Sides

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Summer Squash Casserole – (submitted by Janet McEacharn) –  Serves 6

Ingredients

  • 2 lb summer squash (~6 cups)
  • 1 cup shredded carrot
  • 1/2 cup chopped onion
  • 1 8oz pkg of Pepperidge Farm Stuffing Mix
  • 1 can of cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup melted butter

Directions

Cook squash and onion approximately 5 minutes.  In a bowl combine soup, sour cream and carrot.  Add the squash and onion.  In another bowl, combine stuffing and butter.  In a 17 x 7 baking dish put 1/2 of the stuffing/butter mixture on the bottom.  Spoon the vegetable mixture on top of the stuffing and then sprinkle remaining stuffing on top.  Bake at 350 for 25 – 30 minutes.


Corn Casserole with Bacon – (submitted by Maryanne Manak)

Ingredients

  • 2- 10 oz pkgs of frozen corn
  • 2 tbs chives, finely chopped
  • 2 large eggs
  • 2 cups mild cheddar or Monterey Jack cheese, shredded and divided
  • 1/2 cup all purpose flour
  • 2 tbs each sugar and butter
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 cup cooked bacon pieces

Directions

Preheat oven to 324, microwave corn 1 minute or until thawed.  Chop the chives.  Place eggs, 1 1/2 cups corn, 1 3/4 cups cheese, flour, sugar, butter and pepper in food processor or blender until all ingredients are blended.  Pour into 2 quart baking dish.  Stir in remaining corn, bacon and chives.  Sprinkle with remaining cheese.  Bake 30-35 minutes or until set in the center.  Let stand 5 minutes before serving.


 

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