Side Dishes

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Side Dishes

Post  justmecookin on Fri May 02, 2008 1:51 pm

Garlic New Potatoes

16 small red potatoes
3 tablespoons butter, melted
1-1/2 teaspoons minced garlic
1-1/2 teaspoons dried parsley flakes
Salt and pepper to taste

Place potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 15-20 minutes or until tender. Transfer to a serving bowl. Combine the butter, garlic, parsley, salt and pepper; pour over potatoes and toss to coat. Makes 4 servings.

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Roasted Corn and Garlic Rice

Post  justmecookin on Fri May 02, 2008 1:52 pm

Roasted Corn and Garlic Rice

4 ears sweet corn in husks
2 to 3 garlic cloves, peeled
2-1/4 teaspoons olive oil
1 cup uncooked long grain rice
2 cups chicken broth
1 bay leaf
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper

Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place garlic cloves on a piece of heavy-duty foil; drizzle with 1/4 teaspoon oil. Fold foil around garlic and seal tightly. Place corn and garlic directly on oven rack. Remove at 400 for 30 minutes. Remove corn; bake garlic 5-10 minutes longer or until softened.

Remove garlic from foil and place in a small bowl; cool. Mash with a fork. When corn is cool enough to handle, remove corn from cobs with a sharp knife.

In a large saucepan, heat remaining oil over medium heat. Add rice; cook and stir for 2 minutes. Gradually add the broth, bay leaf, salt, pepper and roasted garlic. Bring to a boil. Reduce heat; cover and simmer for 12-13 minutes or until heated through. Stir in roasted corn; cover and cook 7-10 minutes longer or until rice is tender. Discard bay leaf. Makes 4 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:03 am; edited 1 time in total

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Cheesy Broccoli Rice

Post  justmecookin on Fri May 02, 2008 1:53 pm

Cheesy Broccoli Rice

1 pound ground beef
1 medium onion, diced
1 garlic clove, minced
3 cups cooked long grain rice
2 cups fresh or frozen chopped broccoli, thawed
2 cups (8 ounces) shredded cheddar cheese
2 tablespoon grated Parmesan cheese

In a skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the rice, broccoli and cheddar cheese.

Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30-40 minutes or until heated through. Makes 4 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:03 am; edited 1 time in total

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Beef Spinach Hot Dish

Post  justmecookin on Fri May 02, 2008 1:54 pm

Beef Spinach Hot Dish

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

In a large skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, salt, oregano and pepper. Add the spinach, soup and sour cream. Stir in half of the mozzarella cheese.

Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350 for 15 minutes. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted. Makes 6-8 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:04 am; edited 1 time in total

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Broccoli Corn Casserole

Post  justmecookin on Fri May 02, 2008 1:55 pm

Broccoli Corn Casserole

3 cups frozen chopped broccoli, thawed
1 can (14-3/4 ounces) cream-style corn
1 egg
1-1/2 cups stuffing mix
1/2 cup butter, melted

In a large bowl, combine the broccoli, corn and egg. Transfer to a greased 1-qt. baking dish. Sprinkle with stuffing mix and drizzle with butter. Bake, uncovered, at 350 for 30-35 minutes or until golden brown and bubbly. Makes 6 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:04 am; edited 1 time in total

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Cheddar Cabbage Casserole

Post  justmecookin on Fri May 02, 2008 1:55 pm

Cheddar Cabbage Casserole

2-1/2 cups coarsely crushed cornflakes
1/2 cup butter or margarine, melted
4-1/2 cups shredded cabbage
1/3 cup chopped onion
1/4 to 1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup milk
1/2 cup mayonnaise
2 cups (8 ounces) shredded cheddar cheese

Toss the cornflakes and butter; sprinkle half into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with the cabbage, onion, salt and pepper. In a bowl, combine the soup, milk and mayonnaise until smooth. Spoon over top; sprinkle with cheese and remaining cornflake mixture. Bake, uncovered, at 350 for 45-50 minutes or until golden brown. Makes 8-10 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:04 am; edited 1 time in total

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Potato Onion Supreme

Post  justmecookin on Fri May 02, 2008 2:12 pm

Potato Onion Supreme

8 medium potatoes (about 2-1/2 pounds)
2 large sweet onions, sliced
1/4 cup water
2 tablespoons chicken bouillon granules
2 cups (8 ounces) shredded sharp cheddar cheese
2 cups (16 ounces) sour cream
3/4 cup bread crumbs
2 tablespoons melted butter
Paprika

Cook potatoes; peel and slice 1/4 in. thick. Set aside. Place onions, water and bouillon in a saucepan; bring to a boil, then simmer 5-7 minutes or until onions are tender. Drain and set aside. Combine cheese and sour cream. In a greased 2-1/2-qt. baking dish, layer half the potatoes, onions and cheese mixture.

Repeat with remaining ingredients. Combine crumbs and butter; top potato mixture. Sprinkle with paprika. Bake, uncovered, at 350 for about 20 minutes or until heated through. Garnish with chopped fresh parsley and several onion rings, if desired. Makes 8 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:05 am; edited 1 time in total

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Potato Salad

Post  justmecookin on Fri May 02, 2008 2:13 pm

Potato Salad

8 medium red potatoes, cubed
4 to 5 hard-cooked eggs, chopped
1-1/2 cups mayonnaise
2/3 cup sour cream
3 tablespoons sugar
3 tablespoons cider or red wine vinegar
2 teaspoons prepared mustard
1-1/2 teaspoons dried minced onion
1 teaspoon celery seed
Salt and pepper to taste

Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. Place in a bowl; add eggs. Combine the remaining ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for 6 hours or overnight. Makes 8-10 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:05 am; edited 1 time in total

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Four Vegetable Bake

Post  justmecookin on Fri May 02, 2008 2:13 pm

Four-Vegetable Bake

3 medium zucchini, cut into 1/4-inch slices
1 pound fresh mushrooms, sliced
1 medium onion, chopped
1/2 cup chopped green onions
8 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup milk
1 can (14 ounces) water-packed artichokes, drained and quartered
3/4 cup shredded Swiss cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup seasoned bread crumbs

In a large skillet, saute the zucchini, mushrooms and onions in 3 tablespoons butter until zucchini is crisp-tender; remove and set aside. In the same skillet, melt 3 tablespoons butter. stir in flour until smooth. Gradually stir in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the zucchini mixture, artichokes, cheese, salt and pepper; mix well.

Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350 for 20-25 minutes or until bubbly and topping is lightly browned. Makes 8 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:05 am; edited 1 time in total

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Country Turnip Greens

Post  justmecookin on Fri May 02, 2008 2:14 pm

Country Turnip Greens

3/4 pound lean salt pork or bacon, diced
4-1/2 pounds fresh turnip greens, trimmed
1-1/2 cups water
1 large onion, chopped
1 teaspoon sugar
1/4 to 1/2 teaspoon pepper

In a Dutch oven or soup kettle, fry salt pork just until cooked. Drain, reserving 2 tablespoons of drippings. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until greens are tender. Makes 8-10 servings.

Note: Fresh spinach can be substituted for the turnip greens. Reduce the cooking time to 10 minutes or until spinach is tender.


Last edited by justmecookin on Thu Oct 02, 2008 10:06 am; edited 1 time in total

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Broccoli Rice Bake

Post  justmecookin on Fri May 02, 2008 2:14 pm

Broccoli Rice Bake

1 cup chopped celery
1 medium onion, chopped
1/4 cup butter or margarine
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup process cheese sauce
1 cup uncooked quick-cooking rice
1 can (4 ounces) mushroom stems and pieces, drained and chopped
2 packages (10 ounces each) frozen broccoli cuts, cooked and drained

In a skillet, saute the celery and onion in butter until tender. In a bowl, combine the soups, cheese sauce, rice and mushrooms. Stir in broccoli and the celery mixture. Transfer to a greased 2-qt. baking dish. Cover and bake at 350 for 35-40 minutes or until bubbly. Makes 6-8 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:06 am; edited 1 time in total

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Mac and Cheese

Post  justmecookin on Fri May 02, 2008 2:15 pm

Mac and Cheese

1 package (7 ounces) elbow macaroni
6 tablespoons butter, divided
3 tablespoons all-purpose flour
2 cups milk
1 package (8 ounces) cream cheese, cubed
2 cups (8 ounces) shredded cheddar cheese
2 teaspoons spicy brown mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup dry bread crumbs
2 tablespoons minced fresh parsley

Cook macaroni according to package directions. Meanwhile, melt 4 tablespoons butter in a large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes.

Reduce heat; add cheeses, mustard, salt and pepper. Stir until cheese is melted and sauce is smooth. Drain macaroni; add to the cheese sauce and stir to coat.

Transfer to a greased shallow 3-qt. baking dish. Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over macaroni. Bake, uncovered, at 400 for 15-20 minutes or until golden brown. Makes 6-8 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:06 am; edited 1 time in total

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Broccoli Pasta Bake

Post  justmecookin on Fri May 02, 2008 2:15 pm

Broccoli Pasta Bake

12 ounces uncooked spaghetti
8 cups chopped fresh broccoli
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/4 cup fat-free milk
2 cups sliced fresh mushrooms
1 medium onion, finely chopped
1 can (8 ounces) whole water chestnuts, drained, halved and thinly sliced
1 can (3.8 ounces) sliced ripe olives, drained
1 teaspoon salt
1/2 teaspoon pepper
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
1/4 cup sunflower kernels

Boil spaghetti according to package directions for 7 minutes. Add broccoli; return to a boil. Cook 2 minutes longer or until spaghetti is tender; drain.

In a large bowl, combine soup and milk. Stir in the mushrooms, onion, water chestnuts, olives, salt, pepper and 1 cup cheese. Add spaghetti and broccoli; mix well.

Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray (dish will be full). Cover and bake at 350 for 40 minutes. Uncover; sprinkle with sunflower kernels and remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Makes 8 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:07 am; edited 1 time in total

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Re: Side Dishes

Post  justmecookin on Fri May 02, 2008 2:25 pm

Sweet Potatoes Au Gratin

2 large uncooked sweet potatoes, peeled and sliced 1/4 inch thick
1 egg
2 cups heavy whipping cream
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
Pinch pepper
3 tablespoons grated Parmesan cheese

Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes. sprinkle with cheese. Bake, uncovered, at 375 for 40-45 minutes or until the potatoes are tender. Makes 6-8 servings.

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Calico Squash Casserole

Post  justmecookin on Fri May 02, 2008 2:25 pm

Calico Squash Casserole

2 cups sliced yellow summer squash (1/4 inch thick)
1 cup sliced zucchini (1/4 inch thick)
1 medium onion, chopped
1/4 cup sliced green onions
1 cup water
1 teaspoon salt, divided
2 cups crushed butter-flavored crackers
1/2 cup butter, melted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
1 large carrot, shredded
1/2 cup mayonnaise
1 jar (2 ounces) diced pimientos, drained

In a large saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside.

Combine crumbs and butter; spoon half into a greased shallow 1-1/2-qt. baking dish. In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold into squash mixture. Spoon over crumbs.

Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350 for 30 minutes or until lightly browned. Makes 8 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:07 am; edited 1 time in total

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Parmesan Creamed Corn

Post  justmecookin on Fri May 02, 2008 2:27 pm

Parmesan Creamed Corn

1/3 cup butter
1/3 cup all-purpose flour
1 cup heavy whipping cream
1 cup milk
1/4 cup sugar
1 teaspoon salt
Dash white pepper
5 cups frozen corn, thawed
1/4 cup grated Parmesan cheese

In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add cream, milk, sugar, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Add corn; heat through.

Transfer to an ungreased 1-1/2-qt. broiler-proof dish. Sprinkle with Parmesan cheese. broil 5 in. from the heat for 3-5 minutes or until lightly browned and bubbly. Makes 6-8 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:07 am; edited 1 time in total

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Three Bean Casserole

Post  justmecookin on Fri May 02, 2008 3:25 pm

Three Bean Casserole

1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 pound lean ground beef
1 large onion, chopped
1 garlic clove, minced
1/4 cup packed brown sugar
1/2 teaspoon salt
Dash pepper
2 tablespoons prepared mustard
1/2 cup ketchup
1 teaspoon ground cumin
1/4 cup water

In a 2-1/2-qt. baking dish, combine beans; set aside. In a skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink. Remove from the heat; drain.

Add all the remaining ingredients to skillet; mix well. Stir beef mixture into beans. Bake at 350 for about 45 minutes or until heated through. Makes 6-8 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:08 am; edited 1 time in total

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Breaded Asparagus Sticks

Post  justmecookin on Fri May 02, 2008 3:28 pm

Breaded Asparagus Sticks

2 pounds asparagus spears
1-1/2 cups grated Parmesan cheese
1-1/2 cups fresh bread crumbs
2 eggs, beaten
1/2 teaspoon salt
Dash hot pepper sauce
2 tablespoons butter
2 tablespoons olive oil
Grated Parmesan cheese, optionalBreaded Asparagus Sticks Side Dish

Cook the asparagus in a small amount of water until crisp-tender. Drain well. Combine 1-1/2 cups cheese and the bread crumbs on a plate.

In a shallow bowl, stir together eggs, salt and pepper sauce. Dip each asparagus spear in egg mixture and roll in crumbs to coat well. Chill 20 minutes.

In a skillet, heat butter and oil on medium-high. Brown the spears in a single layer, turning carefully. Remove and keep warm while browning remaining spears. Serve with additional Parmesan cheese, if desired. Makes 6 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:08 am; edited 2 times in total

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Sweet Potato Puff

Post  justmecookin on Fri May 02, 2008 4:13 pm

Sweet Potato Puff

3 cups cold mashed sweet potatoes (without added milk or butter)
1/2 cup sugar
1/2 cup butter, melted
2 eggs, beaten
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup flaked coconut
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, melted
1/4 cup all-purpose flour

In a mixing bowl, beat sweet potatoes, sugar, butter, eggs, milk and vanilla until fluffy. Stir in coconut. Spoon into a greased 2-1/2-qt. baking dish.

Combine topping ingredients until well blended; sprinkle over sweet potatoes. Bake, uncovered, at 350 for 35-40 minutes or until golden brown. Makes 8 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:08 am; edited 1 time in total

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Potato Squash Casserole

Post  justmecookin on Fri May 02, 2008 4:17 pm

Potato Squash Casserole

4 small potatoes, peeled and thinly sliced
1 small butternut squash, peeled, seeded and thinly sliced
1 tablespoon water
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound uncooked bulk pork sausage
1 small onion, chopped
2 tablespoons all-purpose flour
1-1/2 cups whipping cream, divided
1 cup (4 ounces) shredded cheddar cheese

In a microwave-safe bowl, combine the potatoes, squash and water. Cover and cook on high for 3-4 minutes or until crisp-tender. Place half of the mixture in a greased 2-qt. baking dish. Sprinkle with salt and pepper. Crumble sausage over potato mixture. Top with onion and remaining potato mixture.

In a small bowl, combine flour and 1/4 cup cream until smooth; stir in remaining cream. Pour over potato mixture. Cover and bake at 350 for 30 minutes. Uncover; bake for 20-30 minutes or until potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Makes 4-6 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:09 am; edited 1 time in total

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Sweet Potato Cranberry Bake

Post  justmecookin on Fri May 02, 2008 4:22 pm

Sweet Potato Cranberry Bake

4 large sweet potatoes, peeled
2 cups fresh or frozen cranberries
1/2 cup packed brown sugar
2 tablespoons butter, melted
1/2 cup orange juice

Topping
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter

Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until tender. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices.

Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350 for 30 minutes.

In a bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, 10 minutes longer or until topping is golden brown. Make 6-8 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:00 am; edited 1 time in total

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Acorn Squash Feta Casserole

Post  justmecookin on Fri May 02, 2008 4:29 pm

Acorn Squash Feta Casserole

2 large acorn squash (about 1-1/2 pounds each)
1 medium onion, chopped
2 garlic cloves, minced
3 tablespoons butter
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 eggs
1 cup (8 ounces) plain yogurt
1 cup (4 ounces) crumbled feta cheese
1-1/4 teaspoons salt
1/2 teaspoon pepper
Dash cayenne pepper, optional
1/4 cup sunflower kernels

Cut squash in half; discard seeds. Place squash cut side down in a greased 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350 for 35-40 minutes. Drain water from pan; turn squash cut side up. Bake 10 minutes longer or until squash is tender; cool slightly. Carefully scoop out squash; place in a large bowl and mash. Set aside.

In a large skillet, saute onion and garlic in butter until tender. Add peppers; saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in the squash, onion mixture, feta cheese, salt, pepper and cayenne if desired.

Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with sunflower kernels. Cover and bake at 375 for 25 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Makes 6-8 servings


Last edited by justmecookin on Thu Oct 02, 2008 10:00 am; edited 1 time in total

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Creamy Floret Bake

Post  justmecookin on Fri May 02, 2008 4:32 pm

Creamy Floret Bake

1 large head cauliflower, broken into florets (4 cups)
1 medium bunch broccoli, cut into florets (4 cups)
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups half-and-half cream
2 tablespoons grated orange peel
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon white pepper
1/4 cup shredded cheddar cheese

In a saucepan, bring 1 in. of water to a boil; add cauliflower. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender.

In another saucepan, bring 1 in. of water to a boil; add broccoli. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain vegetables and rinse with cold water.

Melt butter in a saucepan. Stir in flour until smooth. gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in orange peel, salt, nutmeg and pepper.

rrange cauliflower and broccoli in alternate rows in a 3-qt. or 13-in. x 9-in. x 2-in. baking dish. Top with cream sauce and cheese. Bake, uncovered, at 325 for 20-25 minutes or until heated through. Makes 12 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:00 am; edited 1 time in total

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Sweet Onion Corn Bake

Post  justmecookin on Fri May 02, 2008 4:35 pm

Sweet Onion Corn Bake

2 large sweet onions, thinly sliced
1/2 cup butter, cubed
1 cup (8 ounces) sour cream
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese, divided
1 egg, lightly beaten
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) corn bread/muffin mix
4 drops hot pepper sauce

In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside.

In a large bowl, combine the egg, corn, corn bread mix and hot pepper sauce. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese.

Bake, uncovered, at 350 for 45-50 minutes or until the top is set and lightly browned. Let stand for 10 minutes before cutting. Makes 12-15 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:01 am; edited 1 time in total

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Broccoli Rice Casserole

Post  justmecookin on Fri May 02, 2008 5:59 pm

Broccoli Rice Casserole

1 small onion, chopped
1/2 cup chopped celery
3 cups frozen chopped broccoli, thawed
1 tablespoon butter
1 jar (8 ounces) process cheese sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (5 ounces) evaporated milk
3 cups cooked rice

In a large skillet, saute the onion, celery and broccoli in butter for 3-5 minutes or until crisp-tender. Stir in the cheese sauce, soup and milk until smooth.

Place rice in a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, at 325 for 25-30 minutes or until bubbly. Makes 8-10 servings.


Last edited by justmecookin on Thu Oct 02, 2008 10:09 am; edited 1 time in total

justmecookin

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Re: Side Dishes

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