Day 2 of Thanksgiving Recipes-Gobble! Gobble! Gobble!

Good Morning!  Day 2 of my Thanksgiving recipes is all about the side dishes-I think that is my favorite part.  I LOVE Sweet Potato Casserole, Mashed Potatoes, Corn Pudding, Broccoli and Wild Rice, Green Bean Casserole, Ambrosia Salad (This could be considered a side or a dessert), Green Beans with Bacon and Pecans, Market Street Salad, Fresh Cranberry Relish, Veg-All Casserole...the list can go on and on and on!  This is the one day to pig out on all sides if you want!  So here it goes.  Feel free to add your favorites and any comments about what you have on Thanksgiving.  Tomorrow is the day for appetizers before the grand feast!  Have a great day and Happy Cooking! :)

Nisee’s Sweet Potato Soufflé Casserole

from the kitchen of Denise Anderson Torrence

2 cups mashed fresh sweet potatoes or 1 large Can sweet potatoes with juice

1 ¼ cups sugar

2 eggs beaten

¾ stick meted butter

1 cup milk (1/2 c if canned potatoes are used)

½ teaspoon nutmeg

½ teaspoon cinnamon

Mix all ingredients well. Pour into a greased casserole. Bake 30 minutes at 400 degrees.

Topping:

½ cup chopped pecans

½ cup brown sugar

¾ cup crushed cornflakes

¾ stick butter melted

Mix all ingredients and spread on baked casserole. Bake an additional 10 minutes.

Serves 6 to 8

Loaded Baked Potato Casserole
1 (22-oz.) package frozen mashed potatoes
1 (6.5-oz.) container garlic-and-herb spreadable cheese (I used sour cream instead)
1/2 cup milk
4 cooked bacon slices, crumbled
1 teaspoon salt
1/2 teaspoon pepper
1 cup (4 oz.) shredded Cheddar cheese
Garnish: chopped fresh chives

Prepare potatoes according to package directions.  Stir in spreadable cheese and next 4 ingredients; stir until blended. Spread mixture on bottom of a lightly-greased 11- x 7-inch baking dish; top with Cheddar cheese.  3. Bake at 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired.

Note: For testing purposes only, we used frozen Ore-Ida Mashed Potatoes and Alouette Garlic & Herbs Spreadable Cheese.

Southern Living, DECEMBER 2007

Corn Pudding

1 stick butter, melted

1 egg

1 (16 ounce) sour cream

1 (15 ounce) can shoepeg corn, drained

2 (15 ounce each) cans creamed corn

1 (8.5 ounce) box Jiffy cornbread mix

Mix melted butter or margarine, egg and sour cream. Add other ingredients. Bake in greased 9- by 13-inch casserole dish uncovered for 1 hour at 375 degrees.

Makes 10 to 12 servings

Broccoli and Wild Rice Casserole

2 (10 ounce) packages frozen chopped broccoli

1 (6 ounce) box Uncle Ben’s Long Grain and Wild Rice

1 can cream of chicken soup (or you can use cream of celery or cream of mushroom)

1 (8 ounce) jar Cheez Whiz

1 (8 ounce) can sliced water chestnuts, chopped

1 (8 ounce) carton sour cream

Preheat oven to 350 degrees.  Cook broccoli according to package directions and cook rice, separately, according to package directions.  Drain broccoli and set aside.  Cool rice to almost room temperature.  Combine all ingredients and spread into a greased 2/12-quart baking dish.  Bake at 350 degrees for 30 minutes, or until casserole is golden and bubbly.

Makes 8 servings

Note: sometimes I make a cracker crumb topping for this casserole with Ritz cracker crumbs and butter.  1 sleeve Ritz crackers and ¼ cup melted butter-Mix together and spread on top of casserole.  Bake according to directions.

Classic Green Bean Casserole

By: Campbell's Kitchen 

2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

1 cup milk

2 teaspoons soy sauce

1/4 teaspoon ground black pepper

8 cups cooked cut green beans

2 2/3 cups French's® French Fried Onions

Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole.

Bake at 350 degrees F. for 25 min. or until hot. Stir. Top with remaining onions. Bake for 5 min. more.

Ambrosia Salad

1 cup sour cream

1 cup Cool Whip

1 cup mini marshmallows

1 cup shredded coconut

1 cup maraschino cherries, drained and halved

1 cup fruit cocktail, drained and coarsely chopped

1 cup chopped pecans (or walnuts)

In a bowl, fold together sour cream and Cool Whip.  Fold in remaining ingredients, cover, and chill for several hours or overnight.

Green Beans with Bacon and Pecans

1 (16 ounce) package frozen green beans

3 slices bacon, cut into pieces

1 c. toasted whole pecans, coarsely chopped

Freshly ground pepper

Toast pecans in microwave, about 1 ½ to 2 ½ minutes in 30 second intervals. Place green beans on a microwave-safe bowl, cover with a damp towel and cook for 5 minutes on high.  Meanwhile, in a skillet, cook bacon over medium-low heat until crisp.  Remove bacon from skillet and add steamed green beans and sauté to desired doneness.  Add bacon, toasted pecans and black pepper.  Serve immediately.

These green beans reheat well.

Makes 4 servings-I always double this-YUM! :)

Corner Market Salad

From the kitchen of Suzanne Bohannon Mariencheck

1 large package mesculin salad mix (also known as Field Greens)

1 ½ heads red leaf lettuce, cleaned and torn

1 package bleu cheese, crumbled (I have used feta and it is just as good)

1 pint strawberries, cleaned and sliced

1 bunch green onions, sliced

3 ribs celery, sliced

¾ cup sliced almonds, toasted

3 tablespoons sesame seeds, toasted

Dressing:

¼ cup vegetable oil

½ cup water

6 tablespoons apple cider vinegar

6 tablespoons sugar

3 tablespoons freshly chopped parsley

3 grinds freshly ground black pepper

Mix together salad dressing ingredients and chill for 1 hour.  Toss salad ingredients together and place on a large chilled platter.  Drizzle with salad dressing and enjoy!

Makes 6 to 8 servings

Fresh Cranberry Relish

1 (12 ounce) bag fresh cranberries

1 Navel orange, quartered

¾ to 1 cup sugar

½ cup chopped pecans

Mix cranberries and orange quarters in a food processor until finely chopped.  Transfer to a glass bowl.  Mix in sugar and set aside for 1 hour.  Drain off excess liquid and stir in pecans.

Makes 2 to 3 cups

Stephanie’s Veg-All Casserole

From the kitchen of Stephanie Boyer Winters

1 large can of Veg-All, drained
1 cup celery, chopped
1 cup water chestnuts, drained and chopped
1 cup shredded cheddar cheese
1 cup onion, chopped
1 cup mayonnaise
1/2 cup butter or margarine, melted

Mix together and bake for 45 minutes-350 degrees.  Take out of oven and poke holes in casserole with a fork. Pour melted butter/margarine over casserole.  Place crushed Ritz crackers on top and bake for 15 minutes.

Makes 4 to 6 servings