Side Dishes

Rich Cheesy Macaroni

2-1/2 cups uncooked elbow macaroni
6 tablespoons butter, divided
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 cups milk
8 ounces process American cheese (Velveeta), cubed
1-1/3 cups 4% cottage cheese
2/3 cup sour cream
2 cups (8 ounces) shredded sharp cheddar cheese
1-1/2 cups soft bread crumbs

Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until golden brown. Makes 6-8 servings.

Cheesy Scalloped Potatoes

5 large potatoes, peeled and thinly sliced
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1-1/4 cups shredded reduced-fat cheddar cheese, divided
3 ounces reduced-fat Swiss cheese slices, finely chopped (3/4 cup), divided
2 medium onions, finely chopped
1-1/2 cups 2% milk
2 tablespoons minced fresh parsley

Place a third of the potatoes in a shallow 3-qt. baking dish coated with cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all.

Cover and bake at 350° for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley. Makes 8 servings.

Mushroom Wild Rice Bake

1 cup uncooked wild rice
2 cups boiling water
1 pound sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
3/4 cup uncooked long grain rice
1/2 cup sliced almonds
3 cups chicken broth
1-1/2 cups heavy whipping cream
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons grated Parmesan cheese

Place wild rice in a bowl and cover with boiling water; soak for 1 hour. Drain and set aside. In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper.

Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10 minutes longer or until rice is tender. Makes 8-10 servings.

Cheesy Beans and Rice

1 cup uncooked brown rice
1 can (16 ounces) kidney beans, rinsed and drained
1 large onion, chopped
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
2 teaspoons chili powder
1/4 teaspoon salt
1-1/4 cups shredded cheddar cheese, divided

Cook rice according to package directions. Transfer to a bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat.

In a 2-qt. baking dish coated with cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Top with remaining rice mixture and tomato mixture.

Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Makes 6 servings

Breaded Eggplant Slices

1 medium eggplant (about 1 pound)
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 bottle (8 ounces) Italian salad dressing

Cut eggplant into 1/2-in. slices. In shallow bowl, combine bread crumbs and Parmesan. Place salad dressing in another bowl. Dip eggplant into salad dressing, then coat with crumb mixture.

Arrange in a single layer on baking sheets coated with cooking spray. Bake at 450° for 12-15 minutes or until golden brown, turning once. Makes 4 servings.

Creamed Pearl Onions

50 pearl onions
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
1 cup chicken broth
1 cup half-and-half cream
1/4 cup minced fresh parsley
3 tablespoons grated Parmesan cheese
Pimento strips, optional

In a Dutch oven, or large kettle, bring 6 cups water to a boil. Add pearl onions; boil for 10-12 minutes or until tender. Drain and rinse in cold water; peel and set aside.

In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions.

Pour into an ungreased 1-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through. Makes 6 servings.

Creamy Asparagus Casserole

1 can (10-3/4 ounces) condensed creamy chicken mushroom soup, undiluted
1/2 cup milk
1 package (9 ounces) frozen cut green beans, thawed
1 package (8 ounces) frozen asparagus cuts and tips, thawed and drained
1 can (4 ounces) mushroom stems and pieces, drained
2 cups cubed day-old bread
2 tablespoons sliced almonds
2 tablespoons butter or margarine, melted

In a large bowl, combine soup and milk. Add beans, asparagus and mushrooms; mix well. Pour into a greased 8-in. square baking dish. Cover and bake at 350° for 20 minutes. Toss bread cubes, almonds and butter; sprinkle over the casserole. Bake, uncovered, 15-20 minutes longer or until bubbly. Makes 6-8 servings.

Hearty Red Beans and Rice

1 pound dried kidney beans
2 teaspoons garlic salt
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 quart water
1/2 pound fully cooked ham, diced
1/2 pound fully cooked smoked sausage, diced
1 cup chopped onion
1/2 cup chopped celery
3 garlic cloves, minced
1 can (8 ounces) tomato sauce
2 bay leaves
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked rice

Place beans in a Dutch oven or kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour to 4 hours or until softened.

Drain beans and discard liquid. Add garlic salt, Worcestershire sauce, hot pepper sauce and water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

Meanwhile, in a skillet, saute ham and sausage until lightly browned. Remove with a slotted spoon to bean mixture. Saute onion, celery and garlic in drippings until tender; add to the bean mixture. Stir in tomato sauce and bay leaves. Cover and simmer for 30 minutes or until beans are tender.

Discard bay leaves. Measure 2 cups of beans; mash and return to the bean mixture. Stir in the parsley, salt and pepper. Serve over rice. Makes 8-10 servings.

Spicy Rice Casserole

1 pound mild bulk pork sausage
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 medium onions, chopped
2 medium green peppers, chopped
2 beef bouillon cubes
2 cups boiling water
1 to 2 jalapeno peppers, finely minced and seeded
1 package (6-1/4 ounces) fast-cooking long grain and wild rice mix

In a large skillet, cook sausage, cumin and garlic powder, stirring often. Drain. Add onions and green peppers; saute until crisp-tender. Dissolve bouillon in water; add to skillet. Stir in jalapenos, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered, 5 to 10 minutes or until the water is absorbed. Makes 4-6 servings.

Zesty Carrot Bake

1 pound carrots, cut into 1/2-inch slices
2 tablespoons minced onion
3/4 cup mayonnaise
1/3 cup water
1 tablespoon prepared horseradish
1/4 teaspoon pepper
1/2 cup dry bread crumbs
2 tablespoons butter or margarine, melted
1/2 cup shredded sharp cheddar cheese

On stovetop or microwave, cook carrots until tender. Transfer to a 1-qt. baking dish; set aside. In a small bowl, combine the next five ingredients. Pour over carrots. Combine bread crumbs and butter; sprinkle over top.

Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with cheese. Return to the oven for 2-3 minutes or until the cheese is melted. Makes 6 servings.

Cheesy Broccoli Rigatoni

12 ounces uncooked rigatoni or large tube pasta
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
2-1/2 cups fat-free milk
5 cups fresh broccoli florets
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter over medium heat for 2 minutes. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. Drain pasta and toss with oil; set aside.

Add 1 in. of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain and rinse with cold water.

In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Makes 10 servings.

Pasta-Filled Peppers

6 medium sweet red, green or yellow pepper
6 ounces uncooked spaghetti
3/4 cup diced onion
2 garlic cloves, minced
2 teaspoons canola oil
1-3/4 cups diced fresh tomatoes
1 tablespoon all-purpose flour
3/4 teaspoon salt
1-1/4 cups chicken broth
3/4 cup shredded part-skim mozzarella cheese
1/4 cup minced fresh basil
3 tablespoons grated Parmesan cheese

Place whole peppers on a broiler pan; broil 6 in. from the heat for 10-15 minutes or until skins are blistered and blackened, turning often. Immediately place peppers in a bowl; cover and let stand for 10 minutes. Peel off and discard charred skins. Carefully cut tops off peppers and discard; remove seeds. Set peppers aside.

Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil until tender. Add tomatoes; cook for 1 minute. In a bowl, combine flour, salt and broth until smooth. Stir into tomato mixture. Bring to a boil; cook and stir for 1 minute or until slightly thickened.

Drain spaghetti; add to tomato mixture and toss to coat. Sprinkle with mozzarella cheese, basil and Parmesan; toss. Spoon into peppers. Place in a 3-qt. microwave-safe baking dish. Cover and microwave on high for 3-5 minutes or until heated through. Makes 6 servings.

Fried Onion Rings

1 large Vidalia or sweet onion
3/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper
1 egg
1 cup buttermilk
Oil for deep-fat frying

Lime Dipping Sauce
2/3 cup mayonnaise
3 tablespoons honey
2 tablespoons lime juice
2 tablespoons spicy brown or horseradish mustard
1 teaspoon prepared horseradish

Cut onion into 1/2 in. slices; separate into rings. In a bowl, combine the flour, cornmeal, baking powder, salt, baking soda and cayenne. Combine the egg and buttermilk stir into dry ingredients just until moistened.

In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Dip onion rings into batter. Fry a few at a time for 1 to 1-1/2 minute on each side or until golden brown. Drain on paper towels (keep warm in a 300° oven). In a small bowl, combine sauce ingredients. Serve with onion rings. Makes 4 servings.

Hearty Maple Beans

6 bacon strips, diced
1/2 pound smoked kielbasa or smoked Polish sausage, sliced into 1/4-inch pieces
1/2 cup chopped onion
1 can (15-3/4 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) butter beans or 1 can (15-1/4 ounces) lima beans
1/2 cup maple syrup
3 tablespoons white vinegar
3 tablespoons ketchup
3 tablespoons prepared mustard

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, cook the sausage and onion over medium-heat until sausage is lightly browned. Stir in the bacon and remaining ingredients.

Transfer to an ungreased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Makes 8 servings

Broccoli Bean Pasta

10 cups water
6 ounces uncooked small pasta shells
3 cups broccoli florets
3 garlic cloves, minced
2 tablespoons olive or canola oil
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2/3 cup white wine or vegetable broth
1/8 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 cup fat-free evaporated milk
1/2 cup shredded Parmesan cheese, divided

In a large saucepan, bring water to a boil. Add pasta; cook for 7 minutes. Add broccoli; cook 4-5 minutes longer or until pasta and broccoli are tender. Meanwhile, in a large nonstick skillet, saute garlic in oil for 1 minute. Add the beans, wine or broth and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced.

Drain pasta and broccoli; keep warm. Combine cornstarch, salt and milk until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup Parmesan cheese. Add pasta mixture; toss to coat. Sprinkle with remaining cheese. Makes 5 servings.

Zippy Skillet Rice

1 cup uncooked long grain rice
2 tablespoons butter or margarine
1/2 cup chopped green pepper
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup diced pimientos
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground turmeric
1/2 cup shredded cheddar cheese

In a large skillet, saute rice in butter for 5 minutes or until golden brown, stirring constantly. Add green pepper, onion and garlic. Cook and stir for 2-3 minutes or until vegetables are tender.

Add tomatoes, pimientos, chili powder, salt, pepper and turmeric; mix well. Cover and simmer for 20-25 minutes or until rice is tender. Sprinkle with cheese. Serve immediately. Makes 4-6 servings.

Paprika Potatoes

4 large potatoes, peeled, cooked and quartered
3 tablespoons butter or margarine
1/2 teaspoon paprika

In a large skillet, slowly saute potatoes in butter until golden brown, about 10-15 minutes. Sprinkle with paprika. Makes 4-6 servings.

Home-Style Scalloped Potatoes

1/3 cup chopped onion
5 tablespoons butter or margarine
5 tablespoons all-purpose flour
1-1/4 teaspoons salt
1/2 teaspoon pepper
5 cups milk
6 cups thinly sliced potatoes

In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.

Place half of potatoes in a greased 3-qt. baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, at 350° for 60-70 minutes or until potatoes are tender and top is lightly browned. Serve immediately. Makes 8 servings.

Lima Bean Casserole

1/2 pound bulk sage pork sausage
2 packages (10 ounces each) frozen lima beans
2 medium carrots, thinly sliced
1/2 cup water
1/2 teaspoon sugar
1/4 teaspoon salt
Pinch pepper

In a saucepan, cook and crumble sausage until no longer pink; drain. add lima beans, carrots, water, sugar, salt and pepper.

Cook, uncovered, for 20-25 minutes or until vegetables are tender; drain. Makes 10 servings.

Potato Dumplings

3 pounds russet potatoes
2 eggs
1 cup all-purpose flour, divided
1/2 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
Minced fresh parsley, optional

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well. Refrigerate for 2 hours or overnight.

Peel and grate potatoes. In a bowl, combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg and pepper. Add potatoes; mix with hands until well blended. Shape into 1-1/2-in. balls; roll in remaining flour.

In a large kettle, bring salted water to a boil. Add the dumplings, a few at a time, to boiling water. Simmer, uncovered, until the dumplings rise to the top; cook 2 minutes longer. Remove dumplings with a slotted spoon to a serving bowl. Sprinkle with parsley if desired. Makes 10 servings.

Scalloped Cabbage Casserole

8 cups thinly sliced cabbage (2-2-1/2 pounds)
2 large carrots, shredded
1 medium onion, finely chopped
5 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
1-1/2 cups (6 ounces) shredded process American cheese
1/2 cup seasoned bread crumbs
1 teaspoon dried marjoram
1 teaspoon dried thyme

Cook the cabbage and carrots in boiling salted water until crisp-tender. Meanwhile, in a saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened.

Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers. In a small skillet, melt remaining butter. Add crumbs, marjoram and thyme; cook and stir until lightly browned.

Sprinkle over casserole. Bake, uncovered, at 350° for 30-35 minutes or until the cabbage is tender and the top is browned. Makes 8-10 servings.

Corn Casserole

1 pound bacon, diced
2 cups bread crumbs
1/4 cup minced onion
1/2 cup chopped green pepper
2 cans (16.5 ounces each) cream-style corn

In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of bacon drippings over bread crumbs; set aside. Discard all but 2 tablespoons of remaining drippings; saute onion and green pepper until tender.

Stir in corn and bacon. Spoon into a 1-qt. baking dish; sprinkle with crumbs. Bake at 350° for 20-25 minutes or until bubbly and heated through. Makes 6-8 servings.

Au Gratin Hash Browns

1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1/2 cup chopped onion
3/4 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups reduced-fat sour cream
1 can (10-3/4 ounces) reduced-fat reduced-sodium cream of chicken soup, undiluted
1-1/2 cups cornflakes, lightly crushed
1 tablespoon butter or stick margarine, melted
1 tablespoon minced fresh parsley

In a large bowl, combine the hash browns, cheese, onion, salt and pepper. In another bowl, combine the sour cream and soup. Pour over potato mixture and mix gently to combine.

Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Toss cornflakes and butter; sprinkle over the top. Bake, uncovered, at 350° for 45-55 minutes or until heated through. Sprinkle with parsley. Makes 12 servings.

Whipped Squash

1 butternut squash (about 2-1/2 pounds), peeled, seeded and cubed
3 cups water
3/4 teaspoon salt, optional, divided
2 tablespoons butter or margarine
1 tablespoon brown sugar
1/8 to 1/4 teaspoon ground nutmeg

In a saucepan over medium heat, bring squash, water and 1/2 teaspoon of salt if desired to a boil. Reduce heat; cover and simmer for 20 minute or until the squash is tender.

Drain; transfer to a mixing bowl. Add butter, brown sugar, nutmeg and remaining salt if desired; beat until smooth. Makes 6 servings.

Asparagus Supreme

1-1/2 pounds fresh asparagus, cut into 1-1/2 inch pieces
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
4 hard-cooked eggs, diced
1 jar (2 ounces) diced pimientos, drained
1 cup (4 ounces) shredded cheddar cheese
Dry bread crumbs

Cook asparagus in boiling water until nearly tender; drain and set aside. In a small saucepan, melt butter. Add flour, salt and pepper; cook and stir until smooth and bubbly. Gradually add milk; cook and stir until thickened. Remove from the heat.

Place half of the asparagus in a greased 1-1/2-qt. baking dish. Top with half of the white sauce, eggs, pimientos and cheese. Repeat layers. Sprinkle with bread crumbs. Bake, uncovered, at 325° for 30-35 minutes. Makes 6 servings.