Hot & Spicy Pork Rinds with a rolling pin. Place crumbs into a large mixing bowl. Melt the butter in a medium saucepan and cook onion and celery until soft and golden brown. Remove from heat and let sit. Mix the egg and chicken broth into your bread and pork rind crumbs. The mixture should be moist but not mushy. Mix in the onion and celery and toss. Press the mixture into a lightly greased baking dish. Bake 30-40 minutes in your preheated oven, or until the top is golden brown and crispy. *Note for less of a kick, use Southern Recipe Original Pork Rinds.
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Posted on: November 1st, 2013 | By: Rudolph's Pork Rinds