When I was little, my mom’s side of the family used to make sweet potato casserole with marshmallows on top. I love sweet potatoes, but I’ve never understood this dish, though I know a lot of people love it. Here is Ruth’s Chris Steakhouse’s recipe without the marshmallows.
Sweet Potato Casserole For the crust:
1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/4 cup butter (melted) For the sweet potatoes: 3 cups mashed sweet potatoes 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs (well beaten) 1/2 cup butter, melted
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 350. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
Pour mixture into buttered baking dish.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.
—kwc— Here’s a corn casserole that sounds good to me. Thanksgiving is a carbohydrate fest anyway so why not go all out. I won’t be a good diabetic on Thanksgiving.
Cream Cheese Corn Casserole
2 cans (15 oz each) whole kernel corn, drained 1 can (15 oz) creamed corn 1 package (8 oz) cream cheese, softened and cut into cubes 1/4 cup butter, melted 1/4 cup milk 1 tbsp sugar (optional, for a touch of sweetness) 1/2 teaspoon salt 1/2 teaspoon black pepper 1 cup shredded cheddar cheese (optional for topping) 1/4 cup chopped green onions (optional, for garnish) Preheat your oven to 350 and grease a 9x13-inch baking dish.
In a large bowl, combine the drained whole kernel corn, creamed corn, cream cheese, melted butter, milk, sugar (if using), salt, and pepper. Stir until the cream cheese is well incorporated, and the mixture is smooth.
Pour the mix ture into the prepared baking dish. If you’re using shredded cheddar cheese, sprinkle it evenly on top. Bake in the preheated oven for 30-35 minutes, until the casserole is bubbly, and the top is lightly golden.
Once done, remove from the oven and let it cool for about 5 minutes. If you like, sprinkle some chopped green onions on top for added color and flavor before serving.
Tips:
For a bit of crunch, you can add crushed Ritz crackers or French-fried onions on top during the last 5 minutes of baking.
This dish pairs wonderfully with holiday meals or as a side for grilled meats.
—kwc— And lastly, here’s one that isn’t only good for Thanksgiving but for any time of year as far as I’m concerned. That Everything Bagel seasoning is good on so many things.
Roasted Asparagus and Mushrooms
1 lb mushrooms, washed, dried, and cut in quarters 1 lb. asparagus, trimmed and cut in diagonal pieces 1-2 inches long 2 tbsp olive oil Fresh ground black pepper to taste 1-2 tbsp Everything Bagel Seasoning (use more or less to taste) sea salt to taste for seasoning finished dish Preheat oven to 400. Spray a baking sheet with non-stick spray or brush very lightly with olive oil.
Rinse mushrooms with cold water and let them drain well in a colander placed in the sink.
Snap one piece of asparagus to see where the woody part starts, then trim all the asparagus to that length. Cut asparagus on the diagonal into 1-2 inch pieces.
Pat mushrooms dry with paper towels if they still seem wet, then cut mushrooms into fourths.
Put asparagus and mushrooms into a large plastic bowl. Drizzle olive oil over vegetables, then sprinkle with pepper. Stir so all vegetables are evenly coated with olive oil and spices.
Arrange the asparagus and mushrooms in a single layer on roasting pan. Roast until all the liquid from the mushrooms has evaporated and asparagus and mushrooms are slightly softened and starting to brown; about 20 minutes total cooking time. (I would start checking after 15 minutes.)
Sprinkle cooked vegetables with desired amount of Everything Bagel Seasoning and a little sea salt and serve immediately.
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