Thanksgiving side dish recipes

Yummy side dishes are always something to look forward to every Thanksgiving! Here is a list of several easy and tasty side dishes that you can try out this Thanksgiving.

If you are shopping for ingredients in Raleigh, NC, shop: Super Target at Triangle Town Center Mall. They always have the best sales on Thanksgiving food ingredients!

For more easy Thanksgiving side dish options, please check out the recipe links at the end of this article.

Green Bean Casserole

2 cans of cream soup (mushroom, celery, asparagus, etc.)*
3/4 cup milk
1 large can of French fried onions (regular or cheddar)**
2 cans of French cut green beans

Pre heat your oven to 325*.
In a bowl, mix soup, milk and 1/2 of the onions.
Place 1 can of beans on the bottom of your baking dish.
Pour 1/2 soup mixture over the beans.
Place 1/2 of the sliced cheese on top of the soup mixture.
Repeat layering in this order one more time and then top with remaining onions.
Bake for 35 minutes. Cool 5 minutes to allow it to firm up and serve!

* You can use traditional cream of mushroom soup or try something else, such as, cream of celery or asparagus.
** You can use regular flavored fried onions or try the cheddar-flavored onions with this dish.

Whipped Sweet Potato Casserole

6-7 sweet potatoes, regular size, peeled and cut into cubes
1 can sweetened condensed milk (you will only use half)
1 bag mini marshmallow

Pre-heat oven to 350*.

Fill a pot half full with water. Bring potatoes to a boil and continue to boil until the are cooked.

You will know when they are ready when you can easily slice through one with a fork.

Drain water from potatoes.

Beat potatoes with a mixer until they are free from lumps.

Add 1/2 can of milk.

Whip until combined.

Pour mixture in a baking dish.

Top with mini marshmallows.

Bake for 20 minutes (until marshmallows are lightly browned).

Sweet Potato Casserole

2 large cans of sweet potatoes
4 eggs beaten
2 cups of white sugar
¾ cup of margarine (melted)
1 cup of evaporated milk
2 teaspoons of cinnamon
2 cups of white mini marshmallows
1 cup of shredded coconut

Topping

2 ½ cups of cornflakes (crushed)
1 cup of brown sugar (packed)
1 cup of pecans (chopped)
1½ cups of margarine (melted)

Pre heat your oven to 400°.
Spray a 9 x 13 casserole dish with butter.
In dish, mash your potatoes. Mix in your eggs, sugar, margarine, milk, cinnamon, marshmallows and coconut.
In a separate bowl, mix your cornflakes, brown sugar, nuts and margarine. This is your topping; spread it over your potato mixture. Place your dish on an aluminum foil covered cookie sheet. This will prevent food from falling down and baking on the bottom of your oven (this I know from experience). Place your casserole into your oven for about 20 minutes. Just until it all blends together.
Cool and enjoy!

Pumpkin Casserole

3 cups cooked pumpkin, smashed
1 cup sugar
½ cup brown sugar
3 eggs
½ cup evaporated milk
1 tsp vanilla
½ stick butter, melted
1 tsp cinnamon
½ tsp nutmeg

Topping

1 cup brown sugar
¼ cup flour
½ stick butter, softened
1 cup pecans, chopped

Pre-heat oven to 350*.
In a mixing bowl, mix mashed pumpkin, sugars, eggs, milk, vanilla, spices and butter.
Mix until smooth.
Pour into 9x13 baking dish.

Mix topping. Combine sugar, flour and butter. Mix well. Add pecans. Mix.

Add topping over pumpkin mixture.
Bake for 30-40 minutes.

Quick Side Dish Stuffing: By Sunmaid

¾ cup chopped onion
1.2 cup sliced celery
¼ cup butter or margarine
1 ¾ cup chicken broth (14.5 oz can)
½ cup Sun-Maid natural raisins
1 package herbed stuffing mix (8 oz)
1/3 cup coarsely chopped pecans

Cook onion and celery in butter: over medium heat until softened, about 2-3 minutes stirring occasionally.

Add broth and raisins.

Bring to a boil. Reduce heat and simmer uncovered 3 minutes.

Stir in stuffing mix and pecans.

Remove from heat: cover and let stand 5 minutes.

Fluff with fork before serving.

Casserole stuffing:

After stirring stuffing mix and pecans into broth, spoon mixture into a buttered casserole dish.

Cover with foil (if desired, refrigerate until ready to bake).

Bake 30 minutes at 350*.

Uncover and bake 5 minutes longer for a crisp top.

Stuffed Mushrooms

1 container of fresh whole mushrooms
1 8 ounce Box of cream cheese
1 can of spinach, drained or 6 strips of cooked bacon, cooked and crumbled

Preheat oven to 325*.
De-stem and clean your mushrooms.
Place them on a lined cookie sheet.
In a large bowl, combine cream cheese and spinach (or bacon).
Spoon the mixture into the mushroom caps.
Bake for 10-15 minutes.