Recipe Round-Up: Side dishes


Recipe round-up is a monthly meme hosted by different bloggers with a different emphasis every month. More information about it can be found here. This month’s focus is on side dishes and the hostess is The Accidental Pastor’s Wife.

I had actually thought this was coming up on Thursday, so I an running late!

To me deciding on a side dish is almost harder sometimes than deciding on a main dish. Here are a few of our favorites.

Cheesy Potato Casserole

1 bag frozen cubed hash brown potatoes
1 can cream of chicken soup
1 8-oz. carton sour cream
2 T. minced onion or 1 small onion chopped
Salt and pepper to taste
1/4 c. butter, melted
1 sleeve of Town House, crushed
2 c. shredded cheddar cheese

Combine ingredients in large bowl; spoon into 9 x 13-inch pan. Combine 3 tablespoons melted butter with about 1 sleeve crushed Town House crackers. Top casserole with crumbs. Bake at 350 for 1 hour. Yield: 8-10 servings.

(I usually start it in the microwave before adding the crumb topping, stirring every five minutes for about 15 minutes or until the potatoes are tender, then top with the crumbs and bake in oven for about ten minutes. This is a family favorite but probably pretty high calorie.)

Vegetable Medley

(I developed this as a way to eat broccoli without adding cheese sauce, which is the way I originally learned to like them, then added cauliflower and carrots later.)

1 1/2 c. fresh broccoli cut into small pieces
1 1/2 c. fresh cauliflower cut into small pieces
1 1/2 c. baby carrots, sliced
1 T minced onion
1/2 c. water
1 T. instant chicken bouillon

Mix all ingredients. Microwave on high 3 minutes. Stir. Microwave another 3 minutes. Stir. Adjust cooking time according to how well-cooked you like your vegetables. We like ours between crisp and mushy. You could try different vegetables as a variation.

Carrot Coins with Thyme

4 cups frozen sliced carrots, thawed
1/2 cup chopped onion
1/4 cup butter, cubed
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper

In a large skillet, saute the carrots and onion in butter until tender. Stir in the lemon juice, salt, thyme and pepper; heat through. Yield: 4 servings.

(This was adapted from a Simple and Delicious magazine recipe. I used raw carrots instead, which worked fine except that it took a little longer.)

Find more great side dish recipes here.