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Choosing side dishes to serve with the Easter meal can often be a point of stress for the cook(s.) For a holiday dinner we want to make every dish special, even the vegetables. But that's a tall order considering the kitchen chaos that is always part of preparing and serving a large meal. There is so much to consider, from oven space to the number of burners on the stove. And let's not forget about timing.
The key to success is choosing recipes that can be prepared several hours or even a day ahead. That's where casseroles shine. Prepare the casserole before the kitchen gets crazy, cover and place in the refrigerator. You can even clean up the mess, keeping the kitchen as clutter-free as possible.
When the main course is about done, or while it is resting (depending on how long the casserole needs to bake) pop the veggies into the oven, set the timer, step back, take a deep breath and let your oven finish your creation, right on time and stress-free.
Green Beans with Blue Cheese and Roasted Tomatoes
1 (20-ounce) package frozen cut green beans
3 ounces jarred roasted red pepper strips, drained and slivered
1/8 tsp. salt
1/8 tsp. white pepper
4 ounces cream cheese
1/2 cup milk
3/4 cup crumbled blue cheese
1/2 cup Italian-seasoned dry bread crumbs
1 T. butter, melted
Directions: Preheat oven to 350-degrees F. Grease or spray 2-quart casserole. Add green beans, red pepper strips, salt and white pepper to casserole.
Place cream cheese and milk in small saucepan; heat over low heat, stirring till melted. Add blue cheese and stir till just combined. Pour cheese mixture over beans and stir till beans are coated. In small bowl, combine bread crumbs and butter; sprinkle evenly over casserole.
Bake 20 minutes or till hot and bubbly. Serves 4 to 6.
Scalloped Potatoes
with Gorgonzola
1 (14.5-ounce) can chicken broth
1 1/2 cups heavy whipping cream
4 tsps. minced garlic
1 1/2 tsps. dried sage leaves
1 cup Gorgonzola cheese
2 1/4-pounds russet potatoes, peeled, halved and thinly sliced
Salt and pepper, to taste
Directions: Preheat oven to 375-degrees F. In medium heavy saucepan, simmer broth, cream, garlic and sage 5 minutes or till slightly thickened. Add gorgonzola and stir till melted.
Place potatoes in large bowl and season with salt and pepper. Arrange half of potato slices in 13×9-inch glass baking dish. Pour half of cream mixture over top of potatoes. Repeat layers with remaining potatoes and cream mixture. Bake till potatoes are tender, about 1 1/4 hours. Let stand 15 minutes before serving. Serves 8.
Sweet Potato Pecan
Casserole
Potatoes:
3 pounds sweet potatoes, cooked and peeled
1 stick butter, softened
1/2 cup granulated sugar
1/2 cup evaporated milk
2 large eggs
1 tsp. vanilla extract
Brown Sugar Topping:
1 cup chopped pecans
1 cup packed brown sugar
1/2 cup all-purpose flour
1/3 cup butter
Directions: Prepare Brown Sugar Topping by cutting 1/3 cup cold butter into brown sugar and flour using a pastry blender or fork to make coarse crumbs. Set aside.
Prepare sweet potatoes. Beat cooked potatoes and 1 stick butter in large bowl with electric mixer at medium speed till light and fluffy. Add sugar, evaporated milk, eggs and vanilla, beating after each addition. Turn mixture into a 2-quart baking dish. Spoon topping over sweet potatoes then sprinkle with pecans.
Bake in preheated 350-degree F. oven 20 to 25 minutes or till topping is golden brown. Serves 8.