Not sure what to bring to Thanksgiving dinner this year? Here are three tasty side dishes that take less than ten minutes to assemble!
Course Side Dish
Prep Time 1 hourhr
Cook Time 35 minutesmins
Total Time 1 hourhr35 minutesmins
Ingredients
Corn Pudding
8ozpackage corn muffin mix
14.75ozcan cream-style corn
1/4tspsalt
1/2cupsour cream
3eggsbeaten
Broccoli Casserole
210 ozbags frozen broccoli floretsthawed
2eggs
1 1/4cupshalf and half
1/2tspfreshly ground black pepper
1/2tspsalt
2tspItalian seasoning
1tbspDijon mustard
1tbspWorcestershire sauce
1cupshredded Cheddar cheese
1/4cupParmesan cheese
1/2cupseasoned bread crumbs
Parmesan Sweet Potatoes
4sweet potatoespeeled and cubed
3clovesgarlicminced
1/4cupolive oil
1/3cupParmesan cheese
3/4tspgarlic salt
1/2tspItalian seasoning
1tspdried parsley
Instructions
Corn Pudding Instructions
Preheat oven to 350º. Spray a 2-quart baking dish with cooking spray and set aside. Combine all ingredients in a bowl and pour batter into prepared pan. Bake, uncovered, for about 35 minutes. *this can be assembled ahead of time and baked just before dinner
Broccoli Casserole Instructions
Preheat oven to 350°. In a mixing bowl combine eggs, half and half, pepper, salt, Italian seasoning, mustard, Worcestershire, Cheddar cheese and Parmesan cheese.
Place broccoli pieces into a large casserole dish. Pour cream sauce mixture all over the broccoli in the casserole dish and top with bread crumbs. Bake for 35 minutes until it has a golden crust and cooked through.
Parmesan Sweet Potatoes Instructions
Preheat oven to 400º. In a large bowl, mix sweet potatoes, garlic, oil, Parmesan cheese, garlic salt, Italian seasoning and parsley.
Transfer to a baking sheet line with foil and sprayed with nonstick cooking spray. Bake for 18-22 minutes. Sprinkle with additional parsley and cheese before serving.*you can peel and cut potatoes ahead of time, just store in cold water up to 2 days ahead