Side Dishes

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.