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I'm really getting excited about Thanksgiving. For the past few years, I've been going away for the meal, but this year we're hosting my husband's family. I'm having fun planning the tablescape and rifling through my favorite recipes for the perfect accompaniments to the turkey. The stuffing, the potatoes, the gravy and the cranberry sauce will be my same go-to recipes. Then there are the vegetables, which need to be extra special. I'm leaning toward casseroles, swimming in goodness, all browned and bubbly.
Not only do casseroles taste delicious, they often can be prepared ahead, early in the day while the bird roasts, or the day before. And don't shy away from casseroles because you don't have an oven big enough for anything but the turkey. The bird will give up its spot eventually and will take a little rest on the counter before carving. That offers a 20-to-30-minute window of time to pop in casseroles and warm the dinner rolls before serving time.
Think of it as an opportunity to break out your best baking dishes and to wow guests with vegetables they'll surely gobble-up.
Cheesy Broccoli
Casserole
2 eggs
1 can (10 3/4-ounce) condensed cream of mushroom soup
Fresh or canned sliced mushrooms, optional
1 medium onion, chopped
3 T. butter
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
1/2 cup mayonnaise
1 (16-ounce) package frozen broccoli cuts, thawed
1 (10-ounce) package frozen chopped broccoli, thawed
1/4 cup dry bread crumbs
Directions: Saute onion and mushrooms (if using) in 3 tablespoons butter over medium heat till tender. Set aside to cool slightly.
In large bowl, lightly whisk eggs. Stir in soup, onions and mushrooms, cheeses and mayonnaise. Fold in broccoli. Transfer mixture to a greased 1 1/2-quart baking dish. Sprinkle with bread crumbs. Cover and bake in 400-degree F. oven 25 minutes. Remove cover and bake another 10 minutes or till bread crumbs are browned. Serves 8.
Sweet Potato Pecan
Casserole
Potato Layer:
3 cups cooked sweet potatoes, fresh or canned
1/4 cup sugar
1/4 cup butter, softened
1/4 tsp. salt
1/2 cup evaporated milk
Topping:
3/4 cup brown sugar
1/4 cup flour
1/4 cup cold butter
1 cup coarsely chopped pecans
Directions: In mixing bowl beat together sweet potatoes, butter, salt and milk till smooth. Spread into 8×8-inch baking dish or round casserole. Set aside.
For the topping, in small bowl cut butter into the sugar and flour till crumbly. Sprinkle evenly over sweet potato mixture. Top with pecans. Bake in 350-degree F. oven 45 minutes till hot and topping is lightly browned. Serves 10.
Brussels Sprouts au Gratin
2 pounds Brussels sprouts, trimmed and quartered
2 T. butter, melted
3/4 tsp. salt
1/8 tsp. pepper
Cream Sauce:
1 large onion, chopped
3 T. butter
3 T. all-purpose flour
1 cup heavy cream
1 cup milk
1/8 tsp. white pepper
Dash ground nutmeg
Topping:
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmesan cheese
Directions: In large bowl, combine Brussels sprouts, butter, salt and pepper; toss to coat. Transfer to a greased 13×9-inch baking dish. Bake, uncovered, in preheated 425-degree F. 20 to 25 minutes or till sprouts are tender, stirring occasionally.
Meanwhile, in large skillet, saute onion in butter till tender. Stir in flour till blended; gradually add milk and cream. Bring to boil; cook and stir for 2 minutes or till thickened.
Stir in pepper and nutmeg. Pour over the Brussels sprouts. Sprinkle with cheeses.
Reduce heat to 350-degrees F. Bake, uncovered, 10 to 15 minutes or till heated through and cheeses are melted. Serves 10.