Looking for a Great Veggie Side Dish Recipe for Thanksgiving

I always think raisin bread is good.
I follow my gram's old recipe, but it's a bit complicated. You could probably find an easier one online.
otherwise, it really sounds like plenty of food!

I've brought roasted veggies the last 2 years and will be doing the same this year. They reheat fine, too. Here's a link to the recipe I use, though I use it more for just a guideline, and substitute (I omit the potatoes, and for things I can't find in the grocery store, I've used cauliflower, brussel sprouts, or just doubled up on some of the other things)
http://www.foodnetwork.com/search/delegate.do?Nr=Record%2...

Zucchini Casserole

INGREDIENTS
6 zucchini, sliced
2 eggs, beaten
1 cup mayonnaise
1 small onion, diced
1 cup grated Romano cheese
1/4 teaspoon ground black pepper
24 buttery round crackers, crushed
2 tablespoons butter, diced

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 baking pan with cooking spray.
Place sliced zucchini in a large saucepan. Pour in enough water to cover, and bring to a boil over high heat. Boil until barely tender, about 2 minutes. Drain and set aside.
In a large bowl, whisk together eggs and mayonnaise until smooth. Stir in onion, cheese, and pepper. Fold in squash, then pour mixture into prepared baking pan. Sprinkle with crushed crackers, then dot evenly with diced butter.
Bake in preheated oven for 30 to 40 minutes, until middle of casserole is no longer moist, and springs back when gently pressed.

Hey E.,
My SIL made a version of cornbread casserole a few years ago for Thanksgiving, and it was a hit! Here is the recipe:

Preheat oven to 350, Spray 2qt casserole with cooking spray.

1 box of Jiffy cornbread mix
1 can whole kernel corn, undrained
1 can cream style corn
1 8oz sour cream
1 stick butter, melted

Mix all ingredients in a large bowl

Pour into dish and bake for 35-40 minutes or until golden brown.

(courtesy of kraftfoods.com)

If this doesn't sound interesting enough, search the above website. Kraft has a lot of great resources for holiday cooking.

Good luck!

Italian Green Beans:

Boil green beans until done (to your likeness)
Sautee a mix of mushrooms in olive oil till browned
Add a few cloves of minced garlic sautee for a minute
Add a can of artichokes that you have drained and chopped
Add a can of diced tomatoes with onion and garlic (or your favorite)
Simmer for a few minutes and then add the green beans

I've already made mine for tomorrow! It reheats anyway you need to...stovetop, oven or microwave.

Healtheir Corn Bread Casserole:

We LOVE the corn bread casserole and usually make the guiltier one for the holidays. BUT this lighter version is just as good and great for those eating healthier:

Ingredients
1/4 cup egg substitute
1/4 cup butter, melted
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
1 (8 3/4-ounce) can no-salt-added cream-style corn
1 (8 1/2-ounce) package corn muffin mix
1 (8-ounce) carton plain fat-free yogurt
Cooking spray
Preparation

Preheat oven to 350°.

Combine first 6 ingredients in a medium bowl; stir well. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 45 minutes or until set.

Hi E.,

This Cheesy Veggies recipe isn't the healthiest, but it is a HUGE hit in our family. We've had several ask for the recipe, too. The great thing about it, is you don't break the bank making it, and it only takes a few minutes to put together. Happy Thanksgiving!

1 stack Ritz crackers, crushed
1 box (1 lb.) Velveeta Cheese
1 stick butter
2-18 oz. mixed frozen veggies

Cook vegetables per directions on package
Drain
Put in the bottom of a 3 quart casserole dish
Cube cheese on top of the veggies
Melt butter, mix with crushed Ritz crackers
Place chracker mixture on top of the cheese

Bake at 350 for 20-30 minutes, until cheese melts

Here's a great one. It's a staple on my husband's side and everytime I've brought it somewhere, people love it and want the recipe. Plus, it's super easy to make too!

JIFFY CORN CASSEROLE
2 boxes Jiffy cornbread mix
2 (16 oz.) cans corn, drained
2 cans cream corn
2 c. sour cream
2 sticks melted butter
Mix ingredients and pour into 9x13x2 inch casserole pan. Cook uncovered for 1 hour at 350 degrees.

Mushroom Casserole

* 8-10 slices bread buttered and cut up ( I cheat and cut the bread and then just place thin slices of butter over it, sometimes I melt it and drizzle)

* 2.5 lbs mushrooms sliced

* 1 cup each: chopped celery, chopped onions, green and/or red pepper

* 2 cups Mayo ( I mix 1 c mayo 1 cup ranch dressing lo-fat)

* 2 cups milk

* 4 eggs

* salt and pepper

* 1/2 tsp dry mustard ( optional)

* 2 cans cream of musshroom soup

* 1/2 cup parmesan cheese or mozzarella is great too

Spray a 9x 13 casserole dish. Sautee the mushrooms, celery, onions and peppers take off heat and stir in the mayonnaise. Place 1/2 the sliced bread on the bottom of dish, place 1/2 the mushroom mixture repeat with bread and mushrooms again.

Mix milk, eggs, seasonings and soup and pour over the top. Cover and refrigerate for a few hours ( overnight is best but I have let it sit for as little as 1 hour on my countertop)

Before baking sprinkle the parmesan or mozzarella cheese ( I add seasoned bread crumbs a little for decorative purposes) and use easy release foil or spray pam on the foil and cover the casserole. Bake @ 325 for 50 minutes uncover and bake another 10-15 minutes.

THIS SOUNDS A LITTLE COMPLICATED BUT IT REALLY ISN'T. IT IS FANTASTIC, I MAKE THIS FOR CHRISTMAS USUALLY AND ALL LOVE IT. MOST OF ALL IT IS NOT GREEN BEANS!!!

BON APETIT!!! HAPPY THANKSGIVING

I had these BBQ Green Beans at a party this summer and they were DELICIOUS! I'm making them for our Christmas dinner as I can make them the day before and just reheat.

1/2 cup French Dressing
1/2 cup catsup
1/2 cup brown sugar
1/2 cup bacon bits (little less if you prefer)
2 T. Worcestershire sauce
4 cans green beans (regular cut...not French)

Simmer all ingredients (except green beans) for 5 minutes. Drain green beans and put in a 13x9 greased baking dish. Pour simmered ingredients over beans. Cover and bake at 350 for 3-4 hours. Stir occasionally. The longer the bake, the better they are - great warmed over too!

I saw them online too and they had the oven temp at 275 degrees for 3-4 hours so I'll probably try that instead.

I have great recipes for an alternative green bean casserole that uses swiss cheese, mushrooms, waterchestnuts and a sourcream based sauce. I also have a yummy and super easy corn cake casserole dish. I'm short on time this morning, but if you send me a private message, I will be happy to send you the recipes this afternooon. Just let me know if you think either sound good. They are big hits in my family.

A.

what about corn casserole. We love it in our family.

These "Augratin Potatoes" are a great family tradition in our house. You can adjust the quantities for your family, but I suggest using a long and low (rather than small, but deep) casserole dish to shorten cooking time.

5 or 6 Potatoes, peeled and sliced very thin--we use the side of the box grater or a food processor.
2 cups Swiss cheese, grated.
1/4 cup Butter or margarine,
2 tablespoons fresh grated onion (this is the worst part of the dish--tears galore--but worth it)
salt
pepper
1 cup chicken broth (canned is fine or use bouillion cubes to make your own)

In a buttered casserole dish, layer the 1/3 potatoes, about 1/3 of the onion and 1/3 of the cheese. Dot with butter and sprinkle with salt and pepper. Repeat twice more. Pour chicken broth over all and bake in 375 degree oven until potatoes are done (check with a fork), liquid is absorbed, and cheese is browned nicely. This make take about an hour.

If you are bringing this, I suggest cooking it about 3/4 of the way through and then finishing in your sister's oven.

Baked corn
1 box jiffy corn muffin mix
1 can reg corn...drained
1 can creamed corn
1 egg (beaten)
1 TBL sugar
1 14 or 16 oz sour cream

Mix everything together..bake in a casserole sprayed with Pam at 350 for 45 minutes.

Option...last 10 min or so add some shredded cheddar at the end.

Always a hit

How about some wonderful rasted cauliflower with parmesean cheese! You can mix the ingredients at home in your serving bowl, cook right before the meal is ready at your relatives home on one of their cookie sheets and then put it back in the serving bowl.

6 cups coliflower florettes (about 1 head
1tbs olive oil
2-3cloves crushed garlic (optional)
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 cup Parmigiano-Reggiano cheese grated

preheat oven to 450
In a large bowl combine coliflower, oil salt and pepper and toss to combine.
Spread on a baking sheet in a single layer.
Roast (about 15 min) until coliflower is golden brown tossing occationally.
Remove from oven, and place in serving bowl sprinkle with the cheese.

makes about 6 servings.

Baked cream corn is one that I do, besides the potatoes, yams, baked green beans, etc. It is really quick to put together.

2 cans cream corn
12-16 saltine crackers (I usually use 7 per can)
2 eggs (1 per can)
salt and pepper to taste
1-2 tbs of sugar

I recommend beating the eggs before mixing with other ingredients.

Mix well. Pour into a sprayed pan. Place in oven preheated to 350 for 40-60 mins (depending on type of pan and how deep it is - the thinner the layer the quicker it will back).

Something that always goes over big with our crowd, is easy, and isn't all full of cheese or chemicals is roasted vegetables. You can do any veggies you want (ie: asparagus, cauliflower, parsnips, broccoli, green beans, onions, garlic, carrots, bell peppers, etc.). If you have an oil sprayer you can mist them with olive oil, otherwise you toss with a very small amount in a zip lock bag. Put them on a foil covered tray staring with the slowest cooking and adding as time goes by. Put any seasonings you like on them like oregano, rosemary, thyme etc. and of course salt an pepper. You can season each one differently. Bake at about 350-400 deg.

google picadilly's carrot souffle. My husband makes it every year...it is so yummy!!!

Corn Pudding
1/2 C. margarine or butter - melted
Jiffy Corn Mix
1 16oz can of cream style corn
1 16oz can of corn
2 eggs beaten
1 8oz sour cream
Mix together and heat at 350 for 45min.

Sometimes I double the batch. I use a large casserole dish and melt the butter directly in it from the microwave and than add the rest and mix directly in the pan I bake it in. I grease the pan. This has become a requested dish every year. Adults and kids alike.

This is from Every Day with Rachel Ray magazine. I think spinach or another green would substitute easily for the chard.

Swiss-Chard Parmesan Pie

2 lbs Swiss chard, stems and thick ribs removed
8 lg egg yolks
1 cup heavy cream
1 cup grated parmesan
salt & pepper

1. Preheat oven to 350. Grease 9-inch pie pan and set aside. In large saucepan of boiling salted water, cook chard until softened, about 2 minutes. Drain in colander, pressing down to release excess liquid. Transfer chard to food processor and pulse until coarsely chopped.

2. Transfer chard to large bowl and beat in egg yolks, cream, and parmesan until combined; season with salt and pepper. Scrape mixture into prepared pan and bake until set, about 45 minutes. Can be sliced and served like quiche as side dish or with crusty Italian bread as appetizer.

Happy Thanksgiving!