Green bean casserole is an easy, quick dish that has become a tradition at many Thanksgiving tables.

Thanksgiving traditionally marks the beginning of the holiday season.

As the air chills and days grow short, happy thoughts of holiday food and family pleasures come alive. And a comforting Thanksgiving feast with loved ones is usually prominent in those thoughts.

Since the first famous celebration nearly 400 years ago, almost everything about the American table has changed. However, turkey, homemade bread and hot pumpkin pie are a few traditions that have stood the test of time.

Whether you are planning a traditional holiday feast, or one adapted to your tastes and creativity, here a few traditional recipes that are sure to please.

Turkey:1½ teaspoons poultry seasoning1 teaspoon paprika½ teaspoon dried thyme leaves, crushed¼ teaspoon salt¼ teaspoon ground black pepper14- to 16-pound turkey, thawed if frozenNon-stick cooking spraySauce:2 tablespoons margarine1 cup chopped fresh mushrooms2 tablespoons all-purpose flour½ teaspoon poultry seasoning¼ teaspoon saltteaspoon dried thyme leaves, crushedteaspoon ground black pepper1½ cups chicken broth½ cup half and halfPreheat oven to 325 degrees.Stir together poultry seasoning, paprika, thyme, salt, and pepper in a small dish to make seasoning mixture.Remove neck and giblets from body and neck cavities of turkey. Drain juices and dry turkey with paper towels.Turn wings back to hold neck skin in place. Place turkey, breast side up, on a flat rack in a shallow roasting pan.Cover turkey with cooking spray and sprinkle with seasoning mixture.Roast turkey three to 3½ hours or until a meat thermometer inserted in the thigh reaches 180 degrees.Cover breast and top of drumsticks with foil after two hours to prevent overcooking of breast. When done, let turkey stand 15 minutes before carving.For sauce, melt margarine in a small saucepan over low heat. Add mushrooms; cook and stir one minute. Stir in flour, poultry seasoning, salt, thyme, and pepper.Gradually stir in broth and half-and-half. Cook and stir constantly over medium heat until thick and bubbly. Cook and stir one minute more. Serve over sliced turkey.Sauce may be prepared several hours or up to one day in advance and reheated in the microwave.Makes 14 servings.

1 can (10¾ ounces) condensed cream of mushroom soup¾ cup milkteaspoon black pepper2 9-ounce (or 2 14½-ounce cans, drained) packages frozen cut green beans, thawed1cups French fried onionsCombine soup, milk and pepper in a 1½ quart baking dish. Stir until blended.Stir in beans andcup French fried onions.Bake at 350 degrees for 30 minutes or until hot. Stir. Sprinkle with remainingcup onions. Bake five minutes or until onions are golden.Makes 6 servings.

18 frozen dinner rolls, thawed and risen1 tablespoon butter, melted2 cups fresh cranberries, finely chopped1 orange rind, grated¼ cup sugarSpray board or counter with non-stick cooking spray. Combine rolls together and roll into a 10-by-16-inch rectangle. Brush dough with butter.Combine cranberries and orange rind. Spread evenly over dough.Sprinkle sugar over cranberry mixture. Beginning with longer side, roll dough up tightly. Cut into 12 equal pieces.Place in sprayed muffin cups. Cover with plastic wrap and let rise 30 minutes. Bake at 350 degrees for 15 to 20 minutes.Remove from pan and place on cooling rack. Drizzle with icing or serve warm with butter.Makes 12 rolls.

12 frozen dinner rolls1 cup chopped yellow onion2 tablespoons butterPlace frozen rolls in a 2-quart mixing bowl. Sauté chopped onion in butter until onions are clear, not brown.Pour onions over top of rolls. Cover with plastic wrap and let rise for about 90 minutes or until double in size.Knead dough and onions together on a lightly floured surface. Cut into eight large or 12 smaller pieces and shape into round rolls.Place on a large sprayed baking sheet. Cover with plastic wrap and let rise 30 minutes. Remove wrap and bake at 350 degrees for 25 to 30 minutes.Makes 12 rolls.

12 frozen dinner rolls, thawed but still cold1 orange rind, grated½ cup sugar¼ cup butter, meltedCitrus glaze1 cup powdered sugar1 tablespoon butter, melted3 tablespoons orange juice½ teaspoon vanilla extractCombine glaze ingredients until smooth.Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in rind/sugar mixture.Place on sprayed baking sheet. Cover with plastic wrap and let rise until double in size.Remove wrap and bake at 350 degrees for 15 to 20 minutes. Remove from baking sheet and place on a cooling rack. Brush with citrus glaze while still warm.Makes 12 knots.