My dear MIL is doing Thanksgiving, but I offered to take some of the load off her hands by making all the veggies.
Only trouble is I’m sort of out of ideas. I’m making the mashed turnips w/ carrots, and the sweet potato pie, and the usual broccoli w/ garlic, (and MIL is making the artichokes because I never make them right) but I need at least two more veggies or I’ll have failed in the task and let the family down.
So…creamed spinach and…and…one more?
Any ideas for veggies out there? Something tasty but not too “exotic”? I made Happy Catholic’s Creamed Jalepeno Spinach last year and – while I liked it – it did not go over well. The rest pronounced it “ruined” by the jalepenos. Sigh.
I’m out of ideas, and this is a family that doesn’t “do” very “different.” Help!
UPDATES – Some really great recipes below; I’m torn about which two I’ll pick up because they all sound so great. Also, Gabriel Malor has started a recipe thread over at Ace O’ Spades, that you might want to peek at.
Also, I was asked a question in the comments section below about “Yankee Thanksgiving,” and I had to clarify that Thanksgiving is different for Italian families than for most others. I described it in the comments, but here it is:
[Yankee Thanksgiving is not much different from yours, but ITALIAN Yankee Thanksgiving goes like this: antipasto including cheeses, dried sausages, vegetables, olives, fennel. A nice plate of stuffed mushrooms as an appetizer. Maybe some stuffed clams. Shrimp cocktail. Salad. A pasta dish (usually lasagna, or manicotti or - if they're keeping it "light" a little pasta primavera, which is penne pasta with veggies). After pasta, the turkey. And a ham or a roast beef, "because sometimes not everyone likes turkey," or maybe a little bracciola. Sweet potatoes...not usually in a pie, but I've gotten them used to the pie, by now...5-6 vegetables, "because maybe someone doesn't like a few, and you should eat at least four." Eggplant Parmesan. (I'm making the eggplant tomorrow) Mashed potatoes "because maybe someone doesn't like sweet potatoes in that pie thing." Stuffing. Gravy. Cranberries. Italian bread with lots of butter. There might also be some meatballs being passed around. You have to try everything, or someone is offended. Also, drink the wine, the wine is good for you. After the dishes, comes the fruit and nuts. After the fruit and nuts comes the rice pudding, the cookies, the cakes and pastries, and a few pies, but not pumpkin, because only Elizabeth likes pumpkin. With the dessert there is coffee, or espresso, and maybe a little cordial, "oh, watsamatter, have a little drink! You want sandwiches? Anyone hungry? I can bring it all out again for sandwiches!"
I'm not kidding. That's Italian Thanksgiving. At Christmas it's pretty much the same, but with more fish. - admin]
Not exactly a veggie but…
Here’s my cranberry relish recipe that’s become a must have for Thanksgiving:
2 cups fresh cranberries
1 naval orange cut in chunks (with peel)
3/4 cup honey
3/4 seedless raisins
2 tbls finely chopped crystallized ginger
1/4 cup blanched slivered almonds
In blender or food processor coarsely chop (in portions) cranberries & orange chunks. Spoon into bowl and add honey, raisins & ginger.
Refrigerate 3-4 hours. Before serving add slivered almonds. I usually decorate the top of the relish with the almonds.
It’s very, very healthy and delicious.
This may be too different, but it is delicious! Even people who don’t like asparagus usually like this. I don’t brown the butter any more—just melt it. I also like to cut the asparagus into about 2-inch pieces–seems easier to eat. DH prefers it without the sauce–he just loves the roasted asparagus with a little salt. Yum!
If they don’t “do” different, you could just do green beans almondine. Easy & fairly universally liked.
1 1/4 pounds fresh green beans, trimmed
• 1 teaspoon low saturated fat margarine
• 1/2 teaspoon shallot, minced
• 1 garlic clove, minced
• 1/4 cup toasted sliced almonds
• Salt
• Fresh ground black pepper
In a large pot, blanch green beans in simmering, lightly salted water for 3 minutes or until slightly tender yet firm. Remove green beans and immediately submerge in ice water to chill thoroughly. This step halts the cooking process allowing vegetables to retain their crispness and color.
Melt margarine in a large sauté pan over medium heat. Add shallot and garlic, sauté until translucent. Add blanched green beans, almonds.
Sauté For 3 – 4 minutes while stirring to heat through. Season with salt and fresh ground black pepper. Transfer to a warm serving platter or bowl to serve.
hope this helps,
Myssi
I love to help you out, but apparently Yankee Thanksgiving looks nothing like Southern Thanksgiving. Artichokes?
We will have turkey, dressing (not stuffing), twice baked potatoes, sweet potato casserole, green beans, purple hull peas, rolls, raw veggie tray with dip, and assorted desserts. I’m sure I’ve left something out. Hope it helps you a little bit.
[Yankee Thanksgiving is not much different from yours, but ITALIAN Yankee Thanksgiving goes like this: antepasta including cheeses, dried sausages, vegetables, olives, fennel. A nice plate of stuffed mushrooms as an appetizer. Maybe some stuffed clams. Shrimp cocktail. Salad. A pasta dish (usually lasagna, or manicotti or - if they're keeping it "light" a little pasta prima vera, which is penne pasta with veggies). After pasta, the turkey. And a ham or a roast beef, "because sometimes not everyone likes turkey," or maybe a little bracciola. Sweet potatoes...not usually in a pie, but I've gotten them used to the pie, by now...5-6 vegetables, "because maybe someone doesn't like a few, and you should eat at least four." Eggplant Parmesean. (I'm making the eggplant tomorrow) Mashed potatoes "because maybe someone doesn't like sweet potatoes in that pie thing." Stuffing. Gravy. Cranberries. Italian bread with lots of butter. There might also be some meatballs being passed around. You have to try everything, or someone is offended. Also, drink the wine, the wine is good for you. After the dishes, comes the fruit and nuts. After the fruit and nuts comes the rice pudding, the cookies, the cakes and pastries, and a few pies, but not pumpkin, because only Elizabeth likes pumpkin. With the dessert there is coffee, or espresso, and maybe a little cordial, "oh, watsamatter, have a little drink! You want sandwiches? Anyone hungry? I can bring it all out again for sandwiches!"
I'm not kidding. That's Italian Thanksgiving. At Christmas it's pretty much the same, but with more fish. - admin]
here’s my favorite and VERY Easy roasted asparagus bundles–and they can even be served as finger food–
rinse and break off ends of asparagus
take 3 or 4 sprigs (depending on thickness) and wrap in a slice of procuitto. arrange bundles on a baking sheet and sprinkle with olive oil, garlic powder, kosher salt and pepper.
Bake at 400 for 8 minutes or so…
Even my picky boys and husband eat these litlle healthy bundles!…
White bean salad, with olive oil, balsamic v, mandarin and lemon j, rosemary, sage and tarragon. Should be good ’nuff.
Here’s what my mom brings whenever a side dish is requested.
Get a regular can of apple pie filling, and a regular can of yams or sweet potatoes.
Put the yams in a casserole or oven-proof dish. Pour the apples on top, and then sort of fold them in.
Bake at about 350 for about half an hour.
Everyone loves this dish and it’s so easy!
We had a plethora of peppers this fall from our CSA, and enjoyed many meals with fried peppers and onions. You can do the prep ahead of time and finish at the last minute. Julienne a couple of Italian frying peppers, dice an onion, and mince a clove of garlic. Saute them all together in some olive oil; cover and simmer them for five minutes or so; then toss with pepper, a little salt, and a couple squeezes of lemon juice.
Have a happy Thanksgiving.
Green Bean Casserole!!! Very easy and definately simple american fare. Green Bean baked in cream of mushroom soup with french fried onions on top. It’s practically an institution.
My husband hates spinach, but he loves this:
Cheesy Spinach Casserole:
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (8 ounce) package cream cheese, softened (or diet cream cheese)
1 can condensed cream of mushroom soup
1 can condensed cream of celery soup (these are the small cans – 10.5oz.)
1 finely chopped onion
1/2 C. Vigo Italian bread crumbs
1/2 C. grated Parmesan cheese
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine spinach, cream cheese, mushroom soup, celery soup, and onions; mix well. Transfer mixture to a 2 quart casserole dish and sprinkle with bread crumbs and parmesan.
Bake for 20 minutes, or until heated through and top browned.
I would tell you about my wonderful cranberry chutney but sounds like they may not like it. I love it, but you can’t exactly call it a veggie. Green beans. Here in the south we cook them with a little bacon or ham. And when I say cook be assured they are NOT al dente, they can be firm but definitely no snap to them. Usually they are soft. I use McCormick’s Nature’s Seasoning in them, and just about everything else. The next generation our kids, your age probably, absolutely must have the green bean casserole like Stephanie describes. To them it is definitely an institution.
My hubby and I are being whisked off to Mexico, a couple of hours below the border they say, by my younger son and his wife.
You and yours have a very Happy and Thankful Thanksgiving.
Cranberries with a splash of bourbon – it’s the only way to go. Make it tonight or first thing tomorrow, it only gets better with time. If not T-day, make it next week and let it sit in the fridge til Christmas, I kid you not. It only improves with time. From the Food Network:
1 (12- ounce) bag cranberries, fresh or frozen
1 1/4 cups sugar
1/4 teaspoon ground cinnamon
Pinch nutmeg
1/4 cup bourbon, or MORE
Preheat the oven to 350 degrees F.
Combine the cranberries, sugar, cinnamon, and nutmeg in a small baking dish and cover. Bake for about 55 minutes. Remove the cover and stir to melt any un-dissolved sugar. Return the dish to the oven and bake for about 5 to 10 more minutes, or until the cranberries are soft and surrounded by a syrupy sauce. Remove the dish from the oven and immediately stir in the bourbon, to taste. Let the dish cool to room temperature, then chill for at least hour before serving. The sauce will keep for several weeks in the refrigerator. Yield:6-8 servings.
Do they “do” corn? Easy, and can be done using fresh herbs to taste if you are raising the bar.
Herbed Corn
12 cups frozen corn
1 cup water
1/2 cup butter or margarine, cubed
2 T. minced fresh parsley
2 t. salt
1 t. dill weed
1/2 t. garlic powder
1/2 t. Italian seasoning
1/4 t. dried thyme
In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until corn is tender. Drain; stir in remaining ingredients. Yield: 10-12 servings.
Do you want a squash casserole recipe? It can be made ahead with frozen squash, then heated up in the oven on the day.
You can’t go wrong with Mirliton & Shrimp Casserole, if you can get mirlitons. If you want something *super* easy, you can also take half slices of bacon, wrap them around small bundles of fresh green beans, and bake them at 350 degrees until the bacon is crisp and the beans are cooked – about half an hour or so. My family eats these artery cloggers like they’re going out of style.
Also, something different you can do with the creamed spinach – Butternut squash/creamed spinach casserole:
* 4-5 lbs butternut squash, usually 2-3 large, peeled and seeded
* 4 (10 ounce) packages frozen spinach, chopped and well drained
* 1 onion, halved and thin shaved on a mandoline
* 1 leek, sliced thin (white and light green only)
* 1 tablespoon minced garlic clove (about 4 cloves)
* 1/2 cup unsalted butter, halved
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1-1 1/2 cup whipping cream
* 1 cup parmesan cheese or parmigiano-reggiano cheese
Thaw, drain and press the spinach until very dry. Set aside in colander or on paper towels. Peel and seed the squash, cut lengthwise into pieces about 2-3 inches wide. Adjust your mandoline to about 1/4 in thick and slice all pieces (about the size of very thick potato chips). In a heavy skillet, melt half the butter on low heat and sauté the onion, leek and garlic until they are tender and translucent. Mix well with the spinach. Season spinach mix with salt and pepper. Preheat oven to 400°F. Use as much of the remaining butter as you like to grease a 13×9-inch Pyrex casserole. Layer the bottom of the casserole tightly with squash. Then put a layer of the spinach mixture over that. Sprinkle parmesan over each layer of spinach. Continue layering squash and spinach mixture until you have 5 layers of squash and 4 layers of spinach. Pour cream over entire mixture until it nearly reaches the top layer of squash. Sprinkle a heavy layer of parmesan over the entire casserole. Cover with aluminum foil and bake for 40-45 minutes or until squash is tender. The cream will be boiling. Remove foil and bake for another 15 minutes or until parmesan starts to crust. Remove and let cool for 10-15 minutes.
Fresh asparagus, lightly steamed with oyster sauce (super easy)
Green beans, again lightly steamed. mix with minced garlic browned in olive oil and a bit of soy sauce.
Brussel sprouts with currants and pine nuts.
Recipe here (along with tons of other great ones)
Ratatouille.
Good luck! I just have to bring mushroom turnovers this year and I’m done.
Green Beans with Roasted Tomatoes (from the Robin Miller Show on the Food Network)
This is wonderful…everyone who has tried it says it’s their new favorite way to eat green beans. My hubby LOVES the green bean casserole (I’m so tired of it!) but said this “new way” to eat green beans is right up there with the old standard.
I use frozen green beans…the tiny little ones and don’t skimp on the grape tomatoes!
Cooking spray
1 1/2 pounds green beans, ends trimmed
1 pint grape tomatoes
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon whole mustard seeds (I omit this because I keep forgetting to buy some!)
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
In a large bowl, combine all ingredients except mustard seeds and toss to coat. Transfer green beans and tomatoes. Transfer vegetables to prepared pan and sprinkle mustard seeds over top. Roast 15 to 20 minutes, until vegetables are tender and golden.
Baked sweet yams (I just named this)
Yams 4 cups
maple syrup – about 1/2 cup
butter – a lot
salt – two pinches
cayenne pepper – two healthy dashes
apricot jam – about 1/2 cup.
walnuts or pecans optional
Bake at 350 for about 35 minutes in a corning ware of even a metal disposable dish.
More than 4 cups of yams, add 50% to all other ingriedients.
Delish.
Here’s another interesting dish:
Braised fennel with lemon (really nice; not too anisette-y)
7 TBS olive oil
4 fresh fennel bulbs, cut lengthwise into six pieces (I think you can leave some stalks in but trim them)
1/3 shallots
2 TBS fresh lemon juice
2 TBS fresh chopped parsley
2 tsp grated lemon peel (I also tossed a couple of lemon wedges in, peel and all)
1 garlic clove, minced
Heat 2 TBS oil in skillet over high heat. Add half of fennel; saute until deep golden brown on all sides, about 8 minutes.
Transfer to glass baking dish. Repeat with two more TBS oil and remaining fennel.
Preheat oven to 400 degrees. Mix shallots and next four ingriedients in bowl. Wisk in 3 TBS oil; drizzle mixture over fennel. Cover dish with foil and bake 30 minutes. Remove foil and bake for 20 more minutes, until shallots are golden borwn.
This sounds like a lot of trouble but it’s not. It’s easy and the payoff is big. I only made this for others as I never liked fennel, and then I ate most of it. Very mild, very tasty. Different but not weird.
Lemons, slices into eights, toss in
salt
pepper
I have a wonderful corn salad recipe that everyone raves about each time I make it. It’s one of my favorite salads. Here’s a link to it:
A bonus: It is VERY easy and quick to make. Good luck.
You gotta have brussel sprouts – they will put hair on your chest.
stephanie, I was going to chime in – what’s Thanksgiving without green bean casserole! I think they put the recipe on every can of Campbell’s cream of mushroom soup. Don’t forget to put some of the Durkee’s onions in with the soup & green beans, then the rest on top. I like to add extra mushrooms, too.
But since we’ve abundantly covered that recipe now, I’ll give you my mom’s terrific Waldorf Salad recipe: chopped apples, diced celery, walnut pieces, and halved grapes – mix together with some mayonnaise, and you have a delicious, light salad to go with all the hot heavy foods. Plus, add leftover cubed turkey breast later for a wonderful lunch salad (or put in a pita or on a croissant).
Blegging a Dish to Thanksgiving Dinner…
So I’m going to Thanksgiving dinner at a friend’s parent’s house this year, same as last year. They always say don’t worry about bringing something, but that’s silly. My folks always taught me to bring the drinks if you get……
Mashed potatoes with garlic?
Green bean casserole.
Red beans and rice.
This is what I made for Thanksgiving last year. My future BIL said it was his favorite dish.
1 cup (200 g) sugar
1 cup (255 mL) water
4 cups (1 12-oz package) fresh or frozen cranberries
Optional: Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
(I used pecans, orange peel, cinnamon, and nutmeg.)
1. Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2. At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3. Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.
Note: If the cranberries have not all burst, then they will be bitter. I think it may be better to do too much than too little bursting of the crans.
OR
Broccoli slaw salad and dressing
This recipe is also from my MIL. She uses it on a salad of broccoli, cauliflower, and onion. She also says it is good on cole slaw.
1 cup Miracle Whip
1/3 cup sugar
2 TBSP vinegar
1/4 tsp vinegar
1/2-1 teaspoon mustard seed
From Ruth H – whose comment I sadly deleted because I am a spas:
Comment:
I read ACE then came back and read what all has been added since the first time I read this and I swear I’ve gained four pounds just thinking about it.
He says he mugged a recipe, I’m waiting till they all get in and I’m saving them all. It is fun to see what everyone likes. Sweetbriar really caught me with the cranberry recipe, I’m trying it as soon as I get back from Mexico. I have cranberries in my freezer just waiting to make chutney, but I’m trying this one, too. Thanks Sweetbriar.
That was 1/3 CUP shallots on my braised fennel and lemon recipe.
Frozen Pea Salad.
this is pretty close.
Peas, onion in small pieces, small diced cheese.
Add dressing until it sticks together pretty well– mayo for mild, ranch has a nice tang.
Add eggs if to taste.
Add bacon bits if to taste.
Add carrot bits if to taste– looks pretty, also, especially if you diced an egg or two.
[...] Italian Thanksgiving November 26, 2008 at 4:45 am | In Uncategorized | The Anchoress fills us in about Italian Thanksgiving (in her combox): [...]
Here’s a beauty — fresh corn and wild rice casserole. We just tried it out on some friends before the big day and they were all over it…it is soooooo fabulous. Got it from the Pioneer woman. It is really easy and I would recommend that you go to her blog and click on the cooking section where we got the recipe. No kidding…it is seriously great. You can also google fresh corn and wild rice recipe and voila…there it is. Happy Turkey and hope you can make this one. I know you will love it.
A real midwest dish – mashed rutabagas. Just like mashed potatoes except the rutabagas take forever to get soft enough to mash. A pressure cooker is recommended. Make sure they’re well-drained. Then mash with salt, pepper, and butter. BUTTER. Serve w/ turkey or lamb gravy.
No one has shared a creamed onion recipe yet! These are very popular at my family’s Thanksgiving table.
12-14 small unpeeled white onions, about 3″ in diameter
5 T unsalted butter
3 T flour
reserved cooking liquid from onions
1/4 c half and half
pinch nutmeg
1 1/2 tsp salt
1 cup fresh white bread crumbs
Bring a pot of water to boil. Add onions, peels on, and blanch for 1 minute. Remove onions and discard water. After onions have cooled, cut off tops and bottoms and peel them. Discard water and bring another pot of fresh water to boil; salt the water this time. Add onions and cook for 20 minutes, until they’re soft but still intact.
Remove onions from water, but leave pot on stove and continue to boil until liquid is reduced by about half. You will need about 2 cups of the “onion water” so don’t reduce too far! Place onions in a buttered baking dish.
In a saucepan, melt 3 T unsalted butter. Add 3 T flour and whisk, cooking the roux for about a minute. Add onion water one cup at a time, whisking constantly to break up lumps. Add 1/4 c. half and half once the sauce has reached your preferred thickness. Finish sauce by adding nutmeg and salt – be sure to taste and adjust seasonings! Pour sauce over onions in baking dish.
In a small saucepan, melt 2 T unsalted butter. Saute breadcrumbs in butter until golden and sprinkle over the top of the onions. Bake uncovered on middle rack in 350 oven until sauce is bubbling – about 30 minutes.
IMPORTANT NOTE: These are definitely better the next day. They rarely last long enough to get to the day after Thanksgiving, so I make them the day before. The quality of the onions matters a lot, too. Pick the freshest, plumpest ones you can find.
Also, our family recipe calls for crushed ritz crackers in place of the white breadcrumbs…very tasty, as well.
I’m late to this but maybe for next year… The Barefoot Contessa made Roasted Brussels Sprouts the other day. I haven’t tried them yet but they look gorgeous and super simple – just sprouts, olive oil, salt, pepper.
Succotash?
1 bag frozen corn,
1 bag frozen baby lima beans.
Combine in dish and microwave on high. Roll in a knob of butter to give ‘em a shiny glaze if needed before serving.
Heh! its really that easy!
I’m British, so I struggle to find “authentic” American additions to the table, here’s my hubbies favorite (I found that out at the local Amish banquet hall where he always goes back for more). Barbequed lima beans – fry a diced onion in some bacon fat, add a small can of diced tomatoes, a large can of lima beans and a cup of your favorite barbeque sauce (or combine equivalent amount of ketchup with brown sugar) simmer until reduced (stir occaisionally to stop sticking to pot, but not enough to break up tender beans) and thickened sauce covers beans without dropping off!
My favorite is the Amish baked dried corn (google John Cope’s Dried Sweet Corn) done like a baked rice pudding with milk, butter a tad of sugar.
That’s funny about the Italian Thanksgiving because my grandmother was a Brooklyn Italian stranded in Tennessee. We always had lasagna with meatballs and spare ribs in addition to the standard stuff at every holiday. Other folks thought it was odd. We didn’t get a whole lot of the traditional Italian because the ingredients just weren’t sold or available around here. I remember her complaining about groceries not selling pine nuts. Now they do and I am reminded of my grandmother whenever I see pine nuts in the store.
First, a recipe suggestion:
My Mother’s Legendary Cauliflower
Steam a large head of cauliflower until tender.
Melt a stick of butter in a saucepan.
Add 1 cup seasoned bread crumbs and 1/4 cup shaved Parmesan cheese.
It should be think but not solid. Adjust amounts as needed. Pour over cauliflower and watch even those who “hate that stuff” indulge.
Second, a comment on Italian Thanksgiving. I am a hardcore WASP, but my brother married not merely an Italian, but a Sicilian. We had Thanksgiving at their house every year, and it was everything you said and more.
One year I brought along a new girlfriend, a Scandanavian Lutheran from Iowa. I told her “Don’t worry–they start out Italian, then switch to “normal” Thanksgiving halfway through.”
Oops. Not that year. Not a scrap of the recognizable Thanksgiving dinner appeared, not so much as a cranberry or pumpkin pie.
My girlfriend, having impeccable manners, smiled politely and ate her share. It was only on the drive home that she dissolved into hysterical tears, saying “But what about Thanksgiving?”
[...] Blegging a Veggie recipe – UPDATED [...]
Here are my suggestions…
Classic Baked Acorn Squash
And to complete the squash theme, I have a soup my wife and I are going to make:
Butternut Squash and Apple Soup
Bon Appetite.
Since Brussels sprouts have been mentioned several times, I recommend this recipe. If you double it, a 9×13 pan works well. If you can’t find baby sprouts, just cut the large ones in half. Sounds awful, tastes delicious — good appetizer also.
1 10 oz. pkg. frozen baby Brussels sprouts (or regular cut in half)
1 14 oz. can artichoke hearts, drained
2/3-cup mayonnaise
1/2 tsp. celery salt
1/4-cup Parmesan cheese
1/4-cup butter
1/4 cup sliced almonds
2 tsp. lemon juice
Cook sprouts in 1/2-cup water until just tender. Drain. Cut artichoke hearts in halves. Arrange sprouts and artichokes in a 1-qt. dish. Combine all other ingredients and pour over the vegetables. Bake uncovered at 425 degrees for 10 minutes or until just bubbly and slightly browned on top. Serves six. If you double it, a 9×13 casserole dish is a good size.
¡Buen provecho!
P.S. No real baked macaroni and cheese or deviled eggs? We have to have corn pudding, but that doesn’t travel well. My favorite is oyster dressing.
I just had to laugh at your description of Yankee Italian Thanksgiving.
I brought back such fond memories for me of Yankee Ukrainian Thanksgiving. YUT is alot like YIT, only add the holy trinity of Ukrainian soul food, stuffed cabbage (holopki), pierogies, and kielbasa in place of all that Italian jazz. Even with the turkey and all the other traditional favorite, it just wasn’t a special meal without the Ukrainian contribution.
Ukrainian grandmas seem much like Italian ones. There is always room for more! Food = love etc…
Oh and I forgot to add that my Baba wasn’t just any Ukrainian grandma. She was the holopki queen of Butler, PA by gum. Everything else that she cooked was special too. She had a magic touch.
Oh we were very very lucky….