Simple Side Dishes

More dishes for your holiday meals :)


Cheddar Corn Casserole

Ingredients:

•2 eggs
•1 can cream-style corn, (14 3/4-ounce)
•1 pint sour cream
•1 small box cornbread mix (approx. 8 ounces)
•6 tablespoons melted butter
•1 cup shredded Cheddar cheese

Preparation:

Grease a 9-inch square baking dish. Beat eggs in a mixing bowl. Stir in cream-style corn and sour cream until well blended. Add salt, cornbread mix and melted butter; mix well. Stir in shredded cheese.

Pour casserole ingredients into prepared baking dish. Bake in a 350° oven for 25 to 30 minutes


Southern Home-styled Cornbread Recipe:

This home-style cornbread recipe is made with fresh cornbread crumbs and optional diced chicken.

Ingredients:

•6 cups crumbled cornbread
•3 cups soft bread crumbs
•4 ounces butter
•2 cups onion, chopped
•2 cups finely chopped celery
•3 to 4 cups chicken broth
•2 cups chicken, diced, optional
•1 heaping tablespoon dried sage, crumbled
•1 1/2 teaspoons dried leaf thyme, crumbled
•1 teaspoon dried marjoram, crumbled
•1/2 teaspoon dried rosemary, chopped
•1 teaspoon salt
•1/2 teaspoon freshly ground black pepper
•2 eggs, lightly beaten

Preparation:

Heat oven to 400ºF. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10" x 15". Bake for 20 to 30 minutes.


Classic Green Bean Casserole

Ingredients:

•1 can (10 3/4 ounces) condensed cream of mushroom soup
•4 cups cooked green beans
•1/8 teaspoon pepper
•1/2 cup milk
•1 1/3 cups French fried onions

Preparation:

Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.
Serves 6.


Here's a variation of a cranberry side.

Cranberry-orange relish

Ingredients:

•2 cups fresh or frozen cranberries, rinsed and drained
•1 large orange
•3/4 cup sugar, or to taste

Preparation:

Finely chop cranberries in food processor or put through meat grinder. Peel orange, without too much of the white pith, reserving peel; remove seeds and white membrane. Put orange and orange peel through grinder or chop in food processor. Mix all ingredients together and store in covered container in the refrigerator. Refrigerate several hours before serving.