5 Holiday Side Casserole Recipes
1- Broccoli Cheese Rice
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| Broccoli Cheese Rice |
MEATBALLS
2 Tbsp (30 ml) cooking oil
1 cup long-grain rice (rinsed)
1/2 small onion (diced)
1 celery stick (diced)
1 to 2 cloves fresh garlic (minced)
2 cups (473 ml) water
1 Tbsp (10 to 14 g) chicken bouillon powder
10 oz (283 g ) frozen chopped broccoli (thawed)
4 oz (113.5 g) American processed cheese
4 to 6 oz (113 to 170 g) sharp cheddar cheese
1/4 to 1/2 tsp black pepper
* buttered 2.7 Quart baking dish or 8" x 12"
CREAM SAUCE
2 Tbsp (30 ml) cooking oil
8 oz mushrooms (diced)
2 Tbsp (28 g) unsalted butter
3 Tbsp ( 27 to 30 g) all-purpose flour
1 Tbsp (10 to 14 g) chicken bouillon powder
1 1/2 cups (375 ml) water
1 cup (236.5 ml) heavy cream
method
friendsgiving is upon us so I've had a lot of relatives reach out to me for side dish ideas to take to their parties for friendsgiving and I've compiled some you might find this helpful these uh casserole dishes I love to make during the holiday dinner season and you know friendsgiving as well so I hope you find these helpful here we go to get started I am going to make rice here I have one cup of pre-washed rice I'm using medium grain because I have lots of it but long grain definitely works one large celery stick that I chopped half of an onion this is a small onion that I chopped one large clove of garlic and here I have some chicken broth you could use homemade or store-bought I had two cups of water and one tablespoon of chicken bouillon powder you definitely can skip the bouillon powder and just make your own broth or by store-bought in a preheated pot with two tablespoons of cooking oil I'm going to add my pre-washed rice and I'm going to toast it for about five minutes over a medium to medium low heat now I'm going to add my chopped onion chopped celery and saute until my onions are translucent now I'm going to add my clove of minced garlic saute for another minute now it's time to add my chicken broth and because the bouillon powder has sodium in it I don't need to add salt but if you're using a low sodium store-bought or homemade you may need to add salt to taste now that it's simmering I'm going to cover with the lid lower the heat and cook for 18 minutes now I'm going to shut off the heat it's been about 18 minutes and I'm not going to lift the lid I'm going to let it set for about five to ten minutes it's been about 10 minutes so I'm going to lift the lid fluff and set it aside until I'm ready to use it today I'm going to make a cream sauce from scratch if you prefer using the canned condensed cream soups for this recipe I have an older broccoli cheese rice casserole recipe that I will link somewhere throughout this video so in a preheated pan I've added two tablespoons of oil eight ounces of chopped mushrooms over a high heat I'm going to saute once the mushrooms are sauteed I'm going to lower the heat to about a medium medium low heat and I'm going to add two tablespoons of unsalted butter melt it down I'm going to add three tablespoons of all-purpose flour this is going to create a roux and will be the base of this cream sauce I'm just going to mix combine and cook for about 45 seconds over a medium to medium low heat nothing on high you don't want to burn this I'm going to add one tablespoon of chicken bouillon powder and because the bouillon powder is salty already I don't need to add salt to this I'm going to add one and a half to one and three quarters cups of water and I'm just going to combine until thickened I'm going to add one cup of heavy cream give it a mix and bring to a gentle simmer here I'm going to add four ounces of American processed cheese this is the Velveeta brand and I'm going to combine mix and melt it into the cream sauce the cream sauce is ready I'm going to start combining everything together to the rice I'm going to add thawed chopped broccoli here I thawed a 10 ounce box of chopped broccoli I'm going to add it right into the rice and quickly mix it I'm going to pour in that cheesy chicken mushroom cream sauce give that a mix and before I forget I'm also going to add a quarter teaspoon to a half teaspoon of cracked black pepper now if you want to season this with maybe onion powder garlic powder that's fine you can do that now I'm going to add some shredded sharp cheddar cheese this is four ounces I'm going to reserve some of that for the top of this casserole once you give this a mix it's ready to be put into a buttered baking dish I'm going to be using a 2.7 quart baking dish this is an 8 by 12. I'm going to pour that in add the reserved shredded cheddar cheese on top cover this with foil and I'm going to bake this in a preheated oven at 375 degrees Fahrenheit covered for 25 minutes then I'm going to uncover it and let it continue baking for another 15 to 20 or until the top is golden brown and bubbly once this is done I'm going to remove from the oven let it set for about 10 to
2- Hash Brown Casserole
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| Hash Brown Casserole |
MEATBALLS
30 oz bag of frozen shredded hashbrowns
10.5 oz can of condensed cream of chicken
8 oz sour cream
12 fl oz can of evaporated milk
1 large egg
6 Tbsp unsalted butter
8 oz Colby Jack cheese
1 tsp granulated onion powder
1 tsp granulated garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
9x13 baking dish
garnish with fresh chives and parsley
method
today I'm going to make hash brown casserole I'm going to do it a little differently than my last two videos when I made this I'm just testing something out today but I'm starting with this is a two no one pound 14 ounces 30 ounces of shredded hash browns you could also use the like Cubed hash browns I'll also be using eight ounces of colby jack cheese you could use cheddar cheese or the cheese of your choice I'll be adding a 12 fluid ounce can of evaporated milk cream of chicken soup you can sub that with cream of mushroom cream of celery whatever you like one large egg here I have six tablespoons of melted unsalted butter dried parsley some smoked paprika granulated garlic powder granulated onion powder I'm going to be adding about eight ounces of sour cream here I have some pepper salt to taste and it's going to be good oh and I'm also going to be using like a 9 by 13 baking dish and I already have it buttered with like a tablespoon or two of butter so the first thing I'm going to do to make life easier I'm going to add my evaporated milk into this large measuring cup and I'm going to add my cracked large egg or my large egg nut cracked and now I'm just going to give it a mix I just think this is just an easier way to mix and evenly distribute the egg okay so here I have these are frozen well they've been sitting on my counter for a little bit but I am working with semi-frozen shredded hash browns I'm going to start adding all of my ingredients just put it all into the bowl so here I have my can of condensed cream of chicken soup like I stated earlier you can use cream of mushroom in place of this whatever cream of condensed soup that you like use that I'm going with the chicken okay I'm also going to use eight ounces of sour cream going in this is the rest of my container okay we'll go ahead and add my egg evaporated milk mixture putting it everywhere now I'm going in with my seasonings and salt and what have you so a half teaspoon of granulated onion powder works for this if you want to yeah maybe I'll go with a full teaspoon I like it the same thing a half teaspoon to a full teaspoon of garlic granulated garlic powder like a quarter teaspoon to a half teaspoon of smoked paprika I'm gonna go in with some dried parsley here I have some cracked black pepper like a quarter teaspoon to a half teaspoon let's see here I'm gonna go in with a half teaspoon of salt get my ingredient here my six tablespoons of melted butter now I'm just going to give everything a really good mix and then I will add some cheese but I'm going to mix this first I want this to be mixed really well smells great already foreign for the cheese I'm going to add just a handful maybe a cup of cheese into the hash browns and then the rest of the cheese is going to go on the top okay so what I'm going to do now is just place my hash browns into my baking dish and actually I have such it's kind of heavy and I'm working with the buttered nine by 13 baking dish that's what you'll want to work with when making this and if I'm working with 30 ounces of shredded hash browns if you got like the two pound bag that also works for this recipe it's just a little extra two more ounces of shredded hash browns okay I read this ouch the cheese goes on top I'm Gonna Bake this in a preheated oven at 350 degrees Fahrenheit for probably 55 to 60 minutes because you're working with frozen hash browns if they're not frozen the cook time will vary now I'm going to do covered for about 35 minutes and then the rest of the cook time I'm going to uncover it so it sort of gets a cheese crust there we go I'll do the best I can here to spread it out and I love these cheesy hash browns as a holiday side or just or any regular day when I'm making roasted chicken so good okay okay so I'm Gonna Bake this covered it's gonna take about an hour of cook time at cheese crust but you don't have to you can just keep it covered the entire time okay see you in an hour Okay so it's been halfway through the cook time I'm actually trying not to burn myself gonna carefully [Music] remove this and just let it continue cooking I really want the cheese to kind of get bubbly and brown on top foreign [Music] okay be careful sorry okay I think I could just swim in this well not now because I'd burn myself but you'll want to let this um set before you cut into it or you can just cut into it and burn yourself but it's gonna be good I have over here some chopped fresh parsley and chives and that's what I'm going to garnish this with and it's going to be good and I did achieve a really nice little crusty area around the edges a little bit on the top so that's great and it was a full hour because these were frozen so 350 350 degrees Fahrenheit for one full hour worked for this and I uncovered it halfway through so let's take some of this and just sprinkle it on top and you can add more as people serve this for themselves so good.
3- Corn Casserole
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| Corn Casserole |
MEATBALLS
1 box of Jiffy corn muffin mix
4 large eggs
8 oz sour cream
1 stick of melted butter (113 g)
15 oz can cream-style corn
15 oz can sweet corn kernels
6 to 8 oz cheddar cheese
12 oz bacon
1 to 2 large jalapenos
8 x 12-inch baking dish
method
today I'm making corn casserole pudding my way this is gonna be good okay so here I'm going to make a Jiffy corn pudding my way and one of the ingredients I like to add is bacon so I'm going to start with this is 12 ounces of bacon going into a cold pan now I'm going to turn on the beads and I'm just going to cook the bacon and render out most of the fat so once the bacon is done I'm going to put it on this plate with a paper towel just so it can kind of soak up any residual Grease now I'm going to remove the bacon from the grease by the way reserve the grease it makes great a great addition to flour tortillas or to help you start a roof or maybe something like cream gravy okay so I'm going to reserve my bacon grease here we go pour it into a heat proof dish foreign kernels from three uh cobs of corn and all I did was just cut away the kernels from the cob I'd say about a cup and a half of fresh corn kernels works so I'm using the same pan that I cook the bacon in it had a little bit of the bacon drippings and I'm just going to saute and cook the kernels get the rest of that in there there we go I'm going to cook this for about five minutes and a little bit of the bacon drippings once the corn is done I'm just going to place it back into my bowl and you'll probably want to let it cool before you add it to your batter so here in my large bowl I'm going to be using four eggs in this recipe I'm gonna add one can of cream style corn here I have one cup of sour cream thank you I'm going to be using one box of Jiffy corn muffin mix add that in there I'm also going to add one stick of butter melted I'm gonna actually scrape that out foreign here I have about six that's a cup and a half of cheese just add it all in I'm gonna really just start dumping all the ingredients in here and just make a big mess Okay so you could also add a drained can of sweet corn I'm going to add my fresh corn that I quickly sauteed in the bacon drippings [Music] and you can give it a mix now essentially with the ingredients that I've added you have a really nice you know um corn pudding Jiffy corn casserole you know mix but I'm gonna add my bacon this is the chopped bacon that I cooked and this is one and a half you could add one or two diced jalapenos I removed the seeds and gave it a chop and if you hear noise that's my kids playing oh it already smells great so now I'm just going to whisk and mix for about five minutes you could also do this with your electric mixer here I have a baking pan a 12 by 8 should work for this and I'm gonna add maybe a tablespoon and a half of my bacon grease and just grease your baking pan you could also use some softened butter if you prefer but why not bacon grease works great foreign so now I'm going to pour my cornbread casserole corn pudding mixture and I got to tell you this smells amazing this is probably my favorite way to make this I know for Holiday dinners people you know just add the corn maybe some people add the cheese some people don't add cheese but I like fresh jalapeno with the bacon and the corn it just works for me okay so that's in I'm going to bake this in a preheated oven at 350 degrees Fahrenheit for about hey so it has been about 45 minutes yeah that's done I'm gonna take that out foreign so this is just golden brown fluffy light deliciousness I'm gonna let this set for 10 minutes and then I'm gonna cut into it and show you just how tender and moist this corn casserole slash corn pudding my way is okay so while that is setting here I have some honey that is starting to crystallize and I'm just going to make this honey butter drizzle to go on top of the corn casserole that's optional somebody you know you guys might think that is a weird thing to add to this but I love it the Smoky flavor from the bacon and I'm having such there it goes and the jalapeno the spice and heat from the jalapeno just it's just so good there we go like two tablespoons I think works I'm making such a big mess just gonna let that melt down and gently simmer you're really not going to boil the honey so once it starts to kind of melt the butter you're good to go right on top.
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| GREEN BEAN CASSEROLE |
(2) cans of French-style green beans (drained)
6 oz (170 g) bacon (chopped)
1/2 of a small onion (diced)
1 pint (227 g) white mushrooms
1/4 tsp onion powder
1/4 tsp garlic powder
2 Tbsp (15 g) all-purpose flour
16 oz (473 ml) heavy cream
salt and pepper to taste
1 cup (60 to 70 g) of French's fried onions
1.75 to 2-quart baking dish
method
today I'm making a creamy green bean casserole with a homemade cream sauce so to start I'll be using two cans of green beans I prefer the French style green beans but one of these is cut green beans you could also use fresh I will link my older recipe video using fresh green beans here I'm going to be using some fried onions and for those of you looking for the original French's green bean casserole recipe here it is you could pause this and screenshot it or write it down I'm also going to be using one pint of heavy cream sometimes I use evaporated milk if that's more convenient you could try that I'll also use six ounces of bacon half of a small onion diced one pint of fresh mushrooms these are white button mushrooms that I've sliced and chopped here I have two tablespoons of all-purpose flour I'm going to season with some onion powder garlic powder and cracked black pepper and a pinch of salt basically to taste so to start this in a cold pan I'm going to add my bacon and I'm going to turn the heat on doing this will help render more of that Bacon Fat so I'm just going to cook this now that I've rendered a little bit of that bacon fat I'm going to add my chopped or diced onion and I'm just going to continue to cook the bacon and saute the onion until translucent now I'm going to add my mushrooms and continue to saute and cook so I'd like to mention that if you are not a fan of mushrooms or bacon in this you can exclude it what you'll need to do is add three tablespoons of butter and saute your onions and then from there you can work on your cream sauce here I'm just going to sprinkle in some of that garlic and onion powder a quarter teaspoon of each Works give that a mix I'm going to add some freshly cracked black pepper and the pepper and the onion powder garlic powder and even the salt is to taste now I'm going to add my all-purpose flour give that a mix and it's going to create a roux and once that's cooked for about 45 seconds to a minute you'll want to add your heavy cream give it a mix until it starts to gently simmer and once it's mixed and combined you'll want to add your pinch of salt and that is to taste and now I'm going to add my drained green beans give it a mix and that's done I'm going to add this to a baking dish you'll need at least a two quart baking dish or something like an 8 by 12. if you're using a 9x13 you might need to double this recipe so now I'm going to sprinkle in just a little bit of my fried onions give that a mix I'm going to cover this in aluminum foil and I will be baking this in a preheated oven at 350 degrees Fahrenheit for 25 minutes then I'm going to uncover it and of course you'll want to do this carefully it's probably best if you don't do this while in the oven but I'm going to sprinkle on a little bit more of those fried onions and let it continue baking for another five minutes and then it's done I'm going to let this set for about 10 to 15 minutes and then serve.
5- Yellow Squash Casserole
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| Yellow Squash Casserole |
MEATBALLS
4 medium (1 1/2 lbs / 680 g) yellow squash sliced 1/4 inch thick
6 oz (170 g) smoked bacon diced (optional)
1 small diced onion (128 g)
1/4 tsp salt
1/2 tsp black pepper
1/4 cup (59 mL) water
1 large egg
1/4 cup (57 g) mayonnaise
6 oz (200 mL) heavy cream
4 oz sharp cheddar cheese (shredded)
1 oz (28 g) grated parmesan cheese
(divide parmesan between cream mixture and topping)
20 Ritz crackers crushed
2 Tbsp (28 g) unsalted butter melted
**extra butter to grease baking dish
method
yellow squash casserole and here's how I do it first I am going to cook some bacon here I have a cold pan I have not preheated it and to that I am going to add diced bacon I will be using six ounces in this recipe and the type of bacon I'm using is a thick cut slice use what you have on hand but I am using six ounces so I'm going to try to cook this and render a lot of fat at the same time and once my bacon is cooked I am going to remove most of that rendered fat thanks to a commenter in one of my past videos for the tip using a cold pan then adding your bacon to render a lot of fat it really does help okay so now to my cooked bacon I'm going to add one small onion diced you can add the amount of onion that you like or you can exclude it if you're not big on onions but I love it so I'm adding one whole small onion to this and I'm just going to saute and cook it along with my bacon okay so my bacon is fully cooked my onions have softened and are translucent they are nicely sauteed so now I'm going to add four medium yellow squash to this I basically slice them thinly not too thin if I had to guess maybe a quarter of an inch thick so I've added it to my pan and I'm just going to cook this and saute it I'm also going to be adding a quarter teaspoon of salt a quarter teaspoon of cracked black pepper and on a medium to medium-high heat I am going to saute this for around three to five minutes then after sauteing I am going to add a quarter cup of water and I'm just going to sort of start scraping up some of that fond and this will also help me cook out this squash to soften it next I'm going to cover it with the lid and reduce the heat to a low to medium heat and cook it for 10 minutes then my squash is done and it's not necessarily mushy but it definitely has softened and cooked and I'm going to set it aside until I need it okay so now I'm going to move on to my cream sauce here I have a bowl and to that I am going to add one large egg next I'm going to add three quarters of a cup of heavy cream and now I'm just going to combine and mix this well now I'm going to add a quarter cup of mayonnaise I'm also going to add cracked black pepper to taste then I'll be adding four ounces of shredded cheddar cheese and I'll be adding some Parmesan cheese now what I like to do is use a quarter cup of grated Parmesan cheese in this entire recipe and divide it half of it will go into the mixture and the other half will go into the cracker crumble crust on top but I actually just dumped all of it right into this mixture so I will put the measurements and weights of the ingredients in the description below but just know that I like typically like to add half of the parmesan cheese in the mixture and half for the crust okay so here I'm crushing 20 Ritz crackers these are the round butter crackers once they're crushed I'm going to add them to a bowl and I'm also going to add some Parmesan cheese to this again half of the parmesan cheese so I had to add a little extra today because of my mistake earlier so this if I had to guess is two tablespoons of grated Parmesan cheese I'm going to give that a mix and to that I'm going to add two tablespoons of melted butter again going to combine it well and this is done this is going to top our delicious yellow squash casserole so now I'm ready to put this casserole together here I have a buttered oval casserole dish I believe this is a 1.7 quart casserole dish you don't have to use this brand or kind of dish maybe something like an eight by eight Square baking dish will work for this so I have buttered this and now I'm going to mix everything together but I want to show you this squash has rendered a lot of liquid so I'm going to remove the liquid before combining everything and placing it into my baking dish okay so now I'm going to speed things up a bit.foreign okay so those were five casserole ideas that I love to make especially during the holiday season and your friends giving dinners.