Thanksgiving Sides, Recipes of the Month, November 2020

We've all grown up or sampled green bean casserole as a Thanksgiving staple over the years.  My family had a few different, favorite vegetable sides that I'm sharing with you all.  Both were great the day of or tasty the day after with leftovers.  Being from the midwest, none of these qualify as low fat, they are comfort food....Happy Thanksgiving!

Scalloped Carrots

4 c. peeled, sliced carrots
1 med onion, chopped
3 Tbls. butter
1 can condensed cream of celery soup (not diluted)
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. grated cheddar cheese
2 c. herb flavored bread stuffing (I use a bag of seasoned croutons, any flavor you like)
1/4 c. melted butter

Cook carrots in boiling, salted water until tender, then drain.  Saute onion in 3 Tbls. butter until tender in a large frying pan.  Stir in soup, salt, pepper, cheese and carrots.  Pour mixture into a greased 2 quart. buttered casserole.  Toss stuffing or croutons in the melted 1/4 c butter and spoon over carrots.  Bake at 350 degrees until heated through (about 30 minutes).

Scalloped Corn

4 eggs
3 c. milk
1 quart (4 c.) fresh corn, cutoff the cob (or 2 cans of corn)
3/4 c. minced onion
1/4 tsp. pepper
2 c. coarsely broken soda crackers
1/4 c. butter or margarine

Beat eggs and milk in a bowl and set aside.  Combine corn with onion and black pepper.  Arrange alternate layers of corn mixture and about 1-3/4 c. of the crackers in a buttered 2-1/2 quart, buttered casserole.  Dot with butter.  Pour egg mixture over all.  Top with remaining crackers and bake in a preheated moderate oven (350 degrees) for 45 minutes.

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