Posted on November 22, 2016
Thanksgiving is my ultimate cooking Holiday. And why not, I love cooking, I love sharing my cooking and being thankful, spending time with family and friends.
Casseroles are generally easy cooking adventures, throw this and that in a dish, bake. Easy and tasty, and well, if cheese is involved… even better in my opinion.
For many years living near my husbands family Thanksgiving dinner entailed everyone bringing their favorite dishes. This is a large family so there were many tasty casseroles. Now that we are a few thousand miles away I try to make some of the family favorites for our Thanksgiving.
Cheesy Hashbrown Casserole – or where we live now it is known as funeral potatoes. The recipe calls for chopped onions. A tip, if your family doesn’t like onion texture, yet like the taste, puree the onion with the soup then mix it into the other ingredients. All the flavor, without texture issues. This year to make things easier I have found a crock pot recipe.
Recipe Here: Hash Brown Casserole for the Slow Cooker
Green Bean Casserole – This is a standard for me, and of course I add cheddar cheese. This year I am making preparations easy using the crock pot. After cooking time I will add a layer of cheddar cheese to melt and then top with the french fried onions.
Recipe Here: Slow Cooker Green Bean Casserole
Broccoli Souffle – A family favorite. And, you should be amazed I do not add garlic to this. I want to, although sticking to the recipe as family made it.
- 2 Pkgs frozen broccoli - cooked and drained
- ½ stick margarin or butter (unsalted)
- 1 small onion
- I can cream of mushroom soup
- 1 cup shredded sharp cheddar cheese (or more in my case)
- ½ cup mayonnaise
- 2 eggs slightly beaten
- Ritz Crackers (crushed)
- Preheat oven to 350 degrees
- Combine all ingredients except crackers
- Mix well
- Pour into greased casserole dish and top with crushed ritz crackers
- Bake covered at 350 degrees for 45 minutes
- Remove cover and brown crackers for about 3 minutes
Vegetable Casserole – Another favorite served at a family reunion a few years ago. The recipe calls for a can of VegAll, you can also make it yourself using cooked carrots, potatoes, peas, green beans, lima beans, corn and celery then adding the additional recipe items.
- 1 large can VegAll, drained
- 1 cup of water chestnuts, chopped
- 1 cup chopped onions
- 1 cup grated cheese
- ¾ cup mayonnaise
- Topping -
- 1 sleeve Ritz Crackers, crushed
- ¾ cup butter, melted
- Mix all of the above ingredients except crackers and butter
- Pour into greased baking dish
- Top mixture with crushed crackers
- Pour melted butter over the top
- Bake - 350 degrees for 20-30 minutes, until bubbly.
Creamed Spinach – I started making this when I was pregnant. I was completely in love with spinach, and I still love it. I am excited this year instead of spinach from the store, I get to pick my own spinach from the garden. My first attempt at a fall crop has succeeded.
Recipe Here: Gina’s Spicy Creamed Spinach
Creamed Sweet Pea Casserole – This is a new find this year. I purchased a bulk buy of sweet peas this year, so in my search of something new to make with them came across this. The prep is fairly easy, and with a short baking time of 20-30 minutes it will be easy enough to put into the oven as I am getting the final dinner preparations done.
Recipe Here: Creamed Sweet Pea Casserole
Enjoy the Thanksgiving Holiday, or any day of the week with some easy casseroles.
I will add pictures after I make them. Enjoy.