**Let’s Look at My Thanksgiving Menu** {11.10.2021}

November 10, 2021 / 2 Comments

Hey guys! Happy Wednesday! Today I’ve got a fun little link-up post for you. I’m linking up with Shay from MixandMatchMama and Erika from ALittleBitofEverything and talking about our Thanksgiving menu. Can you believe I’m even talking about this? I can’t believe it’s only 3 weeks away! 

Today, I’m sharing lots of recipes that are tried and true. They are all sides. I’m all about the sides. I don’t really care about the meat. Maybe Ham, but not really the Turkey. I can hear some people gasping. #sorrynotsorry

Creamy Macaroni-n- Cheese

Ingredients

  • 1 lb elbow macaroni
  • 1/2 c. butter
  • 1/2 c. flour
  • 4 c. milk
  • 6 c. shredded sharp cheddar cheese
  • 1 TB garlic salt
  • pepper to taste
  • 2 TB butter
  • 1/2 c. panko bread crumbs

Instructions

    • Boil pasta according to package directions. In large saucepan, melt 1/2 c butter over medium heat. Whisk in flour and cook for 2-3 minutes. Add garlic salt and pepper to taste. Slowly pour in 4 cups milk, whisking until smooth. Heat to a low boil until thickened. Remove from heat.
    • Add hot pasta to a greased 9×13″ baking dish. Sprinkle 6 cups shredded cheese over pasta. Pour the thickened cream sauce over the pasta and cheese. Let sit until the cheese has melted and stir together.
    • Melt 2 TB butter over medium heat. Add in bread crumbs, stirring constantly until golden brown, about 3-5 minutes. Pour over the mac and cheese.
    • Bake at 325 for 14-15 minutes. Serve warm.

Hashbrown Casserole (Sometimes called Funeral Potatoes)

 

Ingredients

  • 1 28-32oz pkg frozen southern hash brown potatoes (I prefer the square ones, not shredded, although you could use either.)
  • 1/2 cup butter, (1 stick), melted
  • 1 can cream of chicken soup
  • 16oz container sour cream (I use light)
  • 1-1/2 Tbsp onion powder
  • 12 oz shredded sharp cheddar cheese
  • 1 tsp salt
  • 1/2 tsp pepper
 Instructions
  1. Preheat oven to 350.  Spray a 9×13 pan with non stick cooking spray.
  2. Put the frozen bag of hash browns in the microwave for ten minutes on high to defrost them/start them cooking.
  3. In a large bowl mix the melted butter, cream of chicken soup, sour cream, onion powder, cheese, salt and pepper.  
  4. When the hash browns are done add them to the other ingredients and toss everything together.  Transfer to your prepared pan.  
  5. Cook uncovered on the middle rack for 60-75 minutes, till they are golden brown – (The longer you leave them, the crispier they get around the edges!  Start checking at 60 to get them the right consistency for YOU.)

Broccoli & Cheese Casserole

INGREDIENTS

    • 4 cups broccoli florets lightly steamed or blanched
    • 3 1/2 cups cooked rice any variety
    • 1/2 cup onion diced
    • 1/4 cup butter
    • 1/4 cup flour
    • 2 cups milk I use whole milk here
    • 3 cups shredded cheddar cheese divided use
    • 2 ounces cream cheese cut into small cubes
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 teaspoon smoked paprika regular paprika can be substituted
    • 1/4 teaspoon garlic powder
    • 1 cup crushed buttery cracker crumbs such as Ritz crackers
    • 2 tablespoons chopped parsley
    • cooking spray

INSTRUCTIONS

    • Preheat the oven to 375 degrees. Coat a 9″x13″ pan with cooking spray.
    • Melt the butter in a medium pot over medium heat. Add the onion and cook for 3-4 minutes until translucent. Add the flour to the pot and stir to coat the onions; cook for 1 minute.
    • Slowly whisk the milk into the pan. Cook, stirring occasionally, for 4-5 minutes or until sauce has thickened (coats the back of a spoon).
    • Add the cream cheese, 2 cups of shredded cheddar cheese and the salt, pepper, smoked paprika and garlic to the sauce. Stir until smooth.
    • Place the broccoli and rice in a large bowl and stir to combine. Pour the sauce over the top and toss to coat evenly.
    • Pour the broccoli mixture into the prepared pan and smooth the top. Sprinkle the remaining cup of cheese over the top, along with the crushed crackers.
    • Bake for 20-30 minutes or until casserole is bubbly and cheese is melted. Sprinkle with parsley and serve.

Sweet Potato Casserole with Marshmallow and Streusel Topping

I like for my sweet potato casserole to have marshmallows and be crunchy. This recipe gives me both.

Ingredients

Mashed Sweet Potatoes:

  • 3 to 3- ¼ pounds sweet potatoes*, peeled and chopped into large chunks, see note
  • 2 tablespoons unsalted butter
  • ¼ cup milk or half and half
  • ½ teaspoon ground cinnamon or pumpkin pie spice
  • 2 tablespoons brown sugar
  • salt, to taste

Topping;

  • 4 tablespoons unsalted butter, softened
  • ¼ cup brown sugar
  • ¼ cup all purpose flour, for a sturdier streusel add and additional heaping tablespoon of flour
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ½ cup chopped pecans
  • 2 -3 cups mini marshmallows, or more, if you’d like

Instructions

Mashed Sweet Potatoes:

  • Preheat oven to 375°F. Grease a 2 or 2 ½ quart casserole dish (preferably a rectangle or oval so there’s a decent surface area for the topping; I use an 8×11) and set aside.
  • Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain really well and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired.
  • Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they’re already warm it will only take a few minutes). While the sweet potatoes are heating, prepare the topping.

Topping:

  • In a medium bowl, combine butter, brown sugar, flour, cinnamon and salt (I use a fork or rubber spatula to stir and mash the mixture), then mix in pecans.
  • Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows (pinching pieces together with your fingers). Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 8-15 minutes, until the topping is bubbly and golden brown (keep an eye on it so the marshmallows don’t burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows. Note: the longer it is in the oven the more likely that the marshmallows will begin to melt. Allow to sit at room temperature for several minutes before serving.

Southern Squash Casserole

Ingredients 

  • 3 lb yellow squash, sliced or diced
  • 1/2 c diced Vidalia onion, optional
  • 1 can cream of mushroom or chicken soup, 10.5 oz.
  • 1 c mayonaise
  • 1 egg
  • 8 oz shredded cheddar cheese (sharp is my favorite)
  • 1 tsp salt
  • 1/2 tsp fresh ground black pepper 
    Topping
    • 2 sleeves of Ritz crackers, crushed
    • 1 stick melted butter 

    • Instructions

    • Preheat oven to 350.
    • Wash and slice squash into small medallions or dice into smaller pieces if the squash is large. I prefer smaller sized squash since it is tender. Put squash into a large bowl for mixing with the filling.
    • In a separate bowl, mix together the soup, mayo, eggs, cheese, onions, salt, and pepper.
    • Pour over squash.
    • Stir until well mixed.
    • Then pour into a casserole dish for baking. Crush crackers while in “tubes” (I usually wrap them in a dish towel to avoid a mess, and use a rolling pin or meat tenderizer) or place in a resealable plastic bag.
    • Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist.
    • Drizzle on top of casserole. 
    • Bake at 350 degrees until bubbly and brown on top (usually 45-50 minutes). Bake for 30 minutes covered. with foil to help prevent crackers from burning.
    • Then uncover and bake an additional 20 minutes until golden brown on top.

Orange Watergate Salad

2 (16 oz) cans crushed pineapple, drained

2 (15 oz) cans mandarin oranges, drained

1/2 package mini marshmallows

1 pkg. (3 1/2 oz) instant orange pudding

1 (10 oz) frozen Cool Whip

Mix pineapple, oranges, pudding mix, marshmallows. Fold in Cool Whip. Chill in the refrigerator for at least 3 hours before serving. 

Here’s the last link-up category for the year. Favorite traditions. I can’t believe 2021 is almost over. 

That’s it for today… I hope you got some new ideas, and let me know if you make anything delicious. I can’t wait to read about some of your recipes and jot them down. See you on Friday for some favorites from the week. 🙂

xo

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