Wednesday, November 18, 2009

Thanksgiving Side Dish Recipes

The turkey may be the star at Thanksgiving dinner but great side dishes will make your Thanksgiving meal even better! Here are a few of our staff's favorite holiday recipes:

Green Bean Casserole


* 2 (15 ounce) cans cut green beans, drained
* 3/4 cup milk
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (2.8 ounce) can French fried onions
* salt and pepper to taste


1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium casserole dish mix together green beans, milk, cream of mushroom soup, and 1/2 of the can of onions.
3. Bake for 25 minutes in the preheated oven, until heated through and bubbly. Sprinkle remaining onions over the top, and return to the oven for 5 minutes. Season with salt and pepper to taste.

Mac and Cheese

* 4 cups cooked elbow macaroni, drained
* 2 cups grated Cheddar
* 3 eggs, beaten
* 1/2 cup sour cream
* 4 tablespoons butter, cut into pieces
* 1/2 teaspoon salt
* 1 cup milk


Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

Garlic Mashed Red Bliss Potatoes
* 3 pounds red bliss potatoes
* 4 cloves garlic
* 3 tablespoons butter, room temperature
* 1/2 to 1 cup heavy cream, room temperature
* Salt and freshly ground black pepper
* Special equipment: potato masher


In a large pot, cover potatoes and garlic with water by 1-inch. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain potatoes and garlic well. Put back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter. Add heavy cream in stages until desired consistency reached. Season with salt and pepper, to taste.

Butternut Squash
* 2 butternut squash, halved and seeded
* 1/2 cup margarine
* 1 cup light sour cream
* salt and pepper to taste


1. Preheat oven to 350 degrees F (175 degrees C).
2. Place squash halves cut side down in a medium baking dish with enough water to cover. Cover, and bake 1 hour in the preheated oven, until tender.
3. Scoop squash from skin into a medium bowl, and mix with margarine and light sour cream. Whip until smooth. Season with salt and pepper.

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