Back Of The Box - Side Dish Recipes

Broccoli and Corn Scallop

2 tablespoon chopped onion
1 tablespoon flour
1-1/4 cups milk
1 pkg. (8 oz.) Kraft Shredded Monterey Jack Cheese
1 can (11 oz.) whole kernel corn, drained
1/2 cup crushed Ritz Crackers crumbs, divided
2 pkg. (10 oz. each) frozen broccoli spears, thawed, drained
2 tablespoon butter or margarine, divided

Cook and stir onion in 1 tablespoon of the butter in medium saucepan on medium heat. Blend in flour. Gradually add milk; cook, stirring constantly, until thickened. Add cheese; stir until melted. Stir in corn and 1/4 cup of the crumbs.

Arrange broccoli in 12x8-inch baking dish; top with sauce. Mix remaining 1/4 cup crumbs and 1 tablespoon butter, melted. Sprinkle over sauce in baking dish. Bake at 350 degrees for 30 minutes or until thoroughly heated. Makes 8 servings

Maple-Pecan Carrots

1/2 cup water
Dash salt
4 cups sliced fresh carrots
1 tablespoon butter
3 tablespoons maple-flavored syrup
1/4 cup chopped pecans

In medium saucepan, bring water and salt to a boil. Add carrots; cover and cook over medium heat for 12 to 15 minutes or until carrots are tender. Drain; cover to keep warm.

Melt butter in same saucepan over low heat. Stir in syrup. Add carrots; cook until carrots are well glazed, stirring constantly. Serve topped with pecans. Makes 6 (1/2-cup) servings

Tip: If desired, pecans can be toasted. To toast, cook pecans in small nonstick saucepan over medium-high heat for 3 to 5 minutes or until browned, stirring constantly.

For extra flavor, sprinkle carrots with a little nutmeg or cinnamon just before serving.

Asparagus Stir-Fry

1 cup Swanson Chicken Broth or Natural Goodness Chicken Broth
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
1 tablespoon vegetable oil
1 lb. asparagus, cut into 2" diagonal pieces
2 teaspoon grated ginger root
2 cloves garlic, minced
Toasted sesame seeds (optional)

Mix broth, cornstarch and soy sauce. Heat oil in skillet. Add asparagus, ginger root and garlic and stir-fry until almost tender-crisp. Add broth mixture and heat to a boil.

Cook and stir until mixture boils and thickens. Sprinkle with sesame seeds if desired. Makes 4 servings

You can substitute 1/8 teaspoon ground ginger for fresh ginger root.

Oven Baked Candied Sweet Potatoes

1/2 cup brown sugar
1 teaspoon McCormick Pumpkin Pie Spice
3 pounds sweet potatoes, peeled and cut into 1-inch pieces (7 to 8 cups)
2 tablespoons orange juice
1 teaspoon McCormick Pure Vanilla Extract
2 tablespoons butter or margarine, cut up

Preheat oven to 350 degrees. Combine brown sugar and pumpkin pie spice in a large bowl; add potatoes and toss well. Spread in a 9x13-inch baking dish. Combine orange juice and vanilla extract; pour evenly over potatoes. Dot potatoes with butter.

Cover and bake 40 minutes. Remove from oven and stir. Bake uncovered an additional 15-20 minutes or until potatoes are fork tender. Makes 7 (1 cup) servings

Tip: Prepare potatoes up to 2-3 hours ahead and reheat before serving.

If desired, bake in 325 degrees oven covered for 45 minutes, then uncovered for 15-20 minutes.

Creamed Spinach Casserole

6 oz. Philadelphia Cream Cheese, softened
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
1/4 cup milk
1/2 teaspoon lemon pepper seasoning
1/3 cup crushed seasoned croutons

Preheat oven to 350 degrees. Mix cream cheese, spinach, milk and seasoning until well blended. Spoon mixture into 1-quart baking dish; sprinkle with croutons. Bake 25 to 30 minutes or until heated through. Makes 6 servings, 1/2 cup each

Great Substitute: Prepare as directed, using Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.

Classic Green Bean Casserole

3 pkg. (9 oz. each) frozen French cut green beans, thawed, drained
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 cup Cheez Whiz Cheese Dip
1/8 teaspoon ground black pepper
1 can (2.8 oz.) French fried onions, divided

Mix all ingredients except 1/2 can onions in 1-1/2-quart casserole. Bake at 350 degrees for 30 minutes. Top with remaining 1/2 can onions. Bake 5 minutes. Garnish with slivered red onion, if desired.

To Make Ahead: Prepare as directed except for baking; cover. Refrigerate overnight. When ready to serve, bake, uncovered, at 350 degrees for 45 to 50 minutes or until thoroughly heated, topping with remaining onions during last 5 minutes of cooking time. Makes 8 servings

Cheesy Bacon Potatoes

4 cups hot mashed potatoes
1 container (8 oz.) Breakstone's or Knudsen Sour Cream
6 slices Oscar Mayer Center Cut Bacon, crisply cooked, crumbled
1 cup Kraft Shredded Mild Cheddar Cheese

Mix all ingredients. Serve immediately. Makes 10 servings

Great Substitute: Substitute 1/4 cup Oscar Mayer Real Bacon Pieces or Bits for cooked and crumbled bacon slices.

Spicy Corn Fritters

Vegetable oil
4 cups Original Bisquick
1 cup cold water
2 eggs
2 cans (15 1/4 ounces each) whole kernel corn, drained
2 cans (4 ounces each) chopped green chilies, well drained
Salsa, if desired

Heat oil (2 to 3 inches) in deep fryer to 375 degrees. Mix Bisquick, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chilies.

Drop batter by small spoonfuls into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa. Makes 4 dozen fritters

Hash Brown Casserole

3 cartons (4 ounces each) cholesterol-free egg product
1 1/2 cups (12 fluid-ounce can) Carnation Evaporated Milk
2 cups (8 ounces) shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
5 cups (26-ounce package) frozen shredded hash brown potatoes
1 1/4 cups (1 medium) chopped onion
3/4 cup (1 small) chopped green bell pepper
1 cup diced ham (optional)

Preheat oven to 350 degrees. Grease 13 x 9-inch baking dish. Combine egg product, evaporated milk, cheese, salt and black pepper in large bowl.

Add potatoes, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish. Bake for 60 to 65 minutes or until set. Makes 12 servings

Zucchini-Corn Saute

1 tablespoon olive oil
3 cups (about 3 medium) zucchini, sliced
1/2 cup red onion, chopped
1/8 teaspoon (optional) red pepper, crushed
1 1/2 cups loose-pack frozen whole-kernel corn
1 cup (about 1 medium) seeded tomato, chopped
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 salt and ground black pepper to taste

Heat olive oil in large skillet over medium-high heat. Add zucchini, onion, and crushed red pepper; cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender.

Stir in corn, tomato, and thyme; cook, stirring occasionally, for 2 to 3 minutes or until heated through. Season with salt and pepper. Makes 4 servings

Lemon-Basil Vegetables and Noodles

2 cups chopped broccoli flowerets (12 ounces)
2 cups chopped cauliflowerets (12 ounces)
1 large onion, chopped (1 cup)
1 teaspoon grated lemon peel
1 cup Progresso chicken broth (from 32-ounce carton)
2 cups cooked soba (buckwheat) noodles or vermicelli
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2 tablespoons lemon juice
1 teaspoon olive or vegetable oil
1/4 teaspoon pepper
1 large zucchini, chopped (2 cups)
1 package (9 ounces) frozen artichoke hearts, thawed

Cook broccoli, cauliflowerets, onion, lemon peel and 1/2 cup of the broth in 12-inch skillet over medium heat 7 to 10 minutes, stirring frequently, until cauliflowerets are crisp-tender. Stir in remaining 1/2 cup broth and ingredients. Cook about 5 minutes, stirring frequently, until vegetables are tender. Makes 6 servings

Potato-Spinach Swirl Casserole

1 cup hot water
1 can (18 oz) Progresso Vegetable Classics creamy mushroom soup
2 tablespoons margarine or butter
1/2 package (7.2-oz size) Betty Crocker homestyle creamy butter mashed potatoes, (1 pouch Potatoes and Seasoning)
1/2 cup sour cream
1 box (9 oz) Green Giant frozen chopped spinach, made as directed on package and very well drained
1 1/3 cups Cheddar or original French fried onions

Heat oven to 350°. Heat hot water, 1/2 cup of the soup and the margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.

Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly.

Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown. Makes 6 servings

Butternut Squash Sauté

4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
6 cups 1/2-inch pieces peeled butternut squash (2 small)
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
1/8 teaspoon pepper
3 cups firmly packed baby spinach leaves

In 12-inch skillet, cook bacon over medium-low heat, stirring occasionally, until crisp. Stir in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender.

Stir in squash, thyme and pepper. Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted. Makes 8 servings

Scalloped Potatoes Supreme

1 box (4.9 oz) Betty Crocker scalloped potatoes
1 2/3 cups boiling water
1 cup half-and-half
1 tablespoon butter
1/8 teaspoon ground red pepper (cayenne)
2 cups Green Giant Valley Fresh Steamers frozen cut green beans
1/4 teaspoon paprika

Heat oven to 400°. In 2-quart casserole, mix all ingredients except paprika. Bake uncovered 30 minutes or until potatoes are tender. Stir; sprinkle with paprika. Makes 6 servings

Cheesy Broccoli Bake

1 cup Kix cereal
2 teaspoons olive oil
4 cups Green Giant Select frozen broccoli florets
1 tablespoon margarine or butter
2 tablespoons Gold Medal all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon pepper
1 1/2 cups milk
1/2 cup shredded sharp Cheddar cheese (2 oz)

Heat oven to 400°. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In small bowl, mix cereal and olive oil; set aside. In 1 1/2-quart casserole, place broccoli; cover and microwave on High 3 minutes. Drain; set aside.

Meanwhile, in 2-quart saucepan, heat margarine until melted. Stir in flour, salt, mustard and pepper. Cook over medium heat, stirring constantly with wire whisk, until smooth and bubbly. Stir in milk.

Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Pour sauce over broccoli in casserole. Sprinkle with cereal mixture. Bake uncovered 18 to 20 minutes or until hot. Makes 6 servings (1/2 cup each)

Taco Taters

4 medium russet or Idaho baking potatoes (about 1 1/3 lb)
1 package (1 oz) Old El Paso taco seasoning mix
3 tablespoons cornmeal
1/4 cup olive or vegetable oil
Salsa, if desired

Heat oven to 450°. Pierce potatoes with fork; place on microwavable paper towel or roasting rack in microwave. Microwave on High 6 to 8 minutes, turning once halfway through cooking, until almost tender.

Meanwhile, in large resealable food-storage plastic bag, mix taco seasoning mix and cornmeal. Cut cooked potatoes lengthwise into quarters; place in large shallow dish. Drizzle with oil; toss to coat.

With large slotted spoon, place potatoes in plastic bag of seasoning mixture; shake to coat. Arrange potatoes on ungreased cookie sheet. Bake about 8 minutes or until golden brown and tender. Serve with salsa. Makes 4 servings

Crunchy-Topped Broccoli Casserole

1 bag (24 oz) Green Giant frozen broccoli & three cheese sauce
1/4 cup coarsely chopped drained roasted red bell peppers (from 7-oz jar)
3/4 cup Fiber One original bran cereal
2 tablespoons grated Parmesan cheese
1/2 teaspoon Italian seasoning
1 tablespoon olive or vegetable oil

Heat oven to 350°. In ungreased 8-inch square microwavable dish or 2-quart microwavable casserole, place broccoli & cheese sauce. Microwave on High 7 to 8 minutes or until cheese is melted and mixture is very hot; stir well.

Stir in roasted peppers. Place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin or meat mallet (or slightly crush in food processor). In small bowl, mix crushed cereal and remaining ingredients until blended.

Sprinkle over broccoli mixture in casserole. Bake 20 to 25 minutes or until broccoli is crisp-tender and topping is crisp. Makes 6 servings

Bacon and Honey-Mustard Coleslaw

Dressing
2 containers (6 oz each) Yoplait Original 99% Fat Free lemon burst yogurt
1/4 cup honey mustard
1 1/2 teaspoons seasoned salt
4 teaspoons lemon juice
2 teaspoons grated lemon peel

Salad
1 bag (16 oz) coleslaw mix (8 cups)
1 small zucchini, shredded (about 1 cup)
1 cup shredded carrots
1/2 medium cucumber, quartered lengthwise, cut into 1/4-inch slices (1 cup)
1/2 cup chopped red bell pepper
4 strips bacon, cooked, chopped

In medium bowl, mix dressing ingredients until well blended and smooth. In large bowl, mix all salad ingredients except bacon. Add dressing; toss to mix well. Serve immediately or refrigerate until serving time. Spoon into serving bowl; sprinkle with bacon. Makes 16 servings (1/2 cup each)

Asparagus Risotto

3 cups Progresso reduced-sodium chicken broth (from 32-oz carton) or vegetable broth
3 cups water
1 tablespoon butter or margarine
1 medium onion, chopped (1/2 cup)
1/4 cup shredded carrot
2 cloves garlic, finely chopped
1/4 cup dry white wine, Progresso reduced-sodium chicken broth or vegetable broth
1 package (12 oz) uncooked Arborio or other short-grain rice
1/4 teaspoon coarse salt (kosher or sea salt)
1 box (9 oz) Cascadian Farm frozen organic asparagus cuts, thawed
2 tablespoons pine nuts, toasted
2 oz shredded fresh Parmesan cheese (1/2 cup)

In 3- to 4-quart saucepan, heat broth and water to boiling. Reduce heat; simmer while preparing risotto. Meanwhile, in 10-inch skillet, melt butter over medium heat. Add onion, carrot and garlic; cook 2 to 3 minutes, stirring occasionally, until onion and carrot are tender.

Stir in wine; cook 1 minute or until wine boils. Stir in rice, salt and 1 cup simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid, 1 cup at a time, cooking until liquid is absorbed and stirring frequently.

When 4 cups liquid have been absorbed, stir in asparagus. Test rice for doneness, and continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy (process takes 15 to 20 minutes).

Remove skillet from heat. Stir in pine nuts and cheese. Serve immediately. To toast pine nuts, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Makes 5 servings (1 1/4 cups each)

Old-Fashioned Baked Beans

10 cups water
2 cups dried navy beans (1 pound)
1/2 cup packed brown sugar
1/4 cup molasses
1 teaspoon salt
6 slices bacon, crisply cooked and crumbled
1 medium onion, chopped (1/2 cup)
3 cups water

Heat oven to 350°. Heat 10 cups water and the beans to boiling in ovenproof Dutch oven. Boil uncovered 2 minutes. Stir in remaining ingredients except 3 cups water.

Cover and bake 4 hours, stirring occasionally. Stir in 3 cups water. Bake uncovered 2 hours to 2 hours 15 minutes longer, stirring occasionally, until beans are tender and desired consistency. Makes 10 servings (about 1/2 cup each)

Pepper Jack-Bacon Mashers

2 1/2 cups milk
1 1/4 cups water
1/4 cup margarine or butter
1 box (7.2 oz) Betty Crocker homestyle creamy butter or roasted garlic mashed potatoes
1 cup shredded pepper Jack cheese (4 oz)
1/2 cup crumbled cooked bacon
2 tablespoons chopped fresh parsley, if desired
1 tablespoon crumbled cooked bacon, if desired

In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in both pouches of potatoes just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese and 1/2 cup bacon. Spoon potatoes into serving dish; top with parsley and 1 tablespoon bacon. Makes 10 servings

Classic Baked Corn Pudding

1/2 cup butter or margarine
1 small onion, chopped (1/4 cup)
1/2 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk (1 quart)
6 eggs, slightly beaten
2 cups shredded Cheddar cheese (8 oz)
2 bags (12 oz) Green Giant Valley Fresh Steamers Niblets frozen corn, thawed, drained
1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4 cup Progresso plain bread crumbs
3 tablespoons butter or margarine, melted

Heat oven to 350°. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray. In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender.

Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.

In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture. Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

Company Broccoli Three-Cheese Bake

1 can (2.8 oz) French-fried onions
2 bags (24 oz each) Green Giant frozen broccoli & three cheese sauce
1 package (3 oz) cream cheese, cut into cubes
1/4 cup chopped red bell pepper, if desired
1/2 teaspoon red pepper sauce

Heat oven to 350°. Reserve 1 cup French-fried onions for topping. In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese, bell pepper and red pepper sauce. Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted.

Transfer to ungreased 2- to 3-quart casserole. Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer. Makes 14 servings (1/2 cup each)

Skillet Baked Beans

3 tablespoons water or chicken broth
1 medium onion, chopped (1/2 cup)
2 cans (15 to 16 ounces each) pork and beans
1/4 cup chili sauce
1 teaspoon yellow mustard

In 10-inch skillet, heat water to boiling over medium-high heat; stir in onion. Cook 3 to 4 minutes, stirring frequently, until tender. Stir in all remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until liquid is absorbed. Makes 4 servings

Southwestern Potato Patties

1 bag (1 lb 4 oz) refrigerated southwest-style shredded hash brown potatoes
3 eggs, beaten
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick mix
1/2 teaspoon garlic salt
1/4 cup vegetable oil
1 can (11 oz) Green Giant Mexicorn whole kernel corn with red and green peppers, drained
1 can (15 oz) Progresso black beans, drained, rinsed
1/4 cup Old El Paso Thick 'n Chunky salsa
Sour cream, if desired

In large bowl, mix potatoes, eggs, cheese, Bisquick mix and garlic salt. In 12-inch skillet, heat 2 tablespoons of the oil over medium heat. For each patty, spoon about 1/2 cup potato mixture into oil in skillet. Flatten with the back of spatula.

Cook patties about 4 minutes, turning once, until golden brown. Remove from skillet and cover to keep warm while cooking remaining patties. Add remaining 2 tablespoons oil as needed to prevent sticking.

In 2-quart saucepan, heat corn, beans and salsa over medium heat 2 to 3 minutes, stirring occasionally, until hot. Serve over patties. Top with sour cream. Makes 5 servings