Side Dishes

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.

Scalloped Corn

1 can (14-3/4 ounces) cream-style corn
2 eggs
1/2 cup crushed saltines (about 15 crackers)
1/4 cup butter, melted
1/4 cup evaporated milk
1/4 cup shredded carrot
1/4 cup chopped green pepper
1 tablespoon chopped celery
1 teaspoon chopped onion
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup shredded cheddar cheese

In a large bowl, combine the first 11 ingredients. Transfer to a greased 1-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Makes 4 servings.

Stove-Top Macaroni and Cheese with Roasted Tomatoes

3 cups halved cherry tomatoes
Cooking spray
1/4 teaspoon black pepper
3 ounces sourdough bread, torn into pieces
1 teaspoon butter, melted
12 ounces large elbow macaroni
2 cups (8 ounces) shredded extrasharp cheddar cheese
1/4 cup egg substitute
1 1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
1 (12-ounce) can evaporated milk

Preheat oven to 375°. Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375° for 30 minutes or until browned, stirring occasionally.

While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake at 375° for 12 minutes or until golden, stirring frequently.

Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs. Makes 8 servings

German-Style Potato Salad

2 pounds red potatoes, cut into 1/8-inch-thick slices (about 5 cups)
8 bacon slices, cut into 1/2-inch pieces
1/3 cup cider vinegar
2 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped fresh parsley

Steam potatoes, covered, 10 minutes or until tender. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings.

Combine drippings, vinegar, sugar, salt, and black pepper in a large bowl; stir well with a whisk. Add the potatoes, onion, and bell pepper; toss gently to coat. Cover and let stand 1 hour, stirring occasionally. Add the bacon and parsley; toss gently. Makes 8 servings

Triple-Cheese Broccoli Puff

1 cup sliced fresh mushrooms
1 tablespoon butter
1 package (3 ounces) cream cheese, softened
6 eggs
1 cup milk
3/4 cup biscuit/baking mix
3 cups frozen chopped broccoli, thawed
2 cups (8 ounces) shredded Monterey Jack cheese
1 cup (8 ounces) 4% cottage cheese
1/4 teaspoon salt

In a small skillet, saute mushrooms in butter until tender; set aside. In a large bowl, beat the cream cheese, eggs, milk and biscuit mix just until combined. Stir in the broccoli, cheeses, salt and mushrooms.

Pour into a greased round 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 6-8 servings.

Creamed Onions

6 large onion, sliced
1 cup butter
2 teaspoons all-purpose flour
2 teaspoons salt
1/2 teaspoon white pepper
2 cups milk

In a large skillet or Dutch oven, saute onions in butter until tender and golden brown, about 25 minutes. Remove with a slotted spoon. Add flour, salt and pepper to skillet; stir until smooth. Gradually stir in milk until blended.

Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium. Return onions to the pan; heat through. Makes 8-10 servings.

Creole Green Beans

1 package (16 ounces) frozen cut green beans
5 bacon strips, diced
1 medium onion, chopped
1/2 cup chopped green pepper
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1 can (14-1/2 ounces) diced tomatoes, undrained

Cook beans according to package directions. Meanwhile, in a skillet, cook bacon, onion and green pepper over medium heat until bacon is crisp and vegetables are tender. Remove with a slotted spoon.

Stir the flour, brown sugar, Worcestershire sauce, salt, pepper and mustard into the drippings until blended. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans and add to skillet. Stir in bacon mixture. Makes 6 servings.

Instant Fried Rice

1 envelope fried rice seasoning
2 tablespoons water
2 green onions, chopped
2 tablespoons vegetable oil
1 egg, lightly beaten
3 cups cold cooked instant rice
1/2 cup peas

In a small bowl, combine seasoning mix and water; set aside. In a large skillet or wok, stir-fry onions in oil for 2-3 minutes. Add egg; stir until scrambled.

Add rice and peas; stir-fry until heated through. Stir in seasoning mixture; stir-fry 3-4 minutes longer or until heated through. Makes 4 servings.

Italian Sausage Stuffing Side Dish

1/2 pound bulk Italian sausage
1/4 cup butter
1/2 pound fresh mushrooms, sliced
3/4 cup chopped celery
1 medium onion, chopped
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups unseasoned stuffing croutons or dry bread cubes
2-1/2 to 3 cups chicken broth

In a large skillet, brown sausage; drain. Add butter, mushrooms, celery and onion; saute 2-3 minutes or until onion is tender. Stir in poultry seasoning, salt and pepper. Transfer to a large bowl; add croutons and enough broth to moisten.

Place in a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more. Makes 8 servings.

Fried Rice

1/3 cup chopped onion
1/4 cup butter
4 cups cold cooked rice
3 tablespoons teriyaki sauce
2 tablespoons minced fresh parsley
1 teaspoon garlic powder
1/8 teaspoon pepper
1 egg, lightly beaten

In a large skillet, saute onion in butter until tender. Stir in the rice, teriyaki sauce, parsley, garlic powder and pepper. Cook over medium-low heat for 5 minutes, stirring occasionally. Add the egg; cook and stir until egg is completely set, about 3 minutes. 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.

Rosemary Red Potatoes

1-3/4 pounds small red potatoes, quartered
1 small onion, quartered
1/4 cup olive oil
1-1/2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon garlic salt

In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 25-30 minutes or until potatoes are tender and browned. Makes 4 servings.

Parmesan Baked Potatoes

6 tablespoons butter, melted
3 tablespoons grated Parmesan cheese
8 medium unpeeled red potatoes (about 2-3/4 pounds), halved lengthwise

Pour butter into a 13-in. x 9-in. baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake uncovered, at 400° for 40-45 minutes or until tender. Makes 8 servings.

Wild Rice Pilaf

2 cans (14-1/2 ounces each) chicken broth
3/4 cup uncooked wild rice
1 cup uncooked long grain rice
1 large onion, chopped
2 medium carrots, halved lengthwise and sliced
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
1/2 cup butter, cubed
3 cups fresh broccoli florets
1/4 teaspoon pepper

In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender.

Meanwhile, in a large skillet, saute the onion, carrots, garlic and rosemary in butter until vegetables are tender. Stir in the rice, broccoli and pepper.

Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving. Makes 10 servings.

Triple-Cheese Macaroni

1 package (16 ounces) elbow macaroni
2 eggs
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon pepper
8 ounces process cheese (Velveeta), melted
2 cups (8 ounces) shredded mild cheddar cheese, divided
2 cups (8 ounces) shredded sharp cheddar cheese, divided

Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.

Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and edges are bubbly. Makes 6 servings.

Quick Tater Top Bake

1 lb. ground beef
1 small onion, chopped
1 large stalk celery, sliced, optional
1-16 ounce package frozen tater tot potatoes
1 can cream of mushroom soup
1/2 soup can milk
1 cup shredded cheddar cheese

Note: Seasonings of your choice, like seasoned salt, Schilling Montreal Steak Seasoning, or just salt and pepper.

Brown beef with onion and celery. Drain. Season to taste. Place in greased 1-1/2 to 2 quart casserole. Top with potatoes. Combine soup and milk and pour over potatoes. Sprinkle with cheese. Bake at 350 for 30 to 40 minutes. Serves 4.

Scalloped Potatoes

1/4 cup white onion, chopped
1/2 stick real butter
1/4 cup all purpose flour
2-1/2 cups milk
5 large potatoes, peeled, thinly sliced
salt & pepper, to taste
colby cheese, shredded

Sauce: Cook onion in butter until tender, but not brown. Stir in flour. Add 1 teaspoon of salt and 1 teaspoon of pepper. Add milk. Cook and stir until thick and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat.

Place 1/2 of sliced potatoes in a greased 2-quart casserole dish. Cover with 1/2 of the sauce. Repeat layer. Bake covered at 350 degrees for about 45 minutes. Stir once.

Uncover. Bake for 30 minutes more. Add shredded Colby cheese, if desired, during the last 5 minutes of baking time.

As-Good-As-It-Gets Black-Eyed Peas

20 chicken-wing chicken-wing drummettes (about 1-3/4 pounds) or 1 cup chopped cooked chicken
1-1/3 cups dry black-eyed peas (8 ounces)
8 ounces ham, cubed
4 cups water
1 medium onion, chopped (1/2 cup)
1/2 cup snipped fresh parsley
1/2 cup chopped green pepper
1/2 cup tomato sauce
1/4 cup chopped green onion
1 clove garlic, minced
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried thyme, crushed
2 dashes bottled hot pepper sauce
1 pound cooked smoked cooked smoked sausage, cut into 1-inch pieces
Hot cooked rice (optional)

If using drummettes, rinse and pat dry. In large saucepan, combine drummettes, the peas, and ham. Add the water. Bring to boiling; reduce heat. Cover and simmer for 45 minutes.

Add onion, parsley, green pepper, tomato sauce, green onions, garlic, Worcestershire, black and red peppers, oregano, thyme, and pepper sauce. Return to boiling; reduce heat. Cover; simmer 15 minutes, stirring occasionally.

Stir in sausage and cooked chicken (if using). Cook, uncovered, over low heat for 15 minutes more. Serve over rice, if desired. Makes 10 servings.

Zucchini Parmesan

2 medium zucchini, sliced
1-1/2 tablespoons olive oil
1-1/2 teaspoons garlic, minced
1/2 cup onion, sliced
1 cup tomatoes, diced
1-1/2 tablespoon basil, fresh, chopped
salt & pepper, to taste
1 cup parmesan, grated

Heat the oil in a heavy skillet. Add the zucchini, onion, and garlic. Cook until just soft. Toss in the tomatoes and basil. Cook for 2 minutes. Check the seasonings. Remove from the heat and sprinkle on the cheese. Serve warm. Makes 4 servings

Potato Basil Frittata

8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch-diced boiling potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyère cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup all-purpose flour
3/4 teaspoon baking powder

Preheat the oven to 350 degrees. Melt 3 tablespoons of the butter in a 10-inch oven-proof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyère, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.

Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to an hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot. Makes 8 servings

Cauliflower Gratin

1 (3-pound) head of cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup grated Gruyère cheese, divided
1/2 cup grated Parmesan cheese
1/4 cup fresh bread crumbs

Preheat the oven to 375 degrees. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyère, and the Parmesan cheese.

Pour one third of the sauce on the bottom of an 8 x 11 x 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyère and sprinkle on top.

Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature. Makes 4 servings

Not Your Mother's Green Bean Casserole

1 1/2 lbs fresh green beans, picked over and trimmed,
1 yellow onion, peeled and chopped
1/2 lb white or crimini mushrooms, sliced
5 slices chopped bacon
1 1/2 cups milk
3 tablespoons flour
1/2 cup heavy cream
1 tsp kosher salt
1/2 tsp fresh ground pepper
1/2 tsp thyme
1/2 cube butter or margarine
1 tablespoons minced garlic
1/2 cup italian bread crumbs
3 tablespoons grated parmesan cheese

In large skillet saute bacon and onion until translucent. Set aside to drain on paper towels. Clean pan and heat 3 tablespoons butter. Saute mushrooms and garlic. Saute until cooked thru. Steam green beans until crisp tender and immediately remove from heat. Place in water bath to stop cooking. Remove mushrooms and place in large bowl.

Add bacon and onion. In skillet add remaining butter and flour. Stir to make a roux. Add milk and bring to a boil. Stir to thicken. Add salt, pepper, and thyme. Add cream and stir to blend. Pour over green bean mixture and season to taste. Place in baking dish. Mix bread crumbs with cheese. Top casserole with seasoned bread crumbs and drizzle with olive oil. Cover and bake at 350 degrees for 45 minutes. Makes 8 servings

Classic Candied Sweet Potatoes

6 yellow-fleshed sweet potatoes
1/2 cup butter
1 cup packed brown sugar
1/2 cup water
1 teaspoon salt
Cooking Instructions

Preheat oven to 350 degrees. Place whole sweet potatoes in a steamer over a couple of inches of boiling water, and cover. Cook until tender, about 30 minutes. Drain and cool. Peel, and slice sweet potatoes lengthwise into 1/2 inch slices. Place in a 9x13 inch baking dish.

In a small saucepan over medium heat, melt butter, brown sugar, water and salt. When the sauce is bubbly and sugar is dissolved, pour over potatoes. Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce. Makes 6 to 8 servings

Roasted Mashed Potatoes with Leeks

1 leek (about 1/2 pound)
8 1/2 cups cubed Yukon gold or red potato (about 3 pounds)
Cooking spray
1 1/2 tablespoons olive oil, divided
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 (8-ounce) carton sour cream

Preheat oven to 425°. Remove roots and outer leaves from leek, leaving 1 inch of green leaves. Discard remaining leaves; rinse with cold water. Remove 1 inch green leaves; cut lengthwise into 1-inch strips. Set aside. Cut white portion into thin slices to measure 1/2 cup.

Combine white portion of leek and potato in a 13 x 9-inch baking dish coated with cooking spray. Drizzle with 1 tablespoon oil; toss well. Place green portion of leek in an 8-inch baking dish. Drizzle with 1 1/2 teaspoons oil; toss well, and set aside.

Bake potato mixture at 425° for 20 minutes, stirring once. (Do not remove from oven.) Add baking dish with green leek tops to oven. Bake at 425° for 15 minutes or until potato mixture and green leek tops are tender, stirring both after 8 minutes. Remove baking dishes from oven.

Place milk in a large microwave-safe bowl. Microwave at high 2 minutes or until warm. Add potato mixture; beat at medium speed of a mixer until well-blended. Stir in salt, pepper, and sour cream. Sprinkle with green leek tops. Makes 8 servings (serving size: 1 cup)

Sweet Potato Fries with Curry Mayonnaise

4 sweet potatoes
2 egg whites
1 tbsp vegetable oil
1 tsp each ground cumin and paprika
1/2 tsp each salt and pepper

Curry Mayonnaise:
1/2 cup mayonnaise
1 tsp lime juice
1/4 tsp curry paste

Peel potatoes; trim ends and sides to create rectangles. Cut lengthwise into 1/2-inch thick slices; cut each lengthwise into 1/2 -inch wide strips.

In large bowl, whisk egg whites until frothy. Whisk in oil, cumin, paprika, salt and pepper. Add potatoes, tossing to coat. Spread on 2 parchment paper–lined rimmed baking sheets.

Bake in top and bottom thirds of 425° oven for 30 to 35 minutes, rotating and switching pans halfway through, until tender and edges are browned and crisp.

Curry Mayonnaise: Meanwhile, in small bowl, whisk together mayonnaise, lime juice and curry paste; serve with potatoes. Makes 4 to 6 servings.