Category: Side Dishes

Southern Cornbread Dressing

Post author By Sharon
Post date November 28, 2012
2 Comments on Southern Cornbread Dressing

This Southern Cornbread Dressing is the best I have ever tasted! In the past I’ve just made the stuffing that comes from the plastic bag. You know, the dried crumby kind that was probably bread made in 1957. And it takes a couple gallons of liquid to re hydrate it. Far from fresh and tasty. Well this thanksgiving, I scoured around for a great recipe for southern cornbread dressing and I started off with a recipe from Paula Deen and of course, had to tweak it just a little to make it my own. The results were absolutely the best southern cornbread dressing that any of our family had ever tasted. So here’s how I made it. Give it a try and let me know if you liked it.

Southern Cornbread Dressing – Cornbread

1 cup self-rising cornmeal
1/2 cup self rising flour
2 tablespoons sugar
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Whisk together all ingredients listed above. Pour batter into a greased 9×9″ baking dish. Bake at 350° F for 20 to 25 minutes. Let cool completely. Crumble cornbread up into fairly small chunks. Use to make Southern Cornbread Dressing.(recipe follows)

Southern Cornbread Dressing

Cornbread Crumbs (from above recipe)
8 slices oven dried bread
1 sleeve Ritz crackers, crumbled
8 tablespoons butter
2 cups celery, very thinly sliced, chopped
1 large onion, thinly sliced, chopped
3 cups chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 teaspoon salt
freshly ground pepper
1 teaspoon sage
1 tablespoon poultry seasoning
5 eggs, beaten

Mix together the cornbread crumbs, cracker crumbs and crumbled dried bread in a large bowl. Set aside.

Melt the butter in a large frying pan, add the celery and onion and cook until onions and celery are tender, about 10 minutes over medium-high heat. Pour over the crumbs. Add the broth, soups and crumbs. Mix until well combined. Sprinkle seasonings over and stir them in well. Stir in the beaten eggs. Mix all well. Pour into a greased 9×13″ baking pan.

Bake for about a hour at 325°

Southern Cornbread Recipe

This is one to keep and try. I know you will enjoy this Southern Cornbread Recipe as much as my family and I have.

Sharon Springfield

Tags casserole

Broccoli Casseroles Holidays Rice Side Dishes Vegetables

Low Fat Broccoli Rice Casserole

Post author By Sharon
Post date November 19, 2012
No Comments on Low Fat Broccoli Rice Casserole

Low Fat Broccoli Rice Casserole

Low Fat Broccoli Rice Casserole. This is a spin off of a recipe from my mother-in-law that used Minute Rice, frozen broccoli and Cheez Whiz. I’m more into fresh foods, the less processed the better, so I healthy-tized it. But it’s still creamy and cheesy and really great. Hope you’ll try it and love it too!

Low Fat Broccoli Rice Casserole Ingredients:

2 cups water
1 cup rice
2 cups fresh broccoli florets
1 package fresh mushrooms, sliced
1 can fat free cream of mushroom soup
1 can fat free cream of chicken soup
1 soup can low fat milk
2 cups shredded cheddar
salt & pepper

Low Fat Broccoli Rice Casserole Instructions:

In a medium saucepan, bring salted water to a boil, add rice, lower heat to a simmer and steam with lid on for 10 minutes. Add the broccoli and mushrooms and continue to cook until the rice and broccoli are tender, approximately another 10 minutes. Stir in the rest of the ingredients, reserving 1/2 cup of cheese. Spread into a buttered casserole dish and sprinkle reserved cheese on top. Bake at 350°F oven for 30 minutes.

This low fat broccoli rice casserole can be vegetarian friendly if you use 2 cans cream of mushroom soup and omit the cream of chicken soup. When I was a vegetarian, this was something I used to make frequently for dinner.

Give this Low Fat Broccoli Rice Casserole a try this Thanksgiving.

Don’t forget to check out the other posts in my blog. This week I’m featuring my favorite Thanksgiving dishes with you.

Low Fat Broccoli Rice Casserole

Sharon Springfield

Tags broccoli, casserole, Rice

Italian Rice Side Dishes

Risotto Florentine

This was a risotto improvisation that turned out wonderful! Very rich and filling dinner.

12 oz bag Arborio Rice
2 Tbsp. butter
8 oz mushrooms, diced
1 large onion, diced
1 cup white wine
1 tsp. garlic powder
1/2 cup frozen spinach
5 cups chicken broth
3/4 cup Parmesan cheese

In a heavy saucepan, saute rice in 1 Tbsp. butter, stirring constantly. Add mushrooms, onion and garlic powder. Saute until onion is tender. Stir in spinach. Add wine and saute until absorbed. Slowly add 1 cup broth, stirring frequently. As the liquid cooks down, continue to add remainder of broth, 1/2 cup at a time, until all broth is used and the mixture is very creamy. Fold in the cheese, pepper and remaining butter.

Side Dishes Vegetables Vegetarian

Zucchini – Yellow Squash Casserole

Post author By Sharon
Post date October 9, 2011
No Comments on Zucchini – Yellow Squash Casserole

2 zucchini squash – sliced 1/2″ thick and quartered
2 yellow squash – sliced 1/2″ thick and quartered
1/4 onion, diced
salt and pepper
1 can fat free cream of mushroom soup
6 oz pimento cheese spread
1 egg
1 6 oz. box stuffing mix
1/4 cup Panko bread crumbs

Preheat oven to 350º F. Coat 2 qt casserole dish with cooking spray, set aside.
Place squash and onion in a medium saucepan. Add 1 cup water, a dash of salt and pepper and bring to a boil. Reduce heat and simmer for 5 minutes. Drain off water, reserving 1/2 cup.
In a bowl, whisk together the soup, reserved water, cheese and egg. Stir in the stuffing mix and the drained squash. Spread evenly in 2 qt casserole dish. Top with Panko bread crumbs. Bake for 30 minutes.

Casseroles Side Dishes

Sharon’s Broccoli Rice

2 cups water

1 cup rice

Cook rice 20 minutes.

1 bunch fresh broccoli, cut florets into small pieces and steam until tender.

1 can cream of mushroom soup (low-fat)

1 can cream of chicken soup (low-fat)

2 cups shredded cheddar cheese

Salt and Pepper to taste

a dash cayenne if adventurous

Mix the soups, one cup cheese and the seasonings well. Stir in the broccoli and if desired some cooked mushrooms (optional). Add the rice and if needed a little milk to make a creamy consistency. Place in buttered baking dish, top with cheese and bake at 350 for 20-30 minutes.

8 Servings

Casseroles Potatoes Side Dishes

Loaded Mashed Potato Casserole

Post author By Sharon
Post date September 13, 2011
No Comments on Loaded Mashed Potato Casserole

5 1/2 cups mashed potatoes (about 4 pounds uncooked)

1/2 cup milk

1 package (8 ounces) regular or low-fat cream cheese

1 cup regular or low-fat sour cream

2 teaspoons Parsley Flakes

1 teaspoon Garlic Salt

3/4 cup shredded Cheddar cheese

1/2 cup crispy cooked and crumbled bacon (about 12 slices)

Place all ingredients, except cheese and bacon, in a large bowl. Beat with an electric mixer on medium-high speed until potatoes are fairly smooth and creamy. Spoon mixture into a lightly greased 13×9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking. Cover and bake in a 350°F oven 30 minutes or until heated through.

Tip: For faster preparation, start with instant or refrigerated prepared mashed potatoes.

Casseroles Potatoes Side Dishes

Farmer’s Casserole

2 cups hash brown potatoes

3/4 cup jack cheese, shredded

1/4 cup green onions, chopped

dash salt and pepper

4 eggs

1 (12 oz.) can evaporated low fat milk

Mix first 4 ingredients in large bowl. Pour into prepared 8×8 casserole. Mix eggs and milk, pour over potatoes. Refrigerate at least 8 hrs. Preheat oven to 350º F. Let casserole come to room temperature – about 30 minutes. Bake for 55-60 minutes. When knife inserted comes out clean, it’s done.

8 Servings

Casseroles Side Dishes

Corn Casserole

1 14 oz. can whole kernel corn

1 14 oz. can corn, creamed

1 8 oz. package cornbread mix

8 ounce sour cream

dash salt and pepper

1/4 cup green onions, chopped, (optional)

1/4 cup red bell peppers, chopped, (optional)

1/4 cup red onions, chopped , (optional)

Mix all ingredients and spread in greased 9 x 9 baking dish.

Bake at 350º for 45 minutes.

6 Servings

Casseroles Rice Side Dishes Vegetarian

Broccoli Rice Casserole

1 10 oz. package frozen broccoli, chopped

1 onion, chopped

1 (8 ounce) cheese whiz

1 (10 oz.) can cream of mushroom soup

1 cup uncooked long-grain white rice

1/4 cup margarine

1/2 cup milk

Cook rice. Saute onion in margarine. Cook broccoli according to package directions. Add cheese to hot rice to melt; add other ingredients and mix well. put in buttered casserole dish and heat thoroughly. Bake at 350º for 20 minutes.

8 Servings

Pasta Side Dishes

Boston Market Mac & Cheese

Post author By Sharon
Post date September 12, 2011
No Comments on Boston Market Mac & Cheese

3 cups spiral shaped pasta

2/3 cup milk

1 pound Velveeta Cheese, cubed

1/4 teaspoon dry mustard

1/2 teaspoon ground. turmeric

salt and pepper to taste

Cook pasta; drain well. While pasta is cooking, put remaining ingredients in top of double boiler over simmering water. Stir with wire whisk until smooth. Keep cheese mixture warm till pasta is cooked and drained. Stir pasta into cheese.