Thanksgiving 2020 is approaching at full speed. During a pandemic this might be just what the human person needs. Hopefully there are no restrictions in your area about how many people can attend a Thanksgiving Feast.
As a family of 7 plus Grandparents, Aunts/Uncles and several friends we usually have around 25 people attend our thanksgiving. Everybody usually brings one thing. These are our Favorite Ten Sides!
Green Bean Casserole: This is my all time favorite! I make this at least 4 times a year. You can make green bean casserole with canned green beans, fresh green beans, or frozen green beans.
WHAT GOES IN FRENCH’S GREEN BEAN CASSEROLE
1 can cream of mushroom soup
3/4 cup whole milk
1/8 teaspoon ground black pepper
4 cups of cooked green beans (2 cans)
1 1/3 cups French’s Crispy Fried Onions, Original divided
First, preheat your oven to 350°F.
Mix the cream of mushroom soup, milk, and pepper in a 1 1/2-quart baking dish. Stir in beans and 2/3 cup Crispy Fried Onions.
Bake 30 minutes or until hot. Stir.
Top with remaining 2/3 cup crispy onions. Bake for an additional 5 minutes until onions are golden brown.
2. Southern Squash Casserole: This is something my grandmother made. he cheesy filling is topped with a buttery crumb topping for the ultimate Thanksgiving side dish recipe!
2 tablespoons butter divided
4 small yellow squash (about 2 lbs.), sliced (about 6 cups total)
1 small onion, diced
1 red bell pepper, diced
½ teaspoon salt
¼ teaspoon pepper
1 cup grated cheddar cheese
¼ cup sour cream I used light sour cream for purposes of calculating nutrition information
¼ cup mayonnaise I used light mayonnaise for purposes of calculating nutrition information
¾ cup crushed butter crackers I used 18 Ritz crackers
Preheat oven to 350 degrees F. Spray 8- or 9-inch square baking dish with cooking spray and set aside.
Melt 1 tablespoon butter in a large skillet over medium heat. Add squash, onion, and bell pepper to the skillet, cooking and stirring for about 10 minutes (or until vegetables are tender). Remove from heat and season with salt and pepper.
Meanwhile, in a separate bowl, whisk together eggs, cheese, sour cream, and mayonnaise.
Stir the egg mixture into the squash mixture.
Transfer the squash mixture into the prepared baking dish.
In a separate bowl, combine crushed crackers with remaining 1 tablespoon of melted butter. Sprinkle buttered cracker crumbs over top of casserole.
Bake for 30-35 minutes, or until casserole is set and topping is golden brown.
3. Sweet Potato Casserole: This side dish is topped with pecans and marshmallows is a traditional side at our family Thanksgiving table.
3 pounds sweet potatoes peeled and cut into cubes
½ cup brown sugar packed
⅓ cup butter softened
½ teaspoon vanilla extract
¾ cup pecans chopped, divided
¼ teaspoon cinnamon or to taste
salt and pepper to taste
2 cups miniature marshmallows
Preheat oven to 375°F. Grease a 9 x 13 pan.
Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain.
In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla and salt & pepper.
Fold in half of the pecans and spread into prepared pan.
Sprinkle with the marshmallows and the remaining pecans.
Bake for 25 minutes or until marshmallows are golden brown and potatoes are heated through.
4. Creamed Corn:
4 cups corn kernels drained if canned
1 small onion diced
3 tablespoons butter
2 tablespoons flour
2 teaspoons sugar
3/4 cup heavy cream
1 1/4 cup milk
salt & pepper to taste
2 sprigs fresh thyme or 1/8 teaspoon dried
Taste and season with salt and pepper I add Cayenne.
5. Bacon and Brussels Sprouts: This Brussels sprouts and bacon recipe is a super delicious 2-ingredient side dish that the whole family will love. It's easy and fast.
1/2 pound bacon cut into small pieces
2 dozen Brussels sprouts trimmed & halved
Salt & pepper to taste and dash of Paprika
Fry the bacon in a skillet over medium-high heat until crispy.
Take the bacon out of the pan (set aside until needed) and leave the grease in there.
Add the Brussels sprouts to the pan, stir them until they're nicely coated in the bacon grease, and cover the pan with a lid. Reduce the heat to medium-low. Cook for 5 minutes.
Add the bacon back into the pan. Cook, uncovered, for a few more minutes or until the Brussels sprouts are as tender and/or browned as you want. You cancover the pan again if you wish (especially if you want the Brussels to be super soft); just keep an eye on them so they don't scorch.
Season with salt & pepper with a dash of Paprika. Serve immediately.
Do you have a favorite Thanksgiving Side Dish? let us know what yours are.