Easy and delicious side dish recipes, a great compliment to any meal.
Sweet Potato Crisp
3 c. sweet potatoes, cooked and mashed
1 1/4 c. sugar
1 t. vanilla
3 eggs
2 t. baking powder
1/2 c. soft margarine
Topping:
2/3 stick butter
1/2 t. cinnamon
1/2 c. pecans, chopped
3 c. corn flakes, crushed
1/2 c. brown sugar
Beat eggs until lemon colored. Add all ingredients and mix. Put in buttered baking dish and bake at 325 degrees about 20 minutes. Remove from oven and cover with topping. Return to oven about 15 minutes.
added March 7, 2011
Green Bean Casserole
2 T. flour
salt and pepper to taste
2 cans green beans, drained
1 c. cheddar cheese
2 T. butter
1 T. lemon juice
1 carton sour cream
cracker crumbs
Cook flour, butter, lemon juice, salt and pepper until thick. Add green beans. Place in baking dish. Combine sour cream and cheddar cheese and add on top of beans. Sprinkle with cracker crumbs. Bake until done.
added March 7, 2011
Veg – All Casserole
2 (15 oz.) can Veg – All
1 c. shredded cheese
1 c. mayonnaise
1/2 c. chopped onion
1/2 c. chopped celery
1 stick butter
Ritz crackers (about 12)
Butter a casserole dish. Mix all above ingredients, except butter and cracker crumbs, and pour into dish. Melt butter and pour over casserole. Top with finely crushed cracker crumbs. (This is a colorful and delicious side dish for any meat.)
added March 7, 2011
Baked Grits
1 c. quick cooking grits
1 t. salt
4 cups boiling water
1 stick butter or margarine
1 c. grated sharp cheese
2 eggs
milk
Bring salt water to a rolling boil and slowly stir in grits. Cook three minutes, stirring constantly. Remove from heat and stir in butter and cheese. Put eggs in cup and add milk to make 1 cup measure. Beat well and add to grits mixture. Bake in greased, 2-quart casserole dish at 350 degrees for one hour.
added March 7, 2011
Sweet Potato Casserole
4 cups mashed sweet potatoes
3 eggs
1/2 cup margarine
1/2 cup sweet milk
1 cup sugar
1 tsp. vanilla
Mix all ingredients above with mixer. Put into butter casserole dish.
Topping:
1 cup brown sugar
1/2 cup flour
1/3 cup margarine, melted
1 cup pecans, chopped
Blend sugar and flour. Add margarine; mix well. Then add pecans and mix spread over potato mixture. Bake for 30 minutes at 350 degrees. Note: Layer miniature marshmallows over potatoes before adding sugar and pecans – makes it better.
added March 7, 2011
Southern Sweet Potato Casserole
6 medium sweet potatoes, cook and reserve broth
1 cup sugar
1 stick margarine
2 eggs, well beaten
1 cup brown sugar
Cream potatoes, adding above ingredients, plus reserve broth, if needed. Bake 15 minutes in a 9 x 9 inch casserole dish at 350 degrees and then cover with the following topping.
Topping (For Sweet Potato Casserole)
1 cup graham cracker crumbs 1/3 –1/2 cup pecans
1 stick of butter
Mix together well, cover potatoes and bake.
added March 7, 2011
Pineapple Cheese Casserole
2 (20 oz. cans) pineapple chunks, drained
1 1/2 c. sugar
3/4 c. all-purpose flour
2 c. shredded cheddar cheese
1 pkg. (sleeve) Ritz crackers, crushed
2 sticks butter or margarine
Preheat oven to 350 degrees. Spread pineapple into a greased oblong baking dish. Mix sugar, flour and cheese. Spread over pineapple. Crush crackers and spread over the top. Melt butter and pour over crackers. Bake for 30 minutes; serve hot or cold.
added March 7, 2011
Broccoli Casserole
2 (10 oz.) pkgs. frozen broccoli
2 eggs, well beaten
1 can cream of mushroom soup
1 cup grated sharp cheese
1 cup mayonnaise
crushed Ritz crackers
Cook broccoli, drain. Combine eggs, soup, cheese and mayonnaise. Fold into broccoli. Pour into a casserole dish and cover top with Ritz crackers. Dot with butter. Bake at 350 degrees for 30 minutes.
added March 7, 2011
Broccoli and Rice Casserole
1 medium onion, chopped
1 rib celery, chopped
1/2 stick butter
1 pkg. frozen broccoli
1 can cream of chicken soup
1 c. grated cheese
1 1/2 c. cooked rice
salt and pepper
Sauté onion and celery in butter. Cook broccoli and drain. Mix broccoli with soups and cheese. Add celery, onion and butter. Add rice. Season with salt and pepper. Bake in a greased casserole dish at 350 degrees for 20 minutes.
added March 7, 2011
Grandma's Mac n' Cheese
1 1/2 c. macaroni, cooked
1/4 c. margarine
1/4 c. plain flour
1 t. dry mustard
1 T. margarine, melted
2 1/2 c. milk
2 c. grated cheese
1 t. salt
2 T. bread crumbs
1/2 c. grated cheese
Preheat oven to 375 degrees. Melt 1/4 cup margarine; stir in flour, salt and mustard until smooth. Gradually stir in milk, bring to a boil. Reduce heat and simmer one minute. Beat with a whisk. Stir in 2 cups grated cheese and macaroni. Pour into 2-quart dish. Combine bread crumbs, 1 tablespoon melted margarine and 1/2 cup grated cheese. Sprinkle over top. Bake 15 minutes until golden brown.
added March 7, 2011
Ultimate Sweet Potato Casserole
3 c. sweet potatoes, cooked and mashed
(can use 2 cans of purchased sweet potatoes)
2 eggs
1/2 t. salt
1 t. vanilla
1/2 t. cinnamon
1/2 t. nutmeg
1/2 c. brown sugar
1 c. sugar
1/2 c. milk
3/4 c. butter, melted
1 T. Jack Daniel’s whiskey (optional)
Topping:
1 c. brown sugar
1/2 c. plain flour
1 c. pecans, chopped
1/2 stick butter
Combine first group of ingredients and place in a greased casserole dish. Combine brown sugar, flour and pecans. Sprinkle over potatoes. Melt butter and pour over top. Bake at 30 minutes at 350 degrees.
added March 7, 2011
Carrot-Squash Casserole
1 pkg. Ritz crackers
1 c. carrots, cooked
1 3 oz. pkg. cream cheese
2 c. squash, cooked
1 can cream of chicken soup
1 egg
1/2 grated onion
1/2 stick margarine
Preheat oven to 400 degrees. Butter dish and crumble a portion of crackers on butter. Place carrots over crumbs. Slice cream cheese and place over carrots. Spread on squash and cover soup. Beat egg and mix with onion and melted margarine; pour over mixture in dish. Crumble remaining crackers on top. Bake for 30 minutes.