Have you dec ided what you’re going to make for your Easter lunch? I’m not even sure Mom has started to think about it. Sometimes we have ham but not always. Whatever kind of meat you have, here are some side dishes that’ll be great for Easter.
Spinach Casserole
1 cup fried onions, lightly crushed, divided 1/2 cup panko breadcrumbs 2 tbsp olive oil 2 9-oz. bags of fresh spinach 3 tbsp butter 3 cloves garlic, minced 3 tbsp flour 1-1/2 cups whole milk 1/2 tsp kosher salt 1/4 tsp black pepper 2 oz cream cheese 1-1/2 cups shredded Gruyère or Swiss cheese 1/3 cup grated Parmesan Zest of 1 lemon Preheat the oven to 350. Combine 1/2 cup of fried onions and the panko breadcrumbs in a small bowl; set aside.
Heat a large skillet or Dutch oven over medium heat, then add the olive oil. Add the spinach (in batches, if needed). Cook, stirring occasionally, until wilted, about 5 minutes. Transfer to a heat safe bowl and set aside.
Add the butter in the same skillet. Let it melt until bubbly and golden. Add the garlic and flour and stir constantly with a wooden spoon, for 2 minutes.
Whisk in the milk, salt and pepper. Cook, stirring frequently, until the mixture thickens, about 5 to 7 minutes.
Reduce the heat to low and stir in the cream cheese until completely combined. Add the Gruyère in three batches, making sure cheese is completely incorporated before adding the next batch. Stir in Parmesan. The mixture will be very thick and will give a lot of resistance when stirring.
Add the spinach with juices back to cheese sauce, stirring until well combined. Add the remaining 1/2 cup of fried onions.
Transfer the mixture to an 8-by-8-inch baking dish. Sprinkle with the fried onion and panko mixture. Bake until the casserole is bubbling and the topping is golden brown, about 30 to 35 minutes. Let sit for at least 10 minutes. Top with lemon zest just before serving.
—kwc— I have to admit that I have never made these potatoes, but I have eaten them many times because there was a Greek restaurant within walking distance from a house I lived in in Houston for 13 years. And they are delicious.
Lemon Greek Potatoes 1 cup chicken stock 1/2 cup extra virgin olive oil 1/4 cup lemon juice 4 garlic cloves, minced 2 tsp dried oregano 2 tsp fine sea salt 2 tbsp unsalted butter, to dot the top 3 lbs Yukon gold potatoes, cut into quarters or 1-inch thick wedges 1 tbsp parsley, f inely chopped for garnish Preheat the oven to 400. In a 9×13” casserole dish, add olive oil, lemon juice, chicken stock, garlic, oregano, and salt and stir to combine.
Add sliced potatoes and toss to coat in the pan sauce, then spread them evenly in the pan (the potatoes won’t be fully submerged and that’s okay). Dot the tops of the potatoes with butter.
Bake at 400 for 70-80 minutes or until fork-tender. Stir a couple of times through baking to coat the potatoes in the pan juices. By the end of the baking time, most of the liquid will be absorbed except for the oil. If you love crisp edges on the potatoes, broil for 3-4 minutes to brown the tops of the potatoes.
Remove from the oven and toss to coat in the pan sauces. You can serve the potatoes right out of the casserole dish or transfer them to a platter and drizzle some of the pan sauce over the top. Garnish with finely chopped parsley.
—kwc— This one is very easy and so good. This recipe calls for an 8x8 baking pan, but if you decided to double it use a 9x13. And you should definitely double it because it’s that tasty.
Jiffy Corn Casserole
1 box Jiffy Corn Muffin Mix (8.5 oz.)
1/2 cup melted butter 8 oz. sour cream 1 (15.25 oz.) can of regular kernel corn (drained) 1 (15.25 oz.) can of creamed corn 2 large eggs Preheat oven to 350. Put the eggs in a large mixing bowl and whip slightly with a fork.
Add melted butter, sour cream, and both cans of corn. Whisk together until well combined. Make sure to drain the whole kernel corn first.
Add Jiffy Corn Muffin mix. Stir until it’s everything is completely mixed together.
Pour into buttered 8×8 inch casserole dish.
Bake for 45 minutes, uncovered. When done, top will be golden and edges will be slightly cracked. Middle should be firm to the touch. Not jiggly.
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