Side Dish Recipes
Hash Brown Potato Casserole - Val
1 tsp salt
1/4 tsp pepper
8 oz sour cream
1/2 cup onion (chopped)
1 can cream of potato soup (10 3/4 oz)
2-3 cups shredded cheddar cheese
1 package frozen shredded hash browns - Oreida (sp?) and I think it's a 1 lb 14 oz bag.
1/4 cup butter (melted)
2 cups cornflakes (crushed)
Mix together salt, pepper, onion, soup, sour cream, and cheese. Add thawed hash browns and mix together. Pour into 9x13 baking dish. Mix melted butter and crushed cornflakes and sprinkle over top of potato mixture. Bake, uncovered for 45 minutes at 350 degrees.
Keep warm in oven covered with foil.
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Easy Cheesy Scalloped Potatoes - Rachel
1 pkg (8 oz) cream cheese, softened
1/2 cup sour cream
1 cup chicken broth
3 lb red potatoes, thinly sliced (about 12 cups)
1 pkg (6 oz) smoked ham, chopped
1 pkg (8 oz) shredded cheddar cheese (for a bolder taste, I use Sargento's chipotle cheddar)
1 cup frozen peas
Preheat oven to 350. Spray 13x9-inch baking dish with cooking spray. Mix cream cheese, sour cream, and chicken broth in large bowl until well blended. Add potatoes, ham, peas, and 1 3/4 cups of cheddar cheese, stir gently to coat all ingredients. Spoon into prepared baking dish, sprinkle with remaining 1/4 cup cheese. Bake 1 hour or until potatoes are tender.
[divider]This is one of my families favorites at the Thanksgiving table; this recipe is one of my grandmas. Thought you ladies would like the recipe.
1 tsp salt
1/4 tsp pepper
8 oz sour cream
1/2 cup onion (chopped)
1 can cream of potato soup (10 3/4 oz)
2-3 cups shredded cheddar cheese
1 package frozen shredded hash browns - Oreida (sp?) and I think it's a 1 lb 14 oz bag.
1/4 cup butter (melted)
2 cups cornflakes (crushed)
Mix together salt, pepper, onion, soup, sour cream, and cheese. Add thawed hash browns and mix together. Pour into 9x13 baking dish. Mix melted butter and crushed cornflakes and sprinkle over top of potato mixture. Bake, uncovered for 45 minutes at 350 degrees.
Keep warm in oven covered with foil.
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Easy Cheesy Scalloped Potatoes - Rachel
1 pkg (8 oz) cream cheese, softened
1/2 cup sour cream
1 cup chicken broth
3 lb red potatoes, thinly sliced (about 12 cups)
1 pkg (6 oz) smoked ham, chopped
1 pkg (8 oz) shredded cheddar cheese (for a bolder taste, I use Sargento's chipotle cheddar)
1 cup frozen peas
Preheat oven to 350. Spray 13x9-inch baking dish with cooking spray. Mix cream cheese, sour cream, and chicken broth in large bowl until well blended. Add potatoes, ham, peas, and 1 3/4 cups of cheddar cheese, stir gently to coat all ingredients. Spoon into prepared baking dish, sprinkle with remaining 1/4 cup cheese. Bake 1 hour or until potatoes are tender.
[divider]This is one of my families favorites at the Thanksgiving table; this recipe is one of my grandmas. Thought you ladies would like the recipe.
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Hashbrown Casserole - Jessica - Good stuff and is made the night before:
6 strips of Bacon
1 Cup of Chopped Onion
2 Cloves of Garlic, Diced
1 package of frozen Southern Style Hash brown/Home Fries potatoes (32 oz.)
1 cup of shredded cheese (Cheddar or 4 cheese blend)
1 can Cream of Mushroom soup
1/2 cup Sour Cream
1/2 cup chopped green onions/chives
1/2 tsp. salt
1/4 tsp. pepper
Tabasco/Hot Sauce (if you like)
Cook the bacon until crisp, set aside. Drain grease. Add Onions and Garlic to the pan and cook 5 minutes (until tender), stirring frequently. Add potatoes to the pan and cook, covered 15-20 minutes, stirring occasionally
In a large bowl mix the following:
1/4 cup of shredded cheese (4 cheese blend/cheddar)
Cooked bacon, crumbled
1/2 cup sour cream
1/2 cup green onions, chopped
1/2 tsp Salt
1/4 tsp Pepper
1 can of Cream of Mushroom condensed soup
Hot sauce to taste (if desired)
Mix the cooked potatoes into the bowl, toss/stir lightly to coat
Add mixture to a 11 x 7 baking pan, well coated with cooking spray. Sprinkle the remaining 3/4 cup of cheese over the top. Cover with foil and refrigerate overnight (or 8 hours)
Remove from refrigerator and let sit 15 minutes
Preheast oven to 350
Bake 30 minutes covered
Uncover, bake 30 more minutes, until cheese bubbles/browns slightly
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HOT POTATO SALAD- Jodi (so yummy! I have used the pre-cooked bacon to save time)
6-8 Med. potatoes
1 lb. velvetta cheese diced
1 cup miracle whip
salt and pepper to taste
1 lb. bacon cooked and crumbled
Boil 6-8 medium potatoes. Cool, peel, quarter, and slice. Mix
all ingredients and put in 9x11 baking dish and top with
bacon. Back at 325 for 20 mins. or until cheese is melted.
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Hashbrown Casserole - Jessica - Good stuff and is made the night before:
6 strips of Bacon
1 Cup of Chopped Onion
2 Cloves of Garlic, Diced
1 package of frozen Southern Style Hash brown/Home Fries potatoes (32 oz.)
1 cup of shredded cheese (Cheddar or 4 cheese blend)
1 can Cream of Mushroom soup
1/2 cup Sour Cream
1/2 cup chopped green onions/chives
1/2 tsp. salt
1/4 tsp. pepper
Tabasco/Hot Sauce (if you like)
Cook the bacon until crisp, set aside. Drain grease. Add Onions and Garlic to the pan and cook 5 minutes (until tender), stirring frequently. Add potatoes to the pan and cook, covered 15-20 minutes, stirring occasionally
In a large bowl mix the following:
1/4 cup of shredded cheese (4 cheese blend/cheddar)
Cooked bacon, crumbled
1/2 cup sour cream
1/2 cup green onions, chopped
1/2 tsp Salt
1/4 tsp Pepper
1 can of Cream of Mushroom condensed soup
Hot sauce to taste (if desired)
Mix the cooked potatoes into the bowl, toss/stir lightly to coat
Add mixture to a 11 x 7 baking pan, well coated with cooking spray. Sprinkle the remaining 3/4 cup of cheese over the top. Cover with foil and refrigerate overnight (or 8 hours)
Remove from refrigerator and let sit 15 minutes
Preheast oven to 350
Bake 30 minutes covered
Uncover, bake 30 more minutes, until cheese bubbles/browns slightly
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HOT POTATO SALAD- Jodi (so yummy! I have used the pre-cooked bacon to save time)
6-8 Med. potatoes
1 lb. velvetta cheese diced
1 cup miracle whip
salt and pepper to taste
1 lb. bacon cooked and crumbled
Boil 6-8 medium potatoes. Cool, peel, quarter, and slice. Mix
all ingredients and put in 9x11 baking dish and top with
bacon. Back at 325 for 20 mins. or until cheese is melted.
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Zucchini Casserole- Katie
3 medium zucchini thinly sliced with skin on them
4 medium tomatoes (sliced)
1 can of cream of chicked soup
1 cup of sour cream (not low fat)
1 cup of cheddar cheese
1 thinly sliced carrot
1/2 cup of chopped onion
1 small chopped green pepper
1/2 teaspoon each of salt and pepper
1/2 teaspoon of garlic powder
1 egg
2 cups of bread crumbs
2 tablespoons of parmesan cheese
Saute onion, zucchini, carrots and tomatoes
Mix soup, egg, sour cream and seasoning
Alternate layering vegetable mixture and soup mixutre
Cover with breadcrumbs and 1/2 cup melted butter
Cover with parmesan cheese
Bake at 350 for 45 minutes- 1hour
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Asparagus with Parmesan Crust - Debbie
Yields: 4 servings
1 pound thin asparagus spears
1 tablespoon extra virgin olive
oil
1 ounce shaved Parmesan
cheese freshly ground black pepper to
taste
1/4 cup balsamic vinegar, or to taste (start off easy with the vinegar...I prefer a little less)
DIRECTIONS:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
3. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.
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Slow Cooker Stuffing - Debbie (allrecipes) - Hands down the best stuffing I ever tasted! Made it last Thanksgiving.
Yields: 16 servings
1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup fresh parsley
12 ounces fresh mushrooms,
sliced
12 1/2 cups dry bread cubes - plain
1 teaspoon poultry seasoning 1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt (watch the salt & broth and gradually add the two)
1/2 teaspoon ground black
pepper
4 1/2 cups chicken broth
2 eggs, beaten
DIRECTIONS:
1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours. Keep checking for dryness and add more broth as needed...little at a time.
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Down Home Sweet Corn Bread - this is wonderful! - Debbie
2 cups chopped onion
2 cups chopped celery
1/4 cup fresh parsley
12 ounces fresh mushrooms,
sliced
12 1/2 cups dry bread cubes - plain
1 teaspoon poultry seasoning 1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt (watch the salt & broth and gradually add the two)
1/2 teaspoon ground black
pepper
4 1/2 cups chicken broth
2 eggs, beaten
DIRECTIONS:
1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours. Keep checking for dryness and add more broth as needed...little at a time.
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Down Home Sweet Corn Bread - this is wonderful! - Debbie
1 & 1/2 cups all purpose flour
2/3 cup sugar
1/2 c. cornmeal
1 TBSP baking powder
1/2 tsp. salt
1 & 1/4 c. milk
2 eggs slightly beaten
1/3 c. vegetable oil
3 TBSP butter or margarine melted
Preheat oven 350 degrees. Combine all dry ingred. in a med. bowl. Combine all wet in small bowl. Add to flour mixture until just blended. Pour into greased 8X8 square baking dish or greased muffin tins. Bake 18-20 or until inserted toothpick comes out dry.
2/3 cup sugar
1/2 c. cornmeal
1 TBSP baking powder
1/2 tsp. salt
1 & 1/4 c. milk
2 eggs slightly beaten
1/3 c. vegetable oil
3 TBSP butter or margarine melted
Preheat oven 350 degrees. Combine all dry ingred. in a med. bowl. Combine all wet in small bowl. Add to flour mixture until just blended. Pour into greased 8X8 square baking dish or greased muffin tins. Bake 18-20 or until inserted toothpick comes out dry.
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FANCY MACARONI AND CHEESE- Jessica O's
1 8 oz. Pkg. Macaroni cooked and drained
3 tbsp. Margarine
1 large chopped onion
1 small jar pimentos
1 jar sliced mushrooms (drained)
1 can cream of mushroom soup
3/4 cup mayonnaise
1 Ib. shredded Sharp cheddar cheese
Salt and pepper to taste
40 crushed Cheese-Its
(crushed into small pieces - large pieces will burn)
Combine ingredients and put into buttered casserole dish. Place
crushed cheese-its on top. Bake uncovered at 400 degrees for 35-40 minutes.
[divider]
1 8 oz. Pkg. Macaroni cooked and drained
3 tbsp. Margarine
1 large chopped onion
1 small jar pimentos
1 jar sliced mushrooms (drained)
1 can cream of mushroom soup
3/4 cup mayonnaise
1 Ib. shredded Sharp cheddar cheese
Salt and pepper to taste
40 crushed Cheese-Its
(crushed into small pieces - large pieces will burn)
Combine ingredients and put into buttered casserole dish. Place
crushed cheese-its on top. Bake uncovered at 400 degrees for 35-40 minutes.
[divider]
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Cranberry Salad - Shana (former member)
While I have my recipes out, I thought I would share one with all of you. I love cranberry sauce, but I know many others who literally hate it. Especially my husband and mother-in-law. A few years back a Chef at a country club we had gave this recipe to me and I think it is just FABULOUS! The ingredients cut the tartness of the cranberry and the flavors blend together very well. I serve it every year at our holiday meals as the first course and it is always a hit. Just sharing!
Happy Thanksgiving to you and yours!
**Make at least 24 hours before serving to chill well and for flavors to blend.
2 cans whole berry cranberry sauce
1 can of pineapple tidbits (undrained)
1 cup of pecans, walnuts or a 1/2 and 1/2 combo of both, chopped
1 TBSP of orange zest (found in the spice aisle - finely grated orange peel)
1 seedless orange or orange with the seeds removed - diced
Blend, chill, serve. You'll never have cranberries the old way again! :)
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Cowboy Beans (it makes a lot. I usually half the recipe for smaller groups)
1 pd. Hamburger cooked
1 pd. bacon cooked and crumbled
2 large cans Bush's Baked Beans - that day I used the knock off brand at Aldi's which I thought were just as good
1/2 cup BBQ Sauce
1/2 cup brown sugar - you might adjust this too taste.. if your BBQ sauce is already sweet I add a little less than a 1/2 cup.
Mix together and heat in crockpot on low for 1-1/2 to 2 hours or until heated through. If short on time feel free to cook them on the stove.
Cranberry Salad - Shana (former member)
While I have my recipes out, I thought I would share one with all of you. I love cranberry sauce, but I know many others who literally hate it. Especially my husband and mother-in-law. A few years back a Chef at a country club we had gave this recipe to me and I think it is just FABULOUS! The ingredients cut the tartness of the cranberry and the flavors blend together very well. I serve it every year at our holiday meals as the first course and it is always a hit. Just sharing!
Happy Thanksgiving to you and yours!
**Make at least 24 hours before serving to chill well and for flavors to blend.
2 cans whole berry cranberry sauce
1 can of pineapple tidbits (undrained)
1 cup of pecans, walnuts or a 1/2 and 1/2 combo of both, chopped
1 TBSP of orange zest (found in the spice aisle - finely grated orange peel)
1 seedless orange or orange with the seeds removed - diced
Blend, chill, serve. You'll never have cranberries the old way again! :)
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Cowboy Beans (it makes a lot. I usually half the recipe for smaller groups)
1 pd. Hamburger cooked
1 pd. bacon cooked and crumbled
2 large cans Bush's Baked Beans - that day I used the knock off brand at Aldi's which I thought were just as good
1/2 cup BBQ Sauce
1/2 cup brown sugar - you might adjust this too taste.. if your BBQ sauce is already sweet I add a little less than a 1/2 cup.
Mix together and heat in crockpot on low for 1-1/2 to 2 hours or until heated through. If short on time feel free to cook them on the stove.