Side Dishes

Creamy Brocolli Bake

Submission by: Barbara Hagan

1 1/2 pounds broccoli or 1 medium head cauliflower (about 1 1/2 pounds), separated into flowerets*
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/4 cup milk
1/2 cup shredded cheddar cheese (about two ounces)
1 cup Bisquick backing mix
1/4 cup firm margarine or butter

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling: Add broccoli. Cover and heat to boiling. Cook until stems are almost tender, 10 to 12 minutes; drain. Place broccoli in ungreased 1 ½ - quart round casserole.
Heat oven to 400 degrees. Beat soup and milk with hand beater until smooth; pour over broccoli. Sprinkle with cheese. Mix baking mix and margarine until crumbly; sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes. 6 to 8 servings.

*2 packages (10 ounces each) frozen broccoli spears or cauliflower, cooked and drained, can be substituted for fresh broccoli or cauliflower.

Pasta Salad

Submission by: Nettie Wilson

1 lb. cooked mostaccioli, cook according to package directions
Mix together:
1 1/2 cup sugar 
1 cup apple cider vinegar 
1/2 cup oil 
2 teaspoons yellow mustard 
1 teaspoon salt 
1 teaspoon pepper
1 teaspoon garlic powder
Blend together and mix with cooked pasta. Add:
1 sliced red onion 
1 peeled thinly sliced cucumber
2 teaspoons parsley flakes
Marinate for 2 days and then add:
1 chopped tomato and green pepper before serving. This will keep

Pineapple Casserole

Submission by: Debbie Fowler

2 large can pineapple tidbits---drained
1 c sugar
6 tbsp flour
1 stick butter
1 c grated cheddar cheese
Ritz or similar crackers –about 15-20 crushed

Mix all ingredients together except the crackers. Place in 2 quart casserole dish. Top with crushed crackers. Bake at 325 degrees for 45 minutes.

Potato Casserole

Submission by: Ann Reed

2 lbs frozen hashbrowns
1/2 cup melted butter
1/2 tsp salt
1 can cream of chicken soup
2 cups sour cream
2 cups grated cheddar cheese
1/2 tsp pepper
1/2  cup chopped onion

Spread potatoes in 9 x 13 pan.  Let thaw.  Mix other ingredients together.  Pour over potatoes.  May top with buttered crumbs.

Bake at 350 degrees for one hour.

Sweet Potato Casserole

Submission by: Nettie Wilson

2 cups mashed sweet potatoes; I head the potatoes and then drain the liquid (save liquid for possible further use)
1 1/4 cups sugar 2 eggs, beaten
6 Tablespoons butter 1 cup milk
1/2 t. nutmeg 1/2 t. cinnamon
Mix, put in casserole and bake at 400 degrees for 20 minutes
Prepare topping:
3/4 cups crushed cornflakes 1/2 cup finely chopped pecans
1/2 cup brown sugar 6 Tablespoons butter
Top casserole that has been baked for 20 minutes with topping.
Return to oven and bake for 10 more minutes.

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